Well, I made something with apples again. But, I don't think you will mind!
I start off by peeling and coring 4 apples.
I used Braeburn apples but Gala Apples work nice too or if you prefer tart apples, use a Granny Smith. You want to use an apple that is good to eat but will hold its shape after being baked. Next, I rolled out one refrigerated pie crust to 12 inches in diameter and cut it into quarters. I placed one apple on each quarter.
In a bowl, I mixed 1/4 Cup sugar with 1 tsp of cinnamon. Divide this mixture evenly among the four apples by spooning into the center of each.
It should come up between half to two-thirds the way up. Then, top off each hole with a half Tbsp of butter.
Gently form the pie dough around each apple trying to cover as much of the apple as possible but without ripping the dough. The smaller the apple, the easier this part is.
Over medium heat on the stove, combine water, sugar, Splenda, and butter until boiling. I like to use a mixture of Splenda and sugar. The sugar makes the sauce sweet and sticky but the Splenda helps keep it from being overly sweet. You can use all sugar for this but they will be realllllly sweet. You can also use all Splenda, they will be not as sweet and the sauce wont be sticky. I found I like the mixture of the two the best but it can be really which ever you prefer. So, once the sauce mixture comes to a boil, pour it around the dumplings that you have placed into an 8x8 baking dish. Do NOT pour it over the dumplings.
Place them into a preheated 375 degree oven for 45 minutes.
And when they are done, you can try to wait till they are cool to try one, but I can't help myself!
I placed one in a bowl and poured that sticky sauce all over the top! Now just imagine some whipped cream or a scoop of vanilla or caramel ice cream. How about a little milk poured over the top. Oh, the options!!
*On a side note: This recipe can be very easily doubled! Just double all the amounts below and bake in a 9x13 baking dish at the same temperature for the same amount of time.
4 apples, such as Braeburn or Gala
1 refrigerated pie crust
3/4 Cup sugar
1/2 Cup Splenda
6 Tbsp butter
2 tsp cinnamon
1 cup water
Peel and core apples. Roll out pie crust to 12 inches in diameter and cut into quarters. Place one apple on each quarter of dough. In separate bowl, mix together 1/4 cup of the sugar with 1 tsp cinnamon. Divide this mixture evenly between the four apples and pour it down the middle of each. Top each the cored apples with 1/2 tablespoon of butter on top of the cinnamon-sugar mixture. Carefully bring up the sides of the pie dough around each apples. Try to cover as much of the apple as possible without ripping dough. Place the dumplings into an 8x8 baking dish so they are not touching. In a sauce pan over medium heat, combine remaining 1/2 cup sugar and 4 tbsp butter with water, Splenda and remaining 1 tsp cinnamon. Bring mixture to boil and pour it in baking dish around the dumpling. Do not pour it over the top. Place in a preheated 375 degree oven for 45 minutes.