Grandma Adelia's Apple Dumplings

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MY GRANDMA, MARY ADELIA RICE.

MY GRANDDAUGHTERS, AALIYAH AND ANASTASIA, LEARNING HOW TO MAKE THESE APPLE DUMPLINGS WITH MY MOM, LANA

Mary Adelia Rice was my grandmother on my Mom’s side.  She had a keen intellect, sparkling wit, twinkling eyes, legendary legs and was a fabulous cook.  Two things I remember most fondly from her repertoire (and my carb loving childhood appetite) were her Buckwheat Pancakes and these Apple Dumplings.  In fact, I was not the only one who remembered these luscious apple gems.  She was so well known for these apple delights that when she passed in 2008, the recipe was printed and placed inside of her funeral program.  Such a treasure for everyone to remember her by.

ROLLING UP A TIGHT JELLY ROLL LIKE LOG FILLED WITH THE APPLE MIXTURE

My mom told the story of my Grandpa always wanting a hearty, farmer’s meat and potato dinner, but one time each year he allowed for a dinner of apple dumplings that were served in individual bowls with milk poured right over the steaming dumplings straight from the oven.  Glorious!

THIS STICKY, SWEET CINNAMON SYRUP GETS POURED OVER THE DUMPLINGS RIGHT BEFORE BAKING

These are not the fancy, pastry encrusted, whole apples that you often see touted as an apple dumpling.  These are truly more like dumplings with tart fall apples, molasses like brown sugar and woodsy cinnamon strewn throughout.  They are not crisp and flaky out the oven.  They are warm, soft and pillowy with an ever so slight crunch to the apple, and oh so decadent.

They’re simple and quick to put together.    Humble and hearty.  I remember as a child asking my Mom to make these for our dinner as well.  We had apple trees on the farm, so especially during apple season I knew we had a chance at the beloved Apple Dumpling dinner.   And I think once a year she may have agreed to that same treat as her mother did.  What nostalgia!

Adelia’s Apple Dumplings


Dough
2 cups all purpose flour
1 teaspoon sea salt or kosher salt
2 teaspoons baking powder
3 tablespoons unsalted butter, chilled and cut in small pieces
7/8 cup milk (I used almond milk)


Sift together the flour, salt & baking powder.  Cut in the butter until the mixture resembles course sand or do this in. A food processor which makes the process very quick and easy,  Add the milk and blend just until the dough comes together.  Turn out on a sheet of plastic wrap, form into a rough disk, then wrap tightly and chill about 30 minutes.  


Syrup
1 cup brown sugar or coconut sugar
1 tablespoon flour
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon cinnamon
1 cup hot water


Mix sugar, flour, salt & cinnamon in a medium saucepan then mix in hot water.  Bring to a boil and let bubble for 2-3 minutes.   Pour while still warm over dumplings before placing in the oven to bake,




Apple Filling
4 medium or 2 large granny smith apples
1/2 stick unsalted butter, soft (at room temperature)
1/2 cup brown sugar or coconut sugar
2 teaspoons cinnamon


Preheat over to 350 degrees.


Peel, core and halve apples.  Slice in thin strips.


Flour a surface or flour parchment paper and roll the dough out into a rough rectangle.  Spread the butter evenly over the dough.  Evenly distribute the apples over the dough,  Combine the sugar and cinnamon and sprinkle evenly over the apples.  Roll up the dough jelly roll style, tucking in the apples as you go.  Roll as tightly as possible.  Cut into 10 equal slices and place cut side up in a buttered 9 x 13 inch baking pan.  Pour syrup over and bake at 350 for about 30 minutes,  Serve warm with vanilla ice cream or whipped cream, or you can eat it as we did when we were kids.  We poured milk over the apple dumplings in a bowl and gobbled them up.  Such a memory.