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Best Harvest Apple Dumplings with Easy Caramel Sauce

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Flaky pastry wrapped around tender apple halves, baked in a rich brown sugar caramel sauce. This simple yet impressive dessert is perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into small cubes
  • ½ cup ice water
  • 6 medium apples (Granny Smith, Honeycrisp, or Fuji)
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup packed brown sugar
  • ½ cup unsalted butter
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 large egg
  • 1 tablespoon water
  • Turbinado or coarse sugar for sprinkling

Instructions

  1. Make the pastry: In a large bowl, whisk together flour and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, tossing with a fork until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prep the apples: Peel apples and cut each in half through the stem. Use a melon baller or small spoon to scoop out core and seeds. In a small bowl, mix sugar, cinnamon, and nutmeg. Set aside.
  3. Roll and cut the pastry: On a lightly floured surface, roll chilled dough into a large rectangle, about 18×12 inches and ⅛-inch thick. Cut into six equal squares, roughly 6×6 inches each.
  4. Assemble the dumplings: Place an apple half, cut side up, in the center of each dough square. Sprinkle about 1 teaspoon of cinnamon-sugar mixture into the cavity of each apple half. Top with a small piece of cold butter. Fold corners of dough up and over the apple, pinching seams to seal. Place each dumpling seam-side down in a greased 9×13-inch baking dish.
  5. Make the caramel sauce: In a small saucepan, combine brown sugar, butter, and water. Cook over medium heat, stirring occasionally, until butter melts and sugar dissolves. Remove from heat and stir in vanilla and a pinch of salt. Pour sauce over and around dumplings.
  6. Add the egg wash: Whisk egg with 1 tablespoon water and brush over exposed pastry on each dumpling. Sprinkle with coarse sugar.
  7. Bake: Preheat oven to 375°F (190°C). Bake for 45-50 minutes, until pastry is golden brown and caramel sauce is bubbling. Halfway through, spoon some caramel sauce over the tops of dumplings.
  8. Rest and serve: Let dumplings cool in pan for about 10 minutes before serving. Serve warm with a generous spoonful of pan sauce.

Notes

Keep all pastry ingredients cold for flaky results. For best texture, use Granny Smith, Honeycrisp, or Fuji apples. Dumplings can be assembled up to 24 hours ahead and refrigerated before baking. Leftovers keep in the refrigerator for up to 3 days and taste even better the next day.

Nutrition

Keywords: apple dumplings, caramel sauce, fall dessert, apple dessert, harvest dessert, easy apple dumplings

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