Apple season wouldn’t be the same without these glorious dumplings! Tart apples stuffed with brown sugar, butter, pecans, raisins and cinnamon, wrapped in a flaky crust and topped with a Brandy cream sauce!
A store bought crust makes this a quick and easy recipe. I’ve included the dough recipe if you’d rather make your own.
Makes 4 Dumplings
- 4 tart cooking apple, peeled and cored
- 1 pre-made pie crust or home made crust
- 1/3 cup of brown sugar
- 1/3 cup chopped pecans or walnuts
- 1 Tbs of raisins
- 1/4 tsp of cinnamon
- 2 Tbs butter, softened
- Milk for attaching leaves if using
- Sugar for sprinkling, I used Turbinado (raw, course sugar)
- 1/2 cup firmly packed brown sugar
- 1/2 cup heavy whipping cream
- 1 Tbs brandy
- drizzle of Maple syrup
- 2 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup cold butter
- 2/3 cup sour cream
Preheat oven to 400°
Combine the flour and salt in medium bowl, add in 1/2 cup butter til it resembles coarse crumbs, use two table knives to cut it up. Stir in the sour cream until the mixture forms a ball. Roll the dough on a floured surface into an approximate 14 x 14 inch square.
Trim the edges and save the scraps to cut out little leaves for decorating, if you’re feeling fancy. Cut the dough into 4 squares. Put an apple in the center of each.
Combine the brown sugar, pecans, raisins, cinnamon and 2 Tbs butter in a small bowl. Combine well.
Fill the apples with the brown sugar mixture. Fold the dough up around apple and seal the seams.
Place the apples in a greased shallow baking dish. Brush the dough with milk. Sprinkle with sugar and prick with a fork in several places. Attach the little leaves if using, dip in milk and press on to the apple
Bake for 35 -40 minutes, cover with foil for the last 5 minutes if the crust gets too brown. They should be golden.
Combine all sauce ingredients in a small saucepan, cook over medium heat stirring occasionally until it comes to a full boil (3-4) minutes. Let the sauce cool slightly. To serve, plate the apples and spoon some of the sauce over the top. Serve any remaining sauce on the side. YUM!