Apple Dumplings with Maple Caramel Syrup is a rite of fall passage in our house. Tender apples, wrapped in flaky pastry; sweet with maple, warmed with cinnamon… and mouth-wateringly delicious. Simply put, every… single… bite is like tasting autumnal splendor in every spoonful.
1–1/2 cup water
3/4 cup granulated sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
2 tablespoons cold butter
6 small to medium apples, peeled and cored
1 tablespoon cinnamon sugar
2 ready-made pie crusts
Preheat the oven to 375 degrees and coat a medium baking pan with cooking spray. Set aside.
For the Maple Caramel Sauce:
In a medium saucepan, combine the water, sugar, maple syrup, and cinnamon. Bring to a boil, reduce heat and simmer, covered, for 5 minutes. Remove from the heat and stir in the butter. Set aside.
For the Dumplings:
Ready-made, store-bought pie crusts are usually between 9 and 10 inches. Unwrap the dough and roll to a 12-inch diameter; cut into 4 equal wedges per pastry.
Place 1 cored and peeled apple on a wedge top side down; sprinkle with 1/2 teaspoon cinnamon sugar. Fold the pastry around the apple. As your hand warms the pastry, it’s easy to mold it and stretch it into place. Be sure to eliminate any holes that develop.
Place Apple Dumplings, pastry edges down, in the prepared baking pan. Repeat until all 6 dumplings are finished.
Leftover pastry: I like to use the leftover 2 wedges of pastry to make pretty shapes to embellish the dumplings. But you could also make another two Apple Dumplings if you prefer. Adding an egg wash (1 egg and 1 tablespoon milk) to the pastry embellishments make for a beautiful dumpling!
Reserve 1 cup of the Maple Caramel Syrup and pour the remaining over the dumplings. Bake in the preheated oven about 45 minutes or until the fruit is tender and the pastry is golden brown. To serve, spoon reserved syrup over the dumplings and if desired, serve with vanilla ice cream!
Keywords: apple dumplings