Apple Dumplings, you can’t ask for a better dessert on a crisp fall day!
This melt-in-your-mouth recipe combines tender pastry with apples baked in a deliciously spiced, buttery sauce.
What is an Apple Dumpling?
If you’ve never had apple pie dumplings, then you’re in for a special treat. With flavors that are similar to apple pie, this is a favorite dessert recipe.
Whole apples are peeled, topped with cinnamon sugar, wrapped in flaky pastry dough, and then baked in a spiced sauce until bubbling and syrupy.
- Apples for Dumplings: Use crisp apples like Granny Smith for the best results. This firm tart variety is the reliable go-to apple (and the same apples I prefer to use in apple pie). They soften and mellow as they bake without getting mushy. Other great options are Honeycrisp, Braeburn, or Jonagolds.
- Pastry Dough: If you’re rushed for time, go ahead and use premade pie dough. But for the best flavor, a flaky homemade pie crust is ideal.
TIP: You can create an elegant presentation by cutting leaf and stem shapes out of some of the pastry dough and gently pressing on top of each dumpling for a pretty decoration. Cut leaves out with a knife or cookie cutter (I made my leaves using a “Christmas light bulb” cookie cutter).
How to Make Apple Dumplings
- Prep Apples: Peel and core the apples, I use an apple corer but you can also use a small paring knife. Fill each apple core with the cinnamon butter mixture in the recipe below.
- Wrap in Pastry: Wrap in pie pastry and place in baking dish. Poke a couple of holes in the pastry to allow steam to escape.
- Bake: Pour spiced sauce over dumplings and bake until golden brown and bubbling.
Do not overbake or the dumplings may burst.
Serve warm with ice cream or dollops of crème Fraiche.
Storage and Leftovers
Leftover or make-ahead apple dumplings can be stored in the fridge for 4-5 days. Tightly cover with cling wrap and store in plastic or glass.
Reheat in a preheated 350°F oven for 10 – 15 minutes in a foil-covered pan. The foil will prevent the pastry from burning. Apple dumplings can also be reheated in the microwave but the crust will be soft instead of crisp.
- 6 large Granny smith apples peeled and cored
- 1 double pie crust homemade or store bought
- ¼ cup butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 egg beaten
- 1 cup apple juice or water
- 3 tablespoons butter
- ¼ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon apple pie spice or cinnamon
- Preheat oven to 400°F. Grease a 9×13 dish.
- Divide dough into 6 pieces. Roll each into a 7" circle (or large enough to wrap your apples).
- In a small bowl mix butter, brown sugar, and 1 teaspoon cinnamon. Fill each apple core.
- Wrap pastry around each apple using a little bit of beaten egg to seal at the top. Pinch the sides to seal and place in the prepared pan.
- Combine juice, sugar, vanilla extract, apple pie spice and butter. Bring to a boil and let simmer 3-4 minutes.
- Pour over dumplings and bake about 40-45 minutes or until apples are soft and pastry is golden.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!