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Lightened-Up Apple Dumplings

  • 25 m
  • 2 h 5 m
Sarah Epperson
“This old-school, comforting dessert will remind you of something your grandmother might make. Although the dough is healthier, thanks to whole-wheat flour, the pastry still comes out flaky and tender like a traditional dough would. The apples are the perfect texture and melt in your mouth, and the cream-yogurt mixture is the element that completes this dessert. Be sure to buy smaller apples; a bag of snacking apples—like the ones you would buy for your kids—are the perfect size for this recipe.”


    • Dough
    • 1 cup (about 4 ounces) white whole-wheat flour, plus more for work surface
    • 2 tablespoons granulated sugar
    • ¾ teaspoon kosher salt
    • 3 tablespoons vegetable shortening, cubed
    • 1 tablespoon canola oil
    • 5 to 7 tablespoons ice cold water, as needed
    • Additional Ingredients
    • ¼ cup raisins
    • 3 tablespoons granulated sugar
    • 1 tablespoon honey
    • 1 teaspoon ground cinnamon
    • 6 small (4 ounces each) tart apples (such as Granny Smith), peeled and cored
    • 1 tablespoon tap water
    • 1 large egg, lightly beaten
    • 3 tablespoons heavy whipping cream
    • 3 tablespoons vanilla low-fat Greek yogurt


  • 1 Prepare the dough: Pulse flour, sugar and salt in a food processor until fully combined, 6 to 8 times. Add shortening; pulse until mixture resembles small pea-size crumbles, 6 to 8 times. Add oil and ice cold water, 1 tablespoon at a time, pulsing until a loose dough forms, 6 to 8 times. Transfer to a dry work surface; shape into a 5- x 7-inch flat rectangle. Wrap with plastic wrap; refrigerate 1 hour.
  • 2 Preheat oven to 350°F. Stir together raisins, sugar, honey and cinnamon in a small bowl. Set aside.
  • 3 Unwrap dough and cut into six equal pieces. Roll each dough piece into a 5- to 6-inch square on a lightly floured work surface. Place one apple in the center of each square. Fill apple cores evenly with raisin mixture. Working with one square at a time, pull sides of dough up and over apple to wrap apple completely; pinch dough together at the top, brushing with tap water to seal. Press dough gently against the apple to help adhere and, if needed, to repair any holes in dough.
  • 4 Brush dumplings evenly with beaten egg. Arrange dumplings in an ungreased 13- x 9-inch baking dish. Bake in preheated oven until pastry is golden and apples are tender, 35 to 40 minutes.
  • 5 Whisk whipping cream vigorously by hand in a cold metal bowl until stiff peaks form, about 1 minute. (Alternatively, beat with an electric mixer on high speed until stiff peaks form, 30 to 40 seconds.) Fold in yogurt. Serve dumplings topped with a dollop of whipped cream mixture.
ALL RIGHTS RESERVED © 2019 Printed From 11/15/2019