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Old Fashioned Apple Dumpling

This recipe was featured in one of the many outstanding Philadelphia Local Food blogs, Straight From the Farm and is featured by permission of writer and friend of local food, Jennie Love!  Thanks, Jennie!

 

Jennie's mother's recipe as adapted from the PA Grange Cookbook

Dough
2 c. all-purpose flour
2 t. baking powder
1 t. salt
2/3 c. butter (still cold)
1/2 c. milk 
 
Apples
4 large apples - Mutsu (large sweet baking apple) or Granny Smith (tarter baking apple)
6 T. white sugar
3 T.  ground cinnamon
2 t. ground nutmeg
1/2 c. dried cranberries (optional)

Syrup
1 1/2 c. white sugar
1 1/2 c. water
1/4 t. ground cinnamon
1/8 t. ground nutmeg

Preheat oven to 375 F. Peel apples and, using a kitchen gadget or sharp knife, remove all of the cores. Slice off just a small amount at the top and bottom of each apple to flatten them out so they’ll wrap in the dough easier.  Rinse off the apples in cold water and dab dry with a paper towel.  Set aside.

In a large bowl, combine flour, baking powder and salt. Cut in butter, using your hands to squish everything together, until the mixture resembles coarse crumbs. Pour in milk all at once and stir to form a dough. Add a little more flour if needed to make the dough less sticky.  Do not overwork the dough as you want it to remain light and tender.  Split the dough ball in half and on a floured surface, roll out one half to about 1/4 inch thick. Cut into two 6″ squares.

Place a whole apple in the center of a dough square. Mix together the sugar, cinnamon and nutmeg listed under “Apples” above.  Generously dust each apple with this mixture and fill the core with cranberries and a little more sugar mixture. Moisten the edges of the pastry square with a finger dipped in cool water and bring the corners together at the top of the apple. Press edges together to seal and pinch together any tears in the dough around the apple.

Repeat the rolling out of the second half of the dough and creating the other two dumplings. Place all four dumplings in a baking dish, one inch apart, and decorate with dough cut-outs of leaves or any other creative flare you can think to use.

In a medium saucepan over medium heat, combine the ingredients listed under “Syrup” above. Bring to a boil then remove from heat to cool slightly.  Pour the syrup over the dumplings and sprinkle with additional sugar (this forms a delectable golden crust once baked). Bake in preheated oven for 45 minutes, until apples are tender (use a fork poked into them to test) and dough is nicely browned.

Best served warm with a scoop of vanilla ice cream.  Can be stored in fridge for up to 3 days.  Reheat in the oven at 200 F for 15 minutes. 

(serves 4)