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Cozy Harvest Apple Dumplings with Easy Caramel Sauce

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Warm, tender apples wrapped in flaky pastry and swimming in a ridiculously easy caramel sauce. This comforting fall dessert comes together in about an hour with simple ingredients, making it perfect for cozy evenings and crowd-pleasing.

Ingredients

Scale
  • 2 medium apples (Honeycrisp or Granny Smith, peeled and cored)
  • 2 sheets refrigerated pie crust (or homemade)
  • 4 tablespoons unsalted butter (cold, cut into small cubes)
  • ¼ cup brown sugar (packed)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg (for egg wash, beaten with 1 tablespoon water)
  • 1 tablespoon granulated sugar (for sprinkling)
  • ½ cup unsalted butter (1 stick, for caramel)
  • 1 cup brown sugar (packed, for caramel)
  • ¼ cup heavy cream (or half-and-half, for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • ¼ teaspoon salt (flaky sea salt, for caramel)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the apples: Peel the apples and cut them in half through the stem. Use a small spoon or melon baller to scoop out the core and seeds, creating a cavity in the center of each half. Set aside.
  3. Make the filling: In a small bowl, mix together ¼ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Add the cold butter cubes and toss to coat.
  4. Prepare the pastry: Let store-bought pie crust sit at room temperature for about 15 minutes. Roll each sheet out slightly on a lightly floured surface to about 12 inches in diameter. Cut each sheet into 4 equal squares (you’ll have 8 squares total, but only need 4 for the dumplings).
  5. Assemble the dumplings: Place an apple half, cut side up, in the center of a pastry square. Spoon about a tablespoon of the butter-sugar mixture into the cavity. Bring the corners of the pastry up to the top of the apple and pinch the seams together to seal. Place the dumpling seam-side down in an ungreased 9×13-inch baking dish. Repeat with remaining apple halves and pastry squares.
  6. Apply the egg wash: In a small bowl, beat the egg with 1 tablespoon of water. Brush this mixture over the tops of the dumplings. Sprinkle with the granulated sugar.
  7. Make the caramel sauce: In a small saucepan over medium heat, melt ½ cup butter. Add 1 cup brown sugar and whisk until smooth. Let it bubble for about 2 minutes, whisking constantly. Remove from heat and carefully whisk in the heavy cream, vanilla extract, and salt. Pour the warm caramel sauce around the dumplings in the baking dish (not directly over the pastry tops).
  8. Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, until the pastry is deep golden brown and the caramel sauce is bubbling around the edges. The apples should be tender when pierced with a fork. If the tops are browning too quickly, tent loosely with foil for the last 10 minutes.
  9. Cool slightly and serve: Let the dumplings rest in the pan for about 10 minutes. Spoon some of the pan caramel over each dumpling when serving.

Notes

Don’t overwork the pastry. Seal seams well to prevent filling from leaking. Watch the caramel carefully as it can burn quickly. For best results, serve warm with vanilla ice cream or whipped cream. Leftovers can be stored in the refrigerator for up to 3 days. Unbaked dumplings can be frozen for up to 2 months.

Nutrition

Keywords: apple dumplings, caramel sauce, fall dessert, easy apple recipe, comfort food, baked apples, harvest dessert

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