Apple Dumpling Slices

Woohoo! Here it is the day before Thanksgiving! I bet everyone is as busy as little bees in their kitchens today, either that or out there braving the grocery stores (Boo!) Well, whatever it is you are doing, I’m sure you’re crunched for time. That is simply how it is come holiday time. Let this recipe for Apple Dumpling Slices can come to your rescue! Sweet, gooey, apple-y autumn perfection! And…(insert drum roll please) super-duper quick and easy to make!

Now I love some good old fashioned dumplings for sure. I’ve told you all about how my Mom makes Pop-pop Roy’s Old fashioned Apple Dumplings every Thanksgiving. And they are so amazing!

So this is not what I will be making for dessert tomorrow. Can’t compete with Pop-pop Roy’s dumpling gems. I’ve got something else in the works. But I’m just thinking of you. If you’ve got some extra time on your hands, by all means give Pop-pop Roy’s a whirl. But if you are sick to death of being in the kitchen already and the day hasn’t even arrived, this might be the dessert for you! These Apple Dumpling Slices are altogether a totally different thing. They are kind of a cross between an apple dumpling, a cobbler, a cinnamon roll and a pie, if you can imagine that. And sooooo easy to make. You’ll have ’em done, your feet up and a glass of wine poured before you know it!

I highly recommend using the boiled apple cider, but if you don’t have it today, no problem. The recipe will guide you along without it. Though seriously, do get some. It is like a magic elixir! I will also say, when you pour that syrup over the dumpling slices, you might freak out, thinking it is way too much liquid. But don’t despair! It will cook down to a gorgeous gooey perfection of a syrup. Just spoon any left in the bottom of the pan over the dumpling slice and top it with a bit of ice cream. Keep this recipe in your bag of tricks, I’m telling you. Great for Thanksgiving, but very welcome anytime you need a scrumptious old time-y dessert. Folks will think you slaved over this dish all day. And me? I promise, I won’t say a word.

• Servings: 16 small servings
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recipe from: King Arthur Baking

Ingredients:

For the syrup:

• 4 tablespoons (57g) unsalted butter, cold
• 1 to 1 1/2 cups (227g to 340g) water* (see tips below)
• 1 to 1 1/2 cups (198g to 298g) sugar* (see tips below)
• 1/2 cup (170g) boiled cider – optional* (see tips below)

For the Filling:

• 2 cups (255g) peeled, diced apple (from about 2 medium apples)
• 1 teaspoon cinnamon

For the Dough:

• 2 cups (227g) Self Rising Flour (King Arthur flour is the way to go!)
• 6 tablespoons (85g) unsalted butter, cold
• 1/2 cup (113g) milk

Directions:

Preheat the oven to 350°F. Melt the 4 tablespoons butter for the syrup in a 9″ x 13″ baking dish; glass or ceramic is preferable. Set the dish aside.

To make the syrup: In a medium-sized saucepan, heat the water, butter and sugar until the sugar melts. Remove the pan from the heat and stir in the boiled cider. Set aside.

To make the filling: Mix together the cinnamon and apples. Set aside.

To make the dough: Combine the flour and butter in a medium-sized mixing bowl. Work the butter into the flour with a mixer, your fingers, a pastry blender, or pastry fork, (I used my food processor to make quick work of it) until the mixture is crumbly.

Stir in the milk, and mix until the dough just comes together and leaves the sides of the bowl.

Turn the dough out onto a floured surface and knead it gently, until it’s somewhat cohesive.

Roll the dough out gently until it’s a rectangle about 10″ x 15″; rolling the dough out onto a piece of parchment paper is helpful here. Scatter the apples evenly over the surface of the dough.

Starting with a long side, gently roll the dough into a log, pinching the edges together to seal. It may tear, but don’t worry; just mend it as best you can. If you’ve rolled the dough out on parchment paper, it can help prevent the tearing.

With a bench knife or serrated knife, cut the log into 16 slices, starting in the middle and moving out towards the edges.

Arrange the slices atop the melted butter in the baking dish as artfully as possible. The slices may want to fall apart, but again, not to worry. The finished product will look just fine.

Pour the syrup over the apple dumpling slices and carefully transfer the pan to the oven.

Bake the dumplings for 40 to 45 minutes, until the biscuits are lightly browned on top, and the syrup is bubbling. Be careful moving the pan, as the hot liquid can slosh from one end of the the pan to the other very easily.

Let the dumpling slices cool a bit, then serve them with syrup spooned over the top. Annnnd….probably a little ice cream as well!

Store, loosely covered, at room temperature for a day or so. Freeze for longer storage.

Tips:

King Arthur recommends using boiled cider for more pronounced apple flavor. If omitting the boiled cider, or you like your dumplings extra sweet and syrupy, use 1 1/2 cups each sugar and water. If using boiled cider, and you want dumplings that are a little less sweet but still sticky and gooey, use 1 cup each sugar and water.

Enjoy!

Links for helpful Kitchen Tools & Ingredients for Apple Dumpling Slices:

Cuisinart Pro-Classic Food Processor

Oxo Good Grips Stainless Steel Food Scale

Silicone Pastry Dough Rolling Mat

Boiled Cider – I absolutely love this stuff! It really intensifies that fresh apple flavor in recipes. I also use it in baked oatmeal and have been known to drizzle a bit over ice cream. Highly recommended!