Oh how I miss the days of apple dumplings. Our family got our Bernese Mountain dog (Cookie was the best dog EVER) from a breeder in Orangeville, Ontario, and when we used to go up and visit, we’d always stop at a country bakery that made the BEST apple dumplings on the planet…with lard. Each of us would scarf down a whole one each and the saucy goodness coupled with the warm cinnamony appley centre was pure heaven.
Surprisingly there isn’t a ton of recipes online but I managed to scrape a few together to come up with a version of my own.
Here’s the recipe! Better than apple pie, I swear!
What you need!
2 cups flour
2/3 cups shortening
1/2 cup of milk
2 tsp baking powder
1 tsp salt
4 medium sized apples
2 tsp cinnamon
1 tsp allspice
1/4 cup brown sugar (or to taste)
3 tbsp flour
4 pads of butter (optional)
1 cup white sugar
1 cup water
1/4 tsp cinnamon
1/4 tsp nutmeg
3 tbsp of butter
What to do!
1. First make the sauce…dump the sugar and water in a medium pot and bring to a boil. Stir in the butter and spices and let it boil for a couple of minutes. Remove from heat and set aside. Don’t worry if it’s a bit runny as it will caramelize even further in the oven with the dumplings.
2. Prepare the filling…I had two varieties of apples in my fridge, Ambrosia and Mutsu but feel free to use whatever you have! Peel ’em, core ’em and cut into big slices….remember rustic! Big chunks is what you’re aiming for.
3. Toss the apple chunks in the spices, flour and brown sugar. You can add or reduce sugar to your taste.
4. Preheat the oven to 375 degrees. Time to make the dough….d’oh I forgot to take a pic! No matter….put the flour, salt and baking soda in a large bowl and give it a quick stir. Make sure your shortening is from the fridge and cut it into small pieces and add it to the dry ingredients. With a fork, cut the shortening into the flour until they are about pea size. Essentially you are just making the shortening into a crumble. Once the dough looks kind of mealy, add in the milk and incorporate quickly.
5. On a floured surface, take out dough and roll it out so it’s about 1/4″ thick. Cut it into four equal pieces.
6. Divide the filling into four equal portions and place in the centre of each section of the dough. You can place a pad of butter on each filling pile if you like.
7. Now wrap ’em up! There is no rhyme or reason to this, just make sure that the filling is completely covered with the dough. Moistening the seams will help them stick together better and make sure to pinch the seams to make sure there is a tight seal.
8. Put them in a buttered casserole dish, make sure there is space in between (mine did not really but you need room for the sauce!) and stick ’em in the oven for 25 minutes. Take them out and pour the sauce all over and stick it in the oven for another 15-20 minutes or until the tops are brown.
9. Serve them warm, with a dollop of whipped cream, with vanilla ice cream or just on their own…they are scrumptious so they won’t last long! Enjoy.