Apple dumplings for the fall

These are my husband’s traditional favorite autumn dessert! He’s managed to get all our friends hooked on them too, since we often do a post apple-picking party each year. The original recipe called for vegetable shortening; these days, we prefer to use butter or oil instead in most recipes, but I still occasionally use shortening for this one. Sometimes it’s just better to stick with tradition.

I got the recipe from my mother-in-law, but she had altered it enough that I am sharing her rendition here :-)

Apple Dumplings

2 c flour
2 t baking powder
1 t salt
2/3 c shortening (or butter)
1/2 c milk

3 apples, peeled, cut in half, and cored

Cinnamon
Syrup, maple or recipe below

Mix the dry ingredients together, cut in the shortening until coarse crumbs form, and stir in the milk. This makes a pie-type of dough except that it has some leavening in it. Form the dough into 6 balls.

Form dough around each apple half. Place in a greased pan, sprinkle with cinnamon, and pour about a cup of syrup over them. Maple syrup can be used, or the recipe below. Bake at 375 for 35 min. Serve warm in a bowl with milk.

Syrup

1 c water
1 c sugar
1/2 t cinnamon
1/2 t nutmeg
2 T butter

Boil together. I really prefer using real maple syrup, but if none is available, this will do the trick!