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Apple dumpling
Stroller Envy

Apple Dumplings

A printable version of apple dumplings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling, chilling or freezing 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups finely ground almond flour
  • 2 tablespoons coconut flour
  • 4 tablespoons granulated erythritol, divided
  • 1/4 teaspoon salt
  • 6 tablespoons butter, divided
  • 1 egg
  • 2 tablespoons cold water, as needed
  • 2 medium Gala apples, peeled halved and cored
  • 1/4 cup chopped pecans
  • 1 1/4 teaspoons cinnamon, divided
  • Butter, for dish

Method
 

  1. Heat oven to 375°F and lightly butter an 8-inch square baking dish.
  2. Pulse almond flour, coconut flour, 2 tablespoons erythritol and salt. Add 4 tablespoons cold cubed butter and pulse to crumbs. Add egg and pulse until the dough clumps, adding cold water a teaspoon at a time only if needed.
  3. Divide dough into four portions and chill 20 minutes.
  4. Peel, halve and core two apples. Mix pecans, remaining 2 tablespoons erythritol, 1 teaspoon cinnamon and 1 tablespoon softened butter. Divide among the four core cavities.
  5. Roll each dough portion between parchment into a 6-7-inch round. Set one apple half, filled cavity upward, in the center. Bring dough around it and patch cracks with your fingers; leave a tiny steam opening.
  6. Put seam-side up in the baking dish. Melt remaining tablespoon butter, brush on dough and sprinkle with remaining 1/4 teaspoon cinnamon.
  7. Bake 40-50 minutes, until pastry is golden and the apple is tender when pierced through the steam opening. Tent with foil if the crust browns first.
  8. Rest 10 minutes before serving.

Notes

Equipment: food processor, 8-inch square baking dish, parchment, rolling pin.
Serving size: one 4th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.