Super Easy Apple Dumplings

Take advantage of the fall flavors of fresh apples in the Coal Region. A favorite of my Dad, my Mom used to make these for him in our Fire King handled individual baking dishes.

ire King Peach Luster Handled Bowls
I still have a set of four of the Fire King Peach Luster handled bowls Mom baked the apple dumplings in.

The individual apple dumplings are in my mind when I close my eyes four decades later. He enjoyed these so much when he would return from hauling coal in his tractor/trailer to Philly or NYC from breakers in Schuylkill County, namely Indianhead Coal outside Tremont, Pa.

The thrill of my day was when Dad pulled in the driveway and I ran out to climb up into the cab of that red Mack for a ride a couple hundred feet up the driveway to the area where he parked the truck.


You can make individual servings or use one large baking dish, the deliciousness is the same either way! Mom always made her own pie crust, but she could turn out the perfect crust blindfolded. Today, as I struggle with arthritic hands, I appreciate the short-cut in my recipe that calls for using refrigerated pie crusts; which is the “easy” referenced in the title. Of course, there is nothing stopping you from using your favorite 2-crust recipe for these dumplings if you so choose!


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Super Easy Apple Dumplings

Recipe by A Coalcracker in the KitchenCourse: DessertCuisine: Coal Region, Pa. DutchDifficulty: Easy
Servings

8

servings

Ingredients

  • Syrup
  • 1 1/2 cup sugar

  • 2 cups water

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 cup butter

  • Dumplings
  • 1/2 cup brown sugar

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 2 Tablespoons butter, softened

  • 4 medium Granny Smith apples, cored and peeled

  • 2 (15 oz.) packages refrigerated pie crusts

Directions

  • For syrup, combine sugar, water, cinnamon, and nutmeg in a medium saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and add 1/4 cup butter. Set syrup aside.
  • Combine apple filling ingredients in a small mixing bowl. Mix with a fork until you have a crumb consistency.
  • Cut each pie crust in half. Form each half into a ball and place on a lightly floured surface. Roll into 8 inch circles.
  • Place each apple onto the center of each circle and fill the empty core with the crumb filling. Fold the dough over the apples, pinching at the top to seal.
  • Place the apples in a lightly greased 9″ x 9″ baking dish.  Drizzle with the syrup.
  • Bake at 375 degrees for 40 – 45 minutes.
  • Serve warm with vanilla ice cream.
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