Easy, Scrumptious Apple Dumpling Cobbler

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(Becky, the Mama.)

What is it about being snowed in that turns even makes even the most anti-cooking folks fire up the oven and don an apron? Here’s a recipe that is not only easy to make, and scrumptious,  but will make your house smell like Pure Love.

I know, I know… the last recipe I posted was an apple dessert, too.  But as you read in that post,  I had somehow purchased THREE  huge bags of apples and so, forgive me,  but since I am still up to my ears in apples…. here’s another  fabulous apple recipe I created that used up the last of my surplus.   You’ll take one bite and think, “Oh. My. Goodness. This tastes like my grandmother’s home-made apple dumplings.”  (And if you didn’t have an Apple Dumpling-Baking-Granny,  the Apple Dumplings at Cracker Barrel are a pretty close second.)

A few decades ago, my mother went through a spell of baking Apple Dumplings from a recipe in the red and white checked Better & Homes and Gardens Cookbook.  They were delicious!  People raved about them and begged for more.   But they were also a LOT of trouble.   For my taste they were also a little too sweet and there was too much pastry-to-apples ratio.

This recipe is ridiculously fast and easy and creates a just-right-sweet “cobbler” of apples that make their own “dumplin’ syrup” and is topped with just one flaky pastry crust (thank you Pillsbury for making this part simple, too). Serve warm with a dollop of vanilla ice cream and you’ll be in Apple Dumplin’ Gang Heaven.

One hint:  the only time-consuming part of this dish is peeling and chopping apples.  To make this effort go faster, conscript every able-bodied adult and child over 8 years-old to come in the kitchen and peel at least 2 apples each, while you do the chopping. Promise them they will be sweetly rewarded for their labor.

Finally, a little bit of fun news from “First Magazine for Women” (you will often see this at  grocery check-out counters).  Last week the editor of the magazine gave a lovely review for our book, Nourished.  Here’s a picture of the article:

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As long as you are huddled up inside eating dumplings this week you might as well buy a copy of our funny, uplifting, practical book to cozy up and read as well.  🙂  And our heart-felt thanks to those of you who have already read the book and perhaps posted a review on your blog or on Amazon or sent us a note or email.   We are soooo thankful for your encouragement!  Be sure to join us on our Facebook Fan Page, too, at We Laugh, We Cry, We Cook.

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Apple Dumpling Cobbler

6 to 8 peeled, chopped apples (about teaspoon size pieces) to make about 6 cups total

1/3 cup brown sugar

1/3 cup white sugar

2 t. cinnamon

1/2 t. nutmeg

1 small to medium fresh lemon

1/2 t. salt

1 T. flour

2 T. butter

1 Pillsbury  refrigerated pie crust

Sugar and Cinnamon to sprinkle on top (about 1 T. sugar and 1 t. cinnamon, but just eyeball it to your liking)

Directions

Turn oven to 350 degrees

In a large mixing bowl put apples, brown and white sugars, flour, spices and  salt.  Mix thoroughly.  Butter a 9 by 11 casserole pan and pour the apple mixture into it.   Squeeze a fresh lemon over the top of the apples and then dot with butter.   Place one Pillsbury refrigerated pie crust on top of the apples, tearing it and patching it (pinch pieces together) to create a rustic, “quilted-together” pastry crust as shown below.   Sprinkle with cinnamon and sugar.   Note that you just kind of  loosely fold the edges and tuck them around the apples.  I also cut a heart shape in the middle, though as you can see, I am not a pastry artist.  No worries about it looking messy, it will come out delicious and beautiful.

DSC_0198Bake for about 30 to 40 minutes or until crust is golden and flaky and apples pierce easily with a fork and the juices are golden brown and syrupy.   Serve warm, using a big spoon to place in bowls,  and top with ice cream.

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Bacon Apple Salad with Brown Sugar Dressing

Becky's Bacon Apple Salad with Brown Sugar Dressing

Here is my Facebook status from last night, which drew a crowd of friends volunteering  to join the experiment:

“I really do think I could live the vacation life all year long. Sleep late, coffee & toast, to pool to read and swim, lunch, check email, etc., more pool reading and swimming. Happy Hour. Cook dinner or go out to eat. Relax some more. Bedtime. Repeat. Why aren’t we all on this schedule all the time? The world would be such a happy place if it were. I think it might even wipe out PMS.”

I’m on the sixth day of this schedule and I can tell you the world seems brighter, my heart seems happier and people, in general, of all shapes and sizes and ages seem especially adorable.  I think I may have discovered the cure for world peace.  Yesterday at the pool, with some sort of soft jazz playing in the background I looked up into a blue cloudless sky and, I kid you not,  someone was  sky-writing,  “God loves you. Jesus forgives you.”  I started wondering if perhaps I had stepped into the Christian version of the Truman Show.  But I’m going with it.

I have come to the conlusion that the cure for World Peace is for all of us to be on perpetual vacation. Well, that, and bacon.

I cooked up a mess of bacon from the remaining contents of our condo fridge this morning.  Bacon alone makes my normally laid-back husband want to dance me around the kitchen.  But I needed to make something lunch-worthy out of it.  I spied an apple. Lettuce.  Italian Dressing. Brown Sugar. Voila!  Bacon Apple Salad with Brown Sugar Dressing. Seriously,  how could this not be amazing?  Let me assure you it is!

And in keeping with keeping me out of the kitchen and at the swimming pool, it is also easy.  Enjoy it and visualize, “World Peace. God loves you. Jesus forgives you. Bacon is good stuff.”

Becky's Bacon Apple Salad with Brown Sugar Dressing

Becky’s Bacon Apple Salad with Brown Sugar Dressing

Serves 2

Ingredients

1 small head of lettuce or spinach, chopped (1 to 1 1/2 cups per person)

1 large apple, cored and sliced thin

6 pieces of bacon, cut in small pieces and “stir-fried”

1 t. bacon drippings

1/3 c. your favorite Italian Dressing

1 T. brown sugar

Directions

Divide lettuce into two salad bowls. Arrange apple slices over each.  Top with crumbled bacon, dividing evenly.  In small skillet put 1 t. bacon drippings,  Italian dressing and 1 T. brown sugar. Warm just until brown sugar melts, cool slightly then drizzle desired amount over each salad.

Variations: Try this vegan version of baconmade with wide pieces of coconut, liquid smoke, and soy sauce.  Add avocados, dried fruit or use crisp pears instead.

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