Apple Dumpling Slices

November 24, 2021

Woohoo! Here it is the day before Thanksgiving! I bet everyone is as busy as little bees in their kitchens today, either that or out there braving the grocery stores (Boo!) Well, whatever it is you are doing, I’m sure you’re crunched for time. That is simply how it is come holiday time. Let this recipe for Apple Dumpling Slices can come to your rescue! Sweet, gooey, apple-y autumn perfection! And…(insert drum roll please) super-duper quick and easy to make!

Now I love some good old fashioned dumplings for sure. I’ve told you all about how my Mom makes Pop-pop Roy’s Old fashioned Apple Dumplings every Thanksgiving. And they are so amazing!

So this is not what I will be making for dessert tomorrow. Can’t compete with Pop-pop Roy’s dumpling gems. I’ve got something else in the works. But I’m just thinking of you. If you’ve got some extra time on your hands, by all means give Pop-pop Roy’s a whirl. But if you are sick to death of being in the kitchen already and the day hasn’t even arrived, this might be the dessert for you! These Apple Dumpling Slices are altogether a totally different thing. They are kind of a cross between an apple dumpling, a cobbler, a cinnamon roll and a pie, if you can imagine that. And sooooo easy to make. You’ll have ’em done, your feet up and a glass of wine poured before you know it!

I highly recommend using the boiled apple cider, but if you don’t have it today, no problem. The recipe will guide you along without it. Though seriously, do get some. It is like a magic elixir! I will also say, when you pour that syrup over the dumpling slices, you might freak out, thinking it is way too much liquid. But don’t despair! It will cook down to a gorgeous gooey perfection of a syrup. Just spoon any left in the bottom of the pan over the dumpling slice and top it with a bit of ice cream. Keep this recipe in your bag of tricks, I’m telling you. Great for Thanksgiving, but very welcome anytime you need a scrumptious old time-y dessert. Folks will think you slaved over this dish all day. And me? I promise, I won’t say a word.

Apple Dumpling Slices

  • Servings: 16 small servings
  • Print

recipe from: King Arthur Baking

Ingredients:

For the syrup:

  • 4 tablespoons (57g) unsalted butter, cold
  • 1 to 1 1/2 cups (227g to 340g) water* (see tips below)
  • 1 to 1 1/2 cups (198g to 298g) sugar* (see tips below)
  • 1/2 cup (170g) boiled cider – optional* (see tips below)

For the Filling:

  • 2 cups (255g) peeled, diced apple (from about 2 medium apples)
  • 1 teaspoon cinnamon

For the Dough:

  • 2 cups (227g) Self Rising Flour (King Arthur flour is the way to go!)
  • 6 tablespoons (85g) unsalted butter, cold
  • 1/2 cup (113g) milk

Directions:

Preheat the oven to 350°F. Melt the 4 tablespoons butter for the syrup in a 9″ x 13″ baking dish; glass or ceramic is preferable. Set the dish aside.

To make the syrup: In a medium-sized saucepan, heat the water and sugar until the sugar melts. Remove the pan from the heat and stir in the boiled cider. Set aside.

To make the filling: Mix together the cinnamon and apples. Set aside.

To make the dough: Combine the flour and butter in a medium-sized mixing bowl. Work the butter into the flour with a mixer, your fingers, a pastry blender, or pastry fork, (I used my food processor to make quick work of it) until the mixture is crumbly.

Stir in the milk, and mix until the dough just comes together and leaves the sides of the bowl.

Turn the dough out onto a floured surface and knead it gently, until it’s somewhat cohesive.

Roll the dough out gently until it’s a rectangle about 10″ x 15″; rolling the dough out onto a piece of parchment paper is helpful here. Scatter the apples evenly over the surface of the dough.

Starting with a long side, gently roll the dough into a log, pinching the edges together to seal. It may tear, but don’t worry; just mend it as best you can. If you’ve rolled the dough out on parchment paper, it can help prevent the tearing.

With a bench knife or serrated knife, cut the log into 16 slices, starting in the middle and moving out towards the edges.

Arrange the slices atop the melted butter in the baking dish as artfully as possible. The slices may want to fall apart, but again, not to worry. The finished product will look just fine.

Pour the syrup over the apple dumpling slices and carefully transfer the pan to the oven.

Bake the dumplings for 40 to 45 minutes, until the biscuits are lightly browned on top, and the syrup is bubbling. Be careful moving the pan, as the hot liquid can slosh from one end of the the pan to the other very easily.

Let the dumpling slices cool a bit, then serve them with syrup spooned over the top. Annnnd….probably a little ice cream as well!

Store, loosely covered, at room temperature for a day or so. Freeze for longer storage.

Tips:

King Arthur recommends using boiled cider for more pronounced apple flavor. If omitting the boiled cider, or you like your dumplings extra sweet and syrupy, use 1 1/2 cups each sugar and water. If using boiled cider, and you want dumplings that are a little less sweet but still sticky and gooey, use 1 cup each sugar and water.

Enjoy!

