‘Tis the season for Pumpkin Spice Lattes, gingerbread cookies, and other tasty treats to help us stay warm and cozy for the holidays. Holly Gofabulously is here just in time to share her oh-so-delicious Apple-Fabulous Dumplings recipe! Be sure to check our her blog dedicated to the search for intelligent life with fashion sense!
With the recent release of The American Fashion Cookbook (Assouline), it is officially chic to spend time in the kitchen (at least briefly)! Published with the Council of Fashion Designers of America, this blend of couture and cooking includes such intriguing recipes as Isaac Mizrahi’s Mushroom Truffle Spaghetti, Victor Costa’s Vidalia Onion Crustless Tarte and Tory Burch’s Andalusian Gazpacho, to name a few! Sadly, Holly Gofabulously’s Apple-Fabulous Dumplings were excluded (clearly an oversight)! Fortunately for fans of Shop it To Me, I’ve included my recipe here, for your Fall dining pleasure. Enjoy!
4 Golden Delicious apples (Honey Crisp Apples are also great, for those who love a super-sweet dessert)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup honey
1 cup water
1 teaspoon vanilla (I recommend the highest quality pure vanilla extract. I prefer Nielsen-Massey!)
Pre-made pie crusts (I prefer Pillsbury, which can be found in the refrigerated section of your grocery store! )
Peel apples with potato peeler. Remove the cores with a small knife, but try to keep the apples whole. Use butter to grease an 8×8” baking dish, and set aside. Unwrap the refrigerated pie crust and cut into 4 equal pieces. Cook both sugars, honey, water, vanilla and 1 tablespoon of butter in a small pan for about 10 minutes on medium, stirring occasionally. Set aside.
Put all 4 pieces of pie crust in the 8×8 baking dish and lay an apple on each. Fill the center of the apple with some white sugar and cinnamon. Then fold the crusts up around the apple. Gently pour the hot liquid over and around the apples. Set aside extra to be used as a sauce over the baked dumplings. Bake at 350 degrees for about 50 minutes (until crusts are turning brown and liquid is bubbling). Let cool, but remember that these are fantastic served warm, with a scoop of vanilla or cinnamon ice cream!