There is nothing like baked apples wrapped up in my best pie crust and baked with a caramelized brown sugar sauce. This gluten free apple dumplings recipe is one of my best, and you will love it!
Fall is all about fresh, crisp apples and many recipes to make with apples. It is one of my favorite times of the year. If you are an apple fanatic, you will want to look at all of my incredible gluten free apple recipes to find some new favorites.
Why This Recipe Is Great:
- This recipe has several components, but they are all really easy to make!
- My gluten-free pie crust recipe gets rave reviews and has the perfect flakiness for this gluten-free apple dumplings recipe.
- You can use any variety of apples in making this recipe.
- Serve this any time. It is fancy enough for a dinner party but easy enough to make for a family dessert.
If you love apples, you may also want to try my tried and true Gluten Free Apple Cake recipe!
Ingredient Notes:
- Gluten Free Flour Blend – For the flakiest pie crust, you need a good gluten free flour like Cup4Cup. You can also use King Arthur Measure for Measure or other blends, but in taste tests with my friends and family, Cup4Cup was the best flour for pie crust.
- Xanthan Gum – If your blend doesn’t contain either xanthan gum or guar gum as a binder, you will need to add one teaspoon.
- Baking Powder – I add a little bit for a little extra puff in the crust. It works well with the baked apples inside.
- Salt – You can use sea salt or kosher salt
- Apples – Any variety of apples works well. I used fuji apples. Apples that are more tart will add more flavor. I recommend using small to medium-sized apples.
- Butter – Be sure to use unsalted butter. It needs to be very cold. Dairy-free butter will work if you are dairy free.
- Brown Sugar – Light or dark brown sugar is fine.
- Cinnamon – Ground cinnamon is needed for flavor. You can also add a dash of nutmeg if you like.
- Apple Juice or Apple Cider – I prefer apple cider, but both make the sauce great.
- Lemon Juice – This is for the crust.
You may also love these incredible Gluten Free Apple Cider Donuts!
Recipe Step By Step Directions:
Step 1: Measure the gluten free flour blend and add it to a large
To measure your gluten free flour accurately, I recommend using either the spoon or leveling method.
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Add the cold butter chunks and use a pastry cutter to cut the butter into fine crumbs.
Step 2: Add the eggs, lemon juice, and water. Mix into a soft pie crust and wrap it in plastic. Put it into the refrigerator while you prep the rest of the recipe.
Step 3: Very carefully, remove the core from all six apples. Peel the apples and set them aside.
HINT: If you do not want your apples to turn yellow, put water and two teaspoons of lemon juice into a large bowl and soak the apples while you prep the dumpling crust and sauce.
Step 4: Add the apple juice, brown sugar, and butter to a small saucepan. Bring to a boil, then reduce the heat to simmer. Simmer for 5 minutes, then turn off the stove and let it cool.
Preheat the oven to 375ºF, and be sure the oven rack is set to the middle position.
Step 5: Remove the crust from the refrigerator. Dust a surface with flour. Depending on the flour blend, you may need to use a lot or a little. Use a rolling pin to flatten the dough, which is about the same thickness as a pie crust.
Step 6: Cut the dough into six large squares. Place a small apple on a square. Add butter, brown sugar, and cinnamon in the cored middle.
Gently wrap the dough around the apple and pinch closed any seams. Place them onto a greased 9×13 baking dish.
Step 7: Pour the cinnamon brown sugar syrup over each apple dumpling. You want the sauce thick on the bottom of the pan as well.
Step 8: Bake the apple dumplings for 40-45 minutes, depending on the size of the apples you use. If you notice the tops getting too brown, cover the apples with foil for the last 15 minutes to prevent them from burning.
To serve these gluten free apple dumplings, place a dumpling on a plate and use a large spoon to pour some of the sauce over the dumplings.
Variations:
- Add walnuts or pecans for some crunch to the middle of the apple core area.
- Add raisins to the empty core area before baking.
- Dust the apple with nutmeg before wrapping it in the crust.
Tips and Recipe FAQ:
If you want to check the apples, insert a toothpick. The apples should be soft.
You can store leftover apple dumplings in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
You can freeze them, but you must cover them with foil if you reheat them in the oven so the crust doesn’t burn.
More Gluten Free Apple Dessert Recipes:
- Easy Gluten Free Apple Cobbler
- Gluten Free Apple Fritters
- The Best Gluten Free French Apple Cake
- Gluten Free Apple Galette
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
Easy Gluten Free Apple Dumplings
Ingredients
Crust
- 3 cups gluten free flour blend * see note
- ½ teaspoon baking powder aluminum-free
- ½ teaspoon salt
- 1 cup butter cold
- 2 large eggs
- 2 teaspoons lemon juice
- ⅔ cup water * see note
Apples
- 6 apples
- 3 tablespoons butter
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Syrup
- 1 ¼ cups apple juice
- ¾ cup brown sugar
- ¼ cup butter
Instructions
- Preheat the oven to 375ºF, and be sure the oven rack is set to the middle position.
