Apple Dumpling Cobbler

READY IN: 1hr 20mins
Recipe by cathyfood

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.

Top Review by diner524

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Melt the butter in a 13 x 9 x 2 inch baking dish or cake pan.
  2. In a saucepan, heat sugar and water until sugar melts; set aside.
  3. 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.
  4. Roll dough out into a large rectangle about 1/4 inch thick.
  5. 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.
  6. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter.
  7. Pour sugar syrup carefully around rolls. This looks like too much liquid, but the crust will absorb it.
  8. Bake for 1 hour.
  9. Makes 8 servings.

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