Ingredients
Equipment
Method
- Set your oven to preheat at 400°F (205°C).
- Lightly coat a 9x13-inch casserole dish with oil spray and set aside.
- In a mixing bowl, use a pastry blender to work together the flour, salt, baking powder, and butter until the mixture forms coarse crumbs.
- Pour in the milk gradually, about 1/4 cup at a time, folding with a rubber spatula until the dough comes together.
- Dust your work surface lightly with flour. Place the dough in the center and roll it out into a rectangle roughly 10 by 14 inches.
- Grate the Granny Smith apples, leaving the skins on but removing the cores.
- Spread the grated apples evenly over the rolled dough.
- Sprinkle the apples with the cinnamon and white sugar.
- Carefully roll the dough up from the long edge, forming a tight log as you would for cinnamon rolls.
- Slice the log into 1 1/4-inch rounds.
- Arrange the apple dumpling slices in the prepared casserole dish, spacing them so they have room to expand.
- Combine water, brown sugar, butter, and cinnamon in a small saucepan. Bring to a simmer, stirring until the sugar dissolves.
- Carefully pour the hot caramel sauce over the dumplings in the casserole dish.
- Bake uncovered for 35 minutes, or until the tops are golden and the syrup is bubbling.
- Serve the dumplings warm straight from the oven, plain or topped with a scoop of vanilla ice cream.
Nutrition
Notes
These dumplings are best made with tart apples like Granny Smith, but you can use other firm apples if needed. The dumplings can be prepared in advance: assemble and refrigerate up to two days ahead, then make the syrup and bake when ready. For best texture, leave space between rolls when baking so the tops brown nicely. Leftovers keep in the fridge for up to three days, or freeze baked dumplings for three months. Serve warm with vanilla ice cream or a drizzle of heavy cream for extra indulgence.