Hey! How are you all doing? This is Cooking with Dave. I'm Dave. I am world's greatest chef, that says so right here on my apron. Today, I'm going to fix an Apple Dumpling.

I like apple dumpling, it's just a sweet dessert. This is where I started to get my fruit from. I like apple pie a lot, but apple pies take so much sugar, and so much cinnamon, I just hate the thing when I eat them with sugar. For this dessert, it doesn't seem, might be using so much sugar. So use a little sugar, use a little cinnamon, or nutmeg on apple. The most you just take the apple, peel it, wrap it up in the crust, stick in the oven for 45 minutes or an hour, crust turns brown, apple turns soft, drizzle it with a little bit caramel, and mayhem, it is called Apple Dumpling.

Alright, let me show you how good we go. Okay, take yourself, so-called pie crust. This is just a regular, bought off the grocery store, regular pie crust. Anyway, you make yourself pie crust, set it out there. Get yourself a nice, big, red apple. I think, the bigger the apple, better. Everybody has particulars what they think about apple, what they think, apple should be nice and red. So get yourself a nice red apple, whatever you think is a good apple, and peel it and core it, and put it on your pastry.

The first thing we're going to do is peel our apple. Alright, now you can use the apple, you can leave the peeling on if you want to, just wash it real good if you do. If you like peeling, that's up to you. I don't care for the peeling. Then I'll take my apple core and I'm going to core my apple, hope I get working first come out.

Once you get your apple peeled and cored, put it right in the middle of your crust. Now, I am going to pinch off just a little bit on the outside of this crust here and make me just a hole. I want to cover up the bottom of my apple, because I want to put something in the middle here, and I'm going to want it to recover. Just a little bit, just enough there, I wanted a hole, I am going to put some apple jelly down that hole and I want something there to hold that apple jelly from just spilling out everywhere. So hopefully, it will stay inside my crust.

I'm just going to take something right into the hole, nothing special about an apple jelly, which you get from the grocery store. Just take it right down in that hole. Little something special for us on the inside, than from outside. Then, I'm going to take some sugar and how much ever sugar you want, just sprinkle yourself some sugar, allover it, just like that, come back into the same thing with some cinnamon. Just put some cinnamon all over it like that and then take a little bit of nutmeg, not much nutmeg, just right in there, right on top there, in the middle, just little soft cinnamon.

Then, it's pretty simple, you just fold this thing over, best that you can, it's going to be little ugly. You've got to work a little more bit, but that's okay, we'll work little bit. Bring it up all sides, and then you want to just kind of make sure that you mash it, and make sure that the whole apple is just covered with dough. Just work with it, until it's all covered the apple. It doesn't have to be real pretty, it's up to you. You can work very long as you want to, keep smashing it and making it little -- if you want to you can make some designs in the crust or you can use some more crust and make some more designs.

Alright, my oven is heated up 375 degrees, I'm going to keep smashing that little more, just make it nice and smooth, smooth as we can get it. I put this in the oven, 375 degrees, about an hour. I started checking them about 45 minutes, see how it's looking. When my crust starts to turn brown, then I know that my apple is pretty much going to done on the inside. And if I can stick a fork or something, a toothpick maybe down a side there, it feels soft apple, no crunch. Then I know it's done. Alright, we make it nice and smooth as we can. Then, one more time, with the sugar, little sugar, rolls around with some sugar, and then, one more time, put little cinnamon, rolls around little cinnamon, and there we go.

I made three of these. So I go ahead and throw these in the oven, like I said, 375, about 45 minutes to an hour, and then we'll take them out and put a little caramel on the outside, and oh! They're going to be good, I am telling you right now. These things are wonderful. Alright, there we go, apple dumpling. Apple dumpling all day long, have in the oven for about an hour and man, the thing looks good, it smells good. It's more like apple pie with cinnamon, and apples and sugar. Now, I'm going to take a little, just caramel, Smucker's Caramel sundae topping and I'm just going to squirt a little bit here and there and like that. And you see, that is what we call an apple dumpling, ready to go, ready to go.

Alright, there we go. Apple dumpling, man, it looks good, smells like apples and cinnamons, and sugar and boy, it smells good, it is good, apple soft, just cut into four, juicy, tender, eat it. It's good, I'm going to like it. It's muffled, happen to go wrong, very simple. Alright. That was a apple dumpling. Have a great day, thanks!