Old-Fashioned Apple Dumplings

Old-Fashioned Apple Dumplings

These homemade apple dumplings are easier than you’d think – Granny Smith apples are peeled and cored, stuffed with butter and cinnamon-sugar, wrapped in a pastry crust, and covered in a buttery brown sugar sauce. Baked until golden, they absolutely melt in your mouth!

Apple dumplings are classic comfort food that dates back to the 1700s; when a recipe has been around that long, you know that it’s something extra special.

These perfectly portioned individual desserts consist of a peeled apple that has been cored and stuffed with butter, cinnamon, and sugar, and then wrapped in a pastry crust and drizzled with a buttery brown sugar sauce and baked until golden brown.

Ingredients

FOR THE PASTRY

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup vegetable shortening (chilled)
  • cup ice water

FOR THE APPLES:

  • 8 medium Granny Smith apples
    (peeled and cored)
  • 8 teaspoons unsalted butter
  • 8 teaspoons
    granulated sugar
  • teaspoons ground cinnamon

FOR THE SAUCE:

  • cups light brown sugar
  • 1 cup water
  • ½ cup salted butter
    (cubed)

Preparation

  1. Make the Pastry Dough: In a large bowl, whisk together the flour and salt. Using a pastry blender or two knives, cut in the shortening until the mixture is crumbly. Gradually add the ice water, tossing the mixture with a fork, until the dough forms a cohesive mass. If the dough needs more water to come together, add it 1 teaspoon at a time. Divide the dough into eight equal portions, wrap each in plastic wrap and refrigerate for at least 30 minutes.

  2. Preheat oven to 350 degrees F. In a small bowl, stir together the granulated sugar and cinnamon; set aside.

  3. Assemble the Apples: Roll each portion of dough on a lightly floured work surface into a 7-inch square. Place an apple in the center of each square. Place 1 teaspoon of butter and 1 teaspoon of the cinnamon-sugar mixture in the center of each apple.

  4. Gently bring up the corners of the pastry to the center of each apple; pinch the edges to seal. Place the pastry-encased apples in a greased 9x13-inch baking dish. Sprinkle with the remaining cinnamon-sugar mixture.

  5. Make the Sauce: In a large saucepan, combine the brown sugar, water and butter over medium-high heat until it just begins to boil, stirring occasionally. Pour the sauce evenly over the apples.

  6. Bake for 50 to 55 minutes or until the apples are tender and the pastry is golden brown, basting occasionally with the sauce. These are best served warm immediately after baking.


Made recipe exactly as written and the dumplings turned out amazing! This recipe is a keeper!

- Miami Food Network -

  • Storage: Leftover apple dumplings can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
  • Reheating Instructions: Reheat the dumplings in a foil-covered pan at 350 degrees for 10 to 12 minutes. You can also microwave the leftover dumplings, but the crust will be soft.

 

Leave a comment

Please note, comments must be approved before they are published