• Peel and core six apples. Put a pinch of brown sugar inside the cavity of each whole apple and sprinkle with cinnamon, according to your taste.
  6 crisp, tart apples, brown sugar, cinnamon
• Preheat oven to 350°.

To Make the Crust:

• Mix flour, baking powder, and salt.
  2 c. all-purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. salt
• Cut in the butter, using a pastry blender, until particles are about the size of small peas.
  2/3 c. butter or shortening
• Add the milk and press together gently, working the dough only enough to hold it together. Do not overmix. If the dough is too dry and doesn't want to hang together, add more milk until it becomes cohesive.
  3/4 c. milk
• Sprinkle your clean countertop with flour and roll out the dough as you would for a pie. But you want to roll it out into about a 17 x 12 1/2" rectangle instead of a circle.
• Cut the rectangle into six equal-sized squares. Place a whole apple onto each square, and gather the dough up over the apple. Moisten the top edges with a bit of cold water and fasten them securely at the top of the apple. You will want to try to create a seal. Although some of mine will crack open a bit sometimes when baking, and it's not a big deal.
• Spread the six dumplings into a greased 9 x 13" baking dish.

Caramel Sauce:

• Combine brown sugar, water, and cinnamon in a saucepan. Bring to a boil, and boil lightly for 5 minutes. Remove from the heat, add the butter, and stir until melted.
  2 c. brown sugar, 2 c. water, 1/4 tsp. cinnamon, 1/4 c. butter = 4 Tbs.
• Pour the sauce over the top of the dumplings.
• Bake, uncovered, for 50 - 55 minutes or until apples feel soft when poked.
• Serve warm with vanilla ice cream.