Apple Dumplings with Cider-Cinnamon Sauce | PCC Natural Markets

Apple Dumplings with Cider-Cinnamon Sauce

Serves: 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

These cranberry-and-hazelnut-stuffed dumplings are like having your own personal apple pie. You can purchase the pastry or make your own.



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 Lynne Vea, PCC 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.

More about: apples, cinnamon, cranberries, hazelnuts, pastries


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