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The Best Baked Apple Dumplings with Easy Caramel Sauce

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These baked apple dumplings feature tender apples wrapped in a flaky pastry, topped with a rich, amber caramel sauce. A crowd-pleasing dessert that’s impressive yet surprisingly simple to make.

Ingredients

Scale
  • 6 medium apples (Honeycrisp or Granny Smith)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup cold unsalted butter, cut into small cubes
  • 6–8 tablespoons ice water
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup granulated sugar (for caramel)
  • 1/4 cup water (for caramel)
  • 1/2 cup heavy cream, at room temperature
  • 3 tablespoons unsalted butter (for caramel)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Make the pastry dough: In a large bowl, whisk together the flour and salt. Add the cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle in 6 tablespoons of ice water and stir with a fork until the dough just comes together. If it seems dry, add the remaining water, one tablespoon at a time. Shape the dough into a disk, wrap in plastic, and refrigerate for at least …
  2. Preheat and prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Peel the apples and core them, leaving the bottom intact so they have a little cup to hold the filling.
  3. Mix the filling: In a small bowl, combine the sugar, cinnamon, and nutmeg. Set aside.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12×18-inch rectangle, about 1/8-inch thick. Cut it into six 6-inch squares.
  5. Assemble the dumplings: Place an apple in the center of each dough square. Fill the apple’s core cavity with the cinnamon-sugar mixture (about 1 tablespoon per apple). Dot the top of each apple with a small piece of the cold butter. Bring the four corners of the dough up to the top of the apple and pinch the seams together to seal. Place each dumpling on the prepared baking sheet, leaving about 2 inches between them.
  6. Chill and brush: Refrigerate the assembled dumplings for 15 minutes. Meanwhile, whisk the egg and water together for the egg wash. Brush the chilled dumplings lightly with the egg wash.
  7. Bake: Bake for 35-40 minutes, until the pastry is golden brown and the apples are tender when pierced with a knife. Let them cool on the baking sheet for 5 minutes while you make the caramel.
  8. Make the caramel sauce: In a small saucepan, combine the sugar and water. Stir gently to moisten the sugar, then place over medium heat. Do not stir once it starts boiling—just swirl the pan occasionally. Cook until the mixture turns a deep amber color, like a copper penny, about 8-10 minutes. Remove from heat and carefully whisk in the warm cream (it will bubble up violently—stand back). Add the butter, vanilla, and salt, and whisk until smooth. Let it cool slightly—it will thicken as it sits.
  9. Serve: Place a warm dumpling on a plate, drizzle generously with caramel sauce, and add a scoop of vanilla ice cream if desired.

Notes

Keep butter cold for flaky pastry. Don’t skip chilling the assembled dumplings. Watch caramel carefully—it can burn quickly. Use room temperature cream to prevent caramel from seizing. Serve warm for best texture. Can be assembled a day ahead and refrigerated.

Nutrition

Keywords: apple dumplings, baked apple dumplings, caramel sauce, fall dessert, apple dessert, easy dessert, homemade caramel

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