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This recipe for Amish Brown Sugar Dumplings is adapted from a recipe in a very old Amish cookbook I’ve had for years. I have added a few ingredients and used a little less sugar. This is so good served with ice cream or whipped cream on top. A great dessert to serve anytime. Keeps well in the fridge and can be reheated or even served cold. It is good with a glass of milk or with coffee.

Batter Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts
1 cup raisins
2 tablespoons butter, softened
1 cup milk


Syrup Ingredients:

1 1/2 cups brown sugar
2 cups water
1 tablespoon butter
1 teaspoon vanilla extract

In a large mixing bowl whisk together the flour, baking powder, sugar and cinnamon. Stir in the nuts and raisins. Cut in the softened butter. Add milk and stir. The dough should come together in kind of a large ball. It should all be wet but not real sticky. Next, combine the syrup ingredients except for the vanilla extract in a pot on top of the stove and bring to a boil. Remove the syrup, stir in the vanilla extract and pour into a 9 x 13 baking dish. Drop spoonfuls of the batter on top of the hot syrup. Bake in a preheated 350 degree oven 30 to 35 minutes until the batter is done on top. Makes 8 to 10 servings. Enjoy!

Note: The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family.

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  1. Mary S Younkin (Sue) says:

    This sounds delish, and can’t wait to make it. But I think I will change out the raisins (not a big fan of them) for dried cranberries. Thanks for this, and all your great recipes!!

  2. if apples were to be layered over the syrup then add the batter do you think there would need to be some alteration in the other ingredients? Thanks

    • The Southern Lady says:

      I am just guessing Carole, but I think you would be fine to do it like it is and just add the apples. Let me know how it works for you. Sounds good.

  3. Recipe sounds sooo good and the ice cream looks so good…is it home made?? If not what brand is it??? Thanks!!

  4. What is the consistency like?

  5. My mother used to make butterscotch dumplings. She would make a sweet dumplin and drop them in a syrup much like this one and put the lid on and cook awhile. When finished she would have delicious dumplings in a butterscotch sauce. I always loved them.

  6. This recipe seems to be more of a bread pudding (in results) than a dumpling recipe, but looks great, will find out shortly 😉

    • Glenn, bread pudding is made from bread soaked in custard and baked. This has neither bread nor custard, so I don’t know how you can say that.

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