My mom, Phyllis Newell, was a wonderful cook and baker. She made the BEST apple dumplings using the recipe from her edition of the Betty Crocker Cookbook. I used that same recipe from my 1960s era cookbook to create this delicious dessert and a lot of nostalgic memories!
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| Of course Mom always served apple dumplings with ice cream. I served ours with butter pecan ice cream. |
(1st ingredient amount is for 6 dumplings; 2nd is for 4)
Dumplings
Pastry for 9" two-crust pie for 6 / pastry for 8" two-curst pie for 4
Tart juicy apples - 6 /4
Sauce
Granulated sugar - 1 cup / 2/3 cup
Water - 2 cups / 1 1/2 cups
Butter - 3 tablespoons / 2 tablespoons
Ground cinnamon - 1/4 teaspoon / 1/4 teaspoon
Apple Filling
Granulated sugar - 1/2 cup / 1/3 cup
Ground cinnamon - 1 1/2 teaspoons / 1 teaspoon
Butter - 1 tablespoon / 2 teaspoons.
- Heat oven to 425°.
- Roll out pastry a little less than 1/2" thick and cut into 7"squares.
- Pare and care an apple for each dumpling.
- Boil the 4 sauce ingredients together for 3 minutes.
- Place apple on each square of pastry.
- Fill the cavities of apples with mixture of sugar and cinnamon as listed under apple filling ingredients. Dot each with butter.
- Bring opposites point of pastry up over the apple. Overlap, moisten and seal.
- Lift carefully, place a little apart in baking dish. Pour hot syrup around dumplings.
- Bake immediate 40 to 45 minutes or until crust is nicely browned and apples are cook through (test with fork).
- Server warm with the syrup and with ice cream, cream or whipped cream.
