Warm Apple Dumplings
Warm Apple Dumplings are a cozy, old-fashioned dessert made with tender baking apples wrapped in flaky pastry, baked in a buttery cinnamon sauce until golden and bubbling. Perfect for fall evenings, holidays, or any time you crave a comforting apple dessert.
Ingredients
- 2 rounds refrigerated pie crusts 14–16 oz total; or use homemade pie dough
- 4 medium baking apples peeled, cored, and halved; such as Granny Smith, Honeycrisp, Braeburn, or Jonathan
- 4 tablespoons unsalted butter cold, cut into 8 small cubes (½ stick total)
- 8 teaspoons light brown sugar packed; 1 teaspoon per dumpling (granulated sugar can be substituted)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional, for classic old-fashioned flavor
- salt pinch, for the apple filling
- 1 cup water for the cinnamon-butter syrup
- 3/4 cup granulated sugar for the cinnamon-butter syrup
- 1/4 cup light brown sugar packed; for the cinnamon-butter syrup
- 1/2 cup unsalted butter 1 stick; for the cinnamon-butter syrup
- 1 teaspoon ground cinnamon for the cinnamon-butter syrup
- 1 teaspoon pure vanilla extract
- salt small pinch, for the cinnamon-butter syrup
- vanilla ice cream, cinnamon ice cream, or lightly sweetened whipped cream for serving, optional but recommended
- extra cinnamon or caramel sauce for drizzling, optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish or spray it with nonstick spray to help prevent sticking and make cleanup easier.
- In a small saucepan, combine the water, granulated sugar, brown sugar, butter, cinnamon, and a small pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is dissolved and the butter is melted. Let it simmer for 2–3 minutes, then remove from the heat and stir in the vanilla extract. Set aside to cool slightly while you assemble the dumplings.
- Peel the apples, then cut each apple in half from top to bottom. Use a melon baller or small spoon to scoop out the core and seeds from the center. If the apple halves are very tall, trim the top or bottom slightly so they sit nicely on the dough.
- In a small bowl, mix together the brown sugar (for filling), ground cinnamon, ground nutmeg (if using), and a pinch of salt. Sprinkle about 1 teaspoon of this mixture into the hollow core area of each apple half to create a gooey, caramel-like center as they bake.
- Unroll the refrigerated pie crusts on a lightly floured surface. Cut each round into 4 equal wedges (like cutting a pizza) to make 8 pieces total. For slightly larger dumplings, gently roll each wedge out with a rolling pin so it is large enough to fully wrap one apple half.
- Place one apple half, cut side up, in the center of each dough wedge. Sprinkle about 1 teaspoon of the cinnamon-sugar mixture into the hollow center of the apple. Place one cube of cold butter on top of the sugar in each apple half to create a rich, saucy center.
- Pull the edges of the dough up around each apple half, pinching and crimping at the top to seal. The dumplings can look rustic; just be sure there are no large gaps where the syrup can escape. Arrange the dumplings seam side up in the prepared baking dish.
- Stir the cinnamon-butter syrup, then slowly pour it around the dumplings in the baking dish and lightly over the tops. Most of the syrup should pool in the bottom of the pan, with a little over the pastry to help it brown and crisp.
- Bake the dumplings for 35–45 minutes, or until the pastry is deep golden brown and the syrup is bubbling all around. The apples should be very tender when pierced with a thin knife. If the tops brown too quickly, loosely tent the dish with foil for the last 10–15 minutes of baking.
- Let the baked apple dumplings rest for 10–15 minutes so the sauce can thicken slightly and cool down. To serve, spoon each dumpling into a bowl, ladle warm cinnamon-butter syrup from the pan over the top, and add a scoop of ice cream or a dollop of whipped cream if desired. Serve warm.
Notes
Variations: Use refrigerated crescent roll dough or puff pastry instead of pie crust for a different texture. Add a teaspoon of chopped pecans or walnuts to the apple centers for a nutty crunch. Drizzle with caramel sauce before serving for an extra-indulgent dessert. Replace part of the granulated sugar in the syrup with pure maple syrup for deeper fall flavor. For a lighter version, reduce the sugar slightly and serve with vanilla yogurt instead of ice cream.
Storage: Cool completely, then cover the baking dish or transfer dumplings and sauce to an airtight container and refrigerate for up to 3–4 days. Reheat in a 325°F (165°C) oven for 10–15 minutes for the best texture, or microwave individual servings for 45–60 seconds (the pastry will be softer). Baked dumplings can be frozen for up to 2 months; thaw overnight in the refrigerator and reheat in the oven.
Tips: Use similar-sized apples so they cook evenly. Don’t overcook the syrup on the stove—you only need to dissolve the sugars and melt the butter. Start checking the dumplings around 35 minutes, as oven temperatures vary. Let the dumplings rest before serving so the sauce isn’t too thin or too hot.
Storage: Cool completely, then cover the baking dish or transfer dumplings and sauce to an airtight container and refrigerate for up to 3–4 days. Reheat in a 325°F (165°C) oven for 10–15 minutes for the best texture, or microwave individual servings for 45–60 seconds (the pastry will be softer). Baked dumplings can be frozen for up to 2 months; thaw overnight in the refrigerator and reheat in the oven.
Tips: Use similar-sized apples so they cook evenly. Don’t overcook the syrup on the stove—you only need to dissolve the sugars and melt the butter. Start checking the dumplings around 35 minutes, as oven temperatures vary. Let the dumplings rest before serving so the sauce isn’t too thin or too hot.
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