Are you a patient baker or an impatient baker? I definitely fall under the impatient category, without a doubt. I’m always the one who burns my mouth on food, whether it be lunch at work or a baked good, I’m always dipping into these vegan apple dumplings before the steam can even cool. While this has cost me many a taste bud and a lot of weird ‘Oh shoot this is hot’ faces, it’s usually because I am just SO excited about the food that I can’t even wait to shove it in my face this very second.
These apple dumplings were no exception, I dug into the dish as soon as it came out of the oven, piping hot, except when I tried the first go round of this recipe, it was a total flop! I might have spit out what I just shoved into my mouth and gotten frustrated, setting the dish aside and swearing I wasn’t going to try to salvage this one. The appledumpling recipe I first worked from is another one of my grandmother’s recipes in my efforts to work my way through her book of recipes. I don’t really recall her making this recipe, but as I remember, the dumpling recipe was hand written on a recipe card and spattered with butter and brown sugar, indicating it was well-loved at some point.
These came out more like dumplings, rather than a ‘roly poly’, which is what it was named (not even sure what that is classified as), but nonetheless, it is filled with caramel, cinnamon, and the last tastes of the cold season in the diced apples. Here’s to another flop to fail, hooray!
- For the dough:
- 1–3/4 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup applesauce
- 2 tablespoons coconut oil
- For the filling:
- 1 cup packed brown sugar
- 1/4 cup rum
- 2 teaspoons cinnamon
- 3 apples (finely chopped)
- For the caramel sauce:
- 2 1/2 cups water
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees. Grease an oval or square baking dish and set aside.
- To make the filling: Combine all filling ingredients, stirring until apples are completely covered with sugar. Set aside.
- To make the caramel sauce: Bring all ingredients to a boil in a saucepan over medium heat. Once mixture is boiling, remove from heat.
- To make the dough: Combine all ingredients in a large mixing bowl, mixing until all ingredients are combined. Sprinkle surface with flour and roll out dough into a rectangle that is about 1/4 inch thick, sprinkling with more flour as you roll in case dough becomes sticky. When dough is rolled out, sprinkle with filling mixture. Roll up lengthwise, much like you would roll up cinnamon rolls. Cut into 1/2-3/4 inch thick pieces. Place in greased pan and cover with caramel sauce.
- Bake for 35 minutes. Remove from oven to cool before serving.
- Store covered in the refrigerator for up to a week.