Walnut Stuffed Apple Dumpling Halves

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 2 large firm baking apples
• 1/2 cup chopped walnuts
• 1/4 cup old-fashioned oats
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground allspice
• 3 tbsp unsalted butter
• 1 can (8 oz) refrigerated crescent roll dough
• 1/2 cup apple cider
• 1/2 tsp pure vanilla extract
• 1 pinch of salt
• 2 tbsp powdered sugar

Instructions

1. 1Preheat the oven to 375°F and lightly butter an 8-inch square baking dish that will hold the apple halves snugly.
2. 2Halve the apples lengthwise and carefully scoop out the cores and a bit of flesh to create generous wells for stuffing, leaving sturdy walls.
3. 3In a bowl combine the chopped walnuts, oats, brown sugar, cinnamon, allspice, and salt, then work in two tablespoons of softened butter until the mixture clumps like streusel.
4. 4Pack the walnut filling firmly into each apple half, mounding it slightly above the rim so it stays visible after baking.
5. 5Unroll the crescent dough and separate into triangles; drape and stretch each triangle over a stuffed apple half, tucking edges underneath to fully encase like a classic dumpling.
6. 6Arrange the wrapped halves cut-side up in the prepared dish so the pastry can brown evenly on top.
7. 7Stir the apple cider, remaining butter (melted), and vanilla together, then pour the liquid around (not over) the dumplings to create a steaming bath.
8. 8Bake uncovered 30 to 35 minutes until the pastry is deep golden and crisp, the apples yield easily to a knife tip, and the cider has reduced to a light syrup.
9. 9Spoon some of the pan syrup over each dumpling half while still hot so the crust glazes and shines.
10. 10Dust lightly with powdered sugar just before serving for a bakery finish that highlights the spiced walnut centers.
11. 11Rest 5 minutes so the filling firms and the pastry stays flaky, then plate each half with extra pan juices drizzled around.