[angrychef]

Our sales manager wants me to make apple dumplings like his grandma used to make. The way he described it was individual apple dumplings baked together in a square pan with cinnamon caramel sauce until everything is gooey. Is this a midwest kinda thing? I like using a precooked apple filling for the dumplings(made from scratch) and piedough. Has anyone a recipe or experience with this. I'm trying to decide whether the piedough would work better than a cobbler/biscuit type of dough. Thanks.

 

[angrychef]

Thanks Wendy and Cchiu. I made a sample today and he raved about them. I baked the dumplings separately and made a sauce with cider, brown sugar and a bit of butter(reduce til thick). The dumplings are then rewarmed with the drizzled sauce in a hotel pan. The dumplings were easy and fast to make with small circles of piedough wrapped around the filling with the four corners pinched off to look like a square, with the filling poking out a bit at the center which is then covered with streusel.