Step back in time with this classic baked apple dessert wrapped in a tender, flaky crust and finished with a luscious vanilla sauce. Each apple is filled with cinnamon-sugar warmth, encased in buttery pastry, and baked until golden. The silky, homemade vanilla sauce takes it to the next level—thick, creamy, and irresistibly fragrant. Whether you serve them fresh from the oven on a chilly evening or as the show-stopping finale to a holiday dinner, these baked apples are pure comfort in every bite.
Ingredients for Vintage-Style Baked Apples with Creamy Vanilla Sauce
Vanilla Sauce
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2 cups (480 ml) milk
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1 cup (200 g) sugar
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Pinch of salt
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2 tablespoons (16 g) cornstarch
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1 egg
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1 teaspoon (5 ml) vanilla extract
Cinnamon Sugar Mixture
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3/4 cup (150 g) sugar
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1 1/2 teaspoons (3 g) cinnamon
Egg Wash
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1 egg
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2 tablespoons (30 ml) water
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Pinch of salt
Apple Dumplings
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2 batches of pie crust (enough for 2 double-crust pies)
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12 medium apples (Cortland or Jonathan varieties work well)
How to Make Vintage-Style Baked Apples with Creamy Vanilla Sauce
Test Kitchen Tip:
The vanilla sauce thickens as it cools. For the best texture, prepare it while the apples are baking so you can serve it warm and smooth.
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Prepare the Vanilla Sauce: In a large saucepan, bring the milk to a boil. Use a pot at least twice the size you think you’ll need since the milk will expand while cooking.
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In a separate bowl, whisk together the sugar, salt, cornstarch, and egg until smooth.
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Remove the milk from the heat and slowly add in the sugar mixture, whisking constantly until fully combined. Return to medium heat and cook, stirring constantly, until it boils—about 5 minutes.
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Remove from heat and stir in the vanilla extract. Keep warm until serving.
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Make the Cinnamon Sugar: In a small bowl, mix the sugar and cinnamon until evenly blended.
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Prepare the Egg Wash: Whisk together the egg, water, and salt until smooth.
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Assemble the Dumplings: Roll out your pie dough into a rectangle measuring 24 x 18 inches (61 x 46 cm). Cut into twelve 6 x 6 inch (15 x 15 cm) squares.
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Peel and core each apple, placing one in the center of each dough square.
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Fill the hollow center of each apple with about 3 teaspoons (one-twelfth) of the cinnamon sugar mixture.
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Fold the four corners of the dough square over the apple, sealing the edges by pressing them together with your fingers. Brush the tops with the egg wash.
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Arrange the dumplings on a greased baking sheet, folded corners facing up.
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Bake in a preheated oven at 450°F (232°C) for 15 minutes. Then reduce the temperature to 400°F (204°C) and bake for another 30 minutes, or until apples are tender. To test without breaking the crust, insert a bamboo skewer—it should slide in easily.
A Dessert That Brings Back Memories
There’s a certain joy in recipes like this—they taste like family gatherings, cozy kitchens, and holidays past. The flaky crust, spiced apple filling, and velvety vanilla sauce make this dessert unforgettable. Serve it warm, drizzle on extra sauce, and watch as everyone at the table smiles with each bite.
