Apple Dumplings

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Apple Dumplings
  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 6
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You can’t go wrong with a classic Betty Crocker recipe, and this one is no exception. This timeless dessert is the epitome of fall—homemade flaky pastry is wrapped around a hot and bubbly apple and a warm brown sugar glaze is poured on top for an extra sweet finish. While these dumplings are sublime on their own, we wouldn’t be opposed to eating these crispy apple treats with a scoop of vanilla ice cream!
Updated Jul 23, 2019


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can taste the difference! Pastry made with self-rising flour differs in flavor and texture from that made with all-purpose flour.
  • tip 2
    Rise to the occasion! If using self-rising flour, there is no need to add salt.
  • tip 3
    Substitute 6 peaches, halved, pitted and peeled, for the apples. Substitute 1/4 cup cranberry relish for the raisins and chopped nuts.


830 Calories, 27g Total Fat, 6g Protein, 141g Total Carbohydrate, 104g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
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 Choice
9 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This 100-year-old apple dumpling recipe – that first appeared in the 1904 Christmas Edition of the Gold Medal Flour Cookbook – is none the worse for the wear. In fact, it’s aged beautifully – thanks to its simple ingredient list and classic technique. If you’ve never had an apple dumpling, think of it as a deluxe hand pie with a sweet crust and a multi-layered surprise inside – a whole apple cored and stuffed with nuts and raisins. In other words, it’s a total showstopper in taste and appearance! The crispy crust is what really makes this dessert special, and it’s achieved by periodically basting dumplings with syrup as they bake. Give this recipe a try, and you’ll see why we’re still making it 100 years later. But first, check out all our tips on baking with apples to find out the best varieties to bake with and more valuable tips.
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