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Cozy Apple Dumplings with Cinnamon Sugar Sauce: Easy Fall Dessert

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Tender apples wrapped in flaky pastry, baked in a warm cinnamon sugar sauce. This easy fall dessert is perfect for cozy nights and will convert even the most stubborn apple dessert skeptics.

Ingredients

Scale
  • 2 large Granny Smith apples (or another firm, tart variety like Honeycrisp or Braeburn)
  • 1 sheet refrigerated pie crust (such as Pillsbury)
  • 2 tablespoons unsalted butter, cold and cut into small cubes
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (like turbinado or demerara, for sprinkling)
  • 1 cup water
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Lightly grease your baking dish or line it with parchment paper.
  2. Peel and core the apples. Peel both apples completely. Using a sharp knife or apple corer, remove the core from the top, stopping about half an inch from the bottom. The apple should stay intact like a little cup.
  3. Make the cinnamon sugar filling. In a small bowl, mix together 1/4 cup granulated sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set aside about 1 tablespoon of this mixture for the sauce.
  4. Fill the apples. Stuff each cored apple with the cinnamon sugar mixture, packing it in gently. Dot the top of each filled apple with the cold butter cubes—about 1 tablespoon total, divided between the two apples.
  5. Prepare the pastry. On a lightly floured surface, roll out your pie crust slightly to about 1/8-inch thickness. Cut the crust into two equal rectangles or squares, each large enough to completely wrap one apple (about 8×8 inches each).
  6. Wrap the apples. Place one apple in the center of each pastry piece. Bring the corners up and over the apple, pinching the seams together to seal. Place the wrapped apples seam-side down in your prepared baking dish.
  7. Apply the egg wash and sugar. Brush the tops and sides of each wrapped apple with the beaten egg. Sprinkle generously with the coarse sugar.
  8. Par-bake the dumplings. Place the dish in the oven and bake for 15 minutes.
  9. Make the cinnamon sugar sauce. In a small saucepan, combine the water, 3/4 cup granulated sugar, brown sugar, 2 tablespoons butter, 1 teaspoon cinnamon, vanilla extract, salt, and the reserved tablespoon of cinnamon sugar mixture. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and let it simmer for 3-4 minutes, until the sugar is completely dissolved and the sauce has slightly thickened.
  10. Add the sauce and finish baking. After the dumplings have par-baked for 15 minutes, remove them from the oven. Carefully pour the hot cinnamon sugar sauce around the dumplings, not directly over the tops. Return the dish to the oven and bake for another 20-25 minutes, until the pastry is deep golden brown and the sauce is bubbly.
  11. Rest before serving. Let the dumplings cool in the dish for at least 10 minutes. Spoon some of the sauce over each dumpling when serving.

Notes

Don’t skip the par-bake step—it prevents soggy pastry. Keep pastry cold for best results. For a vegan version, use vegan pie crust, substitute butter with coconut oil or plant-based butter, and replace egg wash with 1 tablespoon maple syrup mixed with 1 tablespoon plant milk. Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to crisp the pastry.

Nutrition

Keywords: apple dumplings, cinnamon sugar sauce, fall dessert, easy apple dessert, baked apples, comfort food

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