Oral Allergy Syndrome Friendly Apple Dumplings
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Learn more →Ingredients
6 servings
For the pastry
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- ½ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 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
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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