There Are Two Things That Really Make Me Feel Like It’s Finally Fall.
The first is waking up in the morning and feeling a cool breeze coming in from the window. The second is the smell of cinnamon and apples in the air. I don’t know why, but that scent wafting in the air makes my heart smile. There is yet to be a candle or potpourri that can properly duplicate the combination … it has to be the real thing.
My baked apple dumpling recipe uses a flavor shortcut by stuffing each of the apples with Biscoff cookie crumble. These little European shortbread cookies are packed with an intense caramel cinnamon flavor. After eating one on a recent flight, it got my creative cooking juices going! So, I rushed home and ground up these little cookies and stuffed them in an apple. The result was the most delicious baked apple I have ever eaten. In fact, photographer Carli Wentworth called me after the photo shoot and said, “That was the BEST thing you have ever made.” So, I dare you NOT to make these. They are that good!
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Rustic Apple Dumplings with Bourbon Caramel Sauce
4 Granny Smith apples, peeled with cores removed
(keep whole, do not quarter)
14 Biscoff cookies, crushed
1/4 c unsalted butter, melted
1/4 c pecans, chopped
1 package refrigerated piecrusts
1 egg
1 T water
1/4 c sugar
2 t cinnamon
1 recipe Bourbon Caramel Sauce (below)
Preheat oven to 350 degrees. Spray a 9" x 9" baking pan with nonstick cooking spray. In a small bowl combine the crushed Biscoff cookies, butter and pecans until a crumble is formed. Press the cookie crumble into the center of each apple. Then unroll each of the piecrusts and cut in half. Place one apple in the center of the dough piece and wrap completely. Place the apples in a baking pan and cut away any extra crust, and use to create decorations. In a small bowl, whisk together the egg and water. Brush each of the wrapped apples with the egg wash and sprinkle with cinnamon and sugar. Pour bourbon caramel sauce (recipe below) into pan and bake the apples for 45-60 minutes or until crust is golden brown. Serve while warm.
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Bourbon Caramel Sauce
½ c heavy cream
¼ c unsalted butter
1 c brown sugar
¼ c water
2 T light corn syrup
2 T Bourbon
Mix together the heavy cream, butter, brown sugar, water and corn syrup in a small saucepan over medium heat. Cook until the sauce begins to boil. Reduce the heat and add in the bourbon. Remove from the heat and pour the sauce into the bottom of the apple dumpling pan just before baking.
