Molasses Apple Dumplings in Sticky Toffee Sauce

Servings: 8 serving(s)

Prep time: 30 minutes

Total time: 1 hours 15 minutes

Cooking time: 45 minutes

Take me to the recipe

Crisp on the outside, a little soft in the middle, and sticky all over, molasses apple dumplings taste of everything that is wonderful about fall.

Molasses apple dumplings in a sticky molasses toffee sauce

Adjusting to true autumn weather can be tough. I had to scrape ice off my windshield this morning and our rush to catch the school bus at 7:30 a.m. didn’t leave time for dealing with ice on the windshield.

molasses apple dumplings in a sticky molasses toffee sauce

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.

There is no way I can lament the passing of another summer when I’m devouring one of these molasses 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.

Molasses apple dumplings in a sticky molasses toffee sauce

 Don’t let the ingredient list make you think that these are dumplings are difficult. They really aren’t that fiddly at all. View the images below for the pastry wrapping steps.

Molasses Apple dumplings in Sticky 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:

  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup maple syrup
  • 2/3 cup cider
  • ½ cup butter
  • ½ cup brown sugar

Instructions:

To make the pastry:

  1. Place the flour and salt in a food processor and pulse to combine.
  2. Add the cubed butter and pulse until butter is chopped into pea-sized pieces.
  3. Add the water (beginning with 1/3 cup) and pulse until dough begins to come together. Add more water if necessary.
  4. 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:

  1. Combine all ingredients in a pot and bring to a gentle simmer. Stir until sugar has dissolved and remove from heat.

 To assemble:

  1. Line a 9”x13” pan with parchment paper.
  2. Cut dough into 8 pieces and roll each piece into a 7” square (it needn’t be perfect.)
  3. 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.
  4. Wrap the pastry around the apple like you’re wrapping a present, pinching dough together to seal.
  5. Place apples in the prepared pan.
  6. Drizzle with the sauce.
  7. Bake at 350 F for 45-50 minutes, until the apples feel soft-ish.
  8. Remove to plates, drizzle with pan sauces.
  9. Best eaten while warm

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