Blueberry Apple Dumplings are a symbol of my childhood. As a kid growing up in Texas, I was very surprised when I found out the Chinese and Japanese ate dumplings in an entirely different way. Here on the ranch dumplings are either Chicken and Dumplings or a fruit dessert dumpling. I love all dumplings now, but I find myself going back to the old recipes that I remember and love.
Level up your Apple Dumpling
I think everyone’s first fruit dumpling is an apple dumpling. Of course, those are very good, but a little variation never hurts. I always have some frozen blueberries on hand. A few blueberries added to the classic apple dumpling picked up the color nicely.
These Blueberry Apple Dumplings were screaming for ice cream but alas, you know me and ice cream. The ranch is about an hour from the grocery store. I have to strategize. For some reason I have no trouble getting frozen blueberries to the ranch, but ice cream is a different deal. Anyway, put ice cream or whipped cream on top and you will have leveled up this dessert. A few chopped pecans tossed over the top are a good idea too.
Make the Crust in Advance
If you don’t have time to hand make the crust, making it in the food processor is fairly quick. In fact, you can make the crust a day in advance and leave in the refrigerator overnight. Assemble your dumplings right before your meal and let them cool before you enjoy.
All dumplings require some kind of poaching liquid. In the case of our Blueberry Apple Dumplings, the syrup is added midway through the baking process. Feel free to add other flavorings such as slivers of fresh ginger, a pinch of ground cardamom or a little nutmeg. The syrup delivers a lot of flavor to this dessert. Such a classic!
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