The Fruit Dumplings from East Side Ovens are things of beauty. It’s this little pocket that sort of looks like a rounded out star / mini hand pie, filled with delicious, sweet, fruity goo in the most perfect flakey crust. It’s what dreams are made of.

East Side Ovens sells them in local farmer’s markets and grocery stores. They don’t advertise themselves as being vegan at farmer’s markets, but after stumpling into a sampling promotion at the Health Hut last month, I learned that all of their products are totally dairy free! #win. I wonder why they don’t advertise this way at markets. My guess is so that people who aren’t particularly open-minded about vegan baked goods don’t automatically skip over their delicious goodies. Which I’m sure, sadly, a lot of people would. But no one does! These babies sell like HOT CAKES every place they’re available. Which is awesome for the little local business, and proves that if people aren’t told any different, many don’t even know they’re eating something vegan when secretly they are. #tricky

Last Monday I was having a good day, even after work. I was in a happy pants mood and wanted to celebrate so I popped on into Health Hut to celebrate. Because I reward myself with health-food grocery shopping because it’s like my favorite hobby. I know, right? I’m the coolest and most exciting human you’ve ever met.

I bought these cherry dumplings from East Side Ovens while I was at the Health Hut. They also have really good rhubarb ones. And many other kids. But last Monday, all Health Hut had was cherry. And cherry is one of my top 5 favorite fruits of all times. So cherry it was!

I brought them home and ate one that night. I saved one for Tuesday and looked forward to it allllll afternoon while I was working. I could not wait to get home and make coffee and have my cherry dumpling. So I got home from work and got my coffee going and put my dumpling on the counter. Then I went upstairs to pee and get my phone charger. Five minutes later I return downstairs. And like, certainly more than half of my fruit dumpling had mysteriously vanished. I’m not pointing any fingers but I’m 100% certain it was Pita. OOF.

I was sad, but still savored what was left of my little dumpling. Actually, in retrospect, I’m lucky she didn’t eat the whole thing. And like honestly, if she did, I couldn’t have blamed her. They’re just so yummy. Perfect combo of crunchy/flakey crust, gooey sweet fruity filling, and sweet crunchy frosting glaze white stuff. Heavenly. I made her promise we return the the Health Hut soon to get more and just to go gawk at the Health Hut because it’s so beautiful and has so many fine, healthy, delicious food products. Wow I love grocery shopping. I really need a social life.

Anyways, this event also sparked me to want to make my own fruit dumplings, so on Sunday Funday I gave it a whirl and whipped up these babies. I used blackberries, because we had leftover frozen blackberries in the freezer from when I made these wonderful wonderful Blackberry Cornmeal Pancakes (seriously, make them). You can use whatever berry or fruit you’d like. Frozen berries worked really well in this dish, as you cook ’em down anyways.

The end result was much like the Fruit Dumpling experience from East Side Ovens, with a few differences: you still get the crunchy meets gooey/fruity/sweet. Except these are a little less, puffy, I guess you could say. Next time I’m going to try layering the dough to make it puffier and flakier. We’ll see. These are more like a crispy tart. Still wonderful and delicious in its own right, just a slightly different crust texture than the OG. But cooking is all about making things your own anyways! So next time you want something delicious that will fill your heart and soul with joy and your kitchen with wonderful wafts of fruity pies, whip up a couple of these babies. Not only do they sort of look like stars, they taste like them, too. 😉 #cheesy #corny #gowithit

xoxo, kbakes !

Prep Time: 1 hour

Cook Time: 20-30 minutes

Level: Easy

Makes 2 small fruit pies [serves 2]

Ingredients – Crust:

• 1/4 cup cold coconut oil or non-dairy spread such as Earth Balance
• 3/4 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/3-1/2 cups cold water

Ingredients – Filling:

• 1 cup fresh or frozen blackberries (or any berries/fruit!)
• 3 tablespoons granulated sugar
• 1 1/2 tablespoons all-purpose flour
• juice of 1/2 lemon
• 1 teaspoon vanila extract

Ingredients – Glaze:

• Either drizzle 1/2 cup vanilla coconut milk yogurt (that’s what I did)
  • OR combine 1/4 cup nondairy spread at room temperature (such as Earth balance) with 1 1/2 cups powdered sugar using a hand mixture or kitchen aid mixture until well-combined. Add almond milk and/or more powdered sugar as needed until desired consistency is reached

Directions:

1. Preheat oven to 400 degrees.

2. In a food processor, combine whole wheat pastry flour, all purpose flour, salt, and sugar. Pulse until mixed well. Cut up coconut oil or non-dairy spread into pieces, sprinkle into the food processor, and continue pulsing until well slightly combined. Add 1/4 cup cold water and pulse until a loose crumbly dough begins to form. If needed, add more water, 1 tablespoon at a time.

3.  Removed dough from food processor and form into a ball. Wrap or place in a small bowl and place in the refrigerator.

4. Meanwhile, combine blackberries, sugar, flour, vanilla, and lemon juice in a small saucepan. Bring to a low boil, stirring constantly, then reduce heat and allow to simmer, stirring occasionally, until the liquid has reduced and the fruit mixture is the consistency of a loose jelly.

5. Remove dough from refrigerator. Cut in half. Roll each half into a thin circle.

6. Place half of fruit mixture in the center of each circle of dough.

7. Fold over one edge of the circle like an envelope so that the crust covers about 1/4 inch of the fruit, but the majority is still in the center. From the top of this fold, fold over the two sides diagonally to make an obtuse angle covering the right and left corner of the top fold.

8. Repeat at the bottom; this time fold the dough inwards so that the center is exposed but the edges are framing the fruit. Press down dough to seal any potential points of leakage (such as the edges) as necessary.

9. Repeat with second circle. Place dumplings onto a parchment-paper lined baking sheet and place in the oven for 22-30 minutes until the crust has browned and the bottom easily releases from parchment paper if you try to peak at/lift up a corner. Remove from oven and allow to cool.

10. If desired, add as much or as little glaze or icing as you’d like. Enjoy ! 🙂 I used coconut yogurt, but if you want to make a vegan buttercream, simple combine 1/4 cup non-dairy vegetable spread with 1 1/2 cups powdered sugar using a hand mixture or kitchen aid mixture until well-combined. Add almond milk and/or more powdered sugar as needed until desired consistency is reached. Decorate to your heart’s content.