Description

Craving a warm, comforting dessert that’s bursting with nostalgic flavor? What if you could bake eight golden apple dumplings wrapped in homemade pastry, filled with cinnamon sugar, and smothered in a rich brown sugar sauce in just 1 hour 50 minutes? Apple Dumplings with Sauce, with 27 reviews, is your answer—perfect for family dinners, holiday gatherings, or cozy fall evenings

Ingredients

Dough

All-purpose flour (3 cups): Forms the flaky pastry structure. Sub: Gluten-free flour blend (may need extra water for texture).
Salt (1 teaspoon): Enhances dough flavor. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
Shortening (1 cup): Creates flaky, tender pastry. Sub: Butter, vegan butter, or coconut oil (may alter texture slightly).
Cold water (1/3 cup): Binds dough without making it tough. Sub: Ice-cold plant-based milk for richer flavor.

Filling

Tart apples (8 medium, peeled and cored, ~2-1/2 inches each): Provide juicy, tangy flavor. Sub: Granny Smith, Honeycrisp, or Braeburn; firm pears for variety.
Butter (8 teaspoons, 1 teaspoon per apple): Adds richness inside apples. Sub: Vegan butter or coconut oil.
Cinnamon sugar (9 teaspoons, divided): Sweetens and spices filling and topping. Sub: Make your own (1 part cinnamon to 4 parts sugar) or use pumpkin pie spice with sugar.

Sauce

Brown sugar (1-1/2 cups, packed): Creates a rich, caramel-like sauce. Sub: Coconut sugar or 1 cup brown sugar + 1/4 cup maple syrup.
Water (1 cup): Forms sauce base. Sub: Apple cider for deeper flavor.
Butter (1/2 cup, cubed): Adds richness and smoothness. Sub: Vegan butter or coconut oil.

These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.

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Instructions

Make dough: In a large bowl, combine 3 cups flour and 1 teaspoon salt. Cut in 1 cup shortening with a pastry cutter or fork until crumbly (pea-sized pieces). Gradually add 1/3 cup cold water, tossing with a fork until dough forms a ball. Divide into 8 equal portions. Cover and refrigerate for at least 30 minutes. Tip: Keep dough cold to ensure flakiness; don’t overwork to avoid toughness.
Preheat oven and prep: Preheat to 350°F (177°C). Grease a 13×9-inch baking dish with cooking spray or butter. Tip: A glass dish lets you monitor sauce bubbling.
Prepare apples: Peel and core 8 medium tart apples, keeping them whole. Tip: Use an apple corer or paring knife; choose apples of similar size (about 2-1/2 inches) for even baking.
Roll dough: On a lightly floured surface, between two sheets of lightly floured waxed paper, roll each dough portion into a 7-inch square. Tip: Keep surfaces floured to prevent sticking; trim edges for neat squares.
Assemble dumplings: Place one apple in the center of each dough square. Fill each apple core with 1 teaspoon butter and 1 teaspoon cinnamon sugar. Gently bring up dough corners to the center, trimming excess dough if needed; pinch edges to seal. If desired, cut leaf or stem shapes from dough scraps and attach to dumplings with a dab of water. Place dumplings in the greased baking dish. Sprinkle with half of the remaining 1/2 teaspoon cinnamon sugar (about 1/4 teaspoon). Tip: Pinch seams tightly to prevent leaks; decorative dough shapes add charm but are optional.
Make sauce: In a large saucepan, combine 1-1/2 cups brown sugar, 1 cup water, and 1/2 cup cubed butter. Bring just to a boil over medium heat, stirring until blended. Remove from heat. Tip: Stir constantly to avoid burning; sauce will thicken slightly as it cools.
Bake: Pour sauce over and around dumplings in the dish. Sprinkle with remaining 1/4 teaspoon cinnamon sugar. Bake, uncovered, for 50-55 minutes until apples are tender (test with a fork) and pastry is golden brown, basting occasionally with sauce (every 15-20 minutes). Tip: Baste by spooning sauce over dumplings to enhance flavor and keep moist.

Serve: Serve warm, spooning extra sauce from the dish over each dumpling. Tip: Use a spatula to transfer dumplings, capturing sauce for drizzling.