Baked Apple Dumplings
1 1/2 cups all purpose, unbleached flour
2/3 cup + a little extra vegetable oil
1/2 teaspoon salt
1 teaspoon vegan sugar
1/2 teaspoon cinnamon
pinch of nutmeg and cloves
2 baking apples, peeled and cored (I used Golden Delicious)
raisins and chopped walnuts
brown sugar as needed
3/4 cup apple cider
maple syrup if desired
3 tablespoons soymilk
CRUSTMix flour, salt, cinnamon, nutmeg and cloves in a medium-sized mixing bowl. In a separate bowl, whisk together oil and soymilk until thoroughly combined. Add liquid to dry ingredients at once.
Mix the crust together with your hands until you can form it into a smooth ball (you may add water if it is too dry). Roll on a floured surface. You want the crust to be thin enough to bake completely, but thick enough not to tear when stretched.
ASSEMBLYTear crust into two pieces, one for each apple. Gently wrap the apple in crust, leaving a hole at the top (where you cored it). Fill the cavity of the apple with a mix of walnuts, raisins and brown sugar.
BAKINGPlace the apples in a loaf pan and sprinkle brown sugar, walnuts and raisins in the bottom of the pan. Pour about 1/2 cup cider over and around the dumplings. Cover with tin foil and bake in a preheated 350F oven for approximately 20 minutes. Pour in remaining apple cider and baste the dumplings with maple syrup. Recover and bake for an additional 15-20 minutes.
PRESENTATIONUse the mixture in the bottom of the pan to cover the apples when you serve them...great served with vanilla "ice cream"!
SO HOW'D IT GO?
Looks like an AMAZING recipe with 1/3 Cup oil! I'm so glad I found! Thanks for sharing :)
I AM SO SORRY... It should be 1/3 C oil. Must have been a slip of the finger that I didn't notice before submitting the recipe. I swear this recipe works if you use 1/3C! My apologies for your mishap, I've never made such a mistake before :(
Also, yes, the regular sugar goes in the crust. The brown sugar is for the filling.
Again, so sorry!
I just put these in oven, but I'm extremely dubious that they'll turn out edible! Does this really mean 2/3 cup oil? The dough was really really oily, not stretchy at all, more like floury mush. I'm still baking and hoping for the best, but I thought I'd throw the question out there. Snowbunny87? Are these proportions correct? Also, I assumed that the regular sugar goes in the crust, correct?