This recipe for Apple Dumplings with Sparkling Cider Sauce is a scratch-made version of the old-fashion apple dumplings made with Mountain Dew!
Prep Time45 minutesmins
Cook Time1 hourhr
Chill time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple dumplings apple cider, apple dumplings recipe, best apple dumplings recipe, easy apple dumplings, homemade apple dumplings recipe, how to make apple dumplings, old fashioned apple dumplings
Servings: 16servings
Calories: 292kcal
Author: Whitney Reist | Sweet Cayenne
Ingredients
For the dumpling dough:
2cupsall-purpose flour
¾teaspoonsalt
½teaspoonof baking powder
1tablespoongranulated sugar
1 cup (2 sticks)unsalted butter, cut into ½’’ cubes
½cupcold sour cream
Buttermilk, as needed
For the dumplings:
½cup (1 stick) unsalted butter
¾cuppacked brown sugar
1teaspoonvanilla
1teaspoonground cinnamon
Pinchof salt
4largeGranny Smith apples, peeled, cored, and quartered (you should have 16 pieces total)
1 ½cupsparkling apple cider(recommend: Martinelli’s brand)
Instructions
For the dumpling dough:
In a mixing bowl fitted with the paddle attachment, combine the flour, baking powder, salt, and sugar. Mix for a few seconds until combine. Place the mixture, paddle attachment, and butter in the freezer for 20 minutes. Keep the sour cream refrigerated until ready to use.
After chilling, add a few cubes of butter at a time to the flour mixture with the mixer on LOW speed. Wait 15 seconds or so before adding more butter. Keep doing this until all the butter has been added and the butter chunks are about the size of broken pieces of walnuts in the flour.
Create a well in the center of the flour mixture. Add the sour cream. Use a rubber spatula to fold it into the flour. The mixture will be very loose. Scoop up a bit of dough with your hand and press it together. If it breaks off in a few chunks, it is ready. If it is still very crumbly add a splash of buttermilk and mix for a few seconds, doing this until the mixture will for a few clumps in your hand.Pour the dough mixture onto a sheet of plastic wrap. Wrap tightly, then chill for 8 hours or up to overnight.
Turn the loose dough onto a well-floured surface and use your hands to gently press and work it all into one large square.Sprinkle the square with flour, then use a rolling pin dusted with flour to roll the square into a rectangle. Fold the rectangle in thirds like you would a letter. Repeat this process of rolling and folding one more time.
Wrap your folded dough in plastic wrap and refrigerate for one hour.
For the dumplings:
Preheat the oven to 375℉. Prepare a 9x13’’ casserole dish or large cast iron pan by greasing with butter or cooking spray. Set aside.
Place the butter, brown sugar, cinnamon, and salt in a small saucepan. Melt together over medium-low heat until combined. Remove from heat and cool for 10 minutes.
Remove the chilled dough from the fridge and place on a well-floured surface. Roll the dough into a rectangle that is 10’’ wide and 18’’ long. Cut the dough into 4 strips, then cut each strip in two squares, then cut each square into triangles. You should have 16 triangles total.
Wrap each apple slice in a triangle of dough and roll like you would a crescent roll. Tuck the sides of the dough into the center and place the dumpling into the prepared pan.
Pour the melted butter mixture over the tops of the dumplings. Pour the sparkling cider along the sides of the pan and between the dumplings, but not on top.
Bake the dumplings for 15 minutes. Reduce the oven temperature to 350℉ and bake for an additional 45 minutes or until the dumplings are golden brown and the sauce is thick and bubbly.
Remove from heat and serve warm. Cold leftovers are delicious as well!