When you want something like a piece of pie but don’t feel like making one, apple dumplings are a good substitute. They’re relatively quick and easy, and not horribly messy to make. The best part is that if all you want is one, you only need to make one.
I made mine with puff pastry. You can also use Pillsbury Crescent dough or a refrigerated pie crust.
You can use whatever apples you like. I used Honeycrisps the first time and Granny Smiths the next. Just remember that a softer and sweeter apple will have more juice, so your bottom crust will be soggier, and you might want to keep an eye on how much sugar/sweetener you add so they don’t get overly sweet. Unless you like them that way, then press on!
I used the Ree Drummond Food Network recipe linked in the title as my base. I liked this one because it calls for about half the sugar as the rest of the recipes I looked at. Since starting chemo last year, anything sweet tastes so over the top sweet that it just gets to be too much to eat.
Another great thing about a recipe like this is that you can eat them any time of day – breakfast, as a snack or as a dessert. Apple Dumplings are another good thing to mix into your oatmeal in the morning, too.
Back to my apples. The Honeycrisps I used were the size of softballs. This wasn’t a bad thing. I made only two, and I just didn’t bake them long enough the first time, which meant that the apples were still pretty firm when I took them out. When I went to eat the 2nd one, I put it back int he oven for about 30-45 minutes, and that worked well. Just keep an eye on it so the crust doesn’t burn.
Alterations I made
- I left my apple peels on. I didn’t see a point in peeling it because the peels get soft when they bake, it’s going to help hold the apple together with all that sugar boiling inside it, and it’s good for you. However, if you want them peeled, by all means, peel them.
- I am not a huge fan of raisins in much of anything in the first place, so I left those out.
- I added a tablespoon or so of flour and also about a tablespoon of regular white sugar and a little nutmeg/allspice to the sugar/cinnamon mix. This is more like a pie spice mixture. My thought process was that the flour would thicken the sauce a little so it wasn’t so runny, and that the sugars would carmelize differently, especially since I was already putting an actual piece of caramel inside the apple. This part may be all BS, but I did it anyway.
- I put pecans in mine instead of walnuts. I like both, but just wanted pecans instead.
- I have some Caramel Apple Wraps here, so after putting the cinnamon mixture into the apple, I rolled up a wrap and stuffed it inside the apple. In hindsight, I probably should have wrapped it around the apple, then put the crust over the top of that. Next time.
- I didn’t bother with an egg wash of the crust. I *might* do that next time, but my top crust turned out just fine without doing it.
- I also didn’t bother with the powdered sugar glaze. Again, too much sweet ruins things for me these days.