Here are apple dumplings that are not too sweet, have a hint of butter rum flavor, and have bran added to the flaky crust. I like to add a splash of rum extract and a little sugar to some whipped cream and dollop it on top of each dumpling!
Makes 8 medium apple dumplings.
- 4 large Granny Smith apples
- 1 c + 2 Tbsp all purpose flour
- 6 Tbsp wheat bran
- 1 scant Tbsp sugar
- 2 tsp baking powder
- 1/4 tsp sea salt
- 3 Tbsp soft butter
- 6 Tbsp milk
- 3 Tbsp sour cream
- 3 Tbsp butter
- 6 Tbsp sugar
- 6 Tbsp water
- 1/2 tsp rum extract
- 1/2 tsp cinnamon
- Preheat oven to 375 degrees F, and butter an 11″ x 7″ x 2″ baking dish.
- Cut a slice off the top of each apple and core it. (Peeling the apples is optional.) Cut each apple in half lengthwise.
- For pastry: Whisk together the flour, bran, sugar, baking powder and salt. Using fingertips, cut in the butter until well-distributed. Add milk and sour cream and bring together into dough, adding a bit more milk if needed.
- Cut dough into 8 balls. On a lightly floured surface, roll each ball into an 8″ x 2″ strip and wrap each apple half completely in one of the pastry strips. Place in prepared pan.
- For Rum Sauce: In a small pot over low heat, melt butter and add other sauce ingredients, stirring well until dissolved. Pour evenly over apples and bake about 60 minutes, or until the apples are tender and the pastry is golden brown. Serve warm with whipped cream.