Apple Dumplings with Cinnamon Sauce Recipe

Introduction

Apple dumplings are a classic comfort dessert combining tender apples wrapped in flaky pastry, topped with a rich cinnamon sauce. This recipe brings together warm spices and buttery crusts, perfect for cozy evenings or special occasions.

Ingredients

• 4 medium Granny Smith or other tart, firm apples
• 3 tablespoons butter
• 1/2 cup sugar
• 1 1/2 tablespoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 tablespoon flour
• 1/2 cup finely chopped walnuts or pecans (optional)
• Pie Crust:
• 2 cups flour
• 1 teaspoon salt
• 1/4 cup vegetable shortening
• 1/2 cup cold butter
• 4 – 6 tablespoons cold water
• Cinnamon Sauce:
• 3 tablespoons butter
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 cup brown sugar
• 1/2 cup white corn syrup
• 1 tablespoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Dash of salt
• 2 teaspoons vanilla extract
• 1 egg yolk
• 1 tablespoon cream (for egg wash)

Instructions

1. Prepare the Cinnamon Sauce: Melt 3 tablespoons butter in a medium saucepan over medium-high heat. In a separate bowl, mix water and cornstarch until smooth, then add to the butter along with brown sugar, corn syrup, cinnamon, nutmeg, and salt. Stir frequently and bring to a boil. Let simmer and thicken for about 3 minutes. Remove from heat and stir in vanilla extract. Set aside.
2. Prepare the Apples: Peel the apples. Using a sharp knife or apple corer, remove the core and enlarge the hole to about 1 1/4 inches in diameter, being careful not to cut through the bottom; leave about 1/2 inch of apple flesh to hold filling. Melt 2 tablespoons butter and combine with sugar, 1 1/2 tablespoons ground cinnamon, cloves, allspice, nutmeg, salt, and flour in a bowl. Add chopped nuts if using. Fill the hollowed apples halfway with this mixture, then top each with 1/2 teaspoon butter.
3. Make the Pastry: In a medium bowl or food processor, mix flour and salt. Add cold butter and shortening, blending just until the mixture resembles lumpy sand. Sprinkle cold water over the mixture, tossing and pressing lightly until dough forms a ball. Avoid overhandling. Shape into a disc, wrap in plastic wrap, and chill for at least 20 minutes.
4. Assemble the Dumplings: Divide the dough into 4 equal parts. Roll each into a 10-inch circle on lightly floured parchment or wax paper. Place a filled apple in the center of each circle. Cut a wedge (about 1/5th of the circle) from the dough and set aside. Gently lift edges of dough over the apple, pleating to cover completely and seal seams smoothly. Use extra dough to patch exposed spots if needed. Pinch the top closed, trimming excess dough.
5. Add Decorative Leaves: Re-roll reserved dough and cut out leaf shapes. Indent the top of each apple and insert a whole clove as the “stem.” Arrange 2 or 3 leaves around the stem. Brush the leaves and pastry tops with an egg wash made from 1 beaten egg yolk mixed with 1 tablespoon cream to promote golden color and hold decorations.
6. Bake: Place dumplings 2 to 3 inches apart on a greased or parchment-lined baking sheet. Bake at 350°F (175°C) for 30–35 minutes until pastry is lightly golden and apples are just tender. Test with a sharp knife; the apple should resist slightly. Remove from oven if any pastry cracks to prevent spills.
7. Serve: Let dumplings cool for at least 15 minutes. Serve warm or cold with cinnamon sauce and optionally vanilla ice cream or sweetened whipped cream.

Tips & Variations

• Use tart apples like Granny Smith for a balance of sweetness and acidity.
• Chilling the dough helps keep the pastry flaky and easier to handle.
• For extra crunch, add chopped nuts to the apple filling, or replace with raisins for a different texture.
• If you prefer a sweeter sauce, increase the brown sugar slightly but watch for burning.
• Make decorative pastry leaves in advance and freeze to save time.

Storage

Store leftover apple dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or microwave before serving. Keep the cinnamon sauce refrigerated separately and warm slightly before drizzling over dumplings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making my own?

Yes, pre-made pie crust works well and saves time. Just ensure it’s thawed and rolled out before assembling the dumplings.

What can I substitute for corn syrup in the cinnamon sauce?

If you don’t have corn syrup, you can substitute with an equal amount of honey or maple syrup, though it may alter the flavor slightly.

