Amish Brown Sugar Dumplings
Amish Brown Sugar Dumplings are a delicious and easy dessert made from simple pantry ingredients. Serve with ice cream for a special treat!
Amish Brown Sugar Dumplings Recipe
Whether you’re a fan of apple pie or shoofly pie, Amish Brown Sugar Dumplings are sure to become your new favorite dessert.
This simple recipe is perfect for anyone looking for a classic, old-fashioned treat that is easy to make and absolutely delicious.
It’s a perfect example of the Amish way of life, which focuses on simplicity, tradition, and community. Much like this Amish broccoli salad and my Amish pasta salad.
These soft, sweet dumplings are baked to golden brown perfection and served in a cinnamon-brown sugar syrup.
Top with a scoop of vanilla ice cream or drizzle with caramel sauce for an extra special touch. Just like this pumpkin streusel bread!
Ingredients Needed
Flour – All purpose flour works best. I haven’t tested this recipe with alternative flours
Sugar – You will need both light brown sugar and white granulated sugar.
Butter – Always use unsalted butter when baking.
Milk – Whole milk is best for this to make it rich.
Pantry staples – Baking powder, salt, boiling hot water.
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How to Make Amish Brown Sugar Dumplings
First: Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish with cooking spray and set aside.
Second: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon. Cut in the softened butter and stir in the milk. Fold in the pecans. The dough will be sticky. Set aside.
Third: In a medium saucepan, combine the water, brown sugar, and tablespoon butter. Bring to a boil over medium-high heat. Remove from the heat and stir in vanilla extract. Pour into the 9×13 pan.
Fourth: Drop spoonfuls of the batter into the syrupy mixture. Place pan in the oven and bake for 30 minutes or until the top of the dumpling dough is done and golden brown. Remove and let cool slightly.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long do they last?
Store them in an airtight container in the refrigerator for up to 3 days. However, they are best enjoyed fresh and warm out of the oven!
Serving Suggestions
Serve Amish Brown Sugar Dumplings with a scoop of vanilla ice cream and top with extra pecan pieces. Like this lemon cobbler recipe.
For an extra special touch, you can also drizzle them with caramel sauce or maple syrup.
They are a delicious way to end a meal of Busy Day Soup washed down with raspberry iced tea!
Can you reheat them?
To reheat in the oven, place them in a baking dish and cover with foil. Bake at 350°F for 10-15 minutes, or until warmed through.
To reheat in the microwave, place the dumplings on a microwave-safe plate and cover with a damp paper towel.
Microwave on high for 30 seconds to 1 minute, or until warmed through.
Tips for No Leftovers
- Toast the pecans for better flavor.
- Cut the butter into small pieces and chill before cutting into the flour. Don’t over work it. It needs to be coarse crumbs.
- Dust your hands with flour or use a cookie scoop to drop spoonfuls of batter into the syrup.
- Remove the syrup from the heat as soon as it comes to a boil to prevent it from boiling over.
- Test if the dumplings are done by inserting a toothpick or knife into the center of one of the dumplings.
- Serve with ice cream or a scoop of vanilla ice cream and drizzle with caramel sauce and additional chopped pecans.
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This Amish recipe for sweet dumplings in a brown sugar syrup are a simple and delicious dessert that the whole family will love!
Amish Sugar Dumplings
Ingredients
Dumplings
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup toasted pecans chopped
- 2 tablespoons unsalted butter softened
- 1 cup milk
Brown Sugar Syrup
- 1 1/2 cups light brown sugar
- 2 cups water
- 1 tablespoon butter
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350F. Gather a 9×13 pan.
Prepare the dumpling batter:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon.
- Cut in the softened butter and stir in the milk. Fold in the pecans. The dough will be sticky. Set aside.
- In a medium pot, combine the water, brown sugar, and butter. Bring to a boil over medium heat.
- As soon as it comes to boil, remove from the heat and stir in vanilla extract.
- Pour into the 9×13 pan.
- Drop spoonfuls of dumpling batter into the syrup.
- Place pan in the oven and bake for 30 minutes or until the top of the dumpling dough is done and golden brown.
- Remove and let cool slightly.
- Best served over vanilla ice cream and topped with extra pecan pieces.
Notes
- Toast the pecans for better flavor.
- Cut the butter into small pieces and chill before cutting into the flour. Don't over work it. It needs to be coarse crumbs.
- Dust your hands with flour or use a cookie scoop to drop spoonfuls of batter into the syrup.
- Remove the syrup from the heat as soon as it comes to a boil to prevent it from boiling over.
- Test if the dumplings are done by inserting a toothpick or knife into the center of one of the dumplings.
- Serve with ice cream or a scoop of vanilla ice cream and drizzle with caramel sauce and additional chopped pecans.
Nutrition
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