Do It Yourself Tuesday: (Decadent) Apple Dumplings

[Ever see something you want but don’t have the money to buy? Ever get sick of studying/watching TV and have the urge to get crafty and make things on your own? We know! Us too! We just don’t know where to start, which is why we got some of CollegeCandy’s craftiest writers to share their favorite DIY projects with everyone. This week we’re doin’ things a little differently. And by different, we mean delicious. Get ready to make one delectable dessert.]

Seriously, who doesn’t love some combination of cinnamon and apple? No matter how you make it, you literally can’t go wrong with this stuff.

Apple pie has always been an American fave, sure, but that term “easy as pie” doesn’t really apply to me. What is easy about cutting up a billion apples, making a crust and then waiting to eat it? So when I decided I wanted something similar, I made myself something akin to a mini apple pie, sans the irritating process of cutting up apples. Preparation can be a bit bothersome, but trust me, it is WORTH it.

For Da Dough:

2 cups all-purpose flour
3/4 teaspon salt
2/3 butter (or 1/3 butter and 1/3 olive oil to be a little healthier)
6 tablespoons cold water

For Da Apples:
6 large Granny Smith apples
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract

Do It Up:
1. Preheat your oven to about 400F.

2. The pastry is easy: mix up the flour and salt in a bowl, then cut in the butter or butter/oil mix until everything is kind of crumbly. You might need a helping hand or just be really careful at this point, but you’ll need to pour in the water tablespoon by tablespoon while mixing to get that nice doughy ball of…well, dough.

3. Get a rolling pin (sprinkle a little flour on the counter and on the pin to make sure the dough doesn’t stick). If you don’t have a rolling pin, use a flat glass, or, at last resort, get a heavy textbook to flatten that sucker out. It should be about 24 by 16 inches, but there’s always room for error – if it’s not exact, then hey, it’s not exact. Cut this up into six even pieces.

4. Now core them apples! To core an apple, just cut the top off, then grab a handy spoon and to scoop out the core and the seeds. Somewhere in here, you’re also gonna wanna put the sugar, the water, the vanilla extract and some of the butter in a saucepan. Let it boil until the sugar is dissolved.

5. Sprinkle a little brown sugar and cinnamon onto the dough. (Quickie tip; if you don’t have brown sugar, I think they sell cinnamon sugar in stores; you could use that instead. In a crunch – literally – ground up Cinnamon Toast Crunch works!), then put the apple on top of it. Put more sugar inside of the apple and about half a spoonful of butter (hey, no one said this was healthy). Now, bring up the two opposite corners of the pastry so that they touch. Do the same with the other two corners. Then, pinch and form the sides (gently!) to form a little dough cocoon around your apple. When you’re done, put them in a greased baking dish..

6. That saucepan should be ready now. If there’s any extra butter, put it in, then pour what’s in there over the dumplings (don’t over do it, though; you want to put some on when they come out, too). Now bake that sucker for about an hour. When they’re done and the entirety of your apartment complex/dorm has come into the basement because they can smell your delectable desert, take them out and pour the last of the sauce over them. (Quickie Tip: These guys go GREAT with a scoop of vanilla ice cream right on the side.)

7. Use your rolling pin to fend off hungry friends and family, and enjoy!

Senioritis: No Offense, But…
Senioritis: No Offense, But…
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