Yield: 6 Generous Servings
- 1 cup sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups water
- 4 tablespoons butter
- 4 apples, peeled, cored, and diced (about 1/2-inch pieces)
- 2 teaspoons lemon juice
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter, cut in 6 small pieces
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cold shortening
- 1/2 cup milk
Lightly grease a 2 1/2-quart to 3-quart shallow baking dish.
In a medium saucepan, combine the 1 cup sugar and 3/4 cup brown sugar with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 cups water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in 4 tablespoons of butter until melted; set aside.
Heat oven to 375°.
Toss diced apples with the lemon juice, 1/3 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set aside.
In a food processor or by hand, combine the flour and baking powder and salt. Cut in shortening until mixture resembles coarse meal. Add the milk and stir to make a soft dough.
On a floured board, roll the dough into a 1/8-inch thick rectangle, about 18 inches by 12 inches. Cut into six 6-inch squares.
Put about one-sixth of the apple mixture into the center of each dumpling. Top each with a small piece of butter then moisten the edges of the pastry. Bring corners up and pinch edges to seal. Arrange dumplings in the baking dish then pour the syrup over them. Bake for 40 to 45 minutes, or until nicely browned.
Serve warm, with ice cream, sweet or unsweetened whipped cream, or plain heavy cream.
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