Besides harvest, weaning calves and pumpkins – fall also makes me think of apples. And I was graced with 50 pounds of apples from my husband’s dear aunt! I think she just didn’t want to peel all of them and when she found a young, gullible lady – she “gifted” them to me! I was very grateful – even though it was a lot of work – because I was able to make all kinds of apple foods!

I canned 14 pints of applesauce, made cinnamon/nutmeg apples in the crockpot, and made delicious apple dumplings. I hadn’t made apple dumplings before, but the recipe from one of my favorite cookbooks, Kitchen Keepsakes & more Kitchen Keepsakes [two-in-one] (lovingly called “Bonnie’s” cookbook to me) looked all too tempting. 

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Apple Dumplings

A fall-favorite dessert that is wonderful served warm with vanilla ice cream.

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Author Bonnie Welch

Ingredients

• 2-2 1/2 cups flour
• 2 tsp. baking powder
• 1 tsp. salt
• 3/4 cup shortening
• 1/2 cup milk
• 4-6 apples peeled, cored and cut into eighths
• Sugar Cinnamon, Nutmeg
• Butter

Syrup

• 2 cups sugar
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 cups hot water
• 1/4 cup melted butter

Instructions

• In a food processor, combine flour, baking powder and salt.
• Cut in shortening until mixture resembles crumbs.
• Gradually add milk, to make a soft dough.
• Roll dough into a 1/8-inch thick rectangle. Cut into 5-inch squares.
• Pace 2-4 pieces of apple on each square.
• Sprinkle each with sugar, cinnamon and nutmeg.
• Dot each with butter.
• Moisten edges of dumpling with water, bring corners to center and pinch edges to seal.
• Place dumplings in a 9x13-inch baking dish which has been lightly greased.
• Stir syrup ingredients together to dissolve sugar. (don't worry if it seems water-y, the dough will soak it up!)
• Pour syrup over dumplings and bake at 375 degrees for 35-45 minutes or until golden.
• Serve with cream or ice cream, if desired.

Notes

Adapted from Kitchen Keepsakes

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