I have another apple dessert for you. I hope you are not tired of apple posts. This is a favorite in our house. It is also a favorite at our church dinners. I have taken it several times. I try to make this at least once in the fall, sometimes several times. It does make a lot, so it is a dish that I like to take places.
My sister told me about this recipe quite a few years ago. It originally came from a Country Woman magazine. My dad told me how good this dessert was, so I had to give it a try. It has been a favorite since then.
Apple Dumpling Dessert
Apple pie made better.
Ingredients
Crust
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 1/3 cups shortening
- 12 to 14 tablespoons cold water
Filling
- 8 cups chopped peeled tart apples
- 1/4 cup sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon tapioca
Syrup
- 2 cups water
- 1 cup packed brown sugar
- Optional - Whipped topping or vanilla ice cream,
Instructions
- In a large bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.
- Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball.
- Divide dough into four parts. On a lightly floured surface, roll one apart to fit the bottom of an ungreased 13-in. x 9-in. baking dish.
- Place in dish; In a bowl combine apples, cinnamon, tapioca, and sugar; sprinkle a third over apples.
- Repeat layers of pastry, apples and cinnamon-sugar twice.
- Roll out remaining dough to fit top of dish and place on top.
- Using a sharp knife, cut 2-in. slits through all layers at once. For syrup, bring water and sugar to a boil.
- Cook and stir until sugar is dissolved. Pour over top crust.
- Bake at 400° for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 400Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 14mgSodium: 296mgCarbohydrates: 51gFiber: 3gSugar: 23gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Note: A comment was left about what kind of Tapioca I used. This is what I use. It is not necessary to use it. But, the tapioca helps thicken the juices. Some apples tend to have a lot of juice, so I always put some tapioca in to make sure it does not have too much liquid.
Yum. Never get tired of a good recipe, from you.
I love apple deserts. Thanks for sharing!
Have a great day!
Cheryl
I will surely make my hubby swoon if I make this. He loves apple pie. Maybe I can make and take to our small group and off load some of those calories on my sweet friends! Thank you so much for sharing.
my hubby loves apple dumplings, needless to say he has to get them when we go out, I’ve never seen apple dumplings made this way so I’ll have to try it
Helen
looks and sounds great!
This looks excellent! Thanks so much for sharing.
That looks really good. You always do a great job!
RAVE reviews! I took this dessert yesterday to our church’s Thanksgiving dinner and it was licked clean! My husband came up to me with his dessert plate overflowed with apple dumpling dessert stating, “If you want to get some, you better hurry there isn’t much left!” New favorite dish. SO easy to compile together and SOOO very yummy! I was a little nervous over how much syrup to pour over it, that it would overflow but it was perfect and delicious…thank you!
@Christina Smith, I am so glad that you liked it!! Thank you for letting me know. I always like to serve this at church dinners or to large groups because it serves quite a few. I hope you have a Happy Thanksgiving!
I am so making this for my family Thanksgiving. Thanks for sharing!
I did have a few questions if you don’t mind. (I just want to make sure I have it right, so that it tastes fabulous when I make it, too!)
1. We don’t have to grease the baking pan it bakes in? (i.e. no flour, butter, PAM cooking spray, etc?) just the pan itself?
2. In the directions you say “In a bowl combine apples, cinnamon, tapioca, and sugar; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice.” Does this mean sprinkle a third of the cinnamon-sugar mix into the apples initially, and then sprinkle the remaining sugar on the next two layers?
3. What exactly do you mean by “cut 2-in slits through all the layers at once”?
I’m sorry for so many questions — I’m still relatively new to cooking and apologize if these sound elementary!
I do not mind the questions at all. I hope you enjoy the dessert.
The dough has enough fat in it, that greasing the pan is really not necessary at all.
You combine that all the apples, all the cinnamon, all the tapioca, and all the sugar together, and then you sprinkle a third of that entire mixture over each layer.
You cut slits in through the layers, so that the dough is sliced through and that way the syrupy liquid that you pour over top will seep down through the layers. Does that make sense? It is kind of hard to describe. But you basically cut some about 2 inch slits through all the layers. I usually do this in a pattern of some sort.
Thanks so much for the quick response! That definitely helps. I’ll let you know how it all turns out. It looks and sounds delicious, so I have high hopes. What kind of tart apple did you use? I’m thinking of using Granny Smith.
I like to use granny smith for baking. There are others that work well, but granny smith is readily available and works great.
I am making this for Thanksgiving also! I have lots of new recipes that I am zipping to make ~THIS sounds like it will be a hit and I can’t wait to taste it myself <NOTE I will put some back for home BEFORE taking it to our gathering. :)'
I doubled this one year for a huge family gathering and it was awesome! Filled my giant casserole/roasting dish!! It’s been awhile though, and I’m not sure if I made all those pie dough layers or not. Do you think I could cut one of the middle layers out and maybe a little of the syrup out to make it slightly less indulgent? Also- do you think it would work just as well with a butter pie dough or 50% butter 50% shortening dough?
Thank you.
I love this dessert, and I have a giant bag of need to be baked apples to use up and a large family to treat next week 😊
I am so glad that you enjoyed it! I think you could easily experiment with changing this up. I after tried it with a different crust, but I don’t see why it wouldn’t work. As far as cutting out a middle layer I think you could as long as you adjusted the cooking time. I don’t think it would take as long if it was not as thick. As far as the syrup, if you took out a layer I think you could, but again I haven’t tried it. So I don’t really know for sure how much it will change the recipe. I do think you could do some experimenting with it though. I hope that helps.