- 6-8 Gala apples (about 3 1/2 pounds)
- 1/2 cup Calvados (apple brandy) or Spiced Rum
- 1/2 cup dried cranberries (golden raisins work great too)
- 1/2 stick butter
- 3/4 cup sugar
- 1 1/2 cups flour
- 1 1/2 tablespoons lemon juice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup heavy cream (half & half works too in a pinch), plus 1 extra tablespoon
- 1 1/2 tablespoons turbinado or raw sugar for sprinkling
- In a heavy oven-safe pan simmer cranberries (or raisins) in Calvados (or rum) over medium heat until liquid is reduced, about 4 minutes. Let stand for 30 minutes in separate bowl.
- Preheat oven to 425.
- Peel and core apples, cut into 1/2 inch segments and toss with lemon juice immediately after cutting each apple to prevent browning.
- Melt butter in pan and add sugar, Add apples and raisin mixture. Cook without stirring until juices are deep golden, about 20 minutes. Transfer to oven and bake for another 15-20 minutes uncovered until apples are nice and caramelized.
- Meanwhile, make dumpling topping by whisking together flour, baking powder, salt, and 3/4 cup of the cream. Stir just until dough forms. Roll into ball and knead gently 6 times on floured surface.
- Two options here. First option: roll out dough into about a 10 inch round and cut out small rounds with floured biscuit cutter. Arrange biscuits over apples in pan 1/2 inch apart. Brush tops with remaining cream and sprinkle with sugar. Second option: divide apple mixture into individual baking dishes (ramikins, mini loaf pans, large cupcakes pan, whatever works) that have been coated with butter or shortening. Divide up dough equally and place a dollop of dough on top of each of the apples in the pans. Brush tops with remaining cream and sprinkle with sugar.
- Bake until dough is puffed and golden, about 15 minutes. Cool. If you went with the second option, turn out each upside down onto serving plate.