Low Histamine Apple Dumplings

Total time1 hr 55 min

Prep time40 min

Cook time45 min

4.6

(18)

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Ingredients

6 servings

For the pastry

2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

6 medium baking apples (such as granny smith or honeycrisp), peeled and cored
½ cup packed light brown sugar
1 ½ tsp ground cinnamon
Ingredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
¼ tsp ground nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
2 tbsp unsalted butter, cut into 6 small pieces

For the syrup

1 cup water
1 cup granulated sugar
3 tbsp unsalted butter
½ tsp ground cinnamon
Ingredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

For assembly

1 egg, beaten
1 tbsp coarse sugar or granulated sugar, for sprinkling

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Flatten the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes.

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