Apple Dumplings Recipe Just In Time For Fall

An old fashioned dessert worth reviving. The crust is unlike pie crust and creates the perfect wrap to surround a large baking apple. The dumpling rests in a sweet cinnamon syrup. This dessert is not only apple delicious but has a lovely presentation. Serve with a scoop of vanilla ice cream for a little extra.

Recipe

Preheat oven to 350 degrees F
Makes four large

Syrup

1 Cup Water
1 Cup Sugar
1/4 Teaspoon cinnamon
Pinch of nutmeg
1 1/2 Tablespoons butter

In a saucepan add all ingredients except for the butter. Bring to a low boil, stirring. Turn to a simmer and simmer 10 minutes without stirring. Add butter at the end of cooking. Set aside.

Crust

2 Cups all purpose flour, more for rolling surface
2 Teaspoons baking soda
1 Teaspoon salt
1/3 Cup cold butter
2/3 Cup milk

Whisk together dry ingredients. Cut butter into flour as you would for pie crust. Add one-half the milk into the center of the mixture. Mix well but not overly so. Add last of milk and mix until the mixture pulls together. Knead on a lightly floured board until just smooth. Wrap with plastic wrap and refrigerated while the apples are prepped.

After the apples are cored and filling is mixed remove the crust from the refrigerator and begin the preheat of the oven.

Divide the crust into four equal pieces. Work one piece at a time. Roll each piece into a circle large enough to surround the apple. Test size with the apple. Next place the apple in the center. Place 1 1/2 T of the filling into the center of the cored apple and add one piece of the butter. Pull the sides of the crust up around the apple overlapping the excess, pressing lightly with your hands. Twist the excess crust at the top and form a leaf if you have enough. You can brush a little water to help the crust stick to itself in the wrapping process. Prick the crust on the top lightly for steam holes.

Place into a  lightly buttered serving dish (sides 1-2 inches) where 1/2 the syrup has been added to the bottom.

Bake for 40 minutes then remove from the oven. Pour the remainder of the syrup directly over the tops. Sprinkle each top with sanding sugar or not. Place back into the oven for another 10-15 minutes.

Filling

4 Large tart cooking apples-peel and core
4 Tablespoons of brown sugar
2 Tablespoons sugar
2 Tablespoons butter
1/4 Teaspoon salt
1/4 Teaspoon cinnamon
1/8 Teaspoon nutmeg

Peel and core the apples. Set aside. Mix the ingredients except the butter in a small mixing bowl and set aside. Divide the butter into four equal pieces. Set aside.

Enjoy!