"A" is for Apple Dumpling

MEMPHIS, Tenn. (July 2010) – As summer draws to an end, swimsuits and beach towels are replaced with backpacks and sharpened pencils when the start of school is in sight.

During autumn, apples hit their peak season, making it a perfect time of year to bake hearty apple desserts. While there are a variety of apples to choose from, tart apples tend to be the best choice when baking desserts.

One of the most popular tart apples, the Granny Smith, deliciously teams up with the sweet ingredients in Autumn Apple Dumplings. "Of course, good seasonal apples are a must, but it’s the tender flaky pastry made with White Lily® All Purpose Flour made with 100% soft winter wheat that makes the difference in an excellent apple dumpling," said baking expert Dede Fuson.

Using a traditional scratch recipe, these dumplings feature a homemade pastry wrapped around an apple filled with cinnamon, golden raisins and pecans. A combination of apple and orange juice is poured into the baking pan to create a flavorful citrus syrup to spoon over the dumplings when they come out of the oven. Served warm with either vanilla or vanilla-cinnamon ice cream, this dessert is sure to become a back-to-school fall favorite.

Autumn Apple Dumplings

Crisco® Butter Flavor No-Stick Cooking Spray

3 cups White Lily® Enriched Bleached All Purpose Flour
1 teaspoon salt
1 cup Crisco Butter Flavor All-Vegetable Shortening
OR 1 Crisco Butter Flavor All-Vegetable Shortening Stick
1 large egg yolk
9 tablespoons milk

6 Granny Smith apples (about 3 inches in diameter), peeled and cored
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1/3 cup chopped pecans
1/3 cup golden raisins
1/3 cup sweetened, dried cranberries
1/2 cup melted butter
1 cup apple juice
1 cup orange juice

Vanilla or vanilla-cinnamon ice cream (optional)

  1. Heat oven to 425°F. Spray a 9 x 13 x 2-inch baking dish with no-stick cooking spray.
  2. Combine flour and salt in a medium bowl. Cut in shortening with a pastry blender until it resembles coarse crumbs.
  3. Beat egg yolk and milk in a small bowl. Add to flour mixture and stir until a soft dough forms. Divide dough into thirds. Combine two thirds of dough, wrap in plastic wrap and form into a disk. Wrap remaining third in plastic wrap and form into a disk. Refrigerate both disks for 30 minutes.
  4. Combine brown sugar, cinnamon, pecans, raisins and dried cranberries. Remove larger disk from refrigerator. Roll out dough into 14-inch square on lightly floured surface. Cut into four squares. Roll out remaining dough into 14 x 7-inch rectangle. Cut into two squares.
  5. Place one apple in center of each pastry square. Spoon brown sugar mixture into center of apples to completely fill the core. Moisten corners of each square with water. Bring two opposite corners of pastry up over apple and press together. Repeat with other corners. Press pastry seams together along sides of dumplings. Place dumplings in prepared baking dish.
  6. Sprinkle remaining brown sugar mixture around dumplings. Add melted butter, apple juice and orange juice to dish to make syrup.
  7. Bake 40 to 45 minutes or until apples are tender and pastry is golden brown. Spoon syrup over dumplings after removing them from the oven. Allow to cool 10 minutes and serve warm with vanilla or vanilla-cinnamon ice cream.

Makes 6 servings

Crisco is a registered trademark of The J. M. Smucker Company.

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Courtney Eller

Dana Reece

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