My Czech family makes similar plum dumplings but the best part is topping them with hot melted butter and then sprinkle a ground poppy seed and sugar mixture on top. I can't imagine them without it.

Reviewed On: Jun. 8, 2009

Real crowd pleaser (lots of "oh my god"'s). But here are the mods I made after making it twice and learning a couple things. Last time I made it was perfect! 1. Use granny smith apples - 2 1/2 lb. Cut with an apple cutter/corer then cut those slices in half. 2. Add more nutmeg, allspice, and cloves to the sugar mixture. 3. Add a tsp or so of cinnamon to the crumb mixture. Which did not need to be doubled unless you really want an apple crumb as opposed to an apple pie with a crumb top crust. I doubled it the first time, but didn't use it. The second time I didn't double it and STILL didn't use all of it. Also used an extra Tbsp of butter. 3. Second time I used a 8x8 glass square pan and loved the thickness of the filling. 4. I used the refrigerated roll out crust, was perfect. 5. HAVE TO let it cool a few hours. I let it cool over night all times and was glad I did. Pop it in the microwave if you want it warm. Enjoy!

Reviewed On: Mar. 1, 2009