Prep 20 mins
Cook 1 hr
This is different from most apple dumplings, and delicious! Chopped apples are rolled up in a thin biscuit-type dough, sliced, and baked in syrup. When done, the syrup is absorbed and the top is crisp and sweet. The recipe came from a pamphlet from Martha White Flour Company. If you use all purpose flour, add 1 3/4 teaspoon baking powder and 1/2 teaspoon salt.
- 1⁄2 cup butter
- 2 cups sugar
- 2 cups water
- 1 1⁄2 cups self rising flour
- 1⁄2 cup shortening
- 1⁄3 cup milk
- 2 cups finely chopped apples
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F. Melt the butter in a 13 x 9 x 2 inch baking dish or cake pan.
- In a saucepan, heat sugar and water until sugar melts; set aside.
- Cut shortening into flour until particles are like fine crumbs. Add milk, and stir with a fork only until dough leaves the side of the bowl. Turn out onto lightly floured board or pastry cloth, knead just until smooth.
- Roll dough out into a large rectangle about 1/4 inch thick.
- Sprinkle cinnamon over chopped apples, then sprinkle apples evenly over dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and pinch to seal.
- Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter.
- Pour sugar syrup carefully around rolls. This looks like too much liquid, but the crust will absorb it.
- Bake for 1 hour.
- Makes 8 servings.
What a yummy apple dumpling/cobbler!!! I cut the recipe in half and followed as written, other than just sprinkling the cinnamon over the apples/dough, so probably added a bit more. This reminded me of six mini apple pies in one pan. I served ours with scoops of vanilla ice cream. Thanks for sharing the recipe. Made for Spring PAC 2012.