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Mini Apple Dumplings Recipe

Apples are here!  My sweet neighbor, Erin, brought over a big bag of apples from her backyard.  Wahoo!  Apples for snacking, dried apples, applesauce, apple crisp and I’m just getting started!

I’ve never tried apple dumplings so time to start testing!  I found Pioneer Woman’s apple dumpling recipe with Mountain Dew.  Since I wanted to make these ahead of a dinner party I skipped over this version so I wouldn’t be serving extra gooey-turned-soggy dumplings.

Apple Dumplings on a red plate

For this experiment, I made this apple dumplings recipe with pie crust from a box.   If you need a classic fruit pie crust recipe, my Apple Pie recipe will work nicely.  Making regular muffin tin sized apple dumplings will require one box or two pre-rolled crusts to make 12 dumplings.  The same box of pie crust will make 24 mini dumplings.

The grown ups ate the big dumplings and the kids ate the little ones.  They were such a hit I’m pretty sure the mini apple dumplings are going to show up again at a party in October.

Here’s how you can make your own-

Mini Apple Dumplings Recipe

4-5 medium-sized apples (Johnagold, Pink Lady or Granny Smith)
1/2 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup butter, pieced
sugar

Peel and chop your apples into tidbit-sized pieces.

Side Note: My college roommate, Tracy, gave me an Apple Peeler Machine for my wedding.  Best Gift Ever.  Go ahead and put one on your Halloween Wish List because why bob for apples when you can bake with them? (Yes, I did link to Amazon because you will seriously want one of these.)

Back to cooking- Toss your apples with the sugar, flour and spices and let rest while you roll out your dough.  Cut dough into quarters with a pizza cutter to make a plus sign.  Cut two more  vertical, parallel lines to have 1/8th-sized pieces that are rectangular-ish.  If you’re rolling out your own dough, shoot for 4-inch squares for the mini size or 6-inch squares for the regular size.

Spray your muffin tins with a light coat of vegetable spray. Press dough into tin and fill with 1 tablespoon of apples.  Try pressing or arranging the apples to fill to the top but not overflowing.

Top with a pea-sized piece of butter, approximately a quarter piece of 1 tablespoon pat.  Fold over two opposite corners of the dough.  Then fold the bottom and top corners of the dough like an envelope.  Gently press the dough to stick it together but no need to pinch it.

Bake at 350 degrees for 15 minutes (minis) or 20 minutes (regular) or until the crust is lightly browned.  Remove from oven and sprinkle an extra tablespoon of sugar over the entire pan.  Allow to cool 5 minutes before removing and serving.  Serve with vanilla ice cream, vanilla sauce or buttermilk syrup.  Can be stored covered at room temperature for up to three days.

More Fall Recipes

Roasted Butternut Squash Soup

Recipes for Veggie Madness

Chicken and Black Bean Lasagne Recipe

 

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