Description
This classic Apple Dumplings Dessert features tender apples wrapped in a flaky, buttery dough, baked to golden perfection and drizzled with a sweet cinnamon-spiced syrup. It’s a comforting, home-style treat perfect for fall or any time you crave a warm, fruity dessert.
Ingredients
Scale
For the Dumpling Dough:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ¾ cup solid shortening (chilled)
- ½ cup whole milk
- 1 egg
- 1 tablespoon water
For the Filling:
- 6 medium apples
- 6 teaspoons unsalted butter
- 6 teaspoons granulated sugar
- 1½ teaspoons ground cinnamon
For the Syrup:
- 2 cups granulated sugar
- 1 cup water
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons unsalted butter
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and kosher salt. Cut in the chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add the milk and mix until a soft dough forms. In a small bowl, whisk together the egg and 1 tablespoon of water, then add this to the dough, kneading gently until fully incorporated. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
- Prepare the Apples: Peel the apples and core them, leaving the bottom whole to hold the filling. Into the hollow of each apple, place 1 teaspoon of unsalted butter, 1 teaspoon of granulated sugar, and a sprinkle of cinnamon (about ¼ teaspoon). Set aside.
- Roll Out the Dough: Lightly flour your countertop and rolling pin with an additional ½ cup flour. Roll the dough out into a large rectangle, about ¼-inch thick. Cut the dough into 6 equal squares large enough to wrap around each apple completely.
- Assemble the Dumplings: Place one prepared apple in the center of each dough square. Fold the dough up and around the apple, pinching the seams to seal tightly at the top. Place each dumpling seam-side down in a greased baking dish.
- Make the Syrup: In a saucepan, combine 2 cups granulated sugar, 1 cup water, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, and 4 tablespoons of butter. Heat over medium heat until the sugar dissolves completely and the mixture comes to a gentle boil. Remove from heat.
- Bake the Dumplings: Pour the syrup evenly over the dumplings in the baking dish. Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until the dough is golden brown and cooked through, and the syrup is bubbling.
- Serve: Remove the dumplings from the oven and let cool slightly. Serve warm, spooning the syrup over the top. Optionally, add a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tang.
- Ensure the shortening is cold when incorporated into the dough for flakier results.
- To avoid soggy bottoms, make sure the dumplings are placed seam-side down in the baking dish.
- Leftover syrup can be stored in the refrigerator and reheated as a sauce for pancakes or ice cream.
- For making ahead, you can assemble the dumplings and refrigerate them covered before baking.
