Apple Dumplings. The very words themselves evoke feelings of Grandma’s kitchen warmed with the smells of cinnamon and apples baking in the oven. If you’re ready for all things Fall, then you definitely need to try this Rustic Apple Dumpling recipe, starting out with a Wright Farms Sunflower Oil -based pie crust that will leave you never wanting a shortening pastry again! Rolled around whole sliced apples stuffed with pecans and a buttery cinnamon sauce, you needn’t worry if your apple dumplings don’t look just perfect in the pan after you’ve baked them. They’re just saying, “Hey, look at me! As you can see, I’m HOMEMADE!!!”
Oil Based Crust for Rustic Apple Dumplings?
Why an oil-based crust? For one, it’s healthier for your heart than using butter or shortening! But also, if you use an unrefined oil like Sunflower Oil, it keeps more of the healthy nutrients from the sunflower seeds, giving you more good stuff in your pastries… so you can have seconds! If you’re looking for fresh, local sunflower oil, Wright Farms Sunflower Oil is made from seed to store right in Bird City, Kansas. They grow the sunflowers, harvest the seeds, and process the oil in-house before it’s sent to Grandma’s kitchen to be baked in a pie crust!
5 easy steps to Homemade Apple Dumplings:
- Creating the Dough
- Simmering the Sauce
- Preparing and Stuffing the Apples
- Wrapping and Baking the Dumplings
Printable Recipe for Rustic Apple Dumplings:
Rustic Apple Dumplings with Cinnamon Sauce
Pastry Crust Dough (or use store-purchased pie crust dough!)
- 2 cups all-purpose
- 1 Tbs. granulated sugar
- 1/2 tsp. kosher salt
- 1/2 cup cooking oil, such as canola, vegetable, sunflower oil, etc.
- 4-5 Tbs. water
- 1 1/2 cups granulated sugar
- 2 cups water
- 1/4 cup unsalted butter
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. kosher salt
Apples and Pecan Filling
- 6 Granny Smith or Jonathon apples, peeled and cored, leaving the apple whole
- 1/2 cup packed dark brown sugar
- 1 tsp. cinnamon
- 2 Tbs. unsalted butter, softened
- 1 Tbs. all-purpose flour
- 1/3 cup chopped toasted pecans
For Pie Crust
- Place dry ingredients into bowl of food processor and give it a quick pulse to combine ingredients. Combine water with oil, then pour into the food processor bowl via the tube, pulsing as you do so to bring the mixture together. Remove dough to a lightly floured work surface and divide into 6 equal portions, rolling each portion into a round disc of dough, approx 5″ in size.
For Cinnamon Sauce
- Place all ingredients into a medium sauce pan over medium high heat; being to a boil, then let simmer for 10 minutes, whisking occasionally; remove from heat and reserve.
For Apple Dumplings
- Preheat oven to 375 degrees F.
- Trim bottom of cored apples, helping them to stand level. Now cut each apple into thirds horizontally, then in half vertically (you will now have 6 pieces). Place 1-2 Tbs. of prepared pecan filling into the well of one half of the apple, pressing the other half against it to make the apple appear whole again; place stuffed apple onto a disc of rolled-out dough; use your fingers to press and mold the dough up and around each apple, repeating until all apples are wrapped in dough.
- Place dough-wrapped apples into a greased 9 x 13 pan or cast iron skillet; gently pour the cinnamon sauce over the top of the apples; sprinkle dough with a bit of sugar on top.
- Place dumplings, uncovered, into oven and bake for 20 minutes, then reduce temperature to 325 degrees F and continue to bake an additional 30-35 minutes, or until dumplings are golden brown and apples are nicely fork-tender.
- Serve dumplings warm, topped with creamy whipped topping or vanilla ice cream, along with cinnamon pan sauce drizzled over the top. Yum!
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, September 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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