A simpler version of apple dumplings, this Apple Dumpling Bake is made in a casserole dish with soft, cinnamon apples sandwiched between layers of tender crust.
I know in February you’re supposed to make all sorts of chocolate desserts with pink and red accents. But I’m sharing a family favorite recipe. My family generally loves any dessert with apples. Dad’s all-time favorite dessert was apple pie, but we also love apple dumplings, apple bars, and most recently, apple pizza. This Apple Dumpling Bake is way easier than traditional apple dumplings with all the delicious flavor. (Please note the cute little hearts cut in the top crust.)
This is one of those recipes that came from my mom’s glued-together cook book that was a fun collection of recipes from all sorts of places. I think this came from my Grandma. It’s definitely was an older style of recipe with limited instructions and general guidelines for amounts. I’ve tried to make it a little more concrete. Be sure to follow the instructions for the crust carefully. The rest is easy.
Apple Dumpling Bake
Ingredients
For the crust
- 2 cups all purpose flour
- 1 and 1/2 teaspoon salt
- 1/2 cup canola oil
- 4-5 tablespoons ice cold water
For the filling
- 6-8 apples peeled and sliced
- 1 and 1/2 cups sugar
- 1 and 1/2 cups water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- a few drops red food coloring if desired
- 3 tablespoons butter
Instructions
- Preheat oven to 375 F. To make the crust, sift together the flour and salt. Pour the salad 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, nutmeg and food coloring 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 in a preheated oven for 35 min or until the crust is lightly browned.
Nutrition
For some other variation on apple dumplings check out:
these easy, but delicious crescent roll apple dumplings.
Or traditional Amish Apple Dumplings.
Ashley @ Big Flavors from a Tiny Kitchen says
I love apple dumplings, and in casserole form? Genius!
pam (Sidewalk Shoes) says
I love apple dumplings and I love this idea of a simpler version!
Jennifer | Bake or Break says
This looks SO good. So warm and comforting!
Melanie @ Carmel Moments says
That look simply scrumptious Mallory! I’m missing apple recipes recently.
Hope all is well with you!
Amanda says
This is amazing! Such a creative way to get apple dumpling yumminess!
Katherines Corner says
I invite you to share this yumminess at my Thursday hop. You can link up through Sat midnight. xo
sue|theviewfromgreatisland says
I came across your photo on Pinterest and it just stopped me in my tracks, sharing and pinning, and wishing I had some right now!!
Jessica says
Hi Mallory,
I found your blog through Pinterest. I love apple pie, and I want to try apple dumplings sometimes. I think it’s a great idea to make it in a casserole dish, makes everything much easier! 🙂
I blog at: https://jessicathebaker.wordpress.com/
Beth says
I thought this looked good so I gave it a try. Had to double the crust recipe to fit my 9×13″ pan. had a bit of a problem getting the top on in one piece. Also, it looked beautiful when it came out of the oven but when I served it it had way too much juice that had not set up at all. Is that the correct amount of water? If so next time I will cut back on the water or cook the sauce down. It tasted great and my husband loved it, just seems to need a bit of tweaking. Thanks.
Liz says
Looks so good! what kind of apples do you use? Thanks
Mallory says
I use cortland apples. Any soft cooking type apple would be good.
Mari Lopez says
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!