- Add the gluten free flour blend to a large mixing bowl. Mix the baking powder and salt with a wire whisk to blend.
- Add the cold butter and use a pastry blender to cut the butter into tiny crumbs in the flour.
- Add the eggs, lemon juice, and water. Mix into a soft pie crust and wrap it in plastic. Put it into the refrigerator while you prep the rest of the recipe.
- Very carefully, remove the core from all six apples. Peel the apples and set them aside.
- Add the apple juice, brown sugar, and butter to a small saucepan. Bring to a boil, then reduce the heat to simmer. Simmer for 5 minutes, then turn off the stove and let it cool.
- Remove the crust from the refrigerator. Dust a surface with flour. Depending on the flour blend you use, you may need to use a lot or a little. Use a rolling pin to flatten the dough, about the same thickness as a pie crust.
- Cut the dough into six large squares. Place a small apple on a square. Add a little piece of the butter, brown sugar, and cinnamon in the cored middle.
- Gently wrap the dough around the apple and pinch closed any seams. Place them onto a greased 9×13 baking dish.
- Pour the cinnamon brown sugar syrup over each apple dumpling. You want the sauce thick on the bottom of the pan as well.
- Bake the apple dumplings for 40-45 minutes, depending on the size of the apples you use. If you notice the tops getting too brown, you can cover the apples with foil for the last 15 minutes to prevent them from burning.
Notes
- I recommend using a good gluten free flour blend. The Cup4Cup brand is my favorite for a flaky pie crust. Other gluten free flour blends work, too, I haven’t tested other brands.
- If your flour blend doesn’t contain either xanthan or guar gum, add one teaspoon.
- Store leftover dumplings in an airtight container in the refrigerator for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Will definitely make these, wondering what size I should roll out the dough in order to get six squares big enough to wrap around the apples?
Hi Bev, the amount of dough should be enough. I roll my dough about 1/4 to 1/2 inch thick. The dough covered the entire silicone mat, if that helps give an idea. I will have to measure it next time I make it.
I used half of the dough recipe to make tiny 1-1/4” tarts with a raspberry, apricot l, ginger and lavender filling. The pie dough is lovely! I blind baked the tiny tartlets for 10 minutes at 375 degrees until they were golden then filled them after the tart cooled. Half recipe made 3 dozen tiny tarts. Thank you Sandy for developing this dough recipe!
You are very welcome. I love how you used it to create something delicious!
Sandi, I fully intended to make the dumpling recipe until I saw the luscious red color of the raspberry-apricot filling and I decided then it was too petty to cover up with dough, so your delicious dough morphed into tarts instead. : – )
LOL, the crust in this yummy dumpling recipe can easily be used for pies and tarts. It is actually my popular gluten free pie crust recipe.
Can you wrap (assemble) the dumpling and then put it in the refrigerator until later to bake it? BTW, my husband is a very picky and he had been telling people how amazing the dumplings are and they are better than anything pie or dumplings he’s had ever!
Hi Stephanie, you can definitely prep the dough ahead. I am so glad your husband loves them. You made my day coming back to let me know!
What are all the measurements for the steps? I’m not seeing how much of each ingredient is supposed to be used.
Hi Dani, it sounds like you didn’t scroll down to the recipe card. From the top of the recipe, hit the giant Jump to Recipe button to see the whole recipe!
Used my own gf flour blend and they turned out good. Instead of recipe sauce, I used another clear jell based cinnamon sauce made separately to be spooned over them after baked.
I am so glad you loved this recipe. The crust is my pie crust recipe and I hope you get a chance to use it for some tasty pies too!
This recipe is delicious! I used Bob’s Red Mill GF 1to 1 as that is what I had available. Thank you! Jill
One question, I have to use dairy free butter and the only dairy free available in my area has salt added to it. Are there any suggestions for that factor?
I am so glad you loved it, Jill. You made my day coming back to let me know. I am not familiar with dairy-free butter. I have used Smart Balance a few times…I don’t recall it being that salty. If it does have a bit of salt, and it didn’t taste salty when you made it, I assume it is fine.
Can you use canned stewed apple?
Hi Marie, I haven’t tested using canned apples. If you try it, please let me know how it turned out.
Can you prepare the crust the day before and leave in the refrigerator until the following day?
Hi Karen, you can easily make the crust a head and keep it in the refrigerator. Wrap it in plastic wrap so it doesn’t dry out.
I assume you cut the butter into the flour?
Yes, it specifies to do this in the recipe card. You can find the recipe card by hitting Jump to Recipe at the top of the post. I hope you enjoy them :-).