Easy Vanilla Apple Dumplings
Make incredibly easy apple dumplings with tender, baked apples wrapped in flaky pie crust and drizzled with a sweet vanilla cinnamon syrup. Perfect warm dessert.
Equipment
- 9x13-inch baking dish
- oven
- knife
- cutting board
- small bowl
- medium saucepan
- measuring cups
- measuring spoons
Ingredients
Dough & Filling
- 2 sheets refrigerated pie crust
- 4 medium Granny Smith apples
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 tbsp unsalted butter
Syrup
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups water
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking dish. Unroll the pie crusts and cut each into 4 equal squares, resulting in 8 total squares.
- Peel and core the apples, then cut each apple into 8 wedges. Place one apple wedge in the center of each pie crust square.
- In a small bowl, mix together the granulated sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the apple wedges on each crust square.
- Dot each apple with small pieces of the unsalted butter, using about 3/4 tablespoon per dumpling. Carefully fold the corners of the pie crust squares up over the apples, pressing the edges to seal and creating a bundle.
- Arrange the dumplings seam-side up in the prepared baking dish. In a medium saucepan, combine the brown sugar, vanilla extract, and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Pour the hot sugar syrup carefully around the dumplings in the baking dish, avoiding pouring directly over the tops. The syrup should come about halfway up the sides of the dumplings.
- Bake for 35-40 minutes until the pastry is golden brown and the apples are tender when pierced with a knife. The syrup will bubble and thicken during baking.
- Remove from oven and let cool for 15 minutes before serving. The dumplings are best served warm with the syrup spooned over the top.
Notes
The dumplings are best served warm with the syrup spooned over the top.