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Cozy Apple Dumplings with Cinnamon Sugar Sauce

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These cozy apple dumplings with cinnamon sugar sauce are the ultimate comfort dessert—warm apples wrapped in flaky pastry with a rich, spiced sauce that tastes like a hug in a bowl.

Ingredients

Scale
  • 6 medium apples (Granny Smith or Honeycrisp, peeled and cored whole)
  • 2 sheets refrigerated pie crust (e.g., Pillsbury)
  • 1/2 cup unsalted butter (cold, cut into small cubes)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg (beaten with 1 tablespoon water for egg wash)
  • Coarse sugar for sprinkling (optional)
  • 1 cup granulated sugar (for sauce)
  • 1/2 cup packed light brown sugar
  • 1 cup water
  • 1/2 cup unsalted butter (cut into pieces, for sauce)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel 6 medium apples using a vegetable peeler. Core them from the top, stopping about 1/2 inch from the bottom to keep the apple intact. If needed, slice a tiny piece off the bottom to create a flat surface.
  3. In a small saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 cup water, 1/2 cup unsalted butter (cut into pieces), 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt. Stir occasionally until butter melts and sugar dissolves. Bring to a gentle simmer, then remove from heat. Stir in 1 teaspoon vanilla extract. Set aside to cool slightly.
  4. Let the refrigerated pie crusts sit at room temperature for about 10 minutes. Unroll onto a lightly floured surface. Cut each crust into 4 equal strips, about 3 inches wide (8 strips total).
  5. In a small bowl, mix 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
  6. Place one apple in the center of a pastry strip. Sprinkle about 1 teaspoon of the cinnamon-sugar mixture into the hollowed center. Add a small cube of cold butter (about 1/2 teaspoon) on top. Wrap the pastry strip around the apple, overlapping edges and pressing to seal. Place seam-side down in the prepared baking dish. Repeat with remaining apples.
  7. Brush the top and sides of each pastry-wrapped apple with the egg wash. Sprinkle coarse sugar on top if desired.
  8. Pour the cinnamon sugar sauce evenly over and around the apples.
  9. Bake for 40-45 minutes, or until pastry is golden brown and sauce is bubbling. About halfway through, spoon some sauce from the bottom over the tops of the dumplings.
  10. Let cool in the dish for about 10 minutes. Serve warm, spooning sauce over each dumpling. Optionally top with vanilla ice cream or whipped cream.

Notes

For best results, use firm apples like Granny Smith or Honeycrisp. Avoid Red Delicious or McIntosh as they turn mushy. If pastry browns too quickly, tent with foil for the last 15 minutes. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven. The dumplings freeze well for up to 3 months.

Nutrition

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

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