Ingredients
1-3/4 cups all-purpose flour1/4 cup sugar4 teaspoons baking powder1/2 teaspoon salt1/4 cup shortening1/4 cup cold butter2/3 cup sour creamFILLING:1/4 cup butter, softened1 cup packed brown sugar2 teaspoons ground cinnamon6 medium Granny Smith apples, peeled and coarsely shredded (about 5 cups)TOPPING:2-1/2 cups water2 tablespoons brown sugar1 teaspoon ground cinnamon1/2 cup half-and-half cream
Preparation
In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms.
Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients.
Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan.
For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream.
Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.
