Recipe: Apple Dumplings

Every Thursday on the Good Food Blog we share a recipe from our archives.

Writer Kelly Alexander pays tribute to journalist Clementine Paddleford in Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate. Paddleford documented regional American food while she worked for the New York Hearld Tribune and commanded a readership of 12 million people a week. Kelly first shared this recipe for Apple Dumplings on September 13, 2008.

Keep reading for the full recipe…

Apple Dumplings

Yields: 6 servings

• 1 cup sifted all-purpose flour

• 2 tsps baking powder

• ¼ tsp salt

• 2 eggs

• 1/3 cup light cream

• 2 cups boiling water

• 3 medium apples, peeled, cored, and cut into 12 slices each (about 6 cups sliced apples)

• ¼ cup butter

• ½ cup sugar

• 1 tsp lemon juice

Into a medium bowl, sift flour, baking powder, and salt together. Beat eggs and light cream together; add flour mixture. Whisk together.

In a shallow saucepan 10 to 12 inches in diameter, combine water, apples, butter, sugar, and lemon juice; bringing to a boil and allow sugar to dissolve. Allow apples to cook 2 to 3 minutes more, or until slightly softened.

Form dumplings with 2 spoons using about ¾ tablespoon batter for each, yielding about 18 dumplings. As each dumpling is formed, drop it into sauce in between the apples. Cover pan. Cook over low heat for about 5 minutes. Remove from heat and let sit for 5 to 10 minutes to absorb most of the remaining liquid. Serve just warm and still juicy with plain cream, whipped cream, or lemon sauce.