Ingredients:

  • 6 Medium firm, slightly tart apples (e.g., Granny Smith, Honeycrisp)
  • 1/2 cup (100g) Granulated Sugar (for filling)
  • 1 teaspoon Ground Cinnamon (for filling)
  • 1/4 teaspoon Ground Nutmeg (for filling)
  • 2 Tablespoons (28g) Unsalted Butter, cut into 6 small pats (for filling)
  • 2 cups (240g) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt (for dough)
  • 1/2 cup (113g) Unsalted Butter, very cold, cut into small cubes (for dough)
  • 1/2 cup (120ml) Cold Milk
  • 1 cup (200g) Granulated Sugar (for glaze)
  • 1 cup (240ml) Water (for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)
  • Pinch of Salt (for glaze)

Instructions:

  1. Peel, core, and halve the apples. In a bowl, toss the apple halves with the 1/2 cup sugar, cinnamon, and nutmeg until evenly coated. Set aside.
  2. Make the Dough: Whisk flour, baking powder, and salt in a large bowl. Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs (pea-sized pieces). Gradually add the cold milk, mixing gently until a shaggy dough just comes together. Do not overmix.
  3. Rest the Dough: Turn the dough onto a lightly floured surface, quickly shape it into a disk, wrap in plastic, and chill for 15 minutes.
  4. Prepare the Glaze: While the dough chills, combine 1 cup sugar, water, and pinch of salt in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and stir in the vanilla. Pour half of this syrup into the bottom of your 9-inch baking dish. Keep the remaining syrup warm.
  5. Assemble the Dumplings: Preheat oven to 375°F (190°C). Divide the chilled dough into 6 equal pieces. Roll each piece into a rough square or circle large enough to fully enclose one apple half.
  6. Fill and Wrap: Place one apple half (cut-side up) in the centre of each dough piece. Place one small pat of butter on top of the exposed apple flesh. Carefully fold the dough up and around the apple, pinching seams securely to seal, leaving the top slightly exposed.
  7. Bake Preparation: Place the sealed dumplings seam-side down into the prepared baking dish over the syrup. Pour the reserved warm syrup evenly over and around the dumplings.
  8. Bake for 35–40 minutes, or until the crust is golden brown and the apples are tender when pierced with a fork.
  9. Rest & Serve: Let the dumplings rest in the pan for 10 minutes before serving hot, drizzled with any remaining pan syrup.