Apple Dumpling Cobbler Recipes

APPLE COBBLER FOR TWO

Steps:

• For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.
• For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.
• Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

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.

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.

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 DUMPLING COBBLER

Steps:

• 1. Preheat oven to 375 degrees
• 2. Mix the brown sugar and cinnamon together in a bowl. Peel and core you apples and slice them thin. Mix the raisins and apples together and place them single layer on a baking sheet lined with parchment so they do not stick. Dot the butter and the sprinkle the cinnamon and sugar over the top.
• 3. Bake for 15-20 minutes till apples are soft. (This will make your house smell so good.)
• 4. After the apples have softened place them in a casserole dish or a large pie pan.
• 5. Now this is the messy part....Take your cinnamon rolls from the can and unroll them. Lay the unrolled cinnamon rolls on top of the apples and bake for 20 minutes till the cinnamon rolls appear cooked.
• 6. Remove from the oven and let cool. After they have cooled to room temp.....Take the icing from the can and spread it over the top of the cinnamon rolls. Enjoy...and not hardly anytime to make.

APPLE COBBLER

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Melt 1/2 cup butter in an 8-inch square baking dish in the preheated oven, 3 to 4 minutes. Remove from the oven and set aside. Increase the oven temperature to 350 degrees F (175 degrees C).
• Melt remaining 1/4 cup butter in a skillet over low heat. Add brown sugar and cinnamon; cook for 2 minutes. Stir in sliced apples and remove from heat.
• Mix flour, white sugar, and baking powder together in a medium bowl. Add milk and mix well. Pour batter into the baking dish with melted butter. Pour apples evenly into the dish. Do not stir.
• Bake in the preheated oven until golden brown, about 50 minutes.