apple dumplings

Apples, brown sugar, butter, a good dough, and dessert is ready.  Well, just a few more things will make it even better.

To start, Pamela’s gluten-free Bread Mix & Flour Blend, makes one bad ass pie crust.  I used all butter since I didn’t have shortening and dumplings don’t have to have a flakey crust.

Then, granny smith apples for their sharp, tart crunch, brown sugar to sweeten, and some spices…and two things I just tossed in and hoped for the best – hard cider and fresh orange juice.  Delicious!  In fact, first round I forgot all the spices and they turned out devourable.  So, I’ll put “optional” next to the spices on the ingredient list but they do deepen the flavors and give the dumplings a seasonal taste.  Enjoy!

Apple Dumplings (serving 10 to 12)
1 pie crust recipe (Pamela’s)
2 granny smith apples, peel on, chopped
¼ cup fresh orange juice
¼ cup hard cider (Strongbow Cider)
⅛ to ¼ cup dark brown sugar
½ stick butter, melted and cooled
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon all spice (optional)
⅛ teaspoon nutmeg (optional)
⅛ teaspoon ground ginger (optional)
1 12-cup muffin tin
plastic wrap
rolling pin or wine bottle

1.  Make dough recipe according to package directions.

2. When dough is done refrigerating, preheat oven to 375 degrees.  Grease the number of muffin tins you will be using with unsalted butter.

3.  In a large bowl, combine apples through ginger.  If your apples are cold, butter may harden into little pieces when you pour on, this is okay.  Set bowl aside.

3.  Take a ball of dough the size of a golf ball.  Roll into a circle, sprinkle a tablespoon of Pamela’s GF flour in counter.  Cover dough ball with a foot long sheet of plastic wrap, and flatten with the palm of your hand.  Using rolling pin or wine bottle, roll dough out into a circle, starting from center out, about 1/8 to 1/4 inch thick.  Does not have to be perfect.

4.  Using spatula, remove dough from counter andgently form into muffin tin, fill to top of tin with apple mix and fold dough over the apples.

5.  Repeat for the number of dumplings you want to make.  The dough and the apples will keep well in the refrigerator for up to three days of use.  Keep separate and assemble when you want warm apple dumplings for dessert.

6.  Place in oven and bake 10 to 15 minutes, until dough turns golden, cooked, and apple mixture bubbles.

7.  Remove from oven, serve in bowls and top with vanilla or cinnamon ice cream.