Easy Apple Dumplings
These are wonderful. And evil. I have made them twice so far. What I learned after the first time was that it really helps to bake them for a full 30 minutes COVERED, and then 15 minutes uncovered. It helps cook the dough more. Also, it really is important to seal the apple wedge within the dough… the first time I made these I left the apple hanging out because it seemed impossible to cover it completely. But the apple was much more tender when I wrapped it completely the second time around. Thanks for posting this!
Crazy good! Very quick, these could be made in quantity and served for a holiday brunch. Will definitely make again, and will follow Chef Itchy Monkey’s suggestion to bake covered for 30 minutes, then remove the foil and bake for 15 so the dough will cook through. Made for Zaar Chef Alphabet Soup tag game.
Sooooooo good and dangerous (I’m in danger of eating them all right now!) I used a Jonagold apple and dark brown sugar. I agree with other reviews that the dough was a little, well, “doughy” on the bottom and there also seemed to be a lot of sauce (delicious though it is). Next time (and there WILL be a next time!) I will try with half the amount of sauce. Thanks for the recipe!
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