If you haven’t realized by now that Fall is my favorite season and that apples are one of my favorite foods then either: 1. you haven’t been paying attention, or 2. you are new to this blog and haven’t yet read many of my previous posts. Either way I am not going to bore you today with a rehashing of my previous sentiments. Read a few earlier posts from the last few weeks and you’ll get the picture.

The only thing I will say, before moving on to the recipe for today is that this recipe rocks!!! I know I should be more humble but really, I really liked these when I came up with the idea. I’m sure there have been plenty of others who have thought of stuffing an apple with caramel before turning it into a dumpling, but I haven’t come across any recipes. Besides, this recipe gives you the best of both caramel apples and apple dumplings. What isn’t there to like? I hope you enjoy this as much as I did!

Caramel Filled Apple Dumplings

1 recipe Your favorite pie dough for a double crust pie
4 each Apples (choose a good baking apple such as Granny Smith, McIntosh or Gravenstein)
10-15 each Individual Caramels
3/4 cup Sugar, granulated
1/2 cup Water
1/2 cup Cider or Apple juice
1/2 tsp. Cinnamon
1/4 tsp. Ground Ginger
2 Tbsp. Butter

Preheat the oven to 375F. Peel and core all the apples, leaving just a bit of the blossom end intact. Roll out the pie dough and cut into 4 7″x7″ squares. Pack the cored apple with the caramels, packing it in lightly. Wrap the apples in the pie dough. There are 2 ways you can do this. 1. Bring the corners of the dough up, over the apple and pinch them together in the center. Then pinch together the seams giving yourself an elegant little package, or 2. wrap the dough around and over the apple, forming it to the apple so that the package maintains an apple shape. I then use some of the scrap dough to form decorative leaves “glued” in place, on top, with a little water. Place in a 9×13 pan and bake at for 30 minutes. Meanwhile combine the remaining ingredients in a saucepan, bring to a boil and cook for 3 minutes. Remove from heat. After the apples have baked for 30 minutes pour syrup over dumplings and bake 20-25 minutes more, basting the dumplings with the syrup every 8 minutes. Remove from oven and allow to cool for 5-8 minutes before placing in a bowl with a little of the remaining syrup and a couple of scoops of vanilla ice cream.

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