Apple Dumplings
Warm apples, a buttery pie crust, and a bubbling cinnamon sauce make these apple dumplings the kind of dessert people ask for again and again. Each apple half gets a spoonful of brown sugar and cinnamon, a little pat of butter, and a snug wrap of pie crust, then everything bakes in a simple homemade cinnamon sauce that turns the crust golden and gooey.
Equipment
- Baking dish 9x9 inch or similar size
- Saucepan For making the sauce
- Knife For peeling and cutting the apples
- Cutting board
- Mixing bowl For combining the spices and sugar
- Pastry brush (optional) For brushing the crust
Ingredients
For the Dumplings
- 2 large apples peeled and cored
- 1 package refrigerated pie crust 2 crusts
- 1/4 cup brown sugar 50g, packed
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter cut into 4 pieces
For the Cinnamon Sauce
- 1 cup granulated sugar 200g
- 1 cup water 240ml
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Place an oven rack in the center position and preheat your oven to 375°F (190°C). Grease a 9x9 baking dish with a little butter or non-stick spray.
- Peel your two large apples, core them to remove the seeds and tough center, and cut each apple in half vertically so you end up with four halves. Set aside cut side up.
- In a small mixing bowl, combine 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg. Stir until evenly blended. Scoop out about 1 tsp and set aside for later.
- Unroll your refrigerated pie crusts onto a clean work surface. Cut each crust in half to create four equal portions, one for each apple half.
- Place one apple half, cut side up, in the center of each pie crust portion. Spoon about 1 tablespoon of the brown sugar mixture into the cavity of each apple. Top each with one piece of butter. Fold the pie crust up and around the apple, pinching the edges together to seal completely. Place each wrapped apple, seam side down, in the prepared baking dish.
- In a medium saucepan, combine 1 cup granulated sugar, 1 cup water, 1/2 tsp vanilla extract, and 1/4 tsp cinnamon. Bring to a gentle boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat and let cool slightly.
- Carefully pour the warm cinnamon sauce over the dumplings in the baking dish, making sure each one is coated. Sprinkle the reserved 1 tsp of brown sugar mixture lightly over the tops. Bake in the preheated oven for 35-40 minutes until the crust is golden brown and the apples feel tender when pierced with a fork.
- Remove the dish from the oven and let the dumplings cool right in the baking dish for about 10 minutes. Use a spoon to scoop any extra sauce from the dish over each dumpling before serving.
Notes
- Choose firm apples like Granny Smith or Honeycrisp for the best texture.
- Do not skip sealing the pie crust tightly, since this keeps the filling from leaking out.
- If the sauce thickens too much while cooling, warm it up slightly before pouring it over the dumplings.
- Use a pastry brush to lightly brush the crust with butter before baking for extra golden color.
- Check the apples for doneness by piercing them with a fork. They should be soft but not mushy.
- Swap the apples for pears for a slightly different flavor profile.
- Add a handful of chopped pecans or walnuts to the filling for crunch.
- Use puff pastry instead of pie crust for a flakier texture.
- Mix in a pinch of ginger or allspice for a spicier twist.
- Store leftover apple dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, or microwave individual servings for 30-45 seconds.
- Freezing is possible, but the crust may lose some of its crispness. Wrap tightly in foil and freeze for up to 1 month, then thaw in the fridge before reheating.
Nutrition
Serving: 1DumplingCalories: 450kcalCarbohydrates: 70gProtein: 4gFat: 18gSaturated Fat: 8gCholesterol: 15mgSodium: 300mgFiber: 3gSugar: 45g
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