Amish Apple Dumplings
Delicious whole baked apples wrapped in a flaky homemade crust and bathed in a rich, boiled caramel cinnamon sauce. An authentic, from-scratch recipe perfect for apple season.
Ingredients
- The Apples:
- 6 crisp tart apples (Granny Smith recommended)
- Brown sugar for filling cavities
- Cinnamon for sprinkling
- The Crust:
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup butter or shortening
- 1/2 to 3/4 cup milk
- The Caramel Sauce:
- 2 cups brown sugar
- 2 cups water
- 1/4 tsp cinnamon
- 1/4 cup 4 tbsp butter
Instructions
- Prep: Preheat oven to 350°F (175°C). Peel and core the six apples.
- Fill: Place a small amount of brown sugar inside the cavity of each apple and sprinkle with cinnamon. (Do not overfill).
- Make Dough: In a bowl, mix flour, baking powder, and salt. Cut in the butter/shortening using a pastry blender until crumbs are the size of small peas. Add milk gradually, mixing gently until dough holds together.
- Wrap: On a floured surface, roll dough into a 17x12 inch rectangle. Cut into 6 equal squares. Place an apple on each square, moisten edges with water, and pinch corners together to seal the apple inside. Place in a greased 9x13 baking dish.
- Make Sauce: In a saucepan, combine 2 cups brown sugar, 2 cups water, and 1/4 tsp cinnamon. Bring to a boil and boil lightly for 5 minutes. Remove from heat and stir in 1/4 cup butter until melted.
- Bake: Pour the hot sauce over the dumplings. Bake uncovered for 50-55 minutes, or until apples are tender when poked and crust is golden.
- Serve: Serve warm with vanilla ice cream.
Notes
Apples: Use tart apples like Granny Smith to balance the sweet sauce.
Dough: If some dumplings crack open during baking, it is normal and does not affect the taste.
Sauce: Boiling the sauce for the full 5 minutes helps it thicken properly.