Just like grandma used to make!!!




For Filling:

2 small tart apples such as Granny Smith (1/2 lb), peeled, cored, and cut into 1/2-inch pieces

1/3 cup raisins

1/3 cup coarse fresh bread crumbs

1/3 cup packed light brown sugar

1 1/2 tablespoons unsalted butter, melted

1/4 teaspoon cinnamon




For Dough:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling

3 tablespoons cold unsalted butter, cut into pieces

2 tablespoons cold vegetable shortening

1/2 cup whole milk plus 1/2 tablespoon for brushing



For Syrup:

1 1/2 cups unfiltered apple cider

1 cup packed light brown sugar






Make filling: Toss together all filling ingredients. Make dough:

Preheat oven to 425F. Sift together flour, baking
powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.


Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough).

Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle
(about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).


Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.


Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved. Pour syrup around dumplings, then bake
until golden brown and syrup is bubbling, 20 to 25 minutes.

Serve immediately.