Homemade Apple Dumplings

There’s no better fall dessert than Apple Dumplings made from scratch. There are lots of great apple orchards in our area including McKenzie Farm. Loaded up with apples from the farm,  I searched for a recipe in a c. 1920s Calumet Baking Powder pamphlet. The resulting dumplings were delicious.      

Dumplings have been around as food for ages. Easy to make, cheap, and filling, dumplings have always served as a staple for simple meals. Here’s a nice blog with all you need to know about the history of dumplings. Dumpling recipes abound in my historic cookbook collection. I had plenty to choose from.

The recipe from the Calumet Baking Powder cookbook was fairly easy to make. Here’s the recipe:

  • 2 cups sifted flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. shortening (I used butter)
  • 2/3 c. milk
  • 4-5 apples cored and slices (I left the peel on, it’s up to you)
  • 1/2 c. sugar
  • 1/4 tsp. cinnamon
  • 2 tbs. butter
  • 3/4 c. sugar
  • 1/3 c. butter
  • dash of cinnamon and dash of nutmeg
  • 1 1/3 c. hot water

Sift flour, measure, and then add baking powder and salt

Cut in shortening until mixture looks like meal

Add milk, a small amount at a time, until dough forms a ball

Roll dough 1/8″ thick

Cut circles large enough to enclose apple slices

Place sliced apples on dough, fill cavities with mixture of sugar and cinnamon, and dot with butter  

Bring dough up over apples joining edges to form the dumpling

Place in plan, allowing space between dumplings

Combine the remaining sugar, butter, nutmeg, cinnamon and water and pour into pan around dumplings

Bake in 450 degree oven for 20 minutes

Then decrease heat to 400 and bake for another 20 minutes or until apples are tender

Makes around 8 dumplings

They are best right out of the oven, but we enjoyed them on subsequent days just as well!

Now before you turn your nose up and say “that’s fattening” I want you to compare this recipe to one from the well-known TV chef on her Pioneer Woman blog. Two sticks of butter, 2 cans of Pillsbury Crescent rolls (high fructose corn syrup as well as other deadly things), a can of sugar-filled Mountain Dew, and 1 1/2 cups of sugar make her recipe loaded with sugars, fats, and carbs.

Compare this to my recipe with a total of 1 and 1/4 c. sugar (and all of it natural, no high fructose corn syrup) and 3/4 c. butter. Trust me, the small extra step of making your apple dumplings without Pillsbury Crescent rolls and Mountain Dew will be well worth it!



2 Responses to “Homemade Apple Dumplings”

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  1. Bev says:

    Those look really good!

  2. Anne Fuller says:

    They look yummy! I bet they’re good with ice cream!

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