This Easy Apple Dumpling recipe reminds me of baking in the kitchen with my grandmother when I was young. Of course she let me eat all the pie dough, and then baked the leftover dough in the oven with sugar and cinnamon. What are some of your favorite baking memories? Comment them below!
Easy Apple Dumplings
1 package of double crust refrigerated pie crusts
6 apples, washed, peeled and cored
3/4 cup brown sugar
3 Tablespoons butter, softened
2 teaspoons cinnamon
Egg wash: 1 egg, lightly beaten plus 1 Tablespoon water
turbinado or raw sugar for sprinkling
Dumpling Sauce
1 cup sugar
1 cup water
1 teaspoon cinnamon
2 Tablespoons butter
Directions:
Preheat oven to 350 degrees.
In a small bowl, mix together brown sugar, cinnamon and softened butter. Set aside.
In a saucepan, combine ingredients for dumpling sauce. (sugar, water, cinnamon and butter) Cook over medium heat until sugar has dissolved and mixture has thickened. Remove from heat before it begins to boil. Set aside.
Wash, peel and core the apples. Stuff each cored apple with the sugar/cinnamon/butter mixture. Don’t be afraid to use your fingers.
Take one of the pie crusts and roll it out on a floured surface. This will work better if the crusts are at room temperature. I found my crusts cracked a little bit if they were still chilled. Cut crust into 4 pieces, like a clock.
Take one of the pieces and wrap it around one of the apples. Use your hands to squeeze the dough tight and to seal the apple completely.
You might have to use another small piece of dough to completely cover the apple. That’s ok, you have 8 pieces of dough to wrap 6 apples. Try to seal completely so you don’t have any sugar leaks. Repeat with remaining apples and remaining crust.
When all apples are wrapped, place them in a greased baking dish. Brush each apple with the egg wash. (This will help the apples to bake to a nice golden brown.) Pour dumpling sauce over the apples. Sprinkle the apples lightly with with turbinado or raw sugar.
Bake in oven for 45-50 minutes or until golden brown.
Serve with fresh whipped cream or ice cream.
- Easy Apple Dumplings
- 1 package of double crust refrigerated pie crusts
- 6 apples, washed, peeled and cored
- ¾ cup brown sugar
- 3 Tablespoons butter, softened
- 2 teaspoons cinnamon
- Egg wash: 1 egg, lightly beaten plus 1 Tablespoon water
- turbinado or raw sugar for sprinkling
- Dumpling Sauce
- 1 cup sugar
- 1 cup water
- 1 teaspoon cinnamon
- 2 Tablespoons butter
- Preheat oven to 350 degrees.
- In a small bowl, mix together brown sugar, cinnamon and softened butter. Set aside.
- In a saucepan, combine ingredients for dumpling sauce. (sugar, water, cinnamon and butter) Cook over medium heat until sugar has dissolved and mixture has thickened. Remove from heat before it begins to boil. Set aside.
- Wash, peel and core the apples. Stuff each cored apple with the sugar/cinnamon/butter mixture. Don't be afraid to use your fingers.
- Take one of the pie crusts and roll it out on a floured surface. This will work better if the crusts are at room temperature. I found my crusts cracked a little bit if they were still chilled. Cut crust into 4 pieces, like a clock. Take one of the pieces and wrap it around one of the apples. Use your hands to squeeze the dough tight and to seal the apple completely. You might have to use another small piece of dough to completely cover the apple. That's ok, you have 8 pieces of dough to wrap 6 apples. Try to seal completely so you don't have any sugar leaks. Repeat with remaining apples and remaining crust.
- When all apples are wrapped, place them in a greased baking dish. Brush each apple with the egg wash. (This will help the apples to bake to a nice golden brown.) Pour dumpling sauce over the apples. Sprinkle the apples lightly with with turbinado or raw sugar.
- Bake in oven for 45-50 minutes or until golden brown.
- Serve with fresh whipped cream or ice cream.
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