Rustic Apple Dumplings with Bourbon Caramel Sauce
4 Granny Smith apples, peeled and cores removed (do not quarter but keep whole)
1 package refrigerated pie crust
14 Biscoff cookies, crushed
1/4 cup Braum's unsalted butter, melted
1/4 cup pecans, chopped
1 tablespoon water
1/4 cup sugar
2 teaspoon cinnamon
Bourbon Caramel Sauce
½ cup heavy cream
1/4 cup unsalted butter
1 cup brown sugar
¼ cup water
2 Tablespoon light corn syrup
2 Tablespoon bourbon
Preheat oven to 350 degrees. Spray a 9x9 inch baking pan with nonstick cooking spray.
To prepare the apples: Peel and remove the cores from the apples. In a small bowl combine the Biscoff cookies, butter, and pecans till a crumble is formed. Press the cookie crumble into the center of each apple. Then unroll each of the pie crusts and cut in half. Place one apple in the center of each of the pie crusts. Wrap the apples completely with the pie crust. Place each of the apples in a 9x9 baking pan. Cut away any extra crust and set aside. In a small bowl whisk together the egg and water. Brush each of the apples with the egg wash and sprinkle with cinnamon sugar.
To make the easy bourbon sauce: mix together the heavy cream, unsalted butter, brown sugar, water and corn syrup in a small saucepan over medium heat. Cook till the sauce begins to boil. Reduce the heat and add in the bourbon. Remove from the heat and pour the sauce into the bottom of the baked apple baking pan.
Place the apples into the oven and bake for 45-60 minutes or until crust is golden brown. Serve while warm with a scoop of vanilla ice cream.