Baked till tender, wrapped in a flaky pie crust, and served with a sweet apple cider sauce, these gorgeous Old Fashioned Apple Dumplings are irresistible!
Why You’ll Love This Apple Dumplings Recipe
- A classic recipe. Sometimes old recipes are the best, and if you taste a bite of these tender, flaky apple dumplings, I’m sure you’ll agree this is one of them. Each pastry-wrapped apple is a cute, warmly-spiced indulgence!
- Easier than you think. There is some “work” involved in making apple dumplings but the process is fun and they’re easier to make than you may think.
- All the flavors of apple pie. Apple dumplings taste very similar to apple pie so if you love that flavor, you’ll love this apple dumpling recipe too!
If you like this recipe, be sure to check out these Easy Cranberry Apple Dumplings, Mountain Dew Apple Dumplings, and Rum Apple Dumplings. You may also like my Mini Apple Pie recipe or my Dutch Apple Pie.
What Are Apple Dumplings Made Of?
Apple dumplings are basically made of apple pie ingredients, so if you have baked apple pies before, this will be very familiar to you. Scroll down to the recipe card for measurements.
For the Dumplings
- Apples: Large, Granny Smith green apples, peeled and cored.
- Pie Crusts: You’ll need two 9-inch pie crusts, either store-bought or homemade. (Try my Easy Homemade Pie Crust recipe for a quick tutorial on making your own!)
- Brown Sugar: Be sure to pack the brown sugar into your measuring cup for accuracy. Light brown sugar gives a pleasingly warm, homey flavor, while dark brown sugar will add a more intense molasses taste.
- Spices: I use cinnamon and nutmeg – you could also go with apple pie spice.
- Salt
- Butter: Salted or unsalted is fine. If you use salted butter, you may want to slightly reduce the amount of salt in the filling mixture.
For the Sauce
- Apple Cider: Plain apple cider, not hard cider.
- Brown Sugar: Again, you can choose light or dark depending on how intense you want the molasses flavor to be.
- Butter
- Vanilla: Pure vanilla extract.
- Cinnamon: Or apple pie spice.
How to Make Old-Fashioned Apple Dumplings
Who wouldn’t adore a juicy, baked apple covered in flaky pastry? Here’s how to make melt-in-your-mouth, homemade apple dumplings. Scroll down to the recipe card for more detailed instructions.
- Get Ready to Bake. First things first: go ahead and preheat your oven to 375°F, and grease a 9×13 inch baking pan with butter.
- Roll and Cut the Crusts. Divide the pie crust into 6 equal portions, and roll each one out into a square (or circle) about seven inches across. You want the pieces to be large enough to wrap completely around the apples.
- Place and Fill the Apples. Place an apple in the center of each pie crust, with the center core facing upward. Then whisk together the brown sugar, cinnamon, nutmeg, and salt. Divide this mixture between the apples, poking some inside each core, and sprinkling the rest around the base of each apple.
- Add Butter and Seal the Crusts. Slice the butter into 6 even slices, and place one piece of butter in the opening of each apple. Fold the edges of the dough over the apple, to create the dumpling. Be sure to pinch the edges together to seal the dough, so that the juices and steam stay inside and cook the apple. Carefully move the dumplings to your prepared baking pan.
- Make the Sauce. Now that the dumplings are ready to bake, place a medium-sized saucepan over medium-high heat, and add all of the sauce ingredients to it. Stir constantly while the mixture comes to a boil. Once the sugar has dissolved, boil the sauce for one more minute, and then take it off of the heat to cool for about five minutes.
- Add Sauce to Dumplings, and Bake. Carefully pour the sauce over the dumplings, and then place them in the preheated oven for 50 to 55 minutes, or until the apples are tender and the pie crusts are golden brown.
- Rest and Serve. Let the apple dumplings rest for 10 minutes, and then serve them up with ice cream and the sauce from the baking dish drizzled on top.
Baker’s Notes
So there you have it, a scrumptiously old-fashioned dessert that the whole family will devour. This is a special recipe to pull out during fall and winter when apples are in season! Check out these helpful tips for baking up the perfect batch.
- The Best Apples for Apple Dumplings: I like to use green granny smith apples, because they give the perfect amount of tartness. However, you can use any apple you like! Fuji, Honey Crisp, or Snapdragon apples are great in these dumplings too.
