I had to scrape ice off my windshield this morning.
I’m thinking, may be it was just a bad dream and our rush to the school bus at 7:30 this morning really didn’t include dealing with ice on the windshield.
It was a shock, like a bonk on the head.
That, my friends, was s a turning point for me. It’s time to put my summer clothes away and go hunting for my fall jacket.
On a happy note it is also my cue to shift my cooking from summer to fall.
I have to tell you, there is no way I can lament the passing of another summer when I’m devouring one of these apple dumplings. Crisp on the outside, a little soft in the middle and sticky all over, they taste of everything that is wonderful about fall.
Don’t let the ingredient list make you think that these are difficult. They really aren’t that fiddly at all.
Apple dumplings in sticky molasses toffee sauce
Adapted from an old recipe of my mom’s and one from The Brown Eyed Baker blog
For the pastry:
- 2 cups flour (I use half whole wheat pastry flour)
- ½ tsp. salt
- 1 cup cold butter, cubed
- 1/3 to ½ cup ice water
For the apples
- 8 medium apples, peeled and cored
- 8 tsp. butter (divided)
- Cinnamon sugar (2 tsp. cinnamon mixed with 7 tsp. sugar)
For the sauce:
- 1 cup Crosby’s Fancy Molasses
- 2/3 cup cider
- ½ cup butter
- ½ cup brown sugar
To make the pastry:
- Place the flour and salt in a food processor and pulse to combine.
- Add the cubed butter and pulse until butter is chopped into pea-sized pieces.
- Add the water (beginning with 1/3 cup) and pulse until dough begins to come together. Add more water if necessary.
- Scrape dough onto the counter and gather into a ball. Pat into a disk and refrigerate for at least 30 minutes.
To make the sauce:
- Combine all ingredients in a pot and warm until butter has melted and sugar is dissolved.
- Line a 9”x13” pan with parchment paper.
- Cut dough into 8 pieces and roll each piece into a 7” square (it needn’t be perfect.)
- Plunk an apple in the middle if the pastry square. Place a tsp. of butter in the core, followed by about one tsp. of cinnamon sugar.
- Wrap the pastry around the apple like you’re wrapping a present, pinching dough together to seal.
- Place apples in the prepared pan.
- Drizzle with the sauce.
- Bake at 350 F for 45-50 minutes, until the apples feel soft-ish.
- Remove to plates, drizzle with pan sauces.
- Best eaten while warm
If you love baking with apples we have a whole e-book devoted to just that. View our Cooking With Apples e-book.