Classic Spiced Apple Dumplings

Often celebrated on National Apple Dumpling Day, this American classic tucks whole spiced apples into flaky pastry. Cinnamon, nutmeg, and a buttery brown-sugar bath turn simple fruit into warm comfort.

Serves 4 · 25 min prep · 40 min cook

Estimate for one serving

• 485 cal
• 5g protein
• 68g carbs
• 23g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 rounds refrigerated pie crusts
• 4 medium baking apples (Granny Smith or Honeycrisp)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 4 Tbsp unsalted butter
• 1 cup water
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 egg
• 1 Tbsp milk for egg wash

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish so the dumplings release cleanly after baking.
2. 2Peel and core the apples, leaving each one whole so it holds its shape inside the pastry.
3. 3Unroll the pie crusts on a lightly floured surface and cut each round into two large squares large enough to wrap an apple.
4. 4In a small bowl stir together the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and salt until the spices are evenly distributed.
5. 5Place one apple in the center of each pastry square. Fill the hollow core of each apple with a spoonful of the spiced sugar mixture and top with butter.
6. 6Bring the corners of the pastry up over the apple, pinching and sealing the seams firmly so no filling leaks during baking. Place the wrapped dumplings seam-side down in the prepared dish.
7. 7Whisk the egg with the milk to make a simple egg wash and brush it lightly over the tops of the dumplings for golden color.
8. 8In a small saucepan combine the remaining spiced sugar mixture with the water, remaining butter, and vanilla. Bring to a gentle simmer over medium heat, stirring until the butter melts and the sugar dissolves into a thin syrup.
9. 9Pour the hot syrup carefully around (not over) the dumplings in the baking dish.
10. 10Bake for 35 to 40 minutes until the pastry is deep golden brown and the apples are tender when pierced with a thin knife.
11. 11Let the dumplings rest in the pan for 5 to 10 minutes so the syrup thickens slightly.
12. 12Spoon extra pan syrup over each dumpling just before serving while still warm.