The Apple Dumpling Gang At My House

posted November 3, 2008
  by Christine Gable, Kiddie Chow

Usually the cooler autumn weather stirs up the desire to attend a handful of local fairs or—since we’re in farm country—ubiquitous farm shows. And it just so happened that after trying our hand at some carnival games (daughter even won a goldfish), it was time to fill our bellies, so we hit the food stands.

In a midway lined with fast food and artery-clogging treats du jour, there was everything from cheese steaks and deep-fried veggies to funnel cakes, egg rolls (a fave) and waffle and ice cream sandwiches.
After we had settled on some homemade soup, French fries and egg rolls, we headed for some fun again, with plans to play skeeball and a ring toss. And that’s when I saw it.

An apple dumpling. Tucked in a bowl with steam rising off the top, it looked like it was even resting atop a scoop of cold vanilla ice cream. Ah, a la mode.

Mmmm. I just love apple dumplings—how could I have forgotten about the hot steamy goodness of fresh baked apples tucked into light, flaky pastry crust? Growing up they were one of the best autumn delights: plain, with milk, hot, warm, cold, with ice cream or without. Any which way at all, they were a winner.

In fact, we still chuckle about the story my mom tells of when she first started eating a whole foods vegetarian (and macrobiotic, for awhile) diet. She had learned how to make a “healthy” apple dumpling with whole-wheat flour.

“Aha,” she thought. “Now I can eat all the dumplings I want since they’re good for me!” And for several weeks she proceeded to make whole-wheat apple dumplings and indulge.

Funny, yes, but so true. But as we all know, whole-wheat flour does not a healthy dumpling make—yet if we are craving sweets, sometimes nothing else will do. However, treating ourselves on a more regular basis to good quality desserts and goodies in small amounts is far better than bingeing—even when that binge involves whole-grain, all-natural good-for-you apple dumplings.

And eating an apple dumpling (or even several) each autumn is not going to derail any eating plan. Unless that eating plan is already off the tracks.

As you may know, I believe wholeheartedly in eating what we’re hungry for—but choosing well. Trying new foods. Eating whole grains. Sure, have Aunt Julie’s peach pie at the weekend picnic, but don’t do two pieces every day of the week. And get moving: whether it’s walking, running, biking or swimming, physical exercise has been one of the most important factors in helping me feel good all-the-time, in addition to eating in a way that appeals and satiates.

So, isn’t it quite fitting that it’s been a long time since I’ve had an apple dumpling?! Yes, actually it is. With the changing of the seasons, new tastes, sights and smells are just another way that we can experience renewal and enjoyment of all that life has to offer. And eating well tops my list.

Apple dumplings truly are best indulged in fall. They are just like a slice of autumn flavor, for they take advantage of the timely apple harvest season, help warm the house when baking, and bolster our spirits as we remember joys to rediscover in returning indoors, closer to the hearth—and of course, the kitchen. The true heart of the home.

That said, here’s hoping you can find a half hour or so to make some dumplings with your kids. The kids and I created a wonderfully simple recipe that makes it easy too. The longest time is in the actual baking. And best of all, this is a low-sugar recipe that doesn’t use the sweet, syrupy sauce that is part and parcel of many recipes.

Next week: Double-Layer Teen Adventure


Easy Apple Dumplings Recipe
http://www.cdkitchen.com/


Serves/Makes: 4
Ready in: 30-60 minutes

* 1/3 cup sugar
* 1/2 teaspoon cinnamon
* 1 prepared double pie crust
* 3 medium apples, cored, peeled and sliced into 1/4-inch pieces
* 4 small individual pie plates (may bake on a cookie sheet or casserole dish, optional)

Preheat oven to 375ºF. Spray small pie plates or a baking sheet with vegetable oil spray and set aside.

Stir together the sugar and cinnamon in a small bowl and set aside for later.

Open the piecrust, unroll it and cut each round in half, making equal pieces. Roll out slightly with rolling pin, if desired.

Place about a quarter of the apple slices onto each piece of dough, sprinkling with about 2 tablespoons of the cinnamon sugar. Wrap the dough overtop and around the apple slices, sealing the edges and pinching the dumpling shut.

Place each dumpling into sprayed pie plate, pressing firmly to hold dough together. Bake for 35 minutes, until juice begins to bubble at edge and apples are tender and dough is golden brown.

May serve immediately (plain, with milk or ice cream) or allow to cool.

©2009 CDKitchen, Inc. No reproduction or distribution of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
http://cooking.cdkitchen.com/KiddieChow/793.html

For more info and updates on Christine Gable, visit her personal website at:
http://www.christinegable.com/

printer-friendly version

Comment on this article:

CDK Today with Valerie Whitmore