apple dumplings

About two weeks ago, I attended my first Apple Day.

My friend Sara began this tradition three years ago when she and her husband had an abundance of apples on a tree in their backyard.  They didn’t know what to do with the apples.  Surely they wouldn’t be able to eat them all before going bad, so they decided they should use them all to make a variety of delicious creations.

One Saturday, they invited a small group of family and friends over to gather together and cook and feast on all things apple.  The deal was that the apples had to be featured in each dish that was prepared. This meant, apples in the appetizers, the soup, the salad, the main course, the desserts and the drinks.

They had so much fun that first year, and it was such a great way to use the apples, to try new recipes and enjoy one another’s company, that they decided to it again the next year and the year after.  This year my husband and I got invited, and boy, did we have a good time!

We made apple/cheddar crostini with cider reduction, pumpkin apple soup with hazelnut oil, a mixed green salad with apple pomegranate molasses dressing, roasted chicken covered in apple salsa, hot apple cider, apple pies, bars and of course, my apple dumplings.

The apple dumplings were a big hit. I guess they looked so good, that someone snatched one to enjoy before we even sat down to eat the meal.

I decided to make apple dumplings because they were something different and because they just sounded delicious (I’ve always delighted in the pre-made apple blossoms you could buy from the store and bake in the oven).

This year the tree didn’t produce enough apples, so each of us had to bring our own bag.  I brought a bag of mini Pink Lady apples for my dish.

We also had to bring the recipe with us.  I decided to combine two different recipes to make the dumplings.  The crust came from a blueberry slump recipe I’d featured on my blog in the past and I found the recipe for the filling online at my recipes.

Since this is the second to last day of the fall season (at least it is in my book!), this will be my last featured fall item.  I’m grateful for the abundance of God’s goodness.  I do hope you get to enjoy!

Apple Dumplings

2 c flour
1/2 t salt
2 1/2 t baking powder
1 1/2 T sugar
1/2 c Crisco
1/2 c milk

Mix dry ingredients, then mix in Crisco and milk to form dough for crust. Divide dough into 8 balls and set aside.

8 mini pink lady apples, peeled and cored
2 c sugar
2 c water
1/2 t ground cinnamon, divided
1/2 t ground nutmeg, divided
1/2 c butter

Bring 1 1/2 c sugar, water, 1/4 t cinnamon, and 1/4 t nutmeg to a boil in a saucepan over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in 1/4 c butter. Set syrup aside.

Combine 1/2 c sugar, remaining 1/4 t cinnamon, and remaining 1/4 t nutmeg.

Take one ball of dough and roll it out flat, sprinkle with cinnamon and sugar. Place apple at center of dough.  Place 1/2 T butter down into center of apple and sprinkle with more cinnamon and sugar.  Wrap dough around the apple, making sure there are no openings.  Place in a deep baking dish that’s been coated with cooking spray. Continue process until all apple are covered with crust and placed in dish.  Pour syrup over top.

Bake at 375 for 35 minutes or until apples are soft and crust is browned. Serve with vanilla ice cream.

Advertisement