Maple Stuffed Apple Dumplings
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A classic Canadian-style dessert with doughy dumplings stuffed with apple chunks simmered in a bubbling maple cinnamon syrup. Using a blend of flour and oat flour for subtle texture. Baking powder and a bit of baking soda for the fluff. Butter replaced partially with coconut oil for aroma. Vanilla swapped for almond extract for nuttiness. Simmered syrup infused with cinnamon sticks and a dash of lemon juice for brightness. Dumplings soft, slightly chewy, soaking up syrup, apples tender but holding shape. Serve warm, drizzle syrup, vanilla ice cream optional but recommended.
Prep:
20 min
Cook:
20 min
Total:
40 min
Servings:
16 servings
#Canadian dessert
#apple dessert
#maple syrup
#fall baking
#fruit dumplings
Dumplings soaking in maple syrup, bubbling quietly while apple scent teases from inside. Tried many binds — flour blend gives crumb a bit of chew, oat flour adds rustic touch, no muffin soggy mess here. Adding baking soda alongside powder? Star move — subtle lift without bitterness. Switched vanilla for almond extract; gives nutty fragrance that cuts through sweetness. Simmering syrup with cinnamon stick and lemon juice? Lifts aroma into kitchen dream. Dumplings tender, syrup silky, apple chunks soft enough to melt yet holding shape. Serve steaming hot; ice cream optional but we always add. If syrup gets syrupy too fast, turn heat down. Watch dumplings, not clock. This is the kind of dessert that demands patience and attention but rewards with warmth and comfort.
Ingredients
- 350 ml (1 1/2 cups) all-purpose flour
- 150 ml (2/3 cup) oat flour
- 25 ml (1 1/2 tbsp) sugar
- 8 ml (1 1/2 tsp) baking powder
- 3 ml (1/2 tsp) baking soda
- 25 ml (1 1/2 tbsp) coconut oil, melted
- 5 ml (1 tsp) almond extract
- 180 ml (3/4 cup) milk or plant-based milk
- 500 ml (2 cups) pure maple syrup
- 400 ml (1 2/3 cup) water
- 1 cinnamon stick
- 5 ml (1 tsp) lemon juice
- 1 to 2 small apples, peeled, cored, cut into 16 chunks
About the ingredients
Flour blend balances tenderness and structure; oat flour brings texture and slight nuttiness, swaps okay like quinoa or spelt but adjust liquid as needed since absorption varies. Sugar scaled down to avoid overly sweet dough since syrup does the sweet work. Coconut oil instead of butter adds subtle fragrance and holds fat content with less saturated impact; can return to butter but watch melts. Almond extract powerful; if unavailable, vanilla extract works fine but flavor profile shifts. Milk can be dairy or plant-based without issue; thicker milks make dough richer but might change hydration slightly. Apples use tart varieties like Granny Smith for balance; sweeter apples may require less sugar in dough overall. Syrup and water ratio keeps sweetness balanced and reduces burning risk; too much syrup thickens too fast and dumplings stick on bottom.
Method
- Mix flours, sugar, baking powder, baking soda in a bowl. Whisk dry well to prevent clumps, else lumps hide in dough.
- Add melted coconut oil, almond extract, and milk. Combine with wooden spoon until shaggy dough forms. Should be sticky but manageable; too wet? Add flour; too stiff? Splash milk.
- Wet hands, divide dough into 16 balls, each about walnut size. Keep fingers damp to stop sticking; dough clings like glue. Encase one apple chunk in each ball, seal well so filling doesn't escape during cooking.
- In a wide saucepan, combine maple syrup, water, cinnamon stick, lemon juice. Bring to a steady boil over medium-high heat; deep amber bubbles mean syrup is lively, aromas floating.
- Drop dumplings gently into simmering syrup. Don't crowd; give each space to float and plump. Cover, reduce heat to low simmer, let cook about 20 minutes. You want dumplings puffed, syrup gently bubbling; apples soft but not mushy inside.
- Syrup will thicken slightly as water evaporates. Check dumplings' texture by pressing gently; they're done when springy and light, skins slightly translucent.
- Remove dumplings with slotted spoon. Serve hot with spoonful of syrup. Vanilla ice cream or a dollop of crème fraîche tames sweetness and adds creaminess.
- Keep cinnamon stick in syrup while serving for extra aroma. Don't toss it before all dumplings are done; subtle spice lifts flavor.
Cooking tips
Dry sifted mix avoids lumps for consistent dough. Stir carefully but thoroughly; overmix toughens dough but undermixing leaves clumps. Wet hands critical for shaping; dough sticks like glue, patience essential. Encase apples fully to avoid leakage during simmer — dough seals prevent syrup dilution and floppy dumplings. Simmer syrup with cinnamon stick and lemon juice for bright, spicy notes, not just maple sweetness. Watch for bubbled amber syrup not just high heat; too hot boils syrup too fast, dumplings cook unevenly. Dumplings done when gently pressed skin feels springy back but not raw. Removing with slotted spoon avoids syrup loss. Serve immediately as texture changes on cooling; dumplings get soggy and syrup thickens, losing delicate balance.
Chef's notes
- 💡 Dough sticks hard if hands dry. Wet hands before shaping and keep damp. Dough clings like glue. If too wet, add flour slowly; too stiff, splash milk. Texture matters here, chew good if balance right.
- 💡 Simmer syrup low after boiling to avoid scorching syrup. Bubbling deep amber means ready. Cinnamon stick plus lemon juice brightens flavor balance. Don’t rush or turn heat too high or edges burn before inside cooks.
- 💡 Apple chunks need peeling and coring. Use tart apples like Granny Smith to balance sweet maple. Chunk size matters small enough to encase but big enough to feel bite when eating. Big chunks cause uneven cooking.
- 💡 Replace butter with coconut oil for subtle aroma and less saturated fat. Coconut melts faster; mix carefully to avoid greasy spots. Almond extract swaps vanilla’s sweetness—add cautiously; too much overpowers all other flavors.
- 💡 When lifting dumplings from syrup, use a slotted spoon to drain syrup back to pot. Serve immediately to keep skins tender and syrup fluid. Cooling thickens syrup too fast, dumplings get soggy and lose gentle chew.
Common questions
Can I use regular flour only?
Yes, but texture changes. Oat flour adds subtle nuttiness and chew. Use flour alone, dough might feel tighter. Adjust milk to balance hydration; watch dough stickiness.
What if syrup thickens too fast?
Lower heat fast. Too hot boils off water quick. Stir syrup gently, keep heat medium-low after boil. Adding water adjustment helps if syrup burns or sticks to pan bottom.
Apples fall apart when cooking?
Use firmer apples like Granny Smith. Smaller chunks cook evenly but avoid overcooking. Dumplings might need less simmer time, check firmness by light press. Avoid mushy mess.
How to store leftovers?
Refrigerate in airtight container up to 2 days. Reheat gently in syrup or microwave with splash water. Avoid leave out too long; texture changes, syrup thickens, dumplings get dense over time.
