Recipe by USA WEEKEND columnist Pam Anderson
"This dessert stands on its own, but a scoop of vanilla ice cream certainly wouldn't hurt."
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packed dark brown sugar
chopped toasted pecans or walnuts
apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container
9-inch pie crusts
Oh yes!! I have found THE best apple dumplin' recipe ever!! So worth the wait but it is not hard to make! Only thing I did different was I didn't have the packaged pie crusts I used instead the recipe for 'The Best Pie Crust' (and it is!) and put it in a freezer bag in the freezer for only half an hour. Rolled out great! You MUST try this recipe it IS a must!! Thank you!!
I generally like Pam Anderson's recipes (I have one of her cookbooks and have liked every dish I've tried from it), but this was just so-so for me. Luckily my mom and dad LOVED this, so I at least feel good about that. :) If given the choice, I'd much rather have apple pie - simple, basic apple pie just tastes better (and is MUCH easier to assemble), IMHO. The second turnoff for me was the addition of nuts in this. I did not care for them at all. They kinda seemed out of place (but that's just my $.02). The biggest letdown for me was the sauce. It simply lacked oomph. The sauce tasted bland and was oddly thick, but not in a sticky or syrupy sort of way (if that makes any sense). Don't get me wrong. This wasn't terrible. It just wasn't for me. Better luck for everyone else, I guess. Thanks anyways, Pam! :-)
Easy, delicious and better than apple pie. The cinnamon sauce was perfect and by the taste and appearance it looks like you speny hours making it! I followed the recipe exactly.
These were so yummy! I made them last night for my small group and one of my friends who is a health-obsessed dr. actually ate one and was licking his plate by the time he was done, lol! I did make a few changes:
Okay-here are the things I changed for the recipe-I doubled it to make 16 servings (8 apples), I used the big ones you buy in bulk but if you bought the smaller ones I think you could probably use a whole apple for this-I used granny smith. Also, I cut them in half horizontally then cored then and stuffed the filling inside that way-it was really easy and I didn't have to cut anything off the bottom because I just laid them on their flat sides. I put them on the crust and then I stuffed them so as not to make a huge mess trying to get them onto the crust. I doubled the filling and it used every bit so you could even do more and just pile it in the crust for more of that part-which was the best part, I thought! I made my own crust-way better in my opinion. Also we used 350-I had taken them to my friends house and wanted them to be hot so I baked them there but left the recipe at home so I wasn't sure on the temperature-I did the 425 for 10 minutes and then 350 for 20 minutes- but I thought they were done enough-I had eight of them on a pampered chef stone and 8 on a metal air bake cookie sheet. The ones on the stone turned out even better so I would probably use that again or if you used a metal dish or baking sheet, maybe reduce the cooking time. The ones on the met
Great recipe. Definitely use small apples though, wrapping them was a bit difficult. Not impossible, just difficult. I sliced mine in half horizontally instead of vertically which made them stand up nice and straight with no problem. Also gave me a nice well to put filling in without any fuss. I used pecans instead of walnuts, then toasted some peacans to add to my sauce - just because I like them.
These were absolutely delicious, and the sauce was so fast and easy to prepare. I made half with Gala and half with Granny Smith, and the tartness of the Granny's was far better. It balanced the sweetness of the rest of the ingredients. I served with a scoop of vanilla ice cream--pure bliss!
Mmmm-mm! Yummy recipe. My husband even really liked these and he's usually a chocolate only kinda guy. I do want to note, since I was stumped on this for awhile, that the apples need to be sliced horizontally for it all to make sense. You're essentially stuffing the core of the halved apple with yumminess. I also cut the water to 1/2 cup on hearing the sauce was a bit watery. Excellent dumpings.
I used the method for making the dumplings of enclosing the apple 1/4's in crescent rolls with this sauce. This will definately be my 'go to' sauce for dumplings in the future
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Dumplings with Rich Cinnamon Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 228
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