Apple Dumplings Recipe

Stuffed whole apples with butter and brown sugar, covered in pie dough, and baked till soft. Warm, apple cider-sauced apple dumplings are presented. 

– ½ cup packed light brown sugar (100 grams) – 1 teaspoon ground cinnamon – 2 tablespoons unsalted butter cubed (30 grams) – 8 baking apples (such as Honeycrisp or Fuji; 5 to 6 ounces per apple)



To prepare the apples and filling, mix brown sugar and cinnamon in a large bowl. Peel and core each apple, then take the pie crust pieces out of the fridge.


Fill a pie crust square with a cored apple. Pour about a spoonful of brown sugar mixture into the apple's middle. This step is optional, but I prefer a little funnel. 


Put a butter cube in the apple's center. Each corner of the pie crust should be folded over the apple and gently pressed into the center. Pinch the dough edges to seal them.


With the remaining apples and pie crust, fill and assemble dumplings again. Cut leaves or apple designs from leftover pie crust to top apple dumplings.


Each oiled pan should hold four apple dumplings with space between them. Refrigerate while making the sauce.


Also See: 

Pumpkin Butter Recipe