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Blackberry - Apple Dumplings

Fresh blackberries are always a special summer treat. This recipe combines blackberries and apples spiced with our Apple Pie Spice. The spiced fruit mixture is folded into a pastry and cooked until golden. It is delicious served warm with a True Cinnamon and vanilla glaze. Don't forget to serve it with a scoop of ice cream! Yum!!



2 pie crusts (you can use readymade refrigerated pie crusts)

6 oz. fresh blackberries

1 cup apples (peeled, and chopped)

2 Tblspns granulated sugar

1 Tblspn cornstarch

1 tsp Apple Pie Spice

1 tsp fresh orange juice

1 tsp vanilla extract

1/2 tsp salt

Egg white (for brushing the top of the dumplings)

Granulated sugar (for sprinkling on the top of the dumplings)


1/2 cup sugar

1 Tblspn cornstarch

3/4 cup water

1/8 cup butter

1 tsp vanilla

1/2 tsp True Cinnamon

For The Dumplings: Roll out dough flat. Cut 8 circles (about 6 inch diameter for each circle) from the dough. Set the circles aside. Place the blackberries and apples in a bowl and sprinkle them with the sugar, cornstarch and Apple Pie Spice. Mix together and then add the orange juice, vanilla and salt and stir to combine. Let the fruit sit for 30 minutes. Afterwards, spoon a heaping Tblspn of the fruit in the middle of each circle. Fold the sides of the dough up around the fruit and crimp the top together. Do this for each circle and then place the 8 dumplings in a large (sprayed) pie pan. Chill the prepared dumplings (in the pie pan) in the refrigerator for 35 minutes.

Pre heat the oven to 400 degrees. Remove the dumplings from the refrigerator and brush the tops with egg whites and then sprinkle the tops with sugar. Bake them in the preheated oven for 40 minutes or until golden. Remove from the oven and cool slightly.

For The Glaze: In a small saucepan, combine the sugar and the cornstarch. Whisk in the water and continue to stir while cooking the mixture over medium heat until the mixture comes to a boil. Continue cooking for 1 minute after it comes to a boil and then remove the pan from the heat. Add the butter, vanilla and the True Cinnamon and stir. Pour 1-2 Tblspns of the warm glaze over each warm dumpling and serve.

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