Maple apple dumpling from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More (page 86) by Cory Schreiber and Julie Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 15, 2018

    The flavor of these dumplings was delicious-I did have the B grade maple syrup that was specified. I had user error in rolling out the dough-could not get it thin enough for six apples, only four. (Maybe my apples were too large? Definitely a good idea to get the smallest apples you can find.) As such, my wrapping was awkward, and I had to bake my apple side-down to keep the seam/fold towards the bottom. The dough that was in the maple marinade was pillowy and soft- the dough that baked on top was crispy but not flaky- I preferred the pillowy dough but I have no idea if either was the intended texture as the recipe didn't say. (I see the adapted recipe used by the attached review from EYB tweaked it to be more like pie dough to presumably get a flakier result.) I used suncrisp apples and the texture of the baked apples was perfect.

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Reviews about this recipe

  • I Made That!

    I was regretting the size (gigantic!) of my apples, but somehow there wasn’t much left on my plate... Really, you just can’t go wrong with apples baked in flaky pastry and maple syrup.

    Full review
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