Whole Apple Dumplings with Frangipane
Servings: 6 servings
Calories: 491kcal
Whole apple dumplings stuffed with almond frangipane, wrapped in flaky pie crust and cinnamon sugar, a cozy, must-bake fall dessert.
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Ingredients
- 2 pie crusts or homemade buttery pie crust
- 6 pieces medium-size baking apples Honey Crisp, or other baking apples
- 50 g light brown sugar
- ¼ tsp nutmeg
- ½ tsp ground cinnamon
- Pinch of salt
Frangipane :
- 50 g unsalted butter softened
- 50 g light brown sugar
- 50 g almond flour
- ⅛ tsp pinch of salt
- ½ tsp almond extract
- 1 large egg
For pie crust:
- 1 large egg for egg wash
- Turbinado sugar
Serve with: (optional)
- ice cream
- caramel sauce
Instructions
Prepare the frangipane: (this can be done several days before)
- Beat the softened butter and sugar with a sturdy spatula until creamy. Add eggs, salt, and almond extract and mix again to combine. Add almond flour and stir to combine everything. It will be a paste-like consistency. If you are not using on the same day, you can wrap it and chill it in the fridge for 2-3 days. They can be kept frozen for 2-3 months. Simply thaw overnight in the fridge or at room temperature before using
Prepare the apples:
- Combine brown sugar, nutmeg, cinnamon, and salt in a bowl
- Peel the apple and core it.
- Roll the apple in the sugar mixture to coat the outside. Repeat with the rest.
Assembling:
- Line a baking pan or baking dish with parchment paper for easier clean up
- Allow the pie crust to come to room temperature so you can roll it out into rectangles, about 24 x 16 inches, about 1/4-inch thick, if you are using homemade pie crust. I use 2 store-bought pie crusts that were already cut into 12-inch rounds. I didn't roll it out into a rectangle. I just cut it into 3 for each pie crust. It should be enough to fully encase the apple with a little bit of extra on top to pinch the dough together so it stays closed during baking
- Place each apple on top of the pie dough
- You can transfer the frangipane to a pastry bag and pipe the frangipane into the hollow core to fill it up. Alternatively, you can use a small spoon to fill up the core, it's a bit messier as you may need to use your finger to help push the filling into the core, but it can be done
- Carefully bring one corner of the pie dough over the apple and then continue all around, letting the dough to pleat naturally.
- Pinch the dough together on top to make sure the pie dough fully encases the apple and the dough won't spring open during baking
- Repeat with the remaining five apples. Place them on the prepared baking pan. Put this inside the fridge to let the pie crust chilled for at least 30 minutes. This is to ensure the pie crust stays flaky and crisp after baking
Baking:
- 15 minutes before the end of the chilling time, start preheating the oven to 400 F (200 C) for conventional oven. Please lower the temperature by 20 F (15 C) if using a convection oven.
- Beaten 1 egg with a fork for the egg wash. Use a pastry brush to brush the egg wash on the pie crust.
- Sprinkle with some turbinado sugar. I find it easier to tilt the apple slightly and sprinkle on one side and then rotate and sprinkle more to cover them with the turbinado sugar
- Bake for 40-45 minutes or until the crust is golden brown and when you use a small paring knife to poke through to test the apple. It should be soft
To serve:
- Wait for 5 minutes before serving. You can serve as is or with some ice cream and/or caramel sauce. We eat it just as is without any sauce and it is just as good!
Notes
The method for assembling and baking the whole apple dumplings is adapted from The Book on Pie by Erin Jean McDowell.
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 58g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 299mg | Potassium: 97mg | Fiber: 2g | Sugar: 29g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg
