Apple Dumplings with Cider-Cinnamon Sauce

Yield: Makes 6 dumplings

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free

These cranberry-and-hazelnut-stuffed dumplings are like having your own personal apple pie. You can purchase the pastry or make your own. The apples bake in a cider and cinnamon-scented sauce that gives them a lovely crisp glaze. You may serve them with ice cream or with your favorite local cheese.


Apple Dumplings

Apple Cider-cinnamon Sauce


Preheat oven to 375° F.

Combine the cranberries, hazelnuts and maple syrup and stuff the center of each apple with the mixture. Top each with a pat of butter.

Roll out the 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 all the edges to seal well.

Place the apples in a 9x13 baking dish and pour the cider sauce over the apples. Bake for about 1 hour, spooning the sauce over the apples once or twice during baking. Serve the dumplings in dessert dishes with the sauce spooned over.

For the sauce

Place all the ingredients in a small saucepan and boil for 1 minute.


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

Source: PCC Fresh, October 2009

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.

Learn more about our recipes. View guidelines »

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


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Related Content


Local cheeses to pair with autumnal fruits

These are but a few of my favorite local cheeses to pair with the crisp, perfect fruits of the season.

  • Mount Townsend Trailhead Tomme — Mountain-style cheese with a firm texture and rich nutty flavor.
  • Beecher's Flagship Cheese — Classic cheddar-like consistency with a rich, slightly sharp edge.
  • Samish Bay 6-month Gouda — Buttery, smooth texture with an herbal note that comes from the aging. Melts beautifully.
  • Rogue Creamery Oregonzola — Blue-veined cheese in the Gorgonzola style. Creamy and mildly spicy. A perfect balance for juicy, ripe pears.
  • Samish Bay Mont Blanchard — Another great local cheese in the cheddar style. Crisp, peppery flavor with a silky texture.