Apple Dumplings II Recipe -
Apple Dumplings II Recipe
  • READY IN 55 mins

Apple Dumplings II

Recipe by  

"A delectable serving of apple cinnamon delight! Serve warm with cream."

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Ingredients Edit and Save

Original recipe makes 6 dumplings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium saucepan over medium heat, combine 1 1/2 cups sugar, water, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and food coloring. Bring to a boil, remove from heat and stir in 3 tablespoons butter. Set aside.
  3. In a large bowl, combine flour, baking powder and salt. Cut in shortening, using knives or pastry blender, until mixture resembles coarse crumbs. Pour in milk, all at once, and stir to form a dough. On a floured surface, roll dough into a 1/4 inch thick, 12x18 rectangle. Cut into 6 - 6 inch squares.
  4. Place a whole, peeled and cored apple in the center of each pastry square. Dust each apple with a mixture of the of sugar, cinnamon and nutmeg. Dot with a tablespoon of butter. Moisten the edges of the pastry square, bring the corners together at the top of the apple, and press edges together to seal. Place dumplings 1 inch apart on a baking sheet.
  5. Pour the syrup over the dumplings and sprinkle with additional sugar, if desired.
  6. Bake in preheated oven for 35 minutes, until apples are tender.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

Loved the recipe, cut the apple ingredients in half and kept the dough as it was, then sliced the apples into quarters, making smaller dumplings and served it with ice cream. Everyone seemed to like this better.

Most Helpful Critical Review
Nov 01, 2010

I love apple dumplings, but this recipe was disappointing. The big issues were: 1.) The sauce was not good. It could've been a cinnamon-y flavor carrier, but instead it was like a gelantinous overly-sweet goo. It need cinnamon and nutmeg badly.The red food coloring made me feel like I was eating melted candy. Not good melted candy, either. 2.) Unless you're looking for a biscuit-type of consistency, this pastry was much too soft. The biggest reason is probably that there's just too much baking powder in this recipe. If you use this amount, that salty, almost carbonated flavor you'll taste is leavening. I'd use 1/2 tsp. if I made these again. 3. I felt the baking time and temp was off. I used Jonathan apples and they were still very firm after 35 min. while the pastry on the bottom of the dumpling was still slightly doughy. Maybe trying a higher baking temp (400 for the first 15 min and then 375 for the last 15) would make the apple nice and soft and the pastry crispy.


128 Ratings

Oct 08, 2003

Reminds me of grandmas apple dumplings! Dough came out perfect and the syrup was very easy. I will be making more of these in the future!

Oct 08, 2003

I loved these! i use this dough for apple pie and it's great! Thanks!

Jul 14, 2003

This was the best apple dumpling recipe I have tried. The dough was the easiest and the most successful for me.

Oct 08, 2003

soo good!

Jul 14, 2003

Delish, my family loved these.

Jan 24, 2004

This was very close to the one that my grandmother and mother used to make out of the Betty Crocker cookbook, but more complicated. Didn't use the food coloring. Tasty! Very good on a crisp autumn afternoon. The pastry works well for apple pie too.


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  • Calories
  • 805 kcal
  • 40%
  • Carbohydrates
  • 107.8 g
  • 35%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 41.3 g
  • 63%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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