Description
These are the ones my grandmother used to make: warm, flaky, apple-y sweet and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream.
Ingredients
- 1 recipe pastry for double-crust pie
- 6 large Granny Smith apples, peeled and cored
- ½ cup butter
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups water
- 2 cups white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9×13-inch pan.
- Roll pastry into a 24×16-inch rectangle on a lightly floured surface. Cut into six 8-inch squares. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces; place 1 piece in the opening of each apple; reserve the 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 apples.
- Using slightly wet fingertips
- bring one corner of the 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 and place in the prepared baking dish.
- Combine water
- white sugar
- vanilla extract
- and reserved butter in a large saucepan. Place over medium heat
- and bring to a boil. Reduce the heat to low and simmer until sugar is dissolved
- about 5 minutes. Carefully pour the sauce over the dumplings.
- Bake in the preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl
- and spoon some of the sauce over the top.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6