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Baked Apple Dumpling
When my Mom made baked apples, she didn't peel the apples. Her specialty was making baked apples with a cinnamon and sugar mixture sprinkled over the apples and inside where the cores had been removed. The peels would look as if they had a glazed coating from the sugar mixture boiling over the sides.
My Mom was a product of the great depression and she never threw away anything that could be reused. Our baked apples would be made in the small pie tins that the frozen chicken pot pies came in. Each individual apple had it's own tin so it was all ready for serving with either milk or whipped cream. When Cool Whip came out later in time, there was always a tub of Cool Whip sitting in the refrigerator ready for serving with our favorite dessert of ice cream.
This is a rather simple recipe that takes no time at all.
Peel and core as many apples as you need for your family being careful to not go all the way through. Leave the bottom of the apple.
Place apples in a baking dish and pour water into dish, just enough to cover the bottom.
Place a cinnamon stick in the middle of the cored apple. You can also use a mixture of cinnamon and sugar to fill the apple core.
Bake at 350° until apples are cooked through.
To serve, place in a small bowl. Baked apples may be eaten plain or with cream poured over them. My favorite is with whipped cream or Cool Whip.
Prepare apples the same as for the Baked apples.
Mix the Flaky Pie Crust and cut into 4 pieces before rolling out to cover apples.
Fill the apples with a mixture of cinnamon and sugar and then cover each apple with a rolled out crust.
Place apples on 1 inch deep baking sheet. For that extra special touch, brush each dumpling with beaten egg and sprinkle with sugar.
Bake at 350° until crust is golden brown.
To serve, place apple dumpling in a dish and cover with cinnamon glaze or milk (whichever you prefer). Myself I eat the dumpling plain.