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Diddle Diddle Dumplings

You’ll love this old-fashioned apple dessert that features a new twist

  1. 1 1/2 cups brown sugar
  2. 1 1/2 cups water
  3. 1/4 cup butter
  4. 1/2 tsp. cinnamon
  5. 1/4 tsp. nutmeg
  1. 2 cups flour
  2. 2 tsp. baking powder
  3. 1/2 tsp. salt
  4. 3/4 cup butter
  5. 2/3 cup milk
  1. 4 Granny Smith apples
  2. 1/2 tsp. cinnamon
  1. Preheat oven to 350 F.
  2. To make sauce: In a large saucepan, combine ingredients. Bring to a boil for 5 minutes. Remove from heat and set aside.
  3. To make dough: In a large bowl, combine flour, baking powder and salt. Using a pastry blender, cut in butter until pieces are pea-size. Make a well in center of flour mixture. Add milk all at once. Stir just until moistened. On a lightly floured surface, knead dough gently for 10-12 strokes, or until nearly smooth. Roll dough into a 10″ x 12″ rectangle.
  4. To make filling: Peel and grate apples. Spread evenly over dough. Sprinkle with cinnamon. Starting from long side, roll dough into a tight roll. Pinch seam to seal. With a sharp knife, cut into 12, 1″ thick slices. Arrange slices face up in a 9″ x 13″ baking dish. Pour sauce over dumplings and bake for about 50 minutes, or until golden. Cool slightly on a wire rack. Serve warm with whipped cream or ice cream.
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This recipe is available in the book The Rest of the Best and More.