Links for helpful Kitchen Tools & Ingredients for Apple Dumpling Slices:

Cuisinart Pro-Classic Food Processor

Oxo Good Grips Stainless Steel Food Scale

Silicone Pastry Dough Rolling Mat

Boiled Cider – I absolutely love this stuff! It really intensifies that fresh apple flavor in recipes. I also use it in baked oatmeal and have been known to drizzle a bit over ice cream. Highly recommended!


Pop-pop Roy’s Old Fashioned Apple Dumplings

November 22, 2011

My Granddad, “Pop-pop Roy”, as I called him when I was younger, loved these Apple Dumplings. Grandda wasn’t a big sweets eater. Other than those Apple Dumplings, my only memory of him indulging in any sugary treat was Ginger Snaps. He did love his Ginger Snaps. I have fond memories of sitting on his lap when I was about 4 or 5, watching “Hogan’s Heros” and sharing those cookies. He would put each cookie on his knee, put his thumb right in the center and press down. The cookie would neatly break into 4 equal pieces and he’d give two to me and take two for his own.

Granddad at 2 1/2 years. He's the little one in the white hat.

Other than those cookies, desserts were scarce in his house. But he did have a weakness for Apple Dumplings. My Mom would always make up a batch of Apple Dumplings for him on Thanksgiving. In fact, he would always make sure to inquire a weeks or so ahead of time as to whether they were on the menu or not. (They always were 🙂 )No matter what manner of other exotic and alluring desserts were up for grabs that day, he would always choose the Apple Dumpling. Mom would then package up several more for him to take home.

Couldn't resist another of these pics. Granddad is the one in the middle.

Granddad passed away at the age of 91 in 2008. We still make his Apple Dumplings on Thanksgiving.

Pop-pop Roy (1917-2008)

As it turns out, my husband also loves Apple Dumplings. When we were first dating, we went to my parents house for Thanksgiving Dinner. Like Grandda, Jay chose the Apple Dumpling, topped with a bit of vanilla ice cream (of course!) for his dessert. We had been doing the South Beach Diet pretty intensely in the months leading up to this and had decided to totally ignore it for the day and eat whatever we wanted. Well, the incredibly tasty and sweet Apple Dumpling was quite a shock to his previously sugar starved system and he went into a sort of sugar coma. Unfortunately it was while he was driving us home! You know how you sometimes say that a particular treat is “to die for”? Yeah, well we almost did! I guess it wasn’t really that bad. It just involved him attempting to continue straight on as the road turned. I can just see us trying to explain it to the law…”No really Officer, I haven’t been drinking. It was Pop-pop Roy’s Apple Dumpling!” It all ended just fine. No harm done. I was not in a sugar coma and after the swerving, believe me, I was wide awake. I switched places with him and drove us the rest of the way home, while he slept it off. The experience did not scare Jay away from Apple Dumplings at all, though he definitely respects their power now. And he made sure I learned that recipe from my Mom. Indeed I did and I just made up a batch.

Hot out of the oven!

They taste fantastic! I used my beloved HoneyCrisp apples for these, and yes, I use a whole apple rubbed in cinnamon, sugar and nutmeg for each dumpling. Then I top each sugar and spiced apple with a knob of butter and cover them with a short crust. Once they are completely enrobed in that buttery pastry, I drizzle a decadent gooey cinnamon syrup over them and pop them in the oven to bake. The house smells amazing!

The Apple Dumplings are delicious! And they remind me of my Granddad. Make some for your family this Fall;  they will absolutely swoon. Just make sure no one has to drive that evening!

Pop-pop Roy’s Old Fashioned Apple Dumplings

Recipe from: my Mum!

yield: 6 Apple Dumplings

Ingredients:

  • 2 cups sugar
  • 2 cups water
  • 1/4 teaspoon cinnamon plus more for dusting apples
  • 1/4 teaspoon nutmeg plus more for dusting apples
  • 1/4 cup butter plus more to dab onto each apple before covering with pastry
  • 6 small to medium apples

for the pastry:

  • 2 cup flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 3/4 cup butter
  • 1/2 cup milk

Directions:

Preheat oven to 375°F.

Add sugar, water, cinnamon and nutmeg to saucepan. Cook on medium heat until sugar melts and mixture thickens enough to coat the back of a spoon. Remove from heat and add butter. Stir until incorporated.

Pare and core apples. Set aside.

Place flour, salt and baking powder in food processor. Pulse just to combine. Cut chilled butter into 1″ cubes. Add to flour mixture and pulse until mixture resembles coarse crumbs. Add milk all at once and pulse until dough forms.

Place dough on lightly floured surface. Roll out 1/4 inch thick. Cut into six 5 inch squares.

Arrange an apple on each square. Sprinkle generously with sugar, cinnamon and nutmeg. Dot with butter.

Fold pastry around apple until it is entirely covered. Place Dumplings 1 inch apart in greased  9×13″ baking pan. Pour the prepared syrup over the dumplings.

Bake for 45 minutes or until pastry is browned and apple is softened. You can check the apple texture by poking it with a wooden skewer or knife. If pastry is getting to brown, but apples aren’t yet soft enough, cover with foil.

Enjoy! but remember – friends don’t let friends drive under the influence of these dumplings!


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