Baked Apple Dumplings

From Cook's Country | October/November 2009

Why this recipe works:

Biscuit dough was easier to work with than pie dough for our Baked Apple Dumplings and did a great job of absorbing the liquid from the apples without getting mushy. Some apple varieties we found didn’t cook through quickly enough, while others turned to mush. We settled on sweeter Golden… read more

Biscuit dough was easier to work with than pie dough for our Baked Apple Dumplings and did a great job of absorbing the liquid from the apples without getting mushy. Some apple varieties we found didn’t cook through quickly enough, while others turned to mush. We settled on sweeter Golden Delicious, which had the perfect consistency when prepared correctly. We found no reason to bake the dumplings in syrup. To avoid a soggy mess, we made the sauce for our Baked Apple Dumplings separately and saved it for serving.

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Serves 8

Use a melon baller or a metal teaspoon measure to core the apples. We like to serve the dumplings warm with vanilla ice cream and Cider Sauce (see Cider Sauce recipe). Other sweet, moderately firm apples, such as Braeburns or Galas, can be used in this recipe.

Ingredients

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