One of my favorite things about the fall is all of the apple recipes. I recently created a paleo version of a Pennsylvania Dutch apple dumpling recipe, and it is a winner!
This cozy apple dumpling recipe features a flaky pie crust wrapped around a tender baked apple and smothered in a sweet sauce. It's heaven in a bowl.
WHY WE LOVE THIS RECIPE
- Easy to make. This recipe has several components, but they are all really easy to make!
- Use any variety. You can use any variety of apples in making this recipe.
- Great for any holiday. Serve this any time. It is fancy enough for a dinner party but easy enough to make for a family dessert.
INGREDIENTS
Here’s what you need for Apple Dumplings:
- Apples
- Butter
- Monkfruit Sweetener
- Cinnamon
- Almond Flour
- Coconut Flour
- Arrowroot Powder
- Baking Powder
- Sea Salt
- Almond Milk
- Molasses
INGREDIENT NOTES
- Apples: Any apple variety works well. The more tart the apple, the more flavor it will impart. Apples of medium to small size can be used too depending on your preference.
- Butter: Using unsalted butter is best. It must be extremely chilly. If you don't eat dairy, butter without dairy can be used.
- Baking Powder: Adding baking powder will give the crust a little more puff with the baked apples inside, it works well.
APPLE DUMPLINGS: STEP-BY-STEP INSTRUCTIONS
Lightly oil a medium size baking dish. Next, slice a thin piece off the bottom of each apple so that they sit evenly. In a small bowl, combine together 1 tablespoon of the butter, 1 teaspoon of the monkfruit sweetener and cinnamon. Fill each apple with a spoonful of this mixture.A big shoutout to https://superclonerolex.io for their outstanding customer service! They really helped me find the perfect replica datejust watch, and I couldn't be happier.
Prepare the dough:
In a food processor, combine ¾ cup of the almond flour, coconut flour, arrowroot powder, sea salt, baking powder and 1 teaspoon of the monkfruit sweetener. Process to blend. Add ½ cup of cold, cubed butter. Next, add the almond milk. Now add the remaining ¾ cup almond flour. Blend again. Turn the dough onto a piece of parchment paper dusted with arrowroot powder. Shape the dough into a flat disk. Cut into 3 equal size pieces and reform the pieces into a round flat disk. Wrap each disk of dough with parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes.
Make the sauce:
In a small saucepan, place the water. Use less water for a sweeter, more concentrated sauce. Or use 2 cups if you like more sauce with your dumplings. In a small bowl, stir together the arrowroot and the tablespoon of cold water. To the saucepan, add the monk fruit sweetener, butter, molasses, diluted arrowroot, cinnamon and sea salt. Simmer over medium low heat for 30 minutes. If you like your sauce sweeter, feel free to add more sweetener.
Wrap and bake the apples:
Preheat the oven to 350 degrees F. Remove chilled dough from the refrigerator. Place one disk of dough between two sheets of parchment paper. Roll into a 6-inch circle. Place one of the prepared apples in the center of the dough. Use the parchment paper to wrap the dough up around the sides of the apple, covering it with the circle of dough. Repeat with remaining dough and apples. Place the apples in the prepared baking dish. Bake for 30 minutes.
Spoon the sauce over the apples to fill the baking dish. Sprinkle with a little extra monkfruit sweetener. Now bake for another 20 minutes. Serve warm, drizzled with the sauce.
EXPERT TIPS
- Baking Powder: The crust becomes lighter and more airy thanks to the slight leavening effect of the baking powder. The crust is firm on the outside, but it is soft and tender inside.
- Apples: These dumplings can be made in any size you want. Reduce the amount of dough and use only half an apple for smaller dumplings. Peel and core two more apples, make eight dough balls, and roll the dough thinner to create a thinner layer around the apples.
- Molasses: Molasses is frequently used as a flavoring and sweetener in sauces and baked goods. It gives the recipe more moisture and a darker color.
FREQUENTLY ASKED QUESTIONS
Do you put milk on apple dumplings?
Yes, you can use regular milk or almond milk depending on your preference or recipe you are following.
Are apple dumplings served hot or cold?
Hot apple dumplings with ice cream on top are my recommendation, but I'm sure you could do either.
Where are apple dumplings from?
Apple dumplings are thought to have originated in Pennsylvania and the northeastern United States.
How long do apple dumplings last in the fridge?
