For as long as I can remember my mom has made Apple Cranberry Dumplings. I love them and they are so delicate but rich in flavor. This is a great time of year to make apple dumplings. I am sure we will have a pan served at Christmas dinner.
Don’t let their cinnamon roll appearance fool you. They taste more like apple pie, meets biscuit with a little spice added. The best part of this recipe is that there is no rising time. It takes about 15 minutes to put together and 40 to bake. You can have a dessert in 1 hour that looks and tastes like you spent all day on it.
Apple Cranberry Dumplings:
- 2 cups water
- 2 cups sugar
- ½ tsp cinnamon
- ½ tsp cloves
- ½ cup butter
- 2 cups flour, sifted
- 1 Tbs baking powder
- 1 tsp salt
- 2 tbsp sugar
- ½ cup shortening
- ¾ cup milk
- 4 cups or 4 large apples peeled and grated
- 1 cup drained cooked cranberries or 1 cup dried cranberries
- ½ cup chopped walnuts (optional)
Preheat oven to 425 degrees.
Make dough by sifting all dry ingredients and cut in shortening.
Gradually add milk, tossing together into a dough. Turn out on floured board to mix a soft dough.
Lightly roll dough into 18×12 rectangle.
Now that your dough is rolled out time to make the syrup. Combine syrup ingredients except butter and boil together for five minutes. Remove from heat and add butter.
Spread the dough with apples, cranberries, and nuts evenly.
Roll up like a jelly roll from the 18″ side. Cut into 12 slices and place in lightly buttered 9×13″ pan.
Pour hot syrup slowly over all.
Bake in 425° oven for 35-40 minutes until the edges begin to brown.
Serve warm with cream or half and half.