Homemade apple dumplings are baked in an incredible browned butter salted caramel sauce to create one stunning dessert for fall!
Can we talk about the hidden fall gem that is apple dumplings??
I know, apple fall treats are usually ruled by caramel apples, apple cider donuts, etc. It’s easy to forget about all the other fall classics.
But it’s MORE than time to give these little dark horses the proper spotlight they deserve.
Full disclaimer: this is definitely not health food. But ya know, this election week is stressful and sometimes you just gotta embrace the butter!!
These Apple Dumplings feature….
- A tender whole baked apple (I like using sweeter apples like honeycrisps or galas)
- Flaky, buttery pastry wrapped around the apple (to die for)
- Browned butter salted caramel sauce draped over the pastry (even more to die for)
Making Apple Dumplings
(scroll to the bottom of the post for the full recipe!)
Pastry Dough
The pastry dough for these dumplings is just a standard pie dough recipe. It comes together in only about FIVE minutes and you also can make it days in advance and just store it in the fridge!
Flour, a pinch of salt + sugar, and very cold butter (I recommend shredding your butter on a box grater and freezing it) get tossed together until crumbly.
Drizzle a little ice water over top and toss until a shaggy dough mass comes together. Form the dough into a cohesive ball and divide into 4 pieces.
Wrap each dough piece individually and chill at least 30 minutes. You can also store in fridge up to 6 days OR freezer up to 1 month.
Prepping the Apples
Peel and carefully core your apples. Then we’re going to stuff the center with a simple spiced sugar butter mixture.
On a floured surface, roll out each chilled dough mixture into an 8-inch square. (try to be precise with measurements)
Place each apple in the center of square and then fold dough corners up and over apples to fully encase them in the pastry. Pinch dough edges together to seal.
It’s very important the dough stays as cold as possible, so keep the apples in the fridge while you prepare the sauce.
Browned Butter Salted Caramel Sauce
Start off by browning your butter. This is done by just melting down butter and letting it cook over medium heat until a deep golden brown.
Now we’re going to make a basic caramel sauce. Melt granulated sugar over medium to medium-low heat until dissolved.
Whisk in your browned butter then CAREFULLY begin whisking in heavy whipping cream (it will splatter a bit, just drizzle slowly) Let the caramel cook a bit until a deep golden brown then remove from heat and add a pinch of salt.
Drizzle the caramel sauce evenly over the apples and then send it to the oven.
It will take 55-60 minutes for the apples + pastry to bake, but you’re going to want to remove the pan from the oven occasionally to baste the apples in the caramel sauce. I typically baste 3 times.
The dumplings are done when the apples are easily pierced with a paring knife and the pastry is a deep golden brown.
It’s a MUST you enjoy these apples hot from the oven! They unfortunately don’t store the best but trust me, you’re going to WANT to consume these the moment they leave the oven!
Seriously such an underrated apple dessert. The pastry is golden and buttery, the caramel sauce is sweet ‘n’ salty, the apples are incredibly soft and tender….
Would I recommend you eat them with ice cream or whipped cream? You know me too well.
MORE apple recipe favorites you’ll love!
Apple Dumplings with Browned Butter Salted Caramel Sauce
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Ingredients
Apple Dumplings
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup, plus 1 tablespoon cold butter, shredded on a box grater and frozen
- 4-5 tablespoons ice water
- 4 medium whole apples, peeled and cored
- 1 tablespoon light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Browned Butter Salted Caramel Sauce
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1/3 cup heavy whipping cream
- 1/4 teaspoon salt
Instructions
Apple Dumplings
- Place flour, salt, and sugar in a large bowl and use your fingers or a pastry cutter to work 1/2 cup butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass (if dough seems to dry, drizzle in extra tablespoon) Divide dough into 4 balls, wrap in plastic wrap and refrigerate 30 minutes.
- While dough chills, preheat oven to 350F. Lightly grease a 9×13 baking pan. Melt remaining 1 tablespoon butter and whisk in sugar and spices. Set aside.
- Remove dough from refrigerator and place balls on a floured surface. Roll each dough ball out into an 8-inch square. Place whole apples in the center of dough and fill each apple with melted butter sugar mixture. Bring the corners of each pastry up over the apple and pinch edges at the top to seal. Place in fridge to stay cold while you prepare the caramel sauce.
Browned Butter Salted Caramel Sauce
- In a small saucepan over medium heat, melt butter until a deep golden brown and fragrant. Transfer to a small bowl and set aside.
- In same skillet, melt sugar over medium-heat, stirring occasionally until sugar is melted and completely dissolved. Reduce heat to low and whisk in browned butter, then very slowly begin adding cream, whisking constantly being careful to avoid splattering.
- Let caramel cook over lot heat until a deep golden brown and thickened, about 2-3 minutes. Remove from heat and whisk in salt. Pour the caramel sauce evenly over apple dumplings.
- Bake the dumplings at 350F 55-60 minutes until pastry is a deep golden brown and apples are tender, basting apples with sauce occasionally. Spoon any remaining sauce collected in pan over top of dumplings. Serve immediately while warm.
Carol McAdow says
I am so lucky! Sarah delivered these Apple Dumplings to Grandpa and me. Oh my, these are delicious. Don’t miss this treat!
Sarah says
So glad you two enjoyed, Grandma! <3