Total Time
1hr
Prep 20 mins
Cook 40 mins

This is from an Amish recipe book and truly delicious!

Ingredients Nutrition

Directions

  1. Preheat oven to 375F degrees.
  2. Peel and core apples.
  3. Sift together flour, baking powder, and salt.
  4. Cut in shortening until crumbs are size of small peas.
  5. Sprinkle milk over mixture, and press crumbs together lightly, working dough only enough to hold it together.
  6. Roll dough as for pastry, and cut into 6 squares.
  7. Place an apple on each square and fold pastry to surround apple.
  8. Place in a casserole dish.
  9. Combine brown sugar, water, cinnamon, and nutmeg in a saucepan.
  10. Cook for 5 minutes then remove from heat.
  11. add butter and stir.
  12. Pour sauce over dumplings.
  13. Bake for 35 to 40 minutes, brush pastry with sauce twice during baking.

Reviews

Most Helpful

Perfect!

Amy D October 28, 2002

Oh Soooooo Gooood, Delicious. These apple dumplings are like my mother use to make. I have been looking for a REALLY GOOD recipe, this is it. My husband had the last one for breakfast this morning.

Barb Gertz October 23, 2002

This is my mom's recipe, one I've been baking for more than 40 years! For the sauce, we always used white sugar and tinted it a pale pink (and only 1 1/2 cups of sugar and water, each). I'm going to try the brown sugar version next time! We use an old apple peeler/corer machine which also slices the apple but leaves it in a whole spiral. We sprinkle the apple with cinnamon and sugar and dot a bit of butter in the core. Then it gets wrapped in the dough.
These can be frozen successfully, too. I place the unbaked dumplings on a baking sheet and freeze them, then package them in zip bags. I make the syrup up as I thaw the dumplings on defrost in the microwave (5 minutes will do it). Then, I nestle the dumplings in the baking dish, pour on 1/2 the syrup, bake for 20 minutes, then pour on the remaining syrup, sprinkle with some sanding sugar (for sparkle) and bake 20 to 25 minutes more. That gooey sauce in the bottom, and yes, the soggy bottom of the dumpling crust, is just wonderful! Thanks for posting this...now I'll always know where to find this recipe!

Lise in Indiana September 03, 2012

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