When food blogger Courtney Bryant of The Little Dixie Cook went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!
The Little Dixie Cook’s Baked Apple Dumplings
- 1 cup brown rice flour
- ½ cup sweet white sorghum flour
- ½ cup cornstarch
- 1 tsp. white sugar
- ½ tsp. xanthan gum
- ½ tsp. Kosher salt
- 12 tablespoons cold unsalted butter, cubed
- 1 egg
- 5 tablespoons ice water
- 2 Granny Smith apples, peeled and cut in half
- 4 tablespoons unsalted butter, diced
- 3 tablespoons packed brown sugar
- ½ tsp. cinnamon
- ⅛ tsp. ground coriander
- Pinch of Kosher salt
- Preheat oven to 350 F.
- To make crust, combine brown rice flour, sorghum flour, cornstarch, sugar, xanthan gum, and salt in a food processor. Pulse once or twice to combine. Add in cold cubed butter and pulse together until butter is roughly the size of small peas. Add in the egg and pulse until just combined. Add in one tablespoon of cold water at a time until dough comes together. Pour dough out onto plastic wrap, form into a ball, and place in the freezer for 20 minutes.
- To prepare apple halves, cut a small circle around the core of the apple with a paring knife, then gently scoop out the seeds with a spoon. (You should be able to fit a good tablespoon of filling into the hole.)
- In a small bowl combine butter, brown sugar, cinnamon, coriander, and salt. Use a fork to gently press mixture together, leaving some of the butter pieces whole.
- Remove crust from the freezer and cut into 4 equal pieces.
- Sprinkle a cutting board with tapioca starch and press each dough piece into a square, roughly 8” in diameter. Place an apple half in the center of the pie dough and fill the center of the apple with ¼ of the butter/brown sugar mixture. Now take the dough and gently fold each corner up over the top of the apple; pinch the edges together to form an “x” on the top. Repeat with remaining apple halves.
- Brush the tops of the sealed dough with melted butter and sprinkle with a bit of white sugar.
- Bake 45 minutes until golden brown. Remove from oven and allow to cool at least 10 minutes.
- Top with unsweetened whipped cream, toasted chopped pecans, and caramel sauce.
For more gluten free recipes, be sure to check out @littledixiecook on Instagram.