A Tart & Spiced Winter Treat
The pairing of tart Granny Smith apples with sweet whole-berry cranberry sauce creates a dessert that balances flavor perfectly. These dumplings are rolled up similarly to cinnamon rolls but are bathed in a rich, spiced syrup that transforms into a thick sauce as it bakes. It is a wonderful way to use seasonal fruit during the colder months, filling the kitchen with the comforting scent of cinnamon and cloves.
This dessert is best served warm, allowing the dough to soak up the buttery, spiced liquid. The toasted walnuts add a necessary crunch that contrasts with the soft fruit and tender biscuit dough. It creates a beautiful presentation when brought to the table bubbling and golden, ready to be scooped into bowls.
Yield: 12 servings Prep Time: 25 minutes Cook Time: 40 minutes Temperature: 425°F
- 5 medium Granny Smith apples, diced
- 1 cup whole-berry cranberry sauce
- 1/2 cup chopped walnuts, toasted
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup shortening
- 3/4 cup milk
- 2 cups water
- 2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup butter
Instructions
- Stir together the diced Granny Smith apples, whole-berry cranberry sauce, and toasted walnuts in a bowl. Drain any excess liquid and set the fruit mixture aside.
- Combine the flour, baking powder, salt, and 2 tablespoons of sugar in a large bowl.
- Cut in the shortening using a pastry blender until the mixture resembles coarse crumbs.
- Add the milk, stirring just until the dry ingredients are moistened.
- Turn the dough out onto a lightly floured surface and knead 3 or 4 times until it comes together.
- Roll the dough into an 18- x 12-inch rectangle.
- Spread the apple and cranberry mixture evenly over the dough.
- Roll up the dough, jellyroll fashion, starting at the short end.
- Cut the roll into 1-inch thick slices.
- Place the slices, cut side down, in a greased 13- x 9-inch baking pan.
- Bring the 2 cups of water, 2 cups of sugar, cinnamon, and cloves to a boil in a saucepan.
- Boil the syrup mixture for 5 minutes.
- Remove from heat and stir in the butter until melted.
- Pour the hot syrup directly over the dumplings in the pan.
- Bake at 425°F for 35 to 40 minutes, or until the dumplings are golden brown and the syrup is bubbly.
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Cranberry Apple Dumplings
A comforting winter dessert featuring Granny Smith apples, whole cranberries, and walnuts rolled in tender biscuit dough. These dumplings are baked in a rich cinnamon-clove syrup that thickens into a delicious sauce.
Ingredients
Instructions
-
Stir together the diced Granny Smith apples, whole-berry cranberry sauce, and toasted walnuts in a bowl. Drain any excess liquid and set the fruit mixture aside.
-
Combine the flour, baking powder, salt, and 2 tablespoons of sugar in a large bowl.
-
Cut in the shortening using a pastry blender until the mixture resembles coarse crumbs.
-
Add the milk, stirring just until the dry ingredients are moistened.
-
Turn the dough out onto a lightly floured surface and knead 3 or 4 times until it comes together.
-
Roll the dough into an 18- x 12-inch rectangle.
-
Spread the apple and cranberry mixture evenly over the dough.
-
Roll up the dough, jellyroll fashion, starting at the short end.
-
Cut the roll into 1-inch thick slices.
-
Place the slices, cut side down, in a greased 13- x 9-inch baking pan.
-
Bring the 2 cups of water, 2 cups of sugar, cinnamon, and cloves to a boil in a saucepan.
-
Boil the syrup mixture for 5 minutes.
-
Remove from heat and stir in the butter until melted.
-
Pour the hot syrup directly over the dumplings in the pan.
-
Bake at 425°F for 35 to 40 minutes, or until the dumplings are golden brown and the syrup is bubbly.
