I haven't reviewed anything before--I usually just lurk about the site and snatch a recipe here and there from time to time--but this recipe has become one of my all time favorites after making it several times and I feel it deserves a good review. Everyone who tries them loves them and they always come out so good.
I do things a little differently for my preferences, and I'll share those things, but for the most part I stick to this recipe and it's been gold.
For one, I don't use whole apple halves. I prefer a smaller dumpling, made with small chopped pieces of apple instead a large slice. I think it makes it more pleasant for eating and helps the sugar, cinnamon and butter mix more evenly (which I just put a spoonful of on top of the apple pieces before wrapping the dumpling up). I strongly recommenced a flavorful, sweet-tart apple for baking, also. Otherwise, it comes out kind of bland and so-so. My grandmother's Jonathan apple tree always makes the best baking apples.
For two, I love to make my own butter crust, because it's so simple and always comes out just right--store bought crusts never do it for me. I'm sure there's one out there I don't know about that comes out perfect, golden and flaky, too. But I love a homemade crust.
Other than that, and a little extra cinnamon everywhere and some vanilla in the sauce, I don't change anything. And this recipe always comes out perfect, every time, like magic, and ready to impress.
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I haven't reviewed anything before--I usually just lurk about the site and snatch a recipe...