Autumn Comfort: Old-Fashioned Apple Dumplings

I’ve been quiet on the blog due to our all-consuming construction project (more on that soon!), but the temps have finally dropped and I am embracing glorious fall. This liminal season feels more unpredictable than the others, sometimes arriving late as it has this year. Regardless, it always ends too soon, making it all the more precious. The brisk air and warm fire always propel me to the kitchen, where lately I’ve been indulging in a favorite old recipe: apple dumplings.

As I pulled the hand-written recipe card from my file, it made me nostalgic for the days before Google when we curated our recipes in a wooden box. Those worn and splattered index cards carry sweet memories of friendships through the years, and this one is no exception. Nancy Steele, a dear friend from several seasons past, shared this recipe with me at least 35 years ago. I’ve modified it (as always!), but I want to give credit to Nancy for her inspiration.

Depending on the size of the apples, these dumplings are a man-sized dessert. I like to warn my guests ahead of time to save room. The dumplings can always be cut in half, but they make a prettier presentation whole. I’ve been known to eat one as a meal instead of dessert! They take a little time to make, but the pay-off is well worth it!

I used Honeycrisp apples, but you could use any sweet variety. Jonathan, Fuji and Pink Lady are good options. If you happen to have an apple peeler, it’s a welcome time saver for this recipe. I bought this inexpensive one a couple years ago, and I use it all the time. Highly recommend! With this handy dandy device, it only takes me 5 minutes to peel the apples for this recipe.

I hope you’ll find time to add this sweet treat to your autumn comforts this year. If you do, let me know how you like it!

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