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Old Fashioned Apple Dumplings
December 17, 2007

EXCELLENT RECIPE! I made this last sat nite and it turned out wonderful! The only thing I could say to make it easier and taste better, is when making the crust, you can use those ready-made pie crusts from the store, and you can make 2 (half an apple per dumpling) dumplings per pie crust, OR can use a whole crust if you want to use a whole apple per dumpling. I only used 1/2 of green apples (gave great tart flavor with the sweetness) per dumpling, with 1/8 stick of butter and added brown sugar/cinnamon, and nutmeg to personal taste. I cooked this for 50 mins at the stated temperature, and it all cooked thoroughly well. When you serve this, don't poor more juice over the dumpling, this makes it too rich. You do want to poor the juice over the dumplings before cooking, but not after. The crunchiness at the top and cinnamon softness at the bottom with vanilla ice cream gives a perfect tecture of a warm & cold treat for the mouth. Great for having friends over! I highly recommend this recipe.

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