First, peel and slice your apples. I find that slicing them thinly helps them cook evenly within the dumpling. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the room temperature butter until the mixture resembles coarse crumbles, then add the milk and mix just until a soft dough forms. Divide this dough into six equal balls, preparing it for the dumplings.

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out each dough ball into a thin circle. Place a portion of the sliced apples in the center of each dough circle. Fold the dough over the apples, pinching the seams to seal and form neat little packets. Arrange these assembled dumplings in a baking pan, leaving a little space between each one.

In a medium saucepan, combine the brown sugar, water, melted butter, and ground cinnamon. Bring this mixture to a boil over medium heat, stirring occasionally until the sugar has completely dissolved. I always make sure the sugar is fully dissolved to prevent a grainy texture. Carefully pour this hot syrup evenly over the assembled dumplings in the baking pan.

Bake the apple dumplings in the preheated oven for 30 to 40 minutes, or until the dough is golden brown and the apples are tender when pierced with a knife. The syrup will thicken and bubble around the dumplings, creating a delicious caramelized crust. Allow them to cool slightly before serving warm, perhaps with a scoop of vanilla ice cream!