Description
Old-Fashioned Apple Dumplings are a classic American dessert featuring whole Granny Smith apples wrapped in buttery pie crust and baked in a sweet cinnamon-spiced syrup. This comforting recipe offers a perfect balance of tender baked apples, a flaky golden crust, and rich caramelized sauce, ideal for cozy fall evenings or special occasions.
Ingredients
Scale
For the Dumplings
- 2 large Granny Smith apples, peeled and cored
- 1 sheet of refrigerated pie crust (or homemade), cut into 2 equal pieces
- 2 tablespoons butter, cut into 2 equal cubes
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
For the Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Set your oven temperature to 375°F (190°C) to ensure it is properly heated for baking the dumplings.
- Prepare the apples: Peel and core each Granny Smith apple, then place one apple in the center of each piece of pie crust.
- Fill the apples: Spoon 1 tablespoon of brown sugar into the core of each apple, add a cube of butter inside, and sprinkle with a pinch of cinnamon and nutmeg to enhance the flavor.
- Wrap the crust: Fold the pie crust over each apple, pinching the seams tightly at the top and bottom to seal the dumplings completely and prevent leaking during baking.
- Place in baking dish: Grease a baking dish lightly and arrange the wrapped apples inside, spacing them evenly.
- Make the syrup: In a medium saucepan over medium heat, combine the granulated sugar, water, 1/4 cup butter, vanilla extract, and a pinch of salt. Bring the mixture to a gentle boil, stirring occasionally until the butter is melted and the sugar is dissolved.
- Pour syrup and bake: Pour the hot syrup evenly over the dumplings in the baking dish. Place the dish uncovered in the preheated oven and bake for 40 to 45 minutes, or until the crust is golden brown and the apples are tender when pierced with a fork.
- Baste during baking: Occasionally spoon the bubbling syrup from the dish over the dumplings during baking to keep them moist and enhance flavor.
- Serve warm: Remove the dumplings from the oven and let them cool slightly. Serve warm, ideally with a scoop of vanilla ice cream for a delicious contrast.
Notes
- You can substitute puff pastry for the pie crust to achieve a flakier texture.
- Use a melon baller to core the apples easily without cutting through the bottom, which keeps the apple intact for filling.
- These dumplings can be assembled ahead of time and refrigerated for a few hours before baking to save time.
