A Pennsylvania Dutch tradition, these baked dumplings are made with cored apples stuffed with a brown sugar-walnut filling and wrapped in pastry. Using refrigerated pie dough keeps this apple dumpling recipe quick, as does the stir-together sauce made with purchased caramel and apple cider.
What Are Apple Dumplings?
Apple dumplings are traditionally made by wrapping a whole peeled apple with pastry. They're often stuffed or sprinkled with cinnamon and sugar and then baked until golden. It's common to serve homemade apple dumplings with a caramel or butter sauce.
The concept of dumplings goes back to medieval Europe, and recipes for apple dumplings were published in cookbooks as early as 1747. When European settlers brought their culinary traditions to the Americas, including recipes for apple dumplings, they were a great fit as apples grew well in the area. In early recipes, the dumplings were boiled, but evolved to being baked, resulting in a crispy crust. Spices were also added for warmth and depth.
Ingredients for Apple Dumplings
Classic apple dumplings are made with fresh apples and pastry. Here's everything you'll need to make apple dumplings at home:
- Refrigerated piecrusts: You don't need to make homemade pastry for the flakiest crust. We're using purchased pie dough for this apple dumpling recipe. Look for a two-pack of refrigerated pie crusts you can unroll, rather than one that's formed to the pan.
- Apples: Some apples are better than other for apple dumplings. Our Test Kitchen recommends using Rome, Cortland, Honeycrisp, or Jonagold apples in this recipe. If you can't find one of those varieties, you can use any good baking apple like Granny Smith.
- Filling: The apples are stuffed with butter, brown sugar, and walnuts. For the most flavor, use toasted walnuts. As the apple dumplings bake, the filling melts and flavors the apple.
- Sauce: Our shortcut sauce is made with apple cider and purchased salted caramel sauce. Cook them together with a pinch of cinnamon.
Our Tips for the Best Apple Dumplings
For the best apple dumplings, keep these simple tips in mind:
- Work quickly: To keep the piecrust dough from softening and becoming difficult to work with, work quickly or chill as needed while shaping.
- Core carefully: Core the apples with a melon baller or apple corer. If you don't have either of those, a small measuring spoon may do the job as well.
- Stuff generously: Fill the cavity with the brown sugar-walnut filling as generously as possible for the best flavor.
- Seal tightly: Seal the dough around the apple tightly to avoid gaps that will cause the apple to dry out during baking.
- Brush with egg: Egg wash promotes even browning, and adds a sheen to the crust after baking.
- Bake until golden: Bake the apples until deep golden brown all over for the crispiest exterior and most tender middle.
- Top with sauce just before serving: Top just before serving to avoid causing a soggy result, or serve the sauce on the side for guests to drizzle themselves.
Ingredients
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1 (14.1 oz.) pkg. refrigerated unbacked piecrust (2 crusts)
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4 (7- to 8- oz.) apples, peeled (Rome, Cortland, Honeycrisp, or Jonagold)
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1/3 cup packed dark brown sugar
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2 Tbsp. unsalted butter, softened
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2 Tbsp. chopped walnuts
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1/2 tsp. ground cinnamon, plus 1/8 tsp. for sauce
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1 large egg, lightly beaten
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3/4 cup salted caramel sauce
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2 Tbsp. apple cider
Directions
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Cut each piecrust in half and form each half into a round disk about 1/2 inch thick. Roll out disks into about 8-inch-diameter circles. Using an 8-inch plate or cake pan as a template, cut exact circles from rolled-out disks. Cut decorative leaves from the scraps. Refrigerate pastry circles and leaves while you fill the apples.
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Preheat oven to 375°F. Grease a 2-qt. square baking dish.
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Using a melon baller, core the apples, leaving some of the core intact at the bottom to keep filling inside. For filling, in a small bowl stir together brown sugar, butter, walnuts, and 1/2 tsp. cinnamon. Spoon filling into centers of apples.
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Place one filled apple upright in the center of a pastry circle. Brush edge of pastry with some of the beaten egg. Wrap pastry up and around the apple, pleating and pinching sides and top to seal. Repeat with remaining apples and pastry circles. Place dumplings in prepared baking dish. Brush apple dumplings all over with beaten egg. Attach pastry leaves; brush with beaten egg.
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Bake, uncovered, until apples are tender when pierced with a skewer and pastry is golden, 50 to 60 minutes. Let cool 15 minutes.
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Meanwhile, for sauce, in a small saucepan combine caramel sauce, apple cider, and the 1/8 tsp. cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, until slightly thickened, 5 minutes.
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Spoon sauce over warm apple dumplings. Serves 4.
How to Serve Apple Dumplings
This apple dumpling recipe is best served after it's had a chance to sit at room temperature for 15 minutes. This ensures the filling isn't too hot as you cut into the apples. Our Test Kitchen recommends serving the dumplings and cider caramel sauce warm with a scoop of vanilla ice cream, although other flavors, like cinnamon swirl or butter pecan, can add even more complexity. You can also serve with a dollop of whipped cream, if preferred.
How to Store and Reheat Leftover Apple Dumplings
To store leftover apple dumplings, cool completely, then transfer to an airtight container. Refrigerate for up to four days or freeze for up to two months. Thaw overnight in the refrigerator if frozen, and reheat in a preheated 350°F oven or air-fryer until warmed through. You can also reheat in the microwave, but you'll lose out on the crispness of the crust.
Frequently Asked Questions
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How do you keep apple dumplings from becoming soggy?
Space the apples out in the baking dish for the best airflow when baking to avoid a soggy result. Bake until crisp and golden brown, and only top with sauce right before serving.
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Can I make these apple dumplings without nuts?
You can substitute the walnuts with dried fruit, including cherries, raisins, or cranberries, or leave them out completely if preferred.
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How can I adjust the consistency of the cider caramel?
Test the consistency of the caramel by placing a spoonful onto a chilled plate after heating. This will help set the texture so you can check the final consistency. Thin, if needed, by adding an additional splash of cider, or thicken by continuing to cook.
