Apple Dumplings

Apple Dumplings

The recipe for Apple Dumplings was available free in Gold Medal flour bags, as noted in a 1938 advertisement, and has also been included in many of the company’s cookbooks over the years, beginning with the 1904 Christmas Edition of Gold Medal Flour Cook Book.

Prep Time

25

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

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
  1. Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
  2. Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
  3. Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
  4. Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
  5. In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
  6. Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
  7. Serve warm or cooled with syrup from pan.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Peach Dumplings:
Substitute 6 peaches, halved, pitted and peeled, for the apples. Substitute 1/4 cup cranberry relish for the raisins and chopped nuts.
Preparing Apple Dumplings
Cut around the apple core from the stem end using a paring knife. Then cut around the core from the bottom and push the core from the apple. Moisten the corners of dough and bring opposite corners up over apple and press corners together. Repeat with remaining two corners.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 830
    • (Calories from Fat 250),
  • Total Fat 27g
    • (Saturated Fat 16g,
    • Trans Fat 1g),
  • Cholesterol 65mg;
  • Sodium 600mg;
  • Total Carbohydrate 141g
    • (Dietary Fiber 3g,
    • Sugars 104g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 6 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 9 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.