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magazine fasteasyfresh baked apple raisin and brown sugar dumplings
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If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.
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Apple pie in doughnut hole form? We’re in love.
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Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. “The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they’ll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious.
For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.
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This unadorned tart has a mix of textures and a deeply browned, crisp crust.
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Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.
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Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.
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These raisin-studded apple strudels have a hint of cinnamon and a zingy whipped cream topping fortified with sour cream.
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If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.
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These are super chocolaty, dense brownies, just begging for a scoop of ice cream on top.
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I love apples. I have this recurring dream where I leave the stress of the restaurant world behind and start a cider house, making exquisite hard cider. I start at sunrise and I finish in the mid-afternoon and retire to the farmhouse to cook a dinner for Mary and the girls.
Apple brown betty is like a crisp made with bread crumbs. It's a wonderful dessert that is so simple and so rewarding in results. This is a good one for roping the kids into helping. Those apples arent going to peel themselves.
Zabaglione is also known in France as sabayon. It is a custard-based dessert, cooked with a dessert wine. I stabilize mine with whipped cream and serve it cold, whereas in Italy and France you often see them served warm. Kind of like an eggnog in heaven.
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If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens.
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It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combination of textures matched with apple and honey flavors fused with gooey Brie never fails to please a crowd.
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Meet Chris Morocco’s ideal brownie: fudgy, rich, and plenty chocolaty.
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The short bake time in this recipe isn’t a typo—these cookies should be moist and fudgy in the center, almost like a brownie.
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Easy
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Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)
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For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.
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This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.
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You can use a jar of store-bought mincemeat, or make your own using the filling recipe from our 1970s Thanksgiving throwback mincemeat pie.
Quick
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For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).
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A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
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