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Easy Baked Apple Dumplings with Cinnamon Sugar Sauce

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These easy baked apple dumplings use refrigerated biscuit dough for a quick, comforting dessert. Wrapped in a soft, pillowy biscuit and drenched in a glossy cinnamon sugar sauce, they’re perfect for weeknight cravings or holiday gatherings.

Ingredients

Scale
  • 2 medium apples (Granny Smith or Honeycrisp), peeled and cored
  • 1 can (16.3 oz) refrigerated biscuit dough (flaky layer kind, like Pillsbury Grands)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup unsalted butter
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with butter or non-stick spray.
  2. Peel the apples, then cut each in half from top to bottom. Use a melon baller or small spoon to scoop out the core and seeds from each half.
  3. In a small bowl, combine the granulated sugar, 1 teaspoon cinnamon, nutmeg, and a pinch of salt. Stir well.
  4. Open the can of biscuits and separate them. On a lightly floured surface, roll each biscuit out to about 1/4 inch thick.
  5. Place an apple half, cut side up, in the center of each rolled-out biscuit. Sprinkle about 1 tablespoon of the cinnamon sugar mixture into the hollow of the apple. Fold the biscuit dough up around the apple, pinching the edges to seal. Place each wrapped dumpling seam-side down in the prepared baking dish.
  6. Melt the 2 tablespoons of butter and brush it over the tops of the dumplings. Sprinkle any remaining cinnamon sugar mixture over the top.
  7. In a medium saucepan over medium heat, combine the brown sugar, 1/4 cup butter, water, and 1 teaspoon cinnamon. Stir until butter is melted and sugar is dissolved. Bring to a gentle simmer, then whisk in the cornstarch slurry. Keep whisking for about 2 minutes until the sauce thickens. Remove from heat and stir in the vanilla extract.
  8. Slowly pour the warm sauce around the dumplings, not directly over them, so the tops stay golden. The sauce should come about halfway up the sides of the dumplings.
  9. Bake for 25-30 minutes, or until the dumplings are golden brown and the sauce is bubbly. Halfway through baking, spoon some of the sauce over the tops of the dumplings.
  10. Let the dumplings cool in the dish for about 5 minutes before serving.

Notes

For best results, use Granny Smith apples for tartness or Honeycrisp for sweetness. The flaky layer biscuit dough puffs up better than buttermilk. Let dumplings rest 5 minutes before serving to allow sauce to settle. Bake on a rimmed cookie sheet to catch any bubbling sauce. Leftovers keep in the refrigerator for up to 3 days; reheat in the oven at 350°F for 10 minutes.

Nutrition

Keywords: apple dumplings, easy dessert, baked apples, biscuit dough, cinnamon sugar, fall dessert, quick dessert

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