Gluten-Free Baked Apple Dumplings
Whole baking apples wrapped in buttery crescent dough and baked until golden, with a warm filling of cinnamon, nutmeg, brown sugar, and tart cranberries. The tender apples soften inside their crispy dough cocoon while flavors meld. Perfect for weeknight dessert or casual gatherings, especially in fall. This version uses pre-made dough for minimal prep time while delivering comforting, from-scratch appeal.
Ingredients
- 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
- 6 small baking apples, preferably Fuji, peeled and cored
- 2 tbsp sweetened dried cranberriesraisins or diced dried apricotssame amountveganvegetarian
adjusts sweetness slightly
- ½ tbsp brown sugar, not packed
- ½ tbsp light whipped butter or light buttery spreadunsalted buttersame amountvegetarian
standard butter works equally well
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Spray a 9x13 inch deep baking pan with nonstick spray.
- 3
Lay dough sheet flat with shorter sides left and right. Cut horizontally into 2 equal strips, then cut each strip vertically into 3 equal pieces for 6 total pieces.
- 4
Gently stretch or roll each dough piece into slightly larger square shapes.
- 5
Peel and core apples, then place one apple in center of each dough piece.
- 6
Fill each apple opening with cranberries, brown sugar, and butter, dividing evenly.
- 7
Sprinkle cinnamon and nutmeg over all apples.
- 8
Fold all four corners of dough up around each apple until they overlap at top, then pinch edges together to seal.
- 9
Place wrapped apples in prepared pan with even spacing.
- 10
Cover pan with foil, securing at sides without touching apples.
- 11
Bake 45 to 50 minutes until dough is browned and apples are tender.
- 12
Cool slightly before serving.
Tips
Seal dough edges completely to prevent filling from leaking; pinch thoroughly where corners meet at top.
Use firm baking apples like Fuji or Granny Smith to prevent collapse; softer varieties may break apart during baking.
Good to Know
Cover and refrigerate up to 3 days. Reheat wrapped in foil at 350 degrees F for 10-15 minutes until warm.
Assemble dumplings in pan up to 8 hours ahead. Cover tightly and refrigerate. Bake from cold, adding 5-10 minutes to cooking time.
Serve warm or at room temperature. Pairs well with vanilla ice cream, whipped cream, or plain yogurt.
Common Mistakes
Don't skip sealing dough edges completely to avoid filling leaking into pan
Don't pack brown sugar to avoid overly sweet filling
Don't place foil directly on apples to prevent sticking
Substitutions
Vegan Options
adjusts sweetness slightly
General Alternatives
requires more preparation time
FAQ
Can I use a different apple variety?
Yes, but choose firm baking apples like Granny Smith or Honeycrisp. Avoid soft varieties like Red Delicious, which collapse easily. Adjust core size based on apple diameter.
How long can I keep baked dumplings?
Store covered in the refrigerator for up to 3 days. They taste best reheated gently. You can freeze baked dumplings up to 2 months; thaw and reheat wrapped in foil.
Can I make these ahead and freeze unbaked?
Yes. Assemble in the baking pan, cover tightly with plastic wrap and foil, and freeze up to 1 month. Bake directly from frozen, adding 10-15 minutes to baking time.