Apple dumplings are the kind of fall dessert that feels more complicated than it needs to be. This version keeps it simple: apple wedges wrapped in pastry, tucked into a cast-iron skillet, and baked in a buttery cinnamon-cider sauce.
It is especially good when North Carolina mountain apples start showing up in markets and roadside stands.
Cast-Iron Apple Dumplings
Makes: 8 dumplings
Oven: 375°F
Skillet: 10-inch cast iron
Ingredients
- 2 firm baking apples, such as Honeycrisp, Pink Lady, or Granny Smith
- 1 sheet refrigerated puff pastry, thawed according to package directions
- 4 tablespoons unsalted butter
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/3 cup apple cider
- Butter for greasing the skillet
Directions
- Heat the oven to 375°F. Lightly butter a 10-inch cast-iron skillet.
- Peel and core the apples, then cut each apple into four thick wedges.
- Cut the puff pastry into eight pieces. Wrap one piece of pastry around each apple wedge and place the dumplings seam-side down in the skillet.
- Melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar, cinnamon, nutmeg, salt, and vanilla until combined.
- Spoon the butter mixture over the dumplings. Pour the apple cider around the edges of the skillet rather than directly over the pastry tops.
- Bake for 30 to 35 minutes, until the pastry is deeply golden, the sauce is bubbling, and the apples are tender when pierced.
- Rest for about 10 minutes before serving so the sauce can thicken slightly.
Make it your own
Serve them warm as-is, or add vanilla ice cream. For a more tart version, use Granny Smith apples; for a sweeter, softer filling, try Honeycrisp or Pink Lady. A small handful of chopped pecans can also be scattered into the skillet before baking.
Why cast iron works here
The skillet holds heat well, helps the pastry brown around the edges, and keeps the cider-butter sauce bubbling underneath the dumplings. It also takes the recipe straight from oven to table—which is exactly the kind of practical cooking we like around here.
