Monday while I was on a walk after dinner, I passed a tree next to the old tennis courts. There were apples hanging off it, and the smell was delicious. I was amazed I'd never noticed it before. The tree was growing right through the tennis court fence, where probably, a discarded core had been tossed.
On they way to Mount Gambier, on the grounds where the old forestry headquarters used to be, the houses are long gone, but the fruit trees remain. Apples, peaches, walnut and lemon trees still bear fruit, and unless you knew they were there, driving past, you'd have no idea. Just a tip, if you're not sure whether an apple is ripe or not, cut it in half, the seeds should be dark.
An older couple from our cul-de-sac brought over a box of apples in the last week from their trees. It was so nice of them. We've lived here for over 10 years, and it's the first time we've really interacted besides a smile and the odd wave.
Morning tea a few days later were a couple of these apple dumplings. Crunchy on the top and soggy on the bottom. Perfect for the cooler weather we are having. The afternoons and mornings have been a bit nippy. I do hope there are a few more warmer days coming though. I was so not ready to say goodbye to Summer. Not yet.
Apple puff dumplings
1 cup self raising flour
10 grams butter
2 tablespoons milk
3 apples, peeled, cored and quartered
1 tablespoon white sugar
2 cups boiling water
1 cup brown sugar
60 grams butter
1/2 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
For the dough, rub butter into flour, until there are no more lumps of butter.
Mix egg and milk. Add to flour and combine to a soft dough.
Roll out into a rectangle on a floured surface, and cut into 12 long strips.
Wrap a strip of dough around each apple quarter and place in the fridge.
For the syrup, melt butter and cinnamon in a saucepan. Add sugar, vanilla essence and boiled water. Stir until sugar is melted.
Pour the syrup in a casserole dish big enough to hold the 12 apple dumplings.
Drop the wrapped apple quarters into the syrup and sprinkle over with white sugar. Bake for 20 minutes.
Serve the dumplings with cream or icecream.