Apple dumplings are an early American food stemming from the Northeast, especially in Pennsylvania Dutch towns. Of course, you could trace it even further to Britain and other parts of western Europe too. It’s a great dish during the apple harvest in the fall. And, you can serve apple dumplings for breakfast or dessert.
Game Plan: First, you’ll need to make a pie crust. Use our Basic Pie Crust recipe.
- basic pie crust
- 6 medium cooking apples, such as Granny Smith or Braeburn, peeled and cored, but left whole
- ¾ cup light brown sugar, packed
- 1 teaspoon cinnamon, ground
- 1 teaspoon nutmeg, freshly grated
- ½ teaspoon kosher salt
- ½ cup raisins
- 3 tablespoons unsalted butter, cut into pieces
- ½ cup cream
Get The Cookbook
- Preheat the oven to 375° F. Spray a 9-by-13-inch baking pan with cooking spray.
- Roll the pie dough out to about ¼ inch thick and cut into six 6-inch squares. Place one apple in the center of each square.
- In a small bowl, combine the sugar, cinnamon, nutmeg, and salt.
- Divide the sugar mixture, raisins, and butter among the apples, stuffing it into the core of the apple and allowing it to generously overflow. Bring the corners of the dough to the top of each apple and pinch the edges together.
- Place the apples in the pan, at least 1 inch apart. Bake for 30 to 35 minutes, until the crust is golden. Serve warm with cream.