An apple dumpling is a whole, and cored, apple tucked inside a flaky pastry bundle. It’s filled with cinnamon, nutmeg and sugar, and bakes slow in brown sugar and butter. It’s a darling autumnal treat that is incredibly easy to prepare.
This delightful pastry has a rich history intertwined with early American culture.
The Origins of Apple Dumplings
Although the precise origins of apple dumplings are a bit muddled, they are believed to have originated in Europe in the early 1700s. The concept of wrapped fruit desserts was prevalent, where various fruits were encased in a simple pastry and boiled in tied linen sacks. As European settlers migrated to America, they brought along their traditional recipes, adapting them to the local ingredients and preferences.
By the 19th century, apple dumplings began to establish themselves in American culinary traditions, especially in regions like New England, where apples were plentiful. Recipes for apple dumplings started to appear in cookbooks indicating their growing popularity.
Apple Dumplings in Literature
The fame of apple dumplings even found their way into American literature. Mark Twain once remarked, “It was the best thing I had eaten in my life, and I have eaten apple dumplings, and I have eaten roast ducks, and if I had to choose between them, I would still choose apple dumplings.” This quote highlights the special place apple dumplings hold in the hearts of many, and it reflects the connection between food and cherished memories. As for me, my grandmother called me her “little apple dumpling” and while I don’t recall her ever making these, they hold an affectionate place in my heart.
Preparation and Variations
Traditionally, apple dumplings consist of whole apples cored and wrapped in a flaky pastry dough and baked until golden brown. In culinary adaptations over the years, you might find apple dumplings made with different spices, nuts, currants, or varied fruit fillings. Some include a twist to incorporate ingredients like caramel or bourbon to elevate the classic flavor profile.
Today we’ll keep it simple with a homemade double pie crust (or quality store bought), butter, cinnamon sugar with a bit of nutmeg, and a syrup made from brown sugar.
With the apple orchards in New Jersey ripe for the picking right now, I’ve stocked up on Honey crisp, my recommended apples of choice. As Mark Twain famously conveyed, apple dumplings are more than just a dessert; they are a part of our cultural fabric, a delicious reminder of both tradition and innovation.
May this dish bring joy and peace to your table.
If you give this treat a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
Disclosure: As an Amazon Associate, CTS independently selects any products linked and may earn a commission on qualifying purchases.
Ingredients
- 4 medium honey crisp apples, peeled and cored *see notes
- 1 egg for egg wash, beaten, then mixed with 1 tbsp water or milk
Double Pastry/Pie Dough (or substitute with quality store-bought)
- 1 cup unsalted butter, cut into ¼ inch cubes and chilled* 1 cup equals 2 sticks. If using salted butter omit the additional salt.
- 2¼ cup all-purpose flour, unbleached
- 1 tsp fine sea salt
- 1/2 cup ice cold water keep an extra tablespoon or two on hand, if needed
Filling
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp salted butter, quartered
Brown Sugar Syrup
- 1 cup brown sugar
- 1 cup water
- 2 tbsp salted butter
Instructions
Gather ingredients and read through the recipe and notes before starting. Prepare the pastry dough first and refrigerate at least 30 minutes.
- To Make The Double Pastry Dough: In a food processor, pulse the flour and salt until well combined. Add the cold butter and pulse (about 20 times) until it resembles coarse sand and the butter is in bits no bigger than a pea (don't overwork it, maintaining pea-sized chunks will ensure a flaky crust). Add 1/2 cup of ice water around the perimeter of the contents in the food processor, pulsing to mix until the dough begins to slightly clump together.You'll know it's ready if you place some of the dough between two fingers and press and it stays together. Check after 1/2 cup, you may not need more water. Form a rough ball of dough and press it into a disc shape. Wrap with plastic wrap and refrigerate at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Mix together the filling ingredients, leaving aside the quartered butter.
- Roll the pastry dough into a large rectangle on a lightly floured surface. Cut into four 7×7-inch squares. Note the size may need to be larger depending on the size of the apples used. Place an apple on the center of each square. Half-fill each apple core with the cinnamon sugar filling and top with a quarter piece of the salted butter.
- Gently bring up the corners of the dough to the center of each apple, trimming any excess as needed; pinch the edges to seal. Note with any leftover scraps of dough you can make leaves and stems, if desired; use a little water or egg wash to press and attach. Place the apple dumplings in a baking dish (no need to grease). Brush the apples evenly with egg wash. Refrigerate briefly while preparing the syrup.
- In a saucepan, combine the brown sugar and water. Bring to a gentle boil, stirring frequently, until the sugar is completely dissolved and no grainy bits are felt at the bottom, remove from the heat and stir in the butter. Pour over the apples. Sprinkle with leftover cinnamon sugar, if desired.
- Bake, basting once or twice until the apples are tender and the pastry is golden brown, about 1 hour. Serve warm with a generous spoonful of the brown sugar syrup drizzled over.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
