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Old Fashioned Apple Dumplings
SUBMITTED BY:
MICKI WOOD
PHOTO BY:
Melissa
"These are the ones my grandmother used to make: warm, flaky, apple-y sweet and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream."
RECIPE RATING:
Read Reviews
(66)
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PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.
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REVIEWS
Reviewed on Oct. 8, 2003 by
Robin
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Robin
Oct. 8, 2003
Oh my gosh these are just like grandma used to make. The sauce is awesome!! I used about 1/2 cup less water because I boiled the sauce in the microwave and didn't want it to overflow. It will if you don't watch it carefully --so make sure if you do it in the microwave you use a big enough glass bowl. I added about 1/4 cup of dark brown sugar to the sauce instead of light brown and it gave it a rich flavor. What can I say but yum?!!
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40 users found this review helpful
Oh my gosh these are just like grandma used to make. The sauce is awesome!! I used about 1/2...
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Reviewed on Oct. 14, 2003 by
Shannon D
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Shannon D
Oct. 14, 2003
I used the premade pie crusts from the store, and it turned out great. I also made a couple sauces to go with them. A vanilla sauce, and a cinnamon sugar sauce. Both yummy over the apples! No leftovers. I also made them for breakfast when I had some friends over. I served them with scrambled egg crescent cups, and they were a huge hit!
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34 users found this review helpful
I used the premade pie crusts from the store, and it turned out great. I also made a couple...
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Reviewed on Oct. 14, 2003 by MICKI WOOD
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MICKI WOOD
Oct. 14, 2003
These are the true old-fashioned apple dumplings! The sauce is awesome. They aren't difficult, and were kind of fun to make. I think you could even use store-bought pie dough if you aren't good at making your own. I think these are a true comfort food. Try them! Danny R.
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31 users found this review helpful
These are the true old-fashioned apple dumplings! The sauce is awesome. They aren't...
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Reviewed on Oct. 14, 2003 by KATIE191
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KATIE191
Oct. 14, 2003
mmmmmmm good!
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17 users found this review helpful
mmmmmmm good!
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Reviewed on Dec. 17, 2007 by
Scott
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Scott
Dec. 17, 2007
EXCELLENT RECIPE! I made this last sat nite and it turned out wonderful! The only thing I could say to make it easier and taste better, is when making the crust, you can use those ready-made pie crusts from the store, and you can make 2 (half an apple per dumpling) dumplings per pie crust, OR can use a whole crust if you want to use a whole apple per dumpling. I only used 1/2 of green apples (gave great tart flavor with the sweetness) per dumpling, with 1/8 stick of butter and added brown sugar/cinnamon, and nutmeg to personal taste. I cooked this for 50 mins at the stated temperature, and it all cooked thoroughly well. When you serve this, don't poor more juice over the dumpling, this makes it too rich. You do want to poor the juice over the dumplings before cooking, but not after. The crunchiness at the top and cinnamon softness at the bottom with vanilla ice cream gives a perfect tecture of a warm & cold treat for the mouth. Great for having friends over! I highly recommend this recipe.
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16 users found this review helpful
EXCELLENT RECIPE! I made this last sat nite and it turned out wonderful! The only thing I...
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Reviewed on May 25, 2007 by
sbolton07
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sbolton07
May 25, 2007
I've made these a couple of times w/ a ready-made crust & homemade. A little involved to make but both looked impressive and were DELICIOUS. Sauce could be improved, instead, use the following caramel sauce from another recipe on this site: 1 cup packed brown sugar 1/2 cup butter 2 tablespoons light corn syrup Heat brown sugar and 1/2 cup butter until melted. **Remove from heat** stir in corn syrup. (Add crushed pecans w/ sauce for a beautiful presentation!) Great Recipe!
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11 users found this review helpful
I've made these a couple of times w/ a ready-made crust & homemade. A little involved to make...
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Reviewed on Apr. 24, 2005 by KNITTINQUEEN
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KNITTINQUEEN
Apr. 24, 2005
These were excellent! I had a lot of trouble rolling out the dough out all at once. Next time, I will divide the dough into 6 pieces and roll each out individual circles. As I cooked it, I thought the sugar-water sauce seemed way too thin and there seemed to be way too much so I only added about a third of it to the pan. In the end, the sauce cooked down and I wished I had added it all to the pan. Next time I will follow the directions exactly.Thanks!
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11 users found this review helpful
These were excellent! I had a lot of trouble rolling out the dough out all at once. Next time,...
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Reviewed on Nov. 12, 2007 by
EQUILDOTTSIN
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EQUILDOTTSIN
Nov. 12, 2007
First, I scaled this recipe down to 4 servings. I really wanted to take this one step further and make as close to my Nanny's recipe as possible. She always used canned biscuits. So I substituted Pillsbury Buttermilk Golden Layer biscuits for the pie crust. I used 2 1/2 rolled biscuits for each apple. Wrapping each apple and gently closing the tops. Then I cooked in a 350 degree oven for approximately 50 minutes. The real secret is to keep basting the apples with your sauce about every 10 minutes to keep the crust nicely glazed, which will bake to a beautiful golden crust. I served this with homemade vanilla ice cream. My husband says it is the best ever! This is definitely a "MUST HAVE" recipe. Thanks!
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7 users found this review helpful
First, I scaled this recipe down to 4 servings. I really wanted to take this one step further...
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Reviewed on May 21, 2006 by
keenan
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keenan
May 21, 2006
i love apple pie, but this take the cake. i have make this recipe 3xs and everyone raved about it. the first time i made it i cut the sauce in 1\2. don't, it needs the sauce for pouring over dumpling after they are cooked, thanks for this recipe. no more apple for me.
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7 users found this review helpful
i love apple pie, but this take the cake. i have make this recipe 3xs and everyone raved about...
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Reviewed on Oct. 8, 2003 by BLADEOFSPIRIT
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