- Apple Cider: If you don’t have apple cider, you can also use apple juice. Apple cider just adds an extra depth of flavor.
- Cinnamon Candies: If you want to switch it up, you can add cinnamon imperials (red hot candies) to the center of your apples before wrapping them. This retro twist on the classic adds a spicy cinnamon center to each dumpling.
Do You Eat Apple Dumplings Cold or Hot?
You can serve apple dumplings cold, hot, or anywhere in between. My favorite way to serve them is warm, with ice cream. Whipped cream would also be fantastic!
Storing and Reheating
- Fridge. Store leftover apple dumplings in an airtight container in the fridge, for up to 3 days.
- Reheat. Reheat before serving in the oven at 350°F.
- Freezer. Freeze individual apple dumplings in a freezer-safe container for up to 3 months. Reheat in a 350°F oven until warmed through, covering loosely with foil if the dumplings start to get too brown.
Yield: 6
Old Fashioned Apple Dumplings
Baked till tender, wrapped in a flaky pie crust, and served with a sweet apple cider sauce, these gorgeous Old Fashioned Apple Dumplings are irresistible!
Ingredients
Dumplings:
- 6 large Granny Smith green apples, peeled and cored
- 2 9- inch pie crusts
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 6 tablespoons butter
Sauce:
- 2 cups apple cider
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Butter a 9×13 inch baking pan, set aside.
- Divide pie crust into 6 equal pieces and roll each into about a 7” square or circle. You want the pie dough to be large enough to wrap completely around your apples. Place an apple on each pie dough with the center core facing upward.
- In a small bowl, whisk together brown sugar, cinnamon, nutmeg and salt. Divide brown sugar mixture between apples, poking some inside each cored opening and the rest around the base of each apple.
- Slice butter into 6 even slices and place 1 piece of butter in the opening of each apple.
- Fold the corners of the dough over the apple to create the dumpling around the apple, being sure to pinch the edges together to seal the dough around the apples. Transfer dumplings to prepared baking pan.
- In a medium sized saucepan over medium-high heat, add all sauce ingredients and bring mixture to a low boil, stirring constantly. Once the sugar has dissolved, cook for 1 minute longer and then remove from the heat. Let sauce cool for 5 minutes and then carefully pour it evenly over the apples.
- Bake for 50 to 55 minutes, until golden brown and apples are tender.
- Let dumplings rest for 10 minutes after coming out of the oven. Serve dumplings warm with ice cream and extra sauce poured on top.
Video
Notes
- Storage: Store leftover apple dumplings in an airtight container in the fridge, for up to 3 days. Freeze for up to 3 months. Reheat in the oven at 350°F.
- The Best Apples for Apple Dumplings: I like to use green granny smith apples, because they give the perfect amount of tartness. However, you can use any apple you like! Fuji, Honey Crisp, or Snapdragon apples are great in these dumplings too.
- Apple Cider: If you don’t have apple cider, you can also use apple juice. Apple cider just adds an extra depth of flavor.
- Cinnamon Candies: If you want to switch it up, you can add cinnamon imperials (red hot candies) to the center of your apples before wrapping them. This retro twist on the classic adds a spicy cinnamon center to each dumpling.
Nutrition
Serving: 1, Calories: 654kcal, Carbohydrates: 92g, Protein: 5g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 549mg, Fiber: 9g, Sugar: 53g
More Apple Desserts
- Mini Apple Pie Cookie Cups
- Brown Sugar Apple Cake
- Cinnamon Apple Empanadas
- Apple Pie French Toast Casserole
- Best Dutch Apple Pie
- Homemade Apple Pie Filling
- Easy Apple Cinnamon Muffins
- Fried Apples
- Cinnamon Baked Apples
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I am going to try this recipe today (9/26/23) and I have a question. I tried a similar recipe yesterday (with Granny Smith apples). The main difference was the baking temp/time (400 for 40-45 min). I checked on them at 35 min and the dumplings had collapsed – the apple had completely turned to applesauce. Any suggestions?
That’s pretty similar to the baking temp/time I use, I do 375°F for around 50 minutes. Mine were not mushy, I wonder if your apples were older? You can always check earlier in the back time and stick them with a toothpick to make sure.