APPLE DUMPLINGS with Coconut Caramel & Walnuts
I have a real appreciation for heritage apples. Their complexity of flavours, and the way they soften in the heat of the oven is quite incomparable to modern hybrids.
Admittedly they don't store well, so the season is shorter. They can be wrapped individually in newspaper and stored in a cool place for months. My favourites for cooking are Golden Delicious, Sturmer and Merton Russet. Granny Smith apples are the next best bet.
Ingredients
- 1 ¾ cups 250g white flour (I used white spelt flour)
- ½ teaspoon baking powder
- 80 g cold butter*, cut into 1cm cubes
- Approximately 6 tablespoons cold water
- 200 ml coconut cream or cream
- 1/3 cup water
- 1/3 cup brown sugar
- 4 cooking apples – see above
- Handful of chopped walnuts
Instructions
- Preheat oven 170 degrees Celsius.
- In a large bowl combine the flour and baking powder. Add the cubed butter and use your fingers to quickly rub together until the mixture resembles breadcrumbs. Add six tablespoons of water using the spoon to mix until the dough comes together. Add a little extra water if needed.
- Knead briefly in the bowl – don't overwork the dough or it will toughen when cooked. Cover the bowl with a plate and chill while preparing the caramel sauce and apples.
- Combine the coconut cream, water and sugar in a small saucepan. Heat gently until the sugar is dissolved. Remove from the heat.
- Core and peel the apples. Cut each in half across the belly of the apple.
- Remove the dough from the fridge and tip on to a lightly floured bench. Divide into eight balls. Use a rolling pin to roll a ball out into a 15cm wide circle, about 1mm thick. Place an apple half, cut side down, in the centre of the circle. Gather and pleat the dough up around the apple to create a dumpling.
- Place in a heatproof dish – I used an enameled skillet but any dish will do that will fit the dumplings snugly. Repeat with the remaining dough and apples. Scatter the chopped walnuts in the gaps around the dumplings and pour over the caramel sauce.
- Bake for 40-45 minutes until the apples are tender – check with a small sharp knife. Baste with the caramel sauce halfway through cooking.
- Serve warm with cream and/or yoghurt.