Many people enjoy our apple dumplins while visiting the farm during the fall season. The recipe has been hand written several times and now is going to finally make it to our blog. We make our crust from scratch, but the refrigerated pie crusts work just fine with a small batch. Enjoy these at home but be sure to keep room to have one from Hinton’s Kitchen when you visit the farm!
2 refrigerated pie crusts
8 medium baking apples, peeled and cored (we use either Jonathan or Winesap)
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup oats
2 cups packed brown sugar
2 cups water
1/4 teaspoon cinnamon
1/4 cup butter
Unroll pie crusts and roll a bit out thinner. Cut each crust into quarters. Place 1 apple in each quarter. Combine 1/2 teaspoon cinnamon, sugar, flour and oats in a small bowl. Fill the core of each apple with oat mixture. Wrap pie crust around each apple, sealing at the top. Place apples in a greased 9 x 13 pan so that they are not touching.
Combine brown sugar, water, 1/4 teaspoon cinnamon, and butter in a saucepan. Cook on medium until butter has melted and sugar has dissolved (about 5 minutes). Pour about 1/4 cup over each apple. Bake at 350 degrees for 35 to 40 minutes, basting apples half way through with additional “goo.”