Ahhh…Fall! Finally, after a last-ditch effort from summer to make us all miserable in the heat and humidity, fall has arrived. The temperatures have dropped, bringing cool brisk mornings and pleasant afternoons. How I love autumn!
I love autumn the most of all the seasons for many reasons: leaves changing colors, great holidays, my birthday, and the cooler, more comfortable temps. Another reason to love this fabulous season is all the wonderful fall produce being harvested. Pumpkins are everywhere! Heck, even Oreo’s has a pumpkin spice flavor. But, I have a secret. I don’t look forward that much to the pumpkins, except to put one on my front porch. Nope. I look forward to all the apples!
At the end of summer and beginning of fall, there is an abundance of fresh, crispy apples! While you can get apples all year round, there is something about how they taste this time of year. They are great fresh, mashed into apple sauce, or even baked.
This week I decided that I wanted to make apple dumplings. I’ve only eaten apple dumplings a couple of times, but I got it in my head that they would be perfect this week! To make one, I needed a little guidance (okay, a recipe) to work from. I found an apple dumpling recipe at Stone Gable. It needed a bit tweaking to fit my needs, but still turned out great!
One of the main changes I made was using pre-made pie crust from the store. I don’t make pie crust. I’ll admit that I’m a chicken. The last time I tried to make pie crust was over 20 years ago. It didn’t go well. I’ve been afraid of trying again ever since. I do plan on trying again. It might be a future Sweet Saturday post.
Anyhow, the first thing I did on this dish, after preheating my oven to 350°, was mix together 2 tablespoons softened butter, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg in a small bowl.
Next, I cored and peeled 4 apples. Then, I unrolled 2 pre-made pie crusts. It is best if you do this when the pie crust is at room temperature. Otherwise, the crust is a bit stiff. You will want the crust malleable. I cut each crust in half.
Once done, I wrapped each apple with the crust; almost like I was wrapping a present. I made sure that the apple was completely covered.
With the apples done, I placed them on a parchment paper lined cookie sheet. I brushed on an egg wash then sprinkled cinnamon sugar on top. The apple dumplings baked in the oven for 45 minutes.
The dumplings were amazing! They are best served warm with a scoop of ice cream! Yummy!
- 4 apples
- 1/2 C. brown sugar
- 2 Tbsp unsalted butter, softened
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 pre-made pie crusts (rolls), room temperature
- egg wash (1 egg with 1 Tbsp water)
- Cinnamon sugar
- Preheat oven to 350 degrees
- Mix together brown sugar, butter, cinnamon, and nutmeg.
- Core and peel the apples.
- Cut pie crusts in half.
- Place apples on each pie crust half. Spoon brown sugar mixture into each apple, to the top.
- Wrap the apples with the pie crust, completely covering the apples with crust.
- Brush on the egg wash and then sprinkle cinnamon sugar on top.
- On a parchment paper lined cookie sheet, bake apples for 45 minutes.
- Remove and serve warm.
- Tastes especially great with ice cream!