To make the crust:

Using a pastry stirrup cutter, cut together the butter, flour and salt until the mixture looks mealy, with crumbs the size of peas. Add the water a bit at a time, adding just enough so that the mixture can be gathered into a cohesive ball. (You can also use a food processor, but be careful not to over process the dough, as it will toughen the crust. Simply pulse together the flour salt and butter and then pulse in the water briefly.)

Wrap the ball of dough in waxed paper, and chill in the refrigerator for 1 hour.

To make the syrup:

Meanwhile, prepare the syrup by combining the sugar,  water and cinnamon sticks in a medium sized saucepan. Heat over a medium flame until the sugar is completely dissolved. Remove from heat and set aside.

To make the filling:

Peel the apples and cut in halves.  Core the apples and slice, leaving the apple half intact.  Squeeze the lemon juice over the sliced apples.

Heat your oven to 375°F (190°C.) Remove the dough from the refrigerator and cut in half. On a floured surface, roll out the dough into long strips about 6”-7” wide (17cm). Cut the dough strip into 3 squares. Place a spoonful of the blueberries in the middle of the square, place a sliced apple half on top of the blueberries. Add a few more blueberries around the apple. Fold the dough around the apple half and place in a ceramic or glass baking dish.

Place the dumplings in the oven for 30 minutes. Meanwhile, prepare the syrup by combining the brown sugar with the water and cinnamon sticks in a medium sized saucepan. Heat over a medium flame until the sugar is completely dissolved.

Once the dumplings have baked for 30 minutes, remove the pan from the oven, and pour the syrup over the top of the dumplings. Return the pan to the oven and bake for another 30 minutes.