Apple Dumplings with Cider-Cinnamon Sauce
These cranberry-and-hazelnut-stuffed dumplings are like having your own personal apple pie. You can purchase the pastry or make your own.
- 2 tablespoons chopped dried cranberries Add to list
- 2 tablespoons chopped hazelnuts Add to list
- 1 tablespoon maple syrup or honey Add to list
- 6 crisp, tart apples like Granny Smith or Pink Lady, peeled and cored Add to list
- 7 tablespoons butter, divided Add to list
- Pie crust pastry for a 2-crust pie (see note) Add to list
- 1 cup granulated sugar Add to list
- 1 cup apple cider Add to list
- 1 teaspoon lemon juice Add to list
- 1/4 teaspoon cinnamon Add to list
Preheat oven to 375° F.
Combine cranberries, hazelnuts and maple syrup; stuff the center of each apple with mixture. Top each apple with 1 tablespoon butter.
Roll out pastry to 1/8-inch-thick and cut into 6 squares, about 7 inches each. Place one apple in the center of each square and bring the corners up to meet in the middle. Crimp the edges to seal well. Place dumplings in a 9- by 13-inch baking dish and set aside while you make the sauce.
Place sugar, apple cider, lemon juice, cinnamon and remaining 4 tablespoons butter in a small saucepan and boil for 1 minute.
Pour cider sauce over dumplings. Bake for about 1 hour, spooning sauce over dumplings once or twice during baking. Serve dumplings in dessert dishes with sauce spooned over.
Note on pie crust pastry: You may purchase frozen pie dough, which makes an excellent flaky pastry, or prepare Pastry Dough for Apple Dumplings.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.