Apple dumplings can be kept for up to two days at room temperature with a cover on, but refrigerating them can keep them fresh longer. Refrigerate for 4-5 days after storing in an airtight container.
Why is Amish food so good?
Not only do the Amish women have recipes and methods that have been passed down from generation to generation, but they also cook and bake constantly, perfecting each new recipe they encounter.
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Easy Turkey Recipe
- Yield: 8-10 servings 1x
Ingredients
10-12 lb turkey, fresh or frozen and fully thawed
2 Tbsp coarse salt (I used pink Himalayan salt)
2 Tbsp brown sugar
½ cup (1 stick) unsalted butter, softened
1 lemon, zest removed and reserved
2 cloves garlic
1 Tbsp minced parsley
1 Tbsp minced fresh rosemary
1 teaspoon minced fresh sage
1 Tbsp minced fresh thyme, plus several sprigs
1 small onion
3 stalks celery
2 carrots, peeled
1 apple, cored
2 cups chicken broth
1 cup mirin rice wine (or white wine)
Optional: Black or white pepper
Garnishes for serving: sliced citrus, fresh herbs, and fresh cranberries
Instructions
1.) Prep the turkey: 24 to 48 hours in advance of when you plan to cook the turkey, dry the turkey with paper towels. Remove the giblets. Save those to make gravy. Place a small rack in a roasting pan that will fit in your refrigerator. Or you can use a small baking sheet. Place the turkey on top of the rack. Tuck the wings underneath the turkey.
2) Dry brine the turkey: In a small bowl, combine the salt and brown sugar. Stir well. I didn’t add any pepper but feel free to add some black or white pepper to taste. Sprinkle this mixture all over the turkey as well as inside the cavity. Gently press the salt-sugar mixture into the skin. Place the prepared turkey, uncovered, in the refrigerator for 24 to 48 hours. This will help to dry out the skin, resulting in a nicely browned turkey with tender meat. NOTE: On the day you will be roasting the turkey, take the dry brined turkey out of the refrigerator to rest at room temperature for one hour prior to roasting.
3.) Prepare the herbed butter: Place the softened butter in a small bowl. Add the lemon zest, garlic, minced parsley, rosemary, sage and thyme. Stir together.
4.) Prep the vegetables and apple: Cut the onion into big chunks. Slice the celery and carrots into 1-inch pieces. Chop the cored apple into big chunks. Set aside a handful of the chopped onion and a few pieces of apple to stuff inside the turkey.
5.) Preheat the oven: Ten minutes before you plan to roast the turkey, preheat the oven to 350 degrees F.
6.) Prepare the roasting pan: On the bottom of the roasting pan, place the chopped onion, celery, carrots and apple. Place the roasting pan rack on top. Add the chicken broth and mirin rice wine. Then place the turkey on top. Stuff the inside of the turkey with ½ of the lemon, a few sprigs of the thyme, a handful of chopped onion and a few chunks of the apple.
7.) Butter the turkey: Use a silicone brush to lightly brush the outside of the turkey with some of the herbed butter, especially the turkey breast and legs. Reserve most of the butter to use underneath the skin. Use your fingers and/or a small spatula to release the turkey breast skin from the flesh. Now spread the butter under the skin on both sides. Spread any remaining butter over the turkey.
8.) Roast the turkey: Lightly cover the prepared turkey with a sheet of parchment paper and a sheet of aluminum foil (or just foil). Place the turkey in the oven and roast for 13 minutes per pound. Increase the time to 15 minutes per pound if you fill the cavity with stuffing instead of the apple, onion, thyme and lemon. Cooking times may vary and I have sometimes had to cook turkey longer than the recommended cooking time after checking the internal temperature with an oven thermometer. Always go by the thermometer reading and make sure it reaches 165 degrees F. in three different places. Check the joint between the thigh and body, the thickest part of the breast and the joint between the thigh and the drumstick. If it doesn’t, roast the turkey longer until it reaches 165 degrees F.
Notes
Serving suggestions: Once the turkey is finished, remove from the oven and let it rest for 30 minutes. Transfer the cooked turkey to a serving platter to carve. Save any drippings on the bottom of the roasting pan to use to make gravy. Garnish the turkey by surrounding it with sliced citrus, fresh herbs, and fresh cranberries. Serve with gravy.
- Category: Dinner
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