- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 294.1
- Total Fat: 15.0 g
- Cholesterol: 11.0 mg
- Sodium: 191.5 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 6.7 g
- Protein: 2.0 g
Renaissance-Festival-Style Apple DumplingSubmitted by: REDDBETSY
IntroductionMy all-time Favorite sweet treat at the Renaissance Festival: recreated in a slightly healthier way for when I absolutely Must have dessert. Provides a bit of flaky pastry, a bit of spiced apple-y sweetness, and a convenient single serving to prevent overindulging. Lovely! My all-time Favorite sweet treat at the Renaissance Festival: recreated in a slightly healthier way for when I absolutely Must have dessert. Provides a bit of flaky pastry, a bit of spiced apple-y sweetness, and a convenient single serving to prevent overindulging. Lovely!
1 medium fresh Apple (2-3/4" dia: approx 3 per lb)
1/4 of 9" frozen, ready-to-bake Pie crust,
1 pat unsalted Butter (1" sq, 1/3" high)
1 tsp Cinnamon, ground,
1 tsp Ginger, ground,
1 tsp Nutmeg, ground,
1 tsp Cloves, ground,
Splenda to taste
At the Fair this decadent delight is served hot, drizzled with cinnamon syrup, and topped with a scoop of vanilla bean or cinnamon ice cream. As a reasonable person who only wishes to eat something sweet, not something blatantly sinful, I am trying not to miss the extra 500+ calories of garnish. (*sigh*)
Peel and core the apple.
Roll out 1/4 of the premade crust to fit a small Pyrex oven-proof custard cup.
Wrap the apple in the crust and set it into the bowl
Place the butter pat and the spices into the apple core-space.
Fold the crust over the top of the apple and moisten edges to stick.
The crust can be brushed with egg substitute and dusted with a bit of cinnamon, but it is not in the calculations for the recipe.
Bake for at least 1 hour at 250; temp can be raised to brown the crust for a few additional minutes at the end.
It smells AMAZING when it is baking!
Serving Size: 1 sizable serving-- fun to share
Number of Servings: 1
Recipe submitted by SparkPeople user REDDBETSY.