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Since fall is fast approaching, I thought I would make another apple dessert. This time I have chosen an Apple Dumplings Recipe. I don’t think I had ever had apple dumplings before I made them! Have you ever tried apple dumplings?
These dumplings take more time and effort than many of the recipes on my site, but I assure you, they are worth it!
What Ingredients Will I Need?
- Cinnamon Candies (like Red Hots)
- Lemon Juice
- Baking Powder
Equipment You May Need
- Wooden Spoon
- Apple Slicer and Corer
- Vegetable Peeler
- Mixing Bowls
- Cutting Board
- Flour Sifter
- Rolling Pin
- Individual Baking Dishes such as Ramekins or Souffle Dishes
- Measuring Cups and Spoons
Helpful Tips for Making the Apple Dumplings Recipe
- Cut up apples ahead of time.
- Gradually increase stove heat when making the syrup. I started at the lowest temperature and went up slightly every minute or so until it was on the highest temperature.
- Stir syrup mixture constantly (taking 10-second breaks periodically). It took about 20-25 minutes for the Red Hots to completely dissolve.
- If you don’t have a flour sifter, a whisk can be used instead.
- The recipe calls for 6 apples. I didn’t even use half of the apples I cut up, but my apples may have been large. Produce has increased in size since the 1970’s (when this recipe was written).
- Granny Smith apples (or another tart apple) taste best when baking.
- Shortening sticks make measuring shortening much easier. I prefer the butter-flavored ones for a stronger flavor.
- My dough was not perfectly square and 6×6 inches like the recipe says. Mine were about 4×6 inches. It doesn’t have to be perfect!
- Pears can be used in place of apples.
- Instead of making the dough from this recipe, you can use premade crescent roll dough (such as Pillsbury).
- Add ice cream or whipped cream when serving.
Other Recipes You Might Like
- Apple Coffee Cake – classic coffee cake with apples on top!
- Cinnamon Crumb Cake – a cake for any time of day!
- Apple Fritter Bread – from The Baking ChocolaTess
- Vanilla Creme Brulee – from Chef Sherry at From Michigan to the Table
- Air Fryer Pears – from Gen at Two Cloves Kitchen
Final Thoughts on the Apple Dumplings Recipe
This recipe will definitely be made again in our house! Next time, it will probably be made in the fall, though. I had to wait until after 8 PM (when the sun went down) to make this so the house wouldn’t get too hot. I really liked the cinnamon flavor from the Red Hots and the texture of the pastry.
I wish I could have fit more apples in each dumpling, but they wouldn’t have closed if I had done that. Some more experimenting and perfecting will be done with this recipe, for sure. If you make it, let me know what you think!
Have you made apple dumplings before?
Apple Dumplings Recipe
- 6 Ramekin or Souffle Dishes
- 1 Apple Peeler and Corer
- 2 Cups Sugar
- 1 Cup Water
- 3 Tablespoons Cinnamon Candies like Red Hots
- ¼ Cup Butter
- 6 Apples like Granny Smith
- 1 Tablespoon Lemon Juice
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- 2 Cups Flour
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- ¾ Cup Shortening
- ½ Cup Milk
- Preheat oven to 350°.
- Grease 6 souffle dishes (or other individual baking dishes) and set aside.
- Using a saucepan on the stove, make a syrup with 1 cup sugar, water, and the cinnamon candies; stirring constantly. Cook until cinnamon candies are dissolved.
- Add butter and set aside.
- Peel, core, and slice apples.
- Sprinkle with lemon juice, 1 cup sugar, nutmeg, and cinnamon.
- In a separate bowl, sift and measure flour. Add salt and baking powder. Then sift again. Cut in shortening.
- Add milk and stir until mixture is moistened.
- Roll out onto floured board into a sheet about 18 by 12 inches. Cut into 6 6-inch squares.
- Put mound of apples on each square. Moisten edges of pastries with water. Bring the four corners up over the apples and pinch the sides together.
- Transfer to individual baking dishes and pour the cinnamon syrup around the dumplings.
- Bake at 350° for 1 hour.
*Adapted from The American-International Encyclopedic Cookbook by Anne London, copyright 1972
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