Apple Dumplings with Cinnamon Caramel Sauce Recipe

March 25, 2014 35

Apple Dumplings with Cinnamon Caramel Sauce Recipe



Overview

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Yield: 4 servings and 2 Tablespoons of sauce for each apple

Tools

Ingredients

  • 4 granny smith apples peeled and cored
  • 2 Tablespoons fresh lemon juice
  • 4 teaspoons butter
  • 4 teaspoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 package refrigerated pie crust
  • 3/4 cup packed light brown sugar
  • 1/2 cup water
  • 2 Tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 ground nutmeg

Instructions

  1. Sprinkle peeled apples with lemon juice. Unroll the rounds of pie crust on a clean surface and cut it in half.
  2. Place 1 apple on each half.
  3. In the center of each apple put 1 teaspoon of butter and 1 teaspoon of light brown sugar.
  4. Tightly wrap each apple.
  5. Leaving an opening in the top and repeat with the remaining apples.
  6. Sprinkle the 1/2 teaspoon cinnamon over the dumpling and place in a pie plate.
  7. In a saucepan over medium heat add the light brown sugar, water, butter, cinnamon, and nutmeg and bring to a simmer.
  8. Pour into the pie dish that the dumplings are in and place in the oven.
  9. Bake for 55-60 minutes at 375 degrees F and serve with the sauce from the dish it was baked in.



Comments (35)

  1. Where can I find the revision? When to add the lemon juice? Love this recipe!

    - Jan
    1. Hi Jan,
      Sprinkle the apples with the lemon juice in step one. Glad you like the recipe!

      - Above & Beyond
  2. Why can you not make an “easy to print” recipe button to use ??? All the info on one page.

    - Val
    1. Hi Val,
      We know this recipe prints on too many pages and we’re working on a fix. We hope you’ll be able to use the recipe anyway — it’s delicious!

      - Above & Beyond
  3. On behalf of all of us that asked about the lemon juice, yes, we can read! The original recipe post made no mention of the lemon juice in Step 1. Also, in the original ingredients list it was shown down below with the sauce ingredients. Typically, ingredients are listed in the order of use. Above & Beyond revised the post after we all commented.

    - KarenD
  4. Highlight the ingredients…print that one page. On printed 1 sheet page hand write the written instructions from theirs. Saves ink.

    - mary
  5. I JUST PRINTED THIS OUT, TRYING IT FOR CHRISTMAS 🙂

    - TAMMIE
  6. Check out instruction #1. Put the lemon juice over the peeled, cored apple. FYI….This keep the apple from turning color.

    - Sharon
  7. I am very dissapointed that this recipe calls for refrigerated pie crust. can we have a real recipe? refrigerated crust is nasty. I never use it.

    - lynn
  8. nobody obviously read the first sentence which states: sprinkle peeled apples with lemon juice. it keeps the apples from turning brown. has nobody baked an apple pie before?

    - lynn
  9. Add the lemon juice to the saucepan.

    - Dorothy
  10. Apple Dumplings

    Prep Time: 10 minutes
    Cook Time: 60 minutes
    Yield: 4 servings and 2 Tablespoons of sauce for each apple
    4 granny smith apples peeled and cored
    4 teaspoons butter
    4 teaspoons light brown sugar
    1/2 teaspoon ground cinnamon
    1 package refrigerated piecrust
    3/4 cup packed light brown sugar
    1/2 cup water
    2 Tablespoons fresh lemon juice
    2 Tablespoons butter
    1/2 teaspoon ground cinnamon
    1/4 ground nutmeg
    Unroll the rounds of pie crust on a clean surface and cut it in half.
    Place 1 apple on each half.
    In the center of each apple put 1 teaspoon of butter and 1 teaspoon of light brown sugar.
    Tightly wrap each apple.
    Leaving an opening in the top and repeat with the remaining apples.
    Sprinkle the 1/2 teaspoon cinnamon over the dumpling and place in a pie plate.
    In a saucepan over medium heat add the light brown sugar, water, butter, cinnamon, and nutmeg and bring to a simmer.
    Pour into the pie dish that the dumplings are in and place in the oven.
    Bake for 55-60 minutes at 375 degrees F and serve with the sauce from the dish it was baked in.

    - Kathy Costello
  11. YES, 9 PAGES!!! GREAT! …(Wish I’d read your comment first, Diane)…The lemon juice, in most apple recipes, is to coat your cut apples with, to prevent browning of apples, while you continue to assemble the recipe….Haven’t made these dumplings yet, but they look Good!

    - deborah
  12. In the recipe for apple dumplings one of the ingredients is 2 tbsp lemon juice. No where in the recipe does it mention what to do with the lemon juice.

    - Barb Pagoto
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond
  13. What’s the lemon juice for?

    - Lydia
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond
  14. Sounds delicious! But don’t bother to print this-it’s 9 pages with huge pictures-eats up all the ink. Please have your web people rethink this!

    - Diane Whalen
  15. 9 pages to print because of visuals, really!

    - Nancy
  16. When do you use the lemon juice?

    - Beth
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond
  17. Thank you for this easy recipe but when do I add the 1T fresh lemon juice?

    - Carolyn
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond
  18. ❓lost my comment😟
    Didn’t see where n how to end n send❓ Love the way the receip was displayed❗️ Very easy to understand can’t wait to try

    - Kathy Oneal
  19. So I’m assuming the lemon juice also goes into the saucepan in Step 7?

    - Karen Duquette
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond
  20. What is the lemon juice for?

    - Carol Feather
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond
  21. I see that the ingredient list calls for lemon juice but I don’t see it used in the instructions. So where do I use the lemon juice?

    - Louise
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond
  22. You have to be kidding! To get a simple recipe I must print NINE pages of needless photos! Please make this site a little more customer and earth friendly.

    - Dee
  23. What do you do with the lemon?

    - Lisa
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond
  24. what did you do with the 2 tablespoons of lemon juice?

    - Julie Albert
    1. Just sprinkle the lemon juice over the peeled apples before filling and wrapping them. It helps keep them from turning brown and it adds a little tang! Sorry we missed the step. We’ve updated the recipe to include it.

      - Above & Beyond

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