Apple Dumplings
Apple Dumplings Author: Weaver’s Orchard Apple Dumplings: A Confession Author: Weaver’s Orchard Serves: 4
Ingredients
Scale
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1/2 teaspoon salt
- 1/2 cup + 4 teaspoons butter, divided
- 2–3 tablespoons cold water, or more as needed
- 4 sweet-tart or mildly tart apples such as Ginger Gold, Cameo, Honeycrisp, Stayman or Pink Lady, peeled and cored.
- 4 1/2 teaspoons cinnamon-sugar, divided
- SAUCE:
- 3/4 cup packed brown sugar
- 1/2 cup water
- 1/4 cup butter, cut into cubes
Instructions
- In food processor (or by hand with a bowl and fork), mix flour and salt. Add butter and process until mixture resembles cornmeal. Slowly add cold water until dough comes together into a ball. If dough is too crumbly, add more water. Remove from processor, wrap with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 425F. Roll out dough on lightly floured surface, cut into four sections, and place one apple on each section. Add a teaspoon of butter and some cinnamon sugar to the center of each apple. Pull the dough up around the apple and press the edges to seal.
- Transfer dumplings to a greased cookie sheet. Bake for 8 minutes. Reduce heat to 400 and bake for 20 minutes or until golden brown. DO NOT OVER-BAKE OR THEY MIGHT EXPLODE.
- Meanwhile, cook sauce ingredients over medium heat until just boiling, stirring constantly.
- Remove dumplings from oven, allow to cool slightly, and pour sauce over. Let the sauce soak in for 15 minutes before serving.
Find it online: https://www.weaversorchard.com/apple-dumplings-failure-success/