Cinnamon Apple Dumplings Recipe

5 4 5
Cinnamon Apple Dumplings Recipe
Cinnamon Apple Dumplings Recipe photo by Taste of Home
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Cinnamon Apple Dumplings Recipe

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5 4 5
Publisher Photo
WHEN Mom made pies to feed the crew during wheat harvest, she always had plenty of dough left over, so she treated us kids to apple dumplings. I've carried on this tradition in my own family. Now my husband and I enjoy this special dessert even when I'm not baking pies.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons ice water
  • 2 medium baking apples
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Half-and-half cream
  • SAUCE:
  • 1/3 cup sugar
  • 2 tablespoons Red Hots or 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cornstarch
  • 2/3 cup water
  • 1 tablespoon butter
  • Additional half-and-half cream, optional

Directions

In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in water until dough forms a ball. Roll out on a floured surface to a 14x7-in. rectangle; cut pastry in half.
Peel and core apples; place one on each square of pastry. Combine sugar and cinnamon; spoon into apples. Moisten edges of pastry with water and gather around apples; pinch seams to seal.
Place dumplings in an ungreased 9x5-in. loaf pan or a shallow 1-1/2-qt. baking dish. Brush with cream.
In a small saucepan, combine the sugar, Red Hots, cornstarch, water and butter. Bring to a boil over medium-low heat, stirring frequently; boil for 2 minutes. Pour between dumplings.
Bake at 400° for 35-45 minutes or until pastry is golden brown and apples are tender. Serve warm, with cream if desired. Yield: 2 servings.
Originally published as Cinnamon Apple Dumplings in Reminisce Extra December 1995, p47

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons ice water
  • 2 medium baking apples
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Half-and-half cream
  • SAUCE:
  • 1/3 cup sugar
  • 2 tablespoons Red Hots or 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cornstarch
  • 2/3 cup water
  • 1 tablespoon butter
  • Additional half-and-half cream, optional
  1. In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in water until dough forms a ball. Roll out on a floured surface to a 14x7-in. rectangle; cut pastry in half.
  2. Peel and core apples; place one on each square of pastry. Combine sugar and cinnamon; spoon into apples. Moisten edges of pastry with water and gather around apples; pinch seams to seal.
  3. Place dumplings in an ungreased 9x5-in. loaf pan or a shallow 1-1/2-qt. baking dish. Brush with cream.
  4. In a small saucepan, combine the sugar, Red Hots, cornstarch, water and butter. Bring to a boil over medium-low heat, stirring frequently; boil for 2 minutes. Pour between dumplings.
  5. Bake at 400° for 35-45 minutes or until pastry is golden brown and apples are tender. Serve warm, with cream if desired. Yield: 2 servings.
Originally published as Cinnamon Apple Dumplings in Reminisce Extra December 1995, p47

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MY REVIEW
GrammaSha User ID: 8460044 266282
Reviewed May. 24, 2017

"easy to make, these were excellent. Following the lead of another reviewer, I also used 1/4 tsp each of cinnamon and nutmeg because I also didn't have redhots on hand. They were incredibly delicious. I will definitely keep this recipe and make it again."

MY REVIEW
ebramkamp User ID: 702841 255329
Reviewed Oct. 12, 2016

"These are everything an apple dumpling should be. Light, flaky pastry, flavorful apple filling and the sauce. The red hot candies are the perfect addition. They add such a beautiful color and flavor. These are rich and decadent."

MY REVIEW
Stephanie E. User ID: 5794851 44837
Reviewed Feb. 8, 2011

"After baking, pour the sauce on top of the dumplings and presto! Apple pie. This was phenomenal, everyone should try this recipe."

MY REVIEW
angson User ID: 5519167 37884
Reviewed Oct. 18, 2010

"Oh my! These were so delicious I made them two days in a row. I substituted 1/4tsp. cinnamon and 1/4tsp. nutmeg for the redhots since I didn't have any on hand. This is definitely a keeper!!!"

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