Fall Is Coming! Make These Apple Dumplings To Celebrate
My cousin was getting married, and because we have one of the biggest houses in the family, I offered to house some of the out-of-town guests that were flying in for the weekend.
We had three extra rooms, so we could handle a few extra people. It was nice for them because they didn’t have to spring for the hotel room. I’m all about saving money and helping people out. My husband is never too thrilled about me filling the house up with people, but it’s not something that happens all the time.
The morning of the wedding, I knew everyone was going to be busy getting themselves ready for the big day. Being the motherly figure that I am, I wanted to make sure that everybody got a nice big breakfast that would help them get through the day.
I made it the night before, in three batches, and cooked it up the next day. There was plenty to go around and everyone really enjoyed it. I thought it was fun to make and the flavor was simply delish! We have this all the time now!
There’s one nice aspect to this dessert, and it’s the fact that you don’t need any syrup or other toppings to add to this when it’s done. It’s perfectly tasty exactly the way that it is. My kids usually put a little whipped cream on theirs, but they would put that stuff on everything if I let them. It’s so nice to not have to worry about setting out all the extra stuff when serving this if you don’t want to.
We have this for every single holiday and special occasion at our house now.
- 1 recipe pastry for double-crust pie
- 6 large Granny Smith apples, peeled and cored
- 1/2 cup Kerrygold butter
- 3/4 cup Domino brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups water
- 2 cups white sugar
Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.