Monday, October 3, 2011

Apple Dumplings: My Favorite Fall Dessert


Baking my grandma's apple dumplings is an annual fall tradition for me. The process can be a bit time-consuming but, oh my, it's worth it! Crisp-soft dough, tart-sweet apples, cinnamony syrup: these are bundles of absolute autumn bliss! Here's the recipe, which I've very slightly modified from the original version to suit my tastes.


Grandma's Apple Dumplings
Yield: 5 dumplings (can be stretched to 6 if neccessary)

3 or 4 Granny Smith apples, chopped (start with 3)

2 cups sugar
2 cups water
1/4 cup margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ground cloves

2 cups flour
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
2 teaspoons baking powder

5 small pats of margarine
Additional cinnamon

1. Add syrup ingredients to pot; heat and stir until sugar is dissolved and margarine is melted. Set aside.
2. Mix all dough ingredients. (I usually start with a wooden spoon, then finish mixing with my hands.) Divide dough into five equal portions.
3. Lightly flour a working surface and rolling pin. Working with one dumpling at a time, roll the dough out to the size of a small plate. Put a small pat of margarine, chopped apples and a sprinkle of cinammon on the dough circle, then close the dumpling as much as possible without ripping the dough. (Use your hands to cup the dumpling and fold the dough upwards, forming a ball shape. The dumpling will not close completely.)
4. Place dumplings in a 2-quart casserole dish, open side facing down. Pour the syrup over the top of the dumplings. Bake at 350 degrees for 35-40 minutes.
5. Serve dumplings warm. Refrigerate leftovers and heat in the microwave for 30-45 seconds before eating.



1 comment:

  1. YUM! Can't wait to bake mine. You know it's fall when you've made the apple dumplings.


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