Flaky and Delicious Apple Dumplings

It's fall, which means apple season is in full force and I'm sharing one of my favorite family heirlooms using Harry & David Apples. They're crisp and sweet, and sturdy enough to be baked in a light, flaky, buttery shell.

This classic apple dumpling recipe is one that I grew up with, helping my grandmother stuff apples full of brown sugar, fall spices, and a big dollop of butter before wrapping them up in a homemade pie crust. We then baked them in a brown sugar syrup lightly spiced with cinnamon and nutmeg until the apples were tender enough to eat with a spoon.

I used my favorite pie crust recipe which comes together in a food processor in minutes. The dough can be made up to three days ahead, making this a cinch to whip up.

I love to serve them up with a dollop of cinnamon spiced whipped cream or a scoop of creamy vanilla ice cream.