Ingredients

• 2 small tart apples such as Granny Smith (1/2 pound), peeled, cored, and cut into 1/2-inch pieces
• 1/3 cup raisins
• 1/3 cup coarse fresh bread crumbs
• 1/3 cup packed light brown sugar
• 1 1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling
• 3 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons cold vegetable shortening
• 1/2 cup whole milk plus 1/2 tablespoon for brushing
• 1 1/2 cups unfiltered apple cider
• 1 cup packed light brown sugar
• Accompaniment: vanilla ice cream

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Instructions

1. Toss together all filling ingredients.
2. Make dough: Preheat oven to 425°F. Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened. Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
3. Preheat oven to 425°F.
4. Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.
5. Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
6. Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
7. Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
8. Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved. Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.
9. Bring cider and brown sugar to a boil, stirring until sugar is dissolved.
10. Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.