Apple Dumplings

It’s fall here, allegedly. You know, time for scarves and down comforters. At least, that’s what I keep trying to tell North Carolina weather every time the thermometer hits 80 degrees.

I thought I’d use reverse psychology and make an utterly fall dessert that would force temperatures to concede defeat and admit that 65 degrees would feel sublime. So far, no deal. But I think I’m on to something with these dumplings…

Warm, soft apples encased in pastry dough. Baked in a sugary gravy. At least somebody around here gets to snuggle up.

Recipe from Smitten Kitchen.

Apple Dumplings:
6 Granny Smith apples peeled & diced
Whipped cream

For pastry
2 C. flour
2 tsp baking powder
1/2 tsp salt
6 TB butter, diced + extra for the filling
3/4 C. milk

1) Combine flour, baking powder and salt. Work in butter and add milk. Mix until a dough forms.
2) Turn out onto a floured counter and knead until smooth. Roll dough out to 1/4 inch thick and cut into squares, as large or as small as desired.
3) Put a few apple pieces onto each square along with a dash of sugar and a pat of butter. Fold the corners inward to make a square, making the corners overlap in the center. Place into a baking dish.

For sauce
2 C. white sugar
1/2 C. brown sugar
2 TB flour
1/2 tsp salt
2 C. boiling water
1/2 C. (one stick) butter
1 tsp vanilla
1 tsp cinnamon

1) Stir sugars, salt and flour together in a pot. Stir in boiling water, add butter, vanilla and cinnamon and place over low heat until the sauce begins to thicken a bit.
2) Pour 3/4 of the sauce over the dumplings and bake at 400 degrees covered for about 30 minutes.
3) Pour the rest of the sauce in and sprinkle with crushed almonds. Bake uncovered for another 15 minutes until brown. Serve heated with whipped cream.

What’s your favorite fall recipe?