Butterscotch Apple Dumplings

Butterscotch Apple Dumplings

Carol 0

"This is a recipe that my mother used to make. On those chilly fall and winter days I would come home to such a welcoming feast. This is an old recipe and hope that you will enjoy it."

Ingredients {{adjustedServings}} servings 550 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 85g
  • 27%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 659 mg
  • 26%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch baking pan. Combine 1/2 cup of the white sugar with the ground cinnamon and the ground nutmeg; set aside.
  2. Measure sifted flour, add baking powder, salt, and 3 tablespoons sugar, and sift again. Cut shortening into sifted ingredients until mixture looks like coarse meal. Add milk, mixing until a soft dough is formed.
  3. Knead dough on lightly floured board half a minute. Divide dough in half. Roll each half to a 1/8 inch thickness. Cut eight 5 inch squares out of the dough. Place an apple half on each square. Sprinkle each with 1 tablespoon of the sugar-spice mixture. Moisten edges of dough and bring corners up over apples, pressing edges together. Place covered apples in the prepared baking pan with joined edges either on top or underneath the apples.
  4. Mix together brown sugar, butter, salt, and water; bring to a boil. Pour over dumplings in pan.
  5. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until apples are tender. Serve warm. Makes 8 servings. The brown sugar mixture forms a delicious butterscotch sauce around the dumplings.
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Reviews 21

  1. 26 Ratings

Renee Marie

Mmm. Maybe it's just that I only made two of these, but I didn't find the recipe to be difficult or time consuming. I skipped the peeling step, though, and I patted the dough into rounds rather than rolling it out. It yeilds a crispy, biscuit like crust, and a soft, warm apple. (Braeburn, in my case.) I rubbed the cinnamon sugar mix over the inside of the dough before wrapping the apple in it, and used a bit of allspice, rather than nutmeg. I also stuffed them with golden raisins. They would be lovely with vanilla ice cream, but if you haven't got any, a cold glass of milk will do. Incidentally, if you scale it down to two servings like I did, you might want to double the sauce.


This recipe is quite tasty. I recommend using very tart apples, and cutting them into quarters instead of halves, then rolling the crust to a very very thin layer which can be cut into 16 sections total, one for each apple quarter. This decreases the cooking time by about 10 minutes and makes a smaller serving size.


These were a little bit of work having to make pastry dough, but they were really yummy. I served them with vanilla ice cream which was wonderful. My sauce did not turn out, though, it was runny and separated. I followed the directions, but the sauce was not what I expected