Apple Dumplings

Preparation info

  • Difficulty


  • Yield:


Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: It’s best to choose apples of an equal size so they will all be cooked at the same time.


Shortcrust pastry

  • 100 g ( oz) unsalted butter
  • 200 g (7 oz) plain flour
  • 1-2 tablespoons cold water
  • Pinch of salt
  • 4 large cooking apples
  • 50 g (2 oz) soft brown sugar
  • 1 teaspoon cinnamon
  • Pinch of ground cloves
  • Beaten egg to glaze
  • 1 tablespoon caster sugar


Serve With: custard, whipped cream or créme fraiche.

Preheat the oven to 425°F/220°C/Gas 7 and bake at this temperature for 10 minutes. Reduce heat to 325°F/170°C/Gas 3 for about 30 minutes.

Making Pastry

Put the butter into the mixer bowl (or food processor) and add half the flour. Beat on a slow speed until they have combined into a soft paste. Add the remaining flour, salt and one tablespoon of water and mix at a slow speed till it becomes a smooth, firm paste. Add more water if necessary. Do not over mix. Wrap in clingfilm and leave to rest in a cool place for at least an hour before use.

Making Dumplings

Divide the pastry into four and roll out each piece into a round wide enough to cover the apples completely. Cut off any surplus pastry and reserve for decoration. Peel the apples and remove central core with the vegetable peeler. Place each apple in the centre of the pastry round. Mix the sugar with the cinnamon and cloves and use to fill the core space. Wet the edges of the pastry and gather them up round the apple, moulding them into a neat join at the top. Turn over and press to neaten. Make some pastry leaves and decorate the tops. Brush with egg and dust with caster sugar. Bake for 10 minutes in a hot oven to set the pastry, then turn down to cook the apple. Test with a skewer after about 30 minutes when the apple should be soft.