Serve this to your friends and they will do your dishes in the next month. Any dessert-loving individual will fall in love with this simple but yummy sweet treat. And everyone’s favorite fruit is the star of this recipe too! Who could ever resist? Our friend over at Mr. Food has this to say about this recipe:
“Our recipe for easy homemade Apple Dumplings is inspired by the traditional apple dumplings that are still so popular in the Amish areas of Pennsylvania. This recipe sure is a keeper, especially when paired with a big ol’ scoop of ice cream.”
I always say this—sinful and rich desserts are my guilty pleasure. This apple dumpling tastes so good not only with a big scoop of ice cream, but also with a drizzle of your favorite syrup. Caramel should be the best syrup for this dish, but I think anything will be perfect. I drizzle mine with chocolate.
Ingredients
1/2 cup water
1/4 cup Domino granulated sugar
1 teaspoon McCormick vanilla extract
2 tablespoons Land O Lakes butter, softened, divided
1/8 teaspoon McCormick ground nutmeg
1/4 cup Domino light brown sugar
1/4 teaspoon McCormick ground cinnamon
1 rolled Pillsbury refrigerated pie crust (from a 15-ounce package)
4 small or 2 medium Granny Smith apples, peeled and cored
Instructions
Preheat oven to 375 degrees F.
In a small saucepan, combine the water, white sugar, vanilla, 1 tablespoon butter, and the nutmeg over high heat. Bring to a boil for 1 minute; set aside.
In a small bowl, combine the brown sugar, cinnamon, and remaining 1 tablespoon butter; mix well.
Unroll pastry and cut into quarters. Stuff each apple cavity with an equal amount of brown sugar mixture and place on a pastry quarter. Fold pastry up around apples and pinch ends together to completely enclose apples. Place dumplings seam-side down in an 8-inch square baking dish and pour sugar sauce over the top.
Bake 45 to 50 minutes, or until golden. Serve warm, drizzled with sugar glaze from bottom of baking dish.
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Quick Tip: Small apples work great for this recipe but they’re not always available, so go ahead and use the regular-sized ones cut in half.
Thanks again to Mr.Food for this amazing recipe.