Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 109g / 3.8oz All-purpose flour

  2. 1/4 cup 49g / 1.7oz Sugar

  3. 4 teaspoons 20ml Baking powder

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/4 cup 49g / 1.7oz Shortening

  6. 1/4 cup 49g / 1.7oz Butter or margarine

  7. 2/3 cup 157ml Sour cream - filling

  8. 1/4 cup 49g / 1.7oz Butter or margarine - softened

  9. 1 cup 160g / 5.6oz Packed brown sugar

  10. 2 teaspoons 10ml Ground cinnamon

  11. 6 teaspoons 30ml Granny smith apples - peeled, cored (medium) (about 5 cups)

  12. 2 1/2 cups 592ml Water

  13. 2 tablespoons 30ml Brown sugar

  14. 1 teaspoon 5ml Ground cinnamon

  15. 1/2 cup 118ml Light cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a mixing bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. Roll out on a floured surface into a 15-in. x 10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. Roll up, jelly-roll style, starting with the long side. Cut into 12 slices. Place slices, cut side down, in a 13-in. x 9-in. x 2-in. baking pan. For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream. Carefully pour hot topping over dumplings. Bake, uncovered, at 350F for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.


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