Apple Dumplings with Sticky Cinnamon Sauce

We only had apple dumplings at certain times when I was little- in the fall, and when my Aunt Sharon, Uncle Jack, and cousin Reid would come over. Both things were a treat, and I can't eat them without thinking of my family. Even now, there are only certain times when I make apple dumplings- in the fall and with my folks.

Reid and I intently eating our apple dumplings.

The weather here has been all kinds of gorgeous. The high temperature today was 75 degrees with a light wind. It simply exudes fall and all the wonderful things that go with it. No wonder I was feeling the desire for apple dumplings!

This recipe is my dear moma's, I have just changed it up a bit here and there. I like to get gala apples for these, they keep their shape and don't lose their apple-y taste when baked. Plus, you want a small sized apple for the recipe. These are delicious, but deadly. If you had an apple the size of a softball you'd never be able to eat it all.

Speaking of apples the size of softballs, when I was small my moma worked in the orchard down the dirt road in the fall. She would often bring home apples; once they let her bring home a giant abnormality. I was small, but I remember that apple being the size of a cantaloupe! Unfortunately, I had to have a sitter while moma sorted apples. She found a young girl from the neighborhood who said she loved to play with children. I kept telling moma that she never played with me or read books! She only sat there and talked on our big black phone to her boyfriend, or played in moma's makeup. When the neighbors on the party line (remember those?) finally complained about the girl holding up the line and moma realized her lipsticks were getting worn down, I finally got rid of the sitter. Good riddance, I thought, not understanding how she could resist playing with someone as sweet as me...OH! I am laughing so hard at that. Anyone who knew me as a child can attest that I was a real mess! (When we say someone is "a mess" in the South, it doesn't mean prone to get dirty, it means as ornery as the day is long!)

Ahem, but back to apple dumplings. You will need pie crust for these. I know, I know, I keep saying that I am going to do a pie crust tutorial video for you all. I pinky-promise it will happen someday. Until then, make your favorite recipe, or buy some at the store. You need one crust to make four dumplings. I make a double crust so that I can have eight of them. I just divide my dough into two lumps, same as in making a pie and roll them out into approximate circles. Then I cut each circle into four triangle-ish shapes. You can do all of this well ahead of time. Just put them in a bag in the fridge, with waxed paper between to keep them from sticking together.

Wash your apples, and core and peel them. Mix 1/2 cup of white sugar with 2 and 1/2 tsp of cinnamon. Roll your peeled apples in this and scoop some inside the core hole as well.

Stand your apple in the center of your dough portion. Cut about a 1/2 Tbsp slice of butter and cut this into two chunks. Put one into the core hole, add a good pinch of brown sugar and stuff in the last butter piece. You can also add chopped pecans in with the brown sugar and it is delicious, but not everyone will love you for it.

Fold two of the dough corners up and stick them together using a dab of water. Pull up the other sides and fasten them at the top. You will have "ears" sticking out now.

 If you fold all that onto the apple, you will have way too much crust compared to apple. Cut those ears off and then pinch the slits closed. 

When you have done this, take the apple and press it in your hands like squeezing clay so that it firmly adheres to the apple and all gaps are covered. It's not going to look smooth and perfect, that's fine. It's gonna taste fabulous!

Now you can get fancy if you want and cut out leaves for the top, even add a whole clove for a stem if you want. Trust me when I say this is only for your personal enjoyment. The people you give them to will be so busy trying to stuff them in their faces without losing their tastebuds forever, that you could have created Eve taking the apple from the snake on the side in dough, and no one would ever notice...

Now to make your syrup. It's just a simple syrup with the addition of a  bit of butter and cinnamon, but it gets sticky and gooey and lovely. The amount below is for all 8 apples, half this if you are making only 4. ( You may be thinking I can't count because there are only 6 apples in the pan. Hubby was gone and so I was saving two for the next night to share with him. I swear I can count as high as 8, but I make no promises on any higher...)

Syrup
1 cup water
1 cup sugar
3 Tbsp butter
1/2 tsp cinnamon
bring all this to a full boil.

Pour the syrup over each apple and pop into the oven, setting the timer for 15 minutes. When it rings, baste the apples (this just means cover the apple with the syrup), either with a spoon or a turkey baster. Put back in the oven and time 15 minutes again.

First basting, just starting to brown

At the timer, baste apples a second time.

Very browned and crusty at the second basting, and you can see how thick the syrup is getting.

Set timer for a final 15 minutes ( you will have cooked 45 minutes in all). Baste the apples a final time. Let sit for a few minutes in the pan and then use a turner to scoop out the apples into a shallow bowl without tearing them, divide the syrup between the bowls. Then add a scoop of vanilla bean ice cream, or a splash of cold cream. You don't have to do this, but the apples are like baby volcanoes, and eating a bite of raging hot apple with cold, melting ice cream is just the most perfect thing ever.

The apple kept its shape perfectly, and you can even see how sugary its little innards are!

Fall is a beautiful season and feels like both body and earth are slowing a bit. The holidays and family gatherings are coming closer and there seems to be a draw toward those we love as the days grow cooler. Why not celebrate summer's lazy decline with a group of loved ones and some of the season's most perfect fruit? Maybe it will become a tradition for your children to look back on with fondness, just as I do.

You might enjoy: 
the meal I served these with- Bone-in Basil Fried Chicken and the fixins'
or
Deep Summer