It’s Wednesday and What are you Cook today ? Today I am celebrating Apple Dumplings something I fell in love with in Michigan Amish country. I would buy these at the farmers market and road side stands. Since I am living back in Louisiana I had to find a recipe I could make and share with friends . So here’s today !
The Best Apples for Baking
- Jonagold. Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven. …
- Honeycrisp. This is our desert-island apple. …
- Granny Smith
- Braeburn. …
- Mutsu. …
- Winesap. …
- Pink Lady (or Cripps Pink) …
Amish Apple Dumplings :
- 2 cups all-purpose flour 267 grams
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 2/3 cup butter softened
- 1/2 cup milk
For the apples:
- 6 apples peeled and cored ( see above for best apples)
For the sauce:
- 2 cups brown sugar
- 2 cups water
- 1/4 cup butter
- 1/2 teaspoon cinnamon
Make the dough:
- In a medium size bowl, combine the flour, baking powder and salt.
- Mix in the butter, then add in the milk and mix just until a soft dough forms.
- Divide the dough into 6 balls.
Assemble the dumplings:
- Roll out each ball of dough on a floured surface.
- Place an apple in the center of each piece of dough.
- Fold the dough around the apple and press it together to form a ball.
- Spray a 9×13 pan with cooking spray.
- Place the dumplings in the prepared pan
Make the sauce:
- In a small saucepan over medium-low heat, combine the brown sugar, water, butter and cinnamon. Heat it just until it barely starts boiling, stirring often.
- Pour this mixture over the dumplings.
- Bake at 350 degrees for 30-40 minutes, or until the apples are soft and the dough is golden brown. You can baste the dumplings with the syrup several times during baking if you’d like.
- Serve warm with ice cream