Best 6 Apple Dumpling Cobbler Recipes

APPLE DUMPLING COBBLER

Steps:

• Preheat oven to 350 degrees F. Melt the butter in a 13 x 9 x 2 inch baking dish or cake pan.
• In a saucepan, heat sugar and water until sugar melts; set aside.
• Cut shortening into flour until particles are like fine crumbs. Add milk, and stir with a fork only until dough leaves the side of the bowl. Turn out onto lightly floured board or pastry cloth, knead just until smooth.
• Roll dough out into a large rectangle about 1/4 inch thick.
• Sprinkle cinnamon over chopped apples, then sprinkle apples evenly over dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and pinch to seal.
• Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter.
• Pour sugar syrup carefully around rolls. This looks like too much liquid, but the crust will absorb it.
• Bake for 1 hour.
• Makes 8 servings.

APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
• Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
• Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
• Serve, spooning some of the sweet sauces from the pan over the top.

APPLE DUMPLINGS

Steps:

• Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
• Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
• Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
• Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
• In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
• Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
• Serve warm or cooled with syrup from pan.

APPLE DUMPLING COBBLER

Steps:

• Preheat oven to 425F. Mix together the apples, nuts, and raisins then spread into a single layer in the bottom of a small casserole dish or 8x8 pan.
• In a medium saucepan, combine the sugar, water, 2 tablespoons butter, cinnamon, nutmeg, clove, and salt. Bring to a boil, stirring as the butter melts.
• Boil for 3- 5 minutes or until it starts to thicken like syrup. Remove from the heat and pour over the apple mixture. Stir until everything is coated.
• On a floured surface, roll out the dough large enough with a 1/8 inch thickness to cover the dish or pan. Place over the pan and seal.
• Melt remaining 1 tablespoon of butter. Brush over the dough then sprinkle on the cinnamon sugar mixture. Make 3 slits into the dough to let steam escape.
• Bake 30-35 minutes or until the crust is golden brown and the apple mixture is bubbling. Cool at least 15 minutes before serving with ice cream.

MOUNTAIN APPLE COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
• Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
• Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.

APPLE DUMPLING COBBLER

Steps:

• Unroll cresent rolls and separate. Wrap each apple quarter with cresent roll dough, and place in a lightly greased 13 X 9 baking dish.
• Bring orange juice, sugar and butter to a boil in a saucepan. Pour over the apple dumplings. Stir together 2 t sugar and 1 t cinnamon; sprinkle over dumplings.
• Bake at 350 for 25 minutes until golden and bubbly.