Apple Dumplings

By Erin McDowell
August 30, 2016
9 Comments


Author Notes: One of the easiest, most comforting, most delicious, and fall-iest desserts out there: whole apples, lightly sweetened and spiced, then wrapped in dough. My favorite version uses pie dough, made extra flaky by way of a few folds before rolling it out. Some apple dumpling recipes pour liquid into the pan to make it softer, but I prefer to keep things crispy on the outside and add sauce to taste when I serve them. For more on apple dumplings (including more ideas for variations), check out the full article under my username. Note: If you want to use the cider caramel included in this recipe, it's a good idea to make it first (or even make it ahead—it can take awhile to reduce!)Erin McDowell

Makes: 6 large dumplings

Ingredients

Apple Dumplings

  • 2x recipe All Buttah Pie Crust (https://food52.com/recipes...), made as one batch, formed into a 1 inch thick rectangle, wrapped in plastic and chilled
  • 6 Honeycrisp apples, peeled and cored (or other good baking apples)
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon cinnamon
  • Pinch freshly grated nutmeg
  • 3 tablespoons unsalted buttter, cut into six 1/2-tablespoon pats
  • Egg wash, as needed for finishing
  • Turbinado sugar, as needed for finishing

Apple Cider Caramel / Finishing (optional)

  • 1 quart apple cider
  • 4 tablespoons unsalted butter
  • Hefty pinch salt
  • Vanilla extract
  • Whipped cream, as needed for serving

Directions

  1. Preheat the oven to 400° Fahrenheit. Grease a 9x13 casserole dish with butter.
  2. On a lightly floured surface, roll out the dough to 1/4 inch thick. Try to keep it somewhat rectangular while you work. Fold the left edge of the dough 1/3 of the way over the dough. Fold the right edge 1/3 of the way over the dough as well, resting on the piece you just folded over. Think of it like folding a piece of paper to fit into a standard-sized envelope.
  3. Repeat this process two more times, for a total of three folds. If the dough is cold enough when you begin, you shouldn't need to refrigerate it during this process, but if it becomes soft or sticky, refrigerate it for 10 to 15 minutes before continuing. Refrigerate the finished folded dough for 20 to 30 minutes before proceeding.
  4. On a lightly floured surface, roll out the chilled dough to 1/4 inch thick. Using an apple as a guide, cut the dough into large circles—large enough to fully wrap the apple up (the exact size will depend on the size of your apples, but the circles will likely be around 4 to 5 inches in diameter).
  5. In a small bowl, stir the sugar, cinnamon, and nutmeg together to combine.
  6. Working one a time, place an apple in the center of a circle of dough. Sprinkle 2 teaspoons of sugar all over the apple—around the outside and in the hole where it's cored. Place one pat of butter in the center of the apple.
  7. Gently stretch the dough outward, then bring it to the top. Continue all the way around, letting the dough pleat naturally as you bring it to the top, and pinch it at the top to seal. Repeat on the remaining apples.
  8. Transfer the apples to the prepared baking dish. Egg wash the dough all around and sprinkle generously with turbinado sugar. Bake until the dough is crisp and golden, and the apples are soft on the inside (you can use a knife to check by seeing how easily it pierces in the inside), 35 to 45 minutes (though the exact time will will depend on the size of your apples).
  9. If using, make the caramel. (Note: it can take awhile—so you can also make it ahead of time, since the dumplings should be served warm!) Place the cider in a large (wide) pot and bring to a boil. Boil until the liquid reduces and the mixture forms a caramel (the precise timing will depend on the size of your pot, but this process takes about 1 to 2 hours; don't worry, you don't need to stir it, just keep an eye on it every 15 minutes or so, and a closer eye toward the end.)
  10. Stir the butter, salt, and vanilla into the caramel, then pour the whole mixture into a heat-safe bowl to cool slightly, about 15 minutes.
  11. Serve the dumplings warm, doused with caramel sauce and with a dollop of whipped cream.

More Great Recipes:
Fruit|Fall|Dessert

Reviews (9) Questions (1)

9 Comments

Claire S. September 19, 2018
My pie dough completed fell off the apples during baking 🙁 it ended up being baked apples atop a square of pie dough. I'm not sure what happened, I folded and pinched everything at the top and my dough had chilled for over 30 minutes before wrapping the apples (I even let the wrapped apples sit in the fridge for 10 minutes more before putting in the oven)...
 
Claire S. September 14, 2018
I'm bringing this to a dinner - should I bake everything beforehand, then reheat/add the caramel there?
 
Evelyn P. January 27, 2017
can you do this with fylo dough? (for time pinch)
 
aargersi November 25, 2016
Biggest hit of our Thanksgiving feast, hands down!
 
Debbi S. October 28, 2016
Seems like we are making boiled cider with the cider. If we already have boiled cider does that change the amounts in the recipe fir the sauce?
 
Kara October 2, 2016
Made this on Friday - came out beautifully - everyone loved them - I think I have a new pie crust recipe, too!
 
T September 27, 2016
I reduced my caramel a tad too much - still tasted great, but it ended up being 'soft ball stage' - which meant that when I sauced the dumplings prior to baking, I had burnt corners of the pan - then when I went to sauce over the top, it was sticky but melted beautifully. Big hit with the gang! Way to go McD!
 
Madelyn S. September 26, 2016
How far did you reduce the apple cider to? 1 cup?
 
MarZig September 9, 2016
I Must have one.... Fresh from oven, and a scoup of premium French vanilla ice cream on the side please! I will be you bff :)