Farmhouse Apple Dumplings

Farmhouse Apple Dumplings

Yield: 6 to 8  |  Total time: 1 hour 15 min
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Every fall, growing up, we would get a special phone call from my great-grandmother to head over to the farm for dinner. It was a call we eagerly awaited because it meant that Mommom had just put her apple dumplings into the oven. They were always hot and fresh with just a touch of golden, sweet crispiness on top. She would serve the dumplings at the table in large bowls, and we would pour some cold whole milk over them right before we digging in. Delicious!

The apple dumplings are a family tradition that I continue. They come to mind as soon as the leaves begin to turn and the air gets a slight chill. I have updated Mommom’s recipe just a bit to reflect my tastes and cooking style. She was a woman of the ‘40s and ‘50s, so she used Bisquick and margarine. I prefer to cook with whole ingredients, which makes me feel even more connected to my childhood and my family’s farm. --Chadwick Boyd

ingredients:

For the Dumplings:

  • 6 large Granny Smith apples or 8 medium size, cored and peeled
  • Unsalted butter, to coat the baking dish
  • 1/2 cup organic sugar
  • 1 teaspoon ground cinnamon
  • 1 pint of cold whole milk, to serve

For the Syrup:

  • 2 cups organic sugar
  • 2 ½ cups water, room temperature
  • 4 pats of unsalted butter
  • 1 teaspoon ground cinnamon

For the dough:

  • 3 cups of all-purpose, unbleached flour
  • 1 ½ T baking powder
  • 1 ½ teaspoons sea salt
  • 2 T organic sugar
  • 3 T vegetable oil or melted unsalted butter
  • ¾ cup whole organic milk

directions:

  1. Preheat oven to 350°.  Butter a 9”x13” baking dish. Mix together cinnamon and sugar in a little bowl. Set baking dish and cinnamon-sugar mixture aside in a cool place.
  2. Make the syrup: In a medium size pot, add the sugar, water and butter and bring to a slow boil for 1-2 minutes. Stir in the cinnamon. Boil for another minute. Set aside.
  3. Make the dough: Sift together the flour, baking powder, salt and sugar in a large mixing bowl. Add the oil or butter and whisk until blended. In small amounts, pour the milk into the bowl and mix with a wooden spoon until the dough begins to take shape and becomes elastic. It should look similar to pizza dough.
  4.  Cut dough into 6 or 8 equal parts, depending on the size of your apples, and form balls with your hands. They should be close to the size of a baseball. Lightly flour a surface and rolling pin and roll out each ball evenly to just less than 1/4-inch. Place an apple in the center of each piece of dough. Shake 1 teaspoon of reserved cinnamon-sugar mixture evenly inside and around the apple. Bring the dough together at the top of the apple and then smooth it out so the apple is fully wrapped and the dough is even on all sides.
  5.  Place dumplings in baking dish, making sure they don't touch each other or the sides of the dish. With a large spoon, lightly cover them with syrup.  Bake for 1 hour or until top of dumplings are golden brown and bottom and sides are fully cooked. Baste the dumplings with the syrup every 15 minutes, until all the syrup is used.

Let dumplings rest for 5-10 minutes. Serve each dumpling in a bowl and pour a little cold milk over top.

Photo and Recipe by Chadwick Boyd


Editor's Note:  This is a guest post by Chadwick Boyd, a food and lifestyle expert who shares musings on living a lovely & delicious life. Chadwick is a TV & radio personality and content producer, and helps create and market cooking and lifestyle books, including Food Network's Tyler Florence's Real Kitchen and Sara Foster's Southern Kitchen. He also can be found on Delta jets exploring tastes and travels around the world.


Date Published: December 4, 2012
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All recipes have been tested by the Test Kitchens unless otherwise noted.

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Comments

  1. December 7, 2012 2:37 am by marti Reply

    beautiful comforting dish, chadwick!!! love it.

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