Apple Dumplings with Cinnamon Sauce Recipe

Print Recipe

★★★★★

4.7 from 168 reviews

These Apple Dumplings are a delightful dessert featuring tart, firm apples encased in a tender homemade pie crust, baked to golden perfection and served with a rich, warm cinnamon sauce. Enhanced with a blend of warming spices and optional nuts, this comforting treat is perfect for cozy fall evenings or special occasions.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 dumplings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Apples and Filling

• 4 medium Granny Smith or other tart, firm apples
• 3 tablespoons butter
• 1/2 cup sugar
• 1 1/2 tablespoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 tablespoon flour
• 1/2 cup finely chopped walnuts or pecans (optional)

Pie Crust

• 2 cups flour
• 1 teaspoon salt
• 1/4 cup vegetable shortening
• 1/2 cup cold butter
• 4 to 6 tablespoons cold water

Cinnamon Sauce

• 3 tablespoons butter
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 cup brown sugar
• 1/2 cup white corn syrup
• 1 tablespoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Dash of salt
• 2 teaspoons vanilla extract

Additional

• 1 beaten egg yolk
• 1 tablespoon cream
• Whole cloves (for garnish/stem)

Instructions

1. Prepare Cinnamon Sauce: Melt butter in a medium saucepan over medium-high heat. Add a mixture of water and cornstarch, brown sugar, corn syrup, ground cinnamon, nutmeg, and a dash of salt. Bring the mixture to a boil, stirring frequently, and let it bubble until thickened, about 3 minutes. Remove from heat and stir in vanilla extract. Set aside to cool slightly.
2. Prepare Apples: Peel the apples and carefully core them with a paring knife or apple corer, enlarging the hole to about 1 1/4 inches in diameter without cutting through the bottom, leaving about 1/2 inch of flesh to hold the filling. Melt 2 tablespoons butter and mix it with sugar, cinnamon, ground cloves, allspice, nutmeg, salt, flour, and nuts if using in a bowl. Fill each apple’s cavity halfway with this cinnamon-sugar mixture and place 1/2 teaspoon butter on top of the filling inside each apple.
3. Make the Pastry: Combine flour and salt in a mixing bowl or food processor. Add cold vegetable shortening and butter, mixing until the mixture resembles lumpy sand. Slowly sprinkle cold water over the mixture and gently toss and push together until dough forms into balls without overhandling. Shape dough into a rough disc, wrap in waxed paper or plastic wrap, and chill for at least 20 minutes.
4. Roll Out Dough and Assemble Dumplings: Divide dough into 4 equal portions. Roll each piece into a 10-inch circle on lightly floured waxed or parchment paper. Place a filled apple in the center of each dough round. Cut a wedge equal to about one-fifth of the dough circle and set it aside. Gather and pleat the dough edges over the apple to cover it completely, smoothing and sealing seams securely. Use reserved dough to patch any exposed spots. Pinch the top to close and remove excess pastry.
5. Decorate and Prepare for Baking: Re-roll excess dough to cut leaf shapes. Indent the top of each apple and insert a whole clove as a stem. Arrange 2–3 pastry leaves around the stem. Brush the dumplings and leaves with an egg wash made from beaten egg yolk and cream to ensure a golden crust.
6. Baking: Place the dumplings 2 to 3 inches apart on a well-greased or parchment-lined cookie sheet. Bake in a preheated 350°F (175°C) oven for 30–35 minutes until the pastry is lightly golden and apples are just tender but still slightly firm. Use a sharp knife to test tenderness carefully. Remove promptly if any cracks appear in the pastry to prevent the dumplings from falling apart.
7. Serving: Let dumplings cool for at least 15 minutes after removing from the oven. Serve warm or cold, drizzled with cinnamon sauce and optionally accompanied by vanilla ice cream or sweetened whipped cream.

Notes

• Be careful not to overhandle the dough to keep the pastry tender and flaky.
• Leaving about 1/2 inch of apple flesh at the bottom of the core hole prevents filling from leaking during baking.
• Use tart, firm apples like Granny Smith for the best texture and flavor balance.
• The clove “stem” and pastry leaves add a charming decorative touch to the dumplings.
• Monitor dumplings during baking closely as overbaking can cause them to burst and lose shape.
• Optional chopped nuts add a pleasant crunch but can be omitted for nut-free versions.
• Serve with cinnamon sauce for a luscious, spicy-sweet complement.

Keywords: apple dumplings, cinnamon sauce, baked apple dessert, homemade pie crust, fall dessert, holiday dessert