"This is a recipe that my mother used to make. On those chilly fall and winter days I would come home to such a welcoming feast. This is an old recipe and hope that you will enjoy it." — Carol
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sifted all-purpose flour
apples - peeled, cored and halved
packed brown sugar
Mmm. Maybe it's just that I only made two of these, but I didn't find the recipe to be difficult or time consuming. I skipped the peeling step, though, and I patted the dough into rounds rather than rolling it out. It yeilds a crispy, biscuit like crust, and a soft, warm apple. (Braeburn, in my case.) I rubbed the cinnamon sugar mix over the inside of the dough before wrapping the apple in it, and used a bit of allspice, rather than nutmeg. I also stuffed them with golden raisins. They would be lovely with vanilla ice cream, but if you haven't got any, a cold glass of milk will do. Incidentally, if you scale it down to two servings like I did, you might want to double the sauce.
I like a "flakey crust" apple dumpling and the addition of baking podwer gives these dumpling an almost biscuit like texture and taste. The apples and sauce were tasty but overall I was disappointed with these dumplings and would not make them again.
This recipe is quite tasty. I recommend using very tart apples, and cutting them into quarters instead of halves, then rolling the crust to a very very thin layer which can be cut into 16 sections total, one for each apple quarter. This decreases the cooking time by about 10 minutes and makes a smaller serving size.
These were a little bit of work having to make pastry dough, but they were really yummy. I served them with vanilla ice cream which was wonderful. My sauce did not turn out, though, it was runny and separated. I followed the directions, but the sauce was not what I expected
The taste of these dumplings is definately 5 stars, but the time it takes to make them bumped it down a notch. Between peeling and coring the apples, making the crust, and making the sauce, these took about an hour to make and get in the oven, then another 45 minutes to bake. If you are planning on making these, make sure you have the free time and energy. After tasting one though, the hard work was all worth it! Thanks for a yummy recipe!
I made the dumplings spaced out to make the look more decorative. It worked but they spread out and became quite the filling desert. I had these warm with ice-cream as a desert and then again the next morning, cold, as a breakfast. Delicious :)
These turned out wonderfully. The sauce was thick and very flavourful. I will definitely be making these again.
You don't need the butterscotch topping for this to be good. The crust came out excellent, and I used whole wheat pastry flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Butterscotch Apple Dumplings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 550
** Calories from Fat: 195
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