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Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
These rich apple dumplings are baked in hot, bubbling butterscotch syrup, so using a tart baking apple, such as Granny Smith, adds a nice contrast. If you care to, stuff a surprise inside the cored apples, such as dried fruit, peanut butter or chopped-up candy bars, before wrapping them in pastry. These are great with heavy cream or vanilla ice cream.
Active time: 1 hour; Total time: 2 hours
Correction: In an earlier version of this recipe, the name of the dish was wrong. It has been corrected.
Storage Notes: Refrigerate leftovers in a lidded container for up to 1 week or freeze for up to 2 months. Defrost completely in the refrigerator. To reheat: Microwave in 1-minute increments until they’re as hot as you’d like them.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6 servings; makes 6 dumplings
Make the dumpling dough: In a large bowl, whisk together the flour, baking powder and salt. Cut the cold butter into quarters lengthwise, then cut into small cubes and add to the dry ingredients, tossing them until they are evenly coated. Press the butter pieces between your thumbs and forefingers into small, flat pieces. Add the milk, and mix gently with a silicone spatula or wooden spoon until a shaggy, soft dough forms. It shouldn’t look too wet, but it shouldn’t have large clumps of bone-dry ingredients either.
Line a large, rimmed baking sheet with a piece of plastic wrap and transfer the dough on top, patting it into a 1-inch-thick rectangle. Wrap well and refrigerate while you make the butterscotch, about 10 minutes.
Make the butterscotch syrup: In a medium saucepan over high heat, whisk together the 2 cups of brown sugar, the water and salt. Bring to a boil, stirring occasionally to dissolve the sugar, then reduce the heat so the liquid is at a simmer and cook for 5 minutes. Remove from the heat and stir in the butter until fully melted and the syrup is smooth. Pour into a 9-by-13-inch baking pan and set aside.
Peel and core the apples. About halfway through prepping the apples, remove the dough from the refrigerator and let it soften on the counter, about 5 minutes.
Assemble and bake the dumplings: Lightly flour your work surface and roll out the dough into a large rectangle about 1/8-inch thick. Cut the dough once horizontally and twice vertically into six square-ish pieces. (It’s okay if they’re not perfect. The size of the rectangle will depend on the size of your apples.)
Place an apple in the center of each dough square. Mix the 1/3 cup of brown sugar and the cinnamon together in a small bowl and sprinkle into the hollowed apple. Wrap the apples fully in the pastry, pinching off pieces of dough to patch holes as needed, then briefly roll in your hands while applying a bit of pressure to smooth them out. Transfer to the freezer to firm up the dough, about 10 minutes.
Position a rack in the middle of the oven and preheat to 375 degrees.
Arrange the apples in the butterscotch syrup in the pan and bake for 45 to 55 minutes, or until you can easily pierce into the dough-encased apple. (Place a large, rimmed baking sheet on the rack beneath the apple dumplings to catch any drips.)
Remove from the oven and let cool for at least 15 minutes in the pan. Then, using a large spoon, scoop an apple dumpling and some of the sauce into each bowl and serve warm, with cold cream for pouring on top.
From food writer Allison Robicelli.
Tested by Hattie Ulan.
Email questions to the Food Section.
Email questions to the Food Section at food@washpost.com.
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Calories per serving (1 dumpling): 1,012
% Daily Values*
Total Fat: 53g 82%
Saturated Fat: 33g 165%
Cholesterol: 138mg 46%
Sodium: 524mg 22%
Total Carbohydrates: 132g 44%
Dietary Fiber: 7g 28%
Sugar: 64g
Protein: 11g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

source

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