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Apple Dumplings
Apple Dumplings
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Prep Time:
25 minutes
Total Time:
1 hour 5 minutes
Indulge in a timeless Betty Crocker apple dumpling recipe. Flaky pastry hugs hot, bubbly apples with a sweet brown sugar glaze. Perfect for fall, enjoy alone or with vanilla ice cream.
Ingredients:
  • 2 cups all-purpose flour or whole wheat flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons cold butter or margarine
  • 4 to 5 tablespoons cold water
  • 6 baking apples, about 3 inches in diameter (such as Braeburn, Granny Smith or Rome)
  • 3 tablespoons raisins
  • 3 tablespoons chopped nuts
  • 2 1/2 cups packed brown sugar
  • 1 1/3 cups water
Instructions:
  • Preheat the oven to 425°F. Combine flour and salt in a large bowl. Use a pastry blender or fork to cut in the butter until the mixture resembles small peas. Add cold water, 1 tablespoon at a time, mixing well with a fork until dough is moistened. Shape the dough into a 6x4-inch rectangle by gently pressing it together.
  • Sprinkle flour on a cutting board. Divide the dough into three equal parts. Roll out 2/3 of the dough into a 14-inch square and cut it into 4 squares. Roll out the remaining 1/3 of the dough into a 14x7-inch rectangle and cut it into 2 squares. You should have a total of 6 squares of dough.
  • Hold the apple on a cutting board, remove the stem, and cut around the core until it is fully removed. Peel the apples with a paring knife.
  • In the center of each dough square, lay down 1 apple. Combine raisins and nuts in a small bowl. Stuff each apple's center with the raisin-nut mixture. Moisten the edges of the dough with a touch of water. Fold 2 opposite corners over the apple and press them together. Fold in the remaining corners, bringing them up over the apple and pressing them together. Arrange the dumplings in a 13x9-inch (3-quart) glass baking dish.
  • In a 2-quart saucepan, bring the brown sugar and 1 1/3 cups water to a boil over high heat, stirring often. Drizzle the sugar syrup around the dumplings.
  • Bake for approximately 40 minutes, gently basting the apples with syrup 2-3 times, until the crust is golden brown and the apples are soft when pierced with a fork.
  • Enjoy this dish warm or chilled, drizzled with the delicious syrup from the pan.

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