Each Fall I like to make Apple Dumplings using a recipe from page 247 of The Amish Cookbook complied by Alvin and Sally Lapp. I found the book years ago at Good’s Store in Lancaster County, PA. I can’t find it online to include a link here in this post. While it is a cookbook that includes many recipes of various types, it is a cookbook I’ve used over and over again mainly for baked goods recipes.
This recipe is for 6 apples halved. It takes a good hour and a half to make, with peeling, coring, slicing and baking.
I made 75 of these this weekend for a church gathering at The Parsonage, so this recipe was quadrupled 3 times.
I also think I may have lost count.
All I know is that when it was all over I had 75 dumplings and 12 Gluten Free dumplings using Bisquick’s Gluten Free Baking Mix. All of that is for a later post.
2 cups AP Flour
1/2 tsp. salt
1/2 cup milk
2 1/2 tsp. baking powder
2/3 cup shortening (Crisco)
2 cups packed brown sugar
1/4 cup butter, cubed
2 cups warm water
1/2 tsp. cinnamon
6 large apples, peeled, cored, cut in half
*Preheat oven to 350 degrees. Spray bottom of baking pan.
- Mix all ingredients for dough. It should be a thicker batter, sort of like a biscuit dough.
2. Place dough on floured surface and roll to about 1/4 inch thick.
3. Place one apple half on dough and cut a square around the apple.
4. Fold dough around apple and place in baking pan.
5. Repeat these steps until all 12 apple halves have been covered with dough and placed in baking pan.
6. Add all ingredients for sauce in a bowl and whisk together until blended. The butter will remain in cubed shape.
7. Pour sauce all over pre-cooked apple dumplings.
8. Place in oven and bake for about an hour. The dough will be golden brown, the sauce thick and the apples soft.