Apple Dumplings

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • cup plus 2 tablespoons butter
  • ¾ cup milk
  • 6 large baking apples
  • 1 cup sugar
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • ¾ cup water
  • 2 tablespoons lemon juice


  1. Preheat oven to hot (450°F.).

  2. Sift together the flour, baking powder and salt. Cut in the two-thirds cup of butter until the dough has the consistency of cornmeal. Moisten with the milk, stirring with a fork as little as possible. Place the dough on a floured board and roll it into a rectangular sheet about one-quarter inch thick. Cut it into six squares.

  3. Peel and core the apples and place one in the center of each square of dough. Mix one-quarter cup of the sugar with the nutmeg and cinnamon. Fill the centers of the apples with this mixture, using additional sugar if necessary to fill the cavities.

  4. Make a syrup by bringing to a boil the three-quarters cup water, remaining three-quarters cup sugar, the lemon juice and remaining butter.

  5. Roll the dough around the apples and fasten the edges by moistening and pinching together. Place in a large shallow pan. Pour the syrup over the dumplings.

  6. Bake the dumplings for ten minutes. Reduce the heat to moderate (350°F.) and bake for thirty minutes longer. Serve warm with the syrup from the pan poured over them.

Part of