These Easy Apple Dumplings are soft and gooey on the bottom, but crispy on top, and they taste like apple pie. So easy and ridiculously good. Plus the house smells amazing while they bake!
I’ve made these easy Apple Dumplings for breakfast three weekends in a row! I think they’re more of a dessert, though…topped with some vanilla ice cream. Omg.
They’re soft and gooey on the bottom, but crispy on top, and the taste is very similar to apple pie. So easy and ridiculously good. Plus the house smells amazing while they bake!
- 1 teaspoon salt
- 2 1/2 cups packed brown sugar
- 4 to 5 tablespoons cold water
- 1 1/3 cups water
- 6 baking apples, about 3 inches in diameter (such as Braeburn, Granny Smith or Rome)
- 3 tablespoons raisins
- 3 tablespoons chopped nuts
- 2 cups all-purpose flour or whole wheat flour
- 2/3 cup plus 2 tablespoons cold butter or margarine
PREPARE THE DOUGH
- Heat the oven to 425°F.
- In a large bowl, mix the flour and salt.
- Cut in the butter, using a pastry blender or fork, until particles are the size of small peas.
- Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened.
- Gather the dough together, and press it into a 6×4-inch rectangle.
- Lightly sprinkle flour over a cutting board or countertop.
- Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough.
- Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares.
- Flatten the remaining 1/3 of the dough into a 14×7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
PREPARE THE FILLING
- Remove the stem end from each apple.
- Place the apple on a cutting board.
- Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up.
- Move the knife and make the next cut.
- Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.)
- Peel the apples with a paring knife.
- Place 1 apple on the center of each square of dough.
- In a small bowl, mix the raisins and nuts.
- Fill the center of each apple with raisin mixture.
FORM THE DUMPLINGS
- Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together.
- Fold in sides of remaining corners; bring corners up over apple and press together.
- Place dumplings in a 13×9-inch (3-quart) glass baking dish.
- In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently.
- Carefully pour the sugar syrup around the dumplings.
- Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
- Serve warm or cooled with syrup from pan.