There is only one big apple, but here are a few varieties of the baked kind.
An Apple Dumpling Story
or, in Pennsylvania Dutch, “Eb’l Dumplin’”
The year was 1969. The month, October. That’s what is on my recipe card. Wyn, a neighbor, when we lived in Chicago made these on the evenings the children were out “trick-or-treating.” When our doorbell rang, we expected little costumers waiting for their treat from us.
Instead, pleasantly surprised, we were the ones to get the treat. Wyn lovingly made these wonderful, flaky dumplings and delivered them to the adults on the block.
The note on the bottom of her recipe to me says: “Carol, you are the only person in the neighborhood who has the recipe; when I leave, you can take over.”
Sorry to say I didn’t actually carry on Wyn’s treat-tradition, though I have made them for my family several times. I also passed the recipe on to my Girls’ Supper club.
Maybe you can start your own tradition with these.
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons Vegan Earth Balance Butter
- 1/2 cup cold Almond Milk
- 6 apples, pared and cored (I’m partial to Granny Smith Apples, but use your favorite).
- Mixture of 3 tablespoons sugar, ground walnuts and 1 teaspoon cinnamon for each apple.
- Raisins, optional
- TIP: For 42 dumplings, Wyn sextupled the recipe.
- Sift flour, baking powder and salt; cut in butter, add milk and mix to a smooth dough.
- Divide into six portions; roll each on floured board.
- Place cored apple in the middle of each portion of rolled dough; fill the cavity of the apple with the cinnamon mixture.
- Top with a pat of butter. Fold dough over apple; wet the edges to hold firmly in place.
- Place apples on a greased baking sheet. Bake at 350 until apples are tender, about 40 minutes.