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If you love classic apple dumplings, this Apple Dumpling Bake is going to thrill you! The Apple Dumpling Bake is made in a casserole dish with soft, cinnamon apples sandwiched between layers of tender crust.
Today I’m sharing one of my family’s favorite recipes. As you know, we love pretty much any dessert with apples. Dad’s all-time favorite dessert is apple pie, (and if you haven’t tried it yet – put it on your list now!
A French Apple Pie meets a Dutch Apple Crumb topping to create the ultimate apple pie dessert. Once you’ve made his beloved Apple Streusel Pie, you may never try another apple pie!
Apple Dumpling Bake
As much as we love that pie, we also love classic apple dumplings, like these Amish Apple Dumplings, sometimes you just need or want the easier option. This Apple Dumpling Bake is much simpler than traditional apple dumplings with all the delicious flavor.
This is one of those recipes that came from my mom’s glued-together cookbook that was a fun collection of recipes from all sorts of places. I think this came from my Grandma.
You might call this an Apple Dumpling Cobber, Apple Dumpling Bake, or even an Apple Dumpling Casserole. The recipe as I received it, was an older, much-faded, hand-written recipe with limited instructions and general guidelines for amounts. I’ve done my best to make the directions easier to follow.
Apple Dumpling Cobbler Recipe
- Preheat oven to 375°F. To make the crust, sift together the flour and salt. Pour the oil and cold water into a measuring cup, but do not stir. Add all at once to the flour mixture. Stir lightly with a fork until the mixture forms a ball. Do not over mix. Divide the dough in half. Roll out each ball between wax paper.
- To make the syrup, combine the sugar, water, cinnamon, and nutmeg in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat and add the butter. Allow it to cool slightly.
- Line a well greased 9 x 13 casserole dish with half the crust. Fill with peeled and sliced apples. Place several thin pats of butter on the apples.
- Pour the syrup over the apples and lay the top crust in place. Poke with a knife or cut with a cookie cutter in several places. Bake 35 minutes or until the crust is lightly browned.
As far as I’m concerned, it’s apple season year-round and Apple Desserts are always a terrific idea.
These Caramel Apple Crumb Bars have all the flavor of apple pie in an easy-to-make bar recipe with a pretty caramel drizzle on top.
Easy Apple Blondies are packed full of delicious fall apple flavors in a soft, cinnamon blonde brownie. Topped with a brown sugar frosting, no one can resist sampling these blondies.
Baked Apple Fritters are an easy copycat donut shop favorite that you can make at home now. These fritters are baked instead of fried, making them an easy treat to whip up on a whim.
Apple Dumpling Bake
Ingredients
For the crust
- 2 cups all purpose flour
- 1½ teaspoon salt
- 1/2 cup canola oil
- 4-5 tablespoons ice cold water
For the filling
- 6-8 apples peeled and sliced
- 1½ cups sugar
- 1½ cups water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 tablespoons butter
Instructions
- Preheat oven to 375°F. To make the crust, sift together the flour and salt. Pour the oil and cold water into a measuring cup, but do not stir. Add all at once to the flour mixture. Stir lightly with a fork until the mixture forms a ball. Do not over mix. Divide the dough in half. Roll out each ball between wax paper.
- To make the syrup, combine the sugar, water, cinnamon, and nutmeg in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat and add the butter. Allow it to cool slightly.
- Line a well greased 9 x 13 casserole dish with half the crust. Fill with peeled and sliced apples. Place several thin pats of butter on the apples.
- Pour the syrup over the apples and lay the top crust in place. Poke with a knife or cut with a cookie cutter in several places. Bake 35 minutes or until the crust is lightly browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/5/15 – recipe notes and photos updated 1/5/22}
The syrup seemed thin. I’m not sure if it was supposed to thicken while coming to a boil. I’m hoping it will while baking. Still excited to see how it turns out!