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Ingredient
Apple Dumplings
Introduce
Chef :
Blair Webster-UrtonApple Dumplings
The tops of these are a little burned, so you might want to keep an eye on your batch. This is a variation of a Betty Crocker recipe circa 1970. If you like a more traditional dumpling, mix brown sugar and water on the stove to make a syrup. Drizzle over the apples and ladle the syrup over the baking apples.
Ingredient
3 tablespoons
raisins
3 tablespoons
chopped nuts
1 tablespoon
cinnamon
1 tablespoon
granulated sugar
1 teaspoon
cloves
Cooking instructions
* Step 1
Make pie crust accordingly to desired recipe. Place dough ball between two pieces of parchment paper and roll to about two inches thick. Cut into squares and set aside.
* Step 2
Peel and core washed apples. (I personally use a drill like contraption for this.)
* Step 3
Combine raisins and nuts in a small bowl and add the tablespoons of sugar and cinnamon. Toss with a fork to coat the mix.
* Step 4
Take a square of dough, and place it between two layers of parchment paper. Roll to a round 1/2 inch circle. Place a cored apple in the middle.
* Step 5
Fill the hole in the Apple with raisins and nuts.
* Step 6
Pull sides of dough up to the top and pinch into a purse shape.
* Step 7
Roll the apple in a bowl of mixed cinnamon and sugar.
* Step 8
Place the rolled ball into a greased oblong dish. Repeat the steps for remaining apples.
* Step 9
Bake at 425 degrees for 40 minutes.
Note: if there is a photo you can click to enlarge it
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