CB’s Signature Apple Dumplings

CB’s Signature Apple Dumplings is a specialty recipe that I must share with you during National Apple Month. Apple dumplings are simply the most delightful apple dessert that’s ever been baked in my oven. Although they may seem a bit tedious to assemble, each step in their preparation is simple and easily understandable. With that first heavenly bite, you’ll feel your time was deliciously well spent.

This recipe is a family favorite so it’s been previously published on my website and blog, as well as in Sweet Apple Temptations and Pork Chops & Applesauce. It is also in my newly re-published e-cookbook, Bumper Crop: Beginning with Apples available on Amazon Kindle. Yes, I’ve put it out there a lot, which emphasizes just how much you and your family are going to love apple dumplings just like Grandmother used to make.

CB’s Signature Apple Dumplings

Syrup Ingredients

6 medium Fuji, Braeburn or Pink Lady apples
1 1/2 cups granulated white sugar
1 1/2 cups water
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 drops red food coloring
3 tablespoons butter

Crust Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine, softened
1/2 cup milk
Additional granulated white sugar, cinnamon and margarine
Thick cream or vanilla ice cream, optional

Preparation Syrup

Peel and core apples; dip in lemon-lime soda to prevent discoloration; drain on paper towels. In a medium saucepan combine 1 1/2 cups granulated white sugar, water, cardamom, cinnamon, and nutmeg; bring to a boil and stir until sugar is dissolved. Remove from heat; stir in food coloring and butter, set aside.

Preparation Crust

Preheat oven to 375°F. Sift together flour, baking powder and salt; add margarine and cut into flour until mixture resembles oatmeal. Add milk all at once and stir until flour is moistened.

Divide dough into 6 balls and set aside. On a lightly floured surface, roll one ball of dough into a 6-8 inch square and a little thicker than standard pie crust.

Place an apple in the center of dough circle and sprinkle with additional granulated white sugar and cinnamon; dot with 1 teaspoon margarine. Fold crust around apple; pinch edges together. Repeat process until each apple is wrapped in dough.

Place apples with pinched edges down and spaced about 1-inch apart in a buttered 11 x 13 x 2-inch baking pan.

Pour syrup over dumplings, sprinkle with granulated white sugar, and bake for approximately 40 minutes, or until apples are tender.

Remove from the oven, cool slightly. Each dumpling is quite large, so consider cutting each dumpling in half for a more reasonable serving size. Serve warm with thick cream or vanilla ice cream, if desired.

Yield: 6 to 12 servings


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