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Apple Dumpings


According to Mom, these are "crazy good." After typing the recipe, I think you'd have to be good and crazy to make them (or at least have some time on your hands).

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  • Syrup:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup shortening
  • 3/4 cup milk
  • 3 large Granny Smith, Winesap, or other cooking apples
  • 1 tbsp sugar
  • 1 1/2 tsp ground cinnamon
  • 2 tbsp butter or margarine
  • 3 tsp sugar
  • 1 1/2 tsp cinnamon
  • 1 1/2 cup sugar
  • 1 cup orange juice
  • 1 tbsp butter or margarine
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg


Servings 6


Step 1

Combine first three ingredients; cut in shortening with a pastry blender or fork until mixture is crumbly. Gradually add milk, stirring with a fork until dry ingredients are moistened. Shape into a ball. Roll pastry to 1/4 inch thickness on a lightly floured surface, shaping into a 20 x 14 inch rectangle. Cut pastry into six 7-inch squares with a fluted pastry wheel.

Peel and core apples; cut each in half crosswise. Combine 1 tbsp of sugar and 1 1/2 tsp cinnamon. Add apples, tossing to coat.

Place 1 apple half, cut side down, on each pastry square; dot each apple half with 1 tsp butter. Sprinkle each with 1/2 tsp sugar and 1/4 tsp cinnamon. Moisten edges of each pastry square with water; bring corners to center, pressing edges to seal. Place dumplings in a lightly greased 13 x 9 baking dish.

Bake at 375 degree for 35-40 minutes or until apples are tender and pastry is lightly browned.

Combine 1/2 cup sugar, orange juice, butter, cinnamon and nutmeg in a medium saucepan. Bring to a boil, reduce heat, and simmer, uncovered for 4 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour syrup over dumplings; cover with aluminum foil, and let stand 5 minutes.


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