Apple Dumplings

Baked apples stuffed with a mixture of cranberries, raisins, walnuts, spices, and brown sugar wrapped in a flaky crust, and drizzled with a sweet cider sauce. Everything about this recipe screams fall. Apple dumplings are one of my favorite fall desserts to make, they are quick, easy, and absolutely delicious. Serve with a scoop of ice cream for a dessert that is worthy of a spot on the Thanksgiving dinner table.

Apple Dumplings

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  • 1 recipe for pie crust, doubled
  • 6 large Granny Smith apples, peeled and cored
  • 1/2 cup butter, cut into 8 pieces
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups water
  • 1 cup apple cider
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts


  1. Preheat oven to 400 degrees F. Butter a 9×13 inch pan.
  2. In a medium bowl, combine the raisins, cranberries, walnuts, cinnamon, nutmeg, and brown sugar; set aside.
  3. Transfer dough to a lightly floured work surface, pat into a ball and flatten into a disk. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces.
  4. Place an apple on each pastry square with the cored opening facing upward. Divide brown sugar mixture between apples, poking some inside each cored opening and the rest around the base of each apple. Top each apple with 1 piece of butter; reserve remaining butter for sauce.
  5. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
  6. In a saucepan over medium heat, combine water, apple cider, white sugar, vanilla extract and remaining 2 tablespoons butter. Bring to a boil. Boil for 5 minutes, or until sugar is dissolved. Pour over dumplings.
  7. Bake in preheated oven for 50 to 60 minutes. Baste the apples with sauce every 10 minutes to keep the crust nicely glazed.

Source: adapted from Allrecipes

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11 Responses to “Apple Dumplings”

  1. #
    gingerbreadcake — October 17, 2010 @ 9:53 am

    Oh my do those apple dumplings look incredible. I love how you put dried crainberries and walnuts in them, YUM! I can’t get over how delicious they look. You did a fantastic job. :)

  2. #
    The Food Hound — October 17, 2010 @ 10:38 am

    Girl, so good… so good. These would be so impressive at a dinner party, and they don’t look hard to make. Making the pie crust would be my biggest hurdle :) I don’t care for store-bought pie crust, so I have to scrape up my courage and make my own! Well done!

  3. #
    joudie's mood food — October 17, 2010 @ 6:03 pm

    Oh My, This looks so oooey goooey. I am totally loving this. I would make this ALL the time. I think i will get to the market and pick up some apples in the morning! Lovely!

  4. #
    Cristina @ TeenieCakes — October 19, 2010 @ 12:35 am

    I luv these portion-controlled apple-dumplings wrapped in that flaky looking crust. This is pure Fall goodness. Nicely done!

  5. #
    fooddreamer — October 19, 2010 @ 10:54 am

    These look divine, all cinnamony and brown sugary!

  6. #
    Heather I. — October 19, 2010 @ 1:30 pm

    Those do sounds super easy, but delicious! Perfect for a comforting Fall dessert.

  7. #
    Jenny — October 19, 2010 @ 5:17 pm

    I love it. thanks for sharing.

  8. #
    Kare — October 20, 2010 @ 3:18 pm

    Lovely pictures – they look absolutely mouthwatering.


    Seriously. I’ve got a drool + keyboard problem brewing. :)

  9. #
    Heavenly Housewife — October 21, 2010 @ 10:50 am

    What a great apple treat. I have so many apples from my trees this year and I’m having trouble figuring out how to use as many of them as I can. THis looks like a great recipe.
    *kisses* HH

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