Gluten-Free Baked Apple Dumplings Even My Dad Ate

3 Nov

I hadn’t been doing much baking, but had some unexpected time at home in beautiful #OCNY last week. In an attempt to make some comfort food, I finally make apple dumplings, which had long been on my list of things to bake but had never quite made it to the oven. In addition to discovering what a yummy treat baked apple dumplings are, I also found the absolute best gluten-free pie crust that I will be using again and again and again for everything pastry. Even HomeBrewKef, who is not known for his adventurous palate, ate it without asking whether it was gluten free.

photoAs you can see, it took a few tries to get the dough to behave and each apple looked a bit different- so try ’em once before making them for a crowd you care to impress (I had originally intended for this dessert to be gifted but didn’t get the hang of wrapping the dough til the last one-womp). But these are so yummy, relatively easy, and not the worst thing you could put in your body during the holiday season–I prefer these to apple pie because you get all flaky-dough, mushy-apple yum without the syrupy-sugar isn’t-this-supposed-to-be-fruit blahs. In this iteration, I used Cup4Cup to make KitchenSimplicity’s gluten-free pie crust, but I cannot wait to make the grain-free dough version from Primally Inspired next week. The filling and sauce are both from Primally Inspired. In other news, Thomas Keller-if you’re reading- can we please get you to work with Cup4Cup again on a grainfree flour? Lives would be changed.

Gluten-Free Baked Apple Dumplings


For the Dough

  • 1 c gluten-free all-purpose flour (I used Cup4Cup and really think you should, too)
  • 1/2 tsp salt
  • 1/2 c cold, unsalted butter, cut into small pieces
  • 1 large egg
  • 2-4 TBS very cold water

For the Filling

  • 4 sweet baking apples
  • 4 teaspoon pure raw honey or maple syrup
  • 4 teaspoon butter or ghee
  • 8 pinches of cinnamon
  • 4 pinches nutmeg

For the Sauce

  • 8 TBS butter
  • 4 TBS milk of choice (I used THIS milk)
  • 1 tsp cinnamon
  • 2 pinches of sea salt
  • 1 tsp pure vanilla extract
  • 4 TBS pure raw honey or pure maple syrup
  • gluten-free flour, for thickening (I used about 2 TBS)


1. For the dough: Place the flour and salt in a food processor and pulse to combine. Add butter and pulse until the mixture is crumbly and no large pieces of butter remain. Add egg and 2 TBS of water. Pulse again until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Refrigerate for at least 1 hour before handling.

2. Preheat oven to 350F. For the filling: peel and core apples. Roll out dough until it’s about 1/8-inch thick (aka: very thin but still workable). Cut dough into 4 6-inch(ish) circles. Place apples in center.

3. For the filling: Add 1 tsp honey, 1 tsp butter, 2 pinches of cinnamon and 1 pinch of nutmeg to each apple. I threw these ingredients in the hollow center of each apple, other recipes just throw them right on top. You do you. Wrap each apple up as nicely as possible so that the top is covered in dough–my dough didn’t stick beautifully, so I threw it back in the ‘fridge for 20 minutes to get it stiffer and reshaped it.

4. Place apples in a lightly-grease baking dish. Apples can touch but shouldn’t be putting any pressure on each other. Bake for 30 minutes, or until top is lightly browned.

5. For the sauce: While apples are baking, bring the butter, milk, cinnamon, salt and vanilla to a simmer. Remove from heat and stir in honey and flour until well mixed.

6. To assemble:Pour sauce over the apples. Bake for 15-20 more minutes–if tops are getting too brown, lightly cover with aluminum foil.

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