Molasses Apple Dumplings in Sticky Toffee Sauce

Servings: 8 serving(s)

Prep time: 30 minutes

Total time: 1 hours 15 minutes

Cooking time: 45 minutes

Take me to the recipe

Crisp on the outside, a little soft in the middle, and sticky all over, molasses apple dumplings taste of everything that is wonderful about fall.

Molasses apple dumplings in a sticky molasses toffee sauce

Adjusting to true autumn weather can be tough. I had to scrape ice off my windshield this morning and our rush to catch the school bus at 7:30 a.m. didn’t leave time for dealing with ice on the windshield.

molasses apple dumplings in a sticky molasses toffee sauce

It was a shock, like a bonk on the head.

That, my friends, was s a turning point for me. It’s time to put my summer clothes away and go hunting for my fall jacket.

On a happy note, it is also my cue to shift my cooking from summer to fall.

There is no way I can lament the passing of another summer when I’m devouring one of these molasses apple dumplings.  Crisp on the outside, a little soft in the middle and sticky all over, they taste of everything that is wonderful about fall.

Molasses apple dumplings in a sticky molasses toffee sauce

 Don’t let the ingredient list make you think that these are dumplings are difficult. They really aren’t that fiddly at all. View the images below for the pastry wrapping steps.

Molasses Apple dumplings in Sticky Toffee Sauce

Adapted from an old recipe of my mom’s and one from The Brown Eyed Baker blog

For the pastry:

  • 2 cups flour (I use half whole wheat pastry flour)
  • ½  tsp. salt
  • 1 cup cold butter, cubed
  • 1/3 to ½ cup ice water

For the apples

  • 8 medium apples, peeled and cored
  • 8 tsp. butter (divided)
  • Cinnamon sugar (2 tsp. cinnamon mixed with 7 tsp. sugar)

For the sauce:

  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup maple syrup
  • 2/3 cup cider
  • ½ cup butter
  • ½ cup brown sugar


To make the pastry:

  1. Place the flour and salt in a food processor and pulse to combine.
  2. Add the cubed butter and pulse until butter is chopped into pea-sized pieces.
  3. Add the water (beginning with 1/3 cup) and pulse until dough begins to come together. Add more water if necessary.
  4. Scrape dough onto the counter and gather into a ball. Pat into a disk and refrigerate for at least 30 minutes.

To make the sauce:

  1. Combine all ingredients in a pot and bring to a gentle simmer. Stir until sugar has dissolved and remove from heat.

 To assemble:

  1. Line a 9”x13” pan with parchment paper.
  2. Cut dough into 8 pieces and roll each piece into a 7” square (it needn’t be perfect.)
  3. Plunk an apple in the middle if the pastry square. Place a tsp. of butter in the core, followed by about one tsp. of cinnamon sugar.
  4. Wrap the pastry around the apple like you’re wrapping a present, pinching dough together to seal.
  5. Place apples in the prepared pan.
  6. Drizzle with the sauce.
  7. Bake at 350 F for 45-50 minutes, until the apples feel soft-ish.
  8. Remove to plates, drizzle with pan sauces.
  9. Best eaten while warm









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20 thoughts on “Molasses Apple Dumplings in Sticky Toffee Sauce

  1. Michele says:

    Hi Bridgette,
    The Cooking with Apples Cookbook does not appear to be accessible on the website. :(

    1. Bridget Oland says:

      Hi Michele, Sorry about that. I’m just fixing up the cookbook post now and will send you the link when it’s working…

      1. Darlene says:

        > I just downloaded the Cooking with Apples cookbook, and this recipe does not appear to be in it?

        1. Bridget Oland says:

          Hi Darlene, The dumpling recipe is brand new, developed after the book was created. But, I’m having it added as we speak. The updated version of the e-book should be posted by tomorrow. Thanks for the suggestion to add it.

  2. Lillian says:

    I just wanted to print the recipe, but I printed
    everything including the scraping the ice.
    Please tell me how I can just print the recipe.


    1. Bridget Oland says:

      Hi Lillian, After you click on the button and the pop-up box appears, look along the top of the box for the option to remove images. Click the box. Next, to remove text (and only print the recipe) you can hover over text that you don’t want. You’ll get a simple “Click to delete” message. Let me know if all of this works.

  3. Min says:


    1. Bridget Oland says:

      Not yet. I guess I’ll have to invent my own since I haven’t found one.

  4. Maud says:

    I will try this recipe it sounds delicious.

    1. Bridget Oland says:

      Hi Maud, Enjoy! They’re not as good the next day so you’ll have to eat the whole batch right off the bat.

  5. Holly Bond says:

    OMG. I’m trying these this weekend!! I wonder if I could sneak in a tablespoon of ground flax?…so wholesome…

    1. Bridget Oland says:

      Hi Holly, I think adding a touch of flax is a great idea. I might try that myself.

  6. Abby Ang says:


    Another great recipe from you. I love all the recipes you posted here. I made some and my family loved it! Thanks to you.


    1. Bridget Oland says:

      Dear Abby, I’m so pleased that you’re enjoying the recipes. Those made with apples and molasses are some of my all-time favourites.

  7. margo says:

    awesome recipe.the cranberry sauce turned out great as well.will have to try this one.

    1. Bridget Oland says:

      Hi Margo, Glad you like the cranberry sauce. Just wait until you taste the dumplings…they’re really delicious.

  8. rose says:

    lve been making these since my mom did when we were kids , there not knew

  9. rose says:

    there not new my mom made amd l make them for years now

    1. Bridget Oland says:

      It’s a great old recipe, isn’t it. My mom used to make them when I was little, but not with molasses. Instead she’d make a sugar syrup and tint it with red food colouring. The molasses version is my favourite :)

  10. Judy LaForme says:

    These look delish sure going to try them. Love your recipes. Keep em coming.

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