Delicious apple dumplings recipe: I planned a fruitful and well-thought-out weekend. ones that had absolutely no apple dumplings in them. With Baby Boy due in less than seven weeks (omg), I wanted to at last assemble the crib, pack all the baby clothes, and at least partially organize the nursery.
Rather, Zach and I enjoyed a Saturday at an Apple festival, where we ate and drank everything associated with apples. Then, when I got home, I immediately cooked another batch of apple dumplings instead of really organizing. Then, my younger sister got engaged (!!! ), so of course there was no chance of production then, but at least we had apple dumplings prepared for the celebration.
We’ll core and peel our apples, stuff them with sugar and cinnamon, and then cover them with our gorgeous, incredibly reliable handmade pie crust—the same one I use to bake my very best apple pie! and boil them in a syrup that is sweet and buttery.
Delicious apple dumplings recipe
Ingredients
- 2 batches homemade pie dough (click on the link for the recipe for homemade pie dough)
- 6 medium-sized apples¹ peeled and cored
For Filling
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoon ground cinnamon
- 1 Tablespoon salted butter cut into 6 small pieces
For Syrup
- 1 cup (200 g) granulated sugar
- 2 cups (475 ml) water
- 3 tablespoons of salted butter
- ¼ teaspoon ground cinnamon
Instructions
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Preheat oven to 425F (215C).
- First, make the filling by combining the sugar and cinnamon. Put aside.
1 ½ teaspoon of ground cinnamon and ½ cup (100 g) of granulated sugar
- If the pie dough isn’t already divided in two, then divide it into two parts. Roll out the second one into a long rectangle that is slightly over 7″ wide and slightly over 21″ long, then put the first one back in the fridge to stay cool. Using the second half of the pie dough, cut into 6″–7″ squares until you have three squares. Repeat to make a total of 6 pie squares. Put aside
two batches of handmade pie crust
- Put the cored and peeled apple in the middle of the pie dough square.
Six apples, medium-sized
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Pour about 1 ½ Tablespoon of filling into the center of apple. Top with a small piece of butter.1 Tablespoon salted butter
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Fold one corner of the pie dough square over the top of your apple. Then take the opposite corner and overlap the first, moisten your finger with water and lightly dampen the pastry to encourage it to stick together. Repeat with opposite corners (see photos in post or video below for visual).
- Carefully transfer apple to 9×13 baking dish (I use two 9×13 dishes for this recipe to avoid over-crowding the pan). Repeat until all apples have been filled and covered in pastry.
For Syrup
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One cup granulated sugar, two cups water, three tablespoons butter, and ¼ teaspoon ground cinnamon should all be combined in a medium pot to make the syrup. Give it a good stir and set it on medium heat. Boil, stirring from time to time. After it boils, turn off the heat and put it aside.
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Three tablespoons salted butter, one cup (200 g) granulated sugar, two cups (475 ml) water, and one-half teaspoon ground cinnamon
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After giving the syrup one more swirl, carefully pour it around the apples in each skillet, making sure not to pour it over the dumplings.
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Prick the apples with a wooden fork to check whether they are tender, then bake the apple dumplings in the oven for 40 to 45 minutes at 425 degrees Fahrenheit (215 degrees Celsius).
Drizzle a little of the pan’s syrup over the dish before serving.
ALSO SEE
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Notes
- Recommend a firm, tart apple. I like Gala or Honeycrisp, Granny Smith would also work. My grandmother likes to use Red Delicious.
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If you are using particularly small apples, they will need to bake for less time, and of course, large apples will need to bake for longer
Nutrition
- Serving: 1apple dumpling
- Calories: 743kcal
- Carbohydrates: 106g
- Protein: 5g
- Fat: 35g
- Saturated Fat: 23g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Cholesterol: 81mg
- Sodium: 275mg
- Potassium: 213mg
- Fiber: 7g
- Sugar: 70g
- Vitamin A: 21 IU
- Vitamin C: 8 mg
- Calcium: 13 mg
- Iron: 3mg