Sure easy apple dumplings look like they might be a lot of work. But would I lie to you? Never. Just a few ingredients and store bought pie crust make these a cinch.
Now, prepare to drool on yourself. Let’s eat apple dumplings. Mercy.
I’m not sure if it matters what time of year it is, I love apples and cinnamon in pretty much any form.
I’m such a sucker for apple pie, but these were, well, maybe better and that’s saying a lot coming from me. And they are for sure prettier–its a unique presentation and they only have five ingredients so they’re easy and they look like they were a lot of work. I love that trick.
For the best results, use a small to medium size apple. I used Macintosh here and truth be told, I overbaked mine because I was afraid 30 minutes wasn’t a long enough cooking time. But it was plenty, trust me. If you use a harder apple (like a Granny Smith) you may have to add five extra minutes or so, but even if you cook them to applesauce they will still taste good.
Not that I would know anything about that. Ahem.
Tips for the best easy apple dumplings
–Remember when you core your apples to leave the bottom intact. If you don’t, all the sugar-cinnamon-butter mixture will run straight out the bottom and not stay in your apple. And that would be sad.
Make sure to get out all the seeds and core though. It’s not too hard. And if you break your apple, just go with it.
Not that I would have done that either.
–Feel free to re-roll your pie dough to get enough to cover your apples. This will work best if you use medium to small apples. If yours are huge, buy another box of pie crusts, just in case.
Recipe adapted from The Cookie Rookie
Watch me make these on YouTube!
Easy Apple Dumplings
- 6 small to medium size Macintosh or Granny Smith apples
- 1 box refrigerated pie crust or your favorite homemade crust 2 rolls
- 1/2 cup sugar
- 1 1/2 tablespoons cinnamon
- 1/2 teaspoon apple pie spice optional
- 4 tablespoons cold butter cut into small cubes
- 1 tablespoon egg beaten with 1 water
- Preheat the oven to 400 degrees.
- Spray a baking dish with cooking spray.
- Peel apples and remove core and seeds, leaving the bottom of the apple intact.
- Mix apple pie spice, sugar and cinnamon together in a small bowl and set aside.
- Working with one pie crust at a time, unroll and use a rolling pin to enlarge the circle 1-2 inches.
- Place the apple on one side of the crust and fill the hole with cinnamon sugar and a couple of cubes of butter, alternating them as you fill.
- Using the apple as a guide, cut a circle of dough large enough to meet (or almost meet at the top of the apple.
- Gather up the dough and pinch together. Just tuck in any extra dough. Repeat with the remaining apples.
- Re-roll scraps as needed if you run short on dough.
- You can also cut leaf shapes from extra dough and use a little water to stick them to the top of your apples.
- Place in a baking dish and brush with egg and water mixture.
- Bake at 400 degrees for 10-15 minutes.
- Remove from the oven, brush with egg wash again and sprinkle with any extra cinnamon sugar. Return to the oven and lower the temp to 350. Bake another 20 minutes or so until golden and the apples are soft.
- Tent with foil if the crust starts to brown too quickly.