You may also like
Categories:
water sugar sugar substitute ground cinnamon ground nutmeg butter drops red food coloring flour baking powder salt cold butter canola oil milk sugar ground cinnamon ground nutmeg tart apples
Viewed: 67 - Published at: 9 years agoIngredients
- 1-1/4 cups water
- 1/2 cup sugar
- Sugar substitute equivalent to 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter
- 2 to 4 drops red food coloring, optional
- 1-3/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 2 tablespoons canola oil
- 1/3 cup 2% milk
- 2 teaspoons sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 small tart apples, peeled and cored
- 3/4 cup fat-free half-and-half
Method
- For syrup, in a small saucepan, bring the water, sugar, sugar substitute, cinnamon and nutmeg to a boil, stirring occasionally. Remove from the heat; add butter and food coloring if desired. Stir until butter is melted. Pour into an 11x7-in. baking dish coated with cooking spray; set aside.
- For dumplings, in a small bowl, combine the flour, baking powder and salt; cut in butter until crumbly. Gently stir in oil. Gradually add milk, tossing with a fork until dough forms a ball. Shape into a log. Cover and refrigerate for 30 minutes. Combine 1 teaspoon sugar, cinnamon and nutmeg; set aside.
- Divide dough into six portions (return five portions to the refrigerator until ready to use). On a lightly floured surface, roll one portion into a 6-in. square. Place an apple in the center; sprinkle with about 1/4 teaspoon reserved spice mixture. Bring up corners of pastry to center and pinch edges to seal.
- Place dumpling in syrup in baking dish. Repeat with remaining pastry, apples and spice mixture. Sprinkle with remaining sugar. Bake at 375° for 35 minutes or until pastry is golden brown and apples are tender. Serve warm with half-and-half.
