Old-Fashioned Apple Dumplings with Brown Sugar Apple Cider Syrup

There may be no better treat when apples are in season than this classic! We mixed up a special syrup with a hint of rum and topped everything with toasted pecans for the ultimate finish to a fall feast.

Prep Time
40 minutes 15 minutes chilling time
Bake Time
50 to 60 minutes
Three apple dumplings on a tray with apple cider syrup, and one on a plate

Baking dish (9” x 13”)

Apple corer

Chef’s knife

Cutting board


Rolling pin

Parchment paper (optional)

Plastic wrap

Kitchen scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Large bowl

Small bowls x 2

Pastry brush x 2

Rubber spatula


Kitchen towel (lint-free) OR paper towels

Teaspoon OR small spoon

Medium heavy-bottomed saucepan

Sieve (metal)


Paring knife

6 servings
  • 1 recipe “Galette Dough” or “Pie Crust” (see Chef’s Tips)
For the filling:
  • 1½ cups (375 ml) water
  • 2 tbsp (30 ml) lemon juice
  • 6 medium or 3 large baking apples; e.g. Pink Lady (Cripps Pink), Honeycrisp, Granny Smith (see Chef’s Tips)
  • ¼ cup + 2 tbsp (85 g) butter
  • ¼ cup + 2 tbsp (81 g) Redpath® Golden Yellow Sugar, packed, divided
  • ½ tsp (3 g) salt
  • 2 tsp (6 g) ground cinnamon
  • ½ tsp (1 g) ground cardamom
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (1 g) ground cloves
For the brown sugar apple cider syrup:
  • 2 cups (500 ml) unsweetened apple cider (see Chef’s Tips)
  • 2 cups (434 g) Redpath® Golden Yellow Sugar, packed
  • Apple peels (reserved from above)
  • ¼ cup (57 g) butter
  • 1 tsp (3 g) ground cinnamon
  • 2 tbsp (30 ml) dark rum
  • ½ tsp (3 g) salt
  • ½ cup (53 g) pecans, lightly toasted, and roughly chopped
For the egg wash:
  • 1 egg
  • 1 tbsp (15 ml) water
  • Redpath Simply Raw™ Turbinado Sugar (optional)

Step 1

Make 1 recipe for “Galette Dough” or “Pie Crust” as outlined in the recipe up to the steps where the dough is chilled.

Step 2

Step 3

In a large bowl, stir together the water and lemon juice.

Step 4

Core and peel apples. Reserve peelings. If using large apples, cut the cored and peeled apples in half around the equator of the apple. If using medium apples, use a paring knife or chef’s knife to carefully slice a small sliver off the bottom of each apple to stabilize them if necessary.

Step 5

Place apples and peels into the bowl of lemon water to ensure apples do not brown. Place into fridge until needed.

Step 6

Place apples and peels into the bowl of lemon water to ensure apples do not brown. Place into fridge until needed.

Step 7

In a small bowl, using a rubber spatula, cream together butter, 2 tablespoons (27 grams) of the Redpath® Golden Yellow Sugar, and salt until mixture is homogeneous. Set aside.

Step 8

In another small bowl, whisk together the remaining ¼ cup (54 grams) of the Redpath® Golden Yellow Sugar, the cinnamon, cardamom, nutmeg, and cloves until thoroughly combined. Set aside.

Step 9

Cut off a small piece of dough (around 100 g). Divide the remaining dough into 6 equal pieces (approximately 125 grams). Roll the 6 portions into a 7-inch square. Roll the smaller piece out to ⅛-inch thickness. Cover rolled-out dough with plastic wrap or a piece of parchment paper to prevent the dough from drying out.

Step 10

Remove apples from the fridge. With a lint-free kitchen towel or paper towels, blot the apples dry. Place each apple into the centre of a pastry square. If using halved apples, place the cut side down. Add a tablespoon of the brown sugar-butter mixture into the core of each apple, using a small spoon to help push the butter mixture into the cores. Divide and sprinkle the entire apple (top and sides) with the spiced-sugar mixture, patting to adhere sugar mixture to the sides of each apple.

Step 11

With a small pastry brush, lightly dampen the edges of the pastry square with water. Bring a corner up to the top of the apple and do the same with the opposite corner. Pinch the corners together. Repeat process with the other corners until all corners meet in the middle. Gently pinch the seams together, sealing the apples within the pastry dough and molding the dough to the apples. The pinched corners at the top can be shaped to look like an apple stem if desired.

Step 12

With a sharp paring knife or a small leaf-shaped cookie cutter, cut out 6 to 12 leaves from the remaining piece of dough. If desired, use the tip of the paring knife to score the leaves with veins to mimic real leaves. Carefully adhere the leaves, using a small amount of water, to the top of each apple. Place apples into the prepared baking dish.

Step 13

Place into the fridge to chill; at least 15 minutes (see Chef’s Tips).

For the brown sugar apple cider syrup:

Step 1

In a medium-heavy saucepan, combine apple cider, the Redpath® Golden Yellow Sugar, apple peels, butter, and cinnamon. Place over medium-high heat and bring to a boil, stirring constantly to dissolve the sugar and butter; boil 8 to 10 minutes.

Step 2

Turn off heat and stir in the dark rum and salt. Cover to keep warm.

For the egg wash:
Step 1

In a small bowl, whisk together the egg with the water.

Step 2

Remove chilled dumplings from the fridge. Brush the entire surface of each apple, including the leaves, with the egg wash. If desired, sprinkle tops with the Redpath Simply Raw™ Turbinado Sugar.

Step 3

Place into the preheated oven and bake for 20 minutes. In the last 5 minutes of baking, turn on the heat under the brown sugar apple cider syrup and bring to a simmer.

Step 4

Remove the baking dish from the oven and reduce oven temperature to 350°F (177°C). Using a ladle, carefully pour the hot sauce into the baking dish through a metal sieve to remove the peels. Ladle some of the syrup over the dumplings. Sprinkle the toasted pecans over the sauce.

Step 5

Place back into the oven; 30 to 40 minutes.

Step 6

Check for doneness by inserting a metal skewer or paring knife into the side of one of the apples. If it slides out easily, remove the baking dish from the oven. If not, add 2 minutes to the baking time and check again.

Drizzle some of the extra apple-brown sugar syrup over the dumplings. Best served warm with a scoop of vanilla ice cream or whipped cream.


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