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.

Serve with a scoop of vanilla ice cream or whipped cream these homemade apple dumplings will give everyone warm fuzzy feelings.

Apple Dumplings with ice cream

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

  1. 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.
  2. 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.
  3. Bake: Pour spiced sauce over dumplings and bake until golden brown and bubbling.

Do not overbake or the dumplings may burst.

unbaked apple dumplings in a baking pan

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.

unbaked apple dumplings with sauce

More Apple Desserts We Love

Apple Dumplings with ice cream
5 from 37 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Apple Dumplings

This melt-in-your-mouth recipe combines tender pastry with apples baked in a deliciously spicy, buttery sauce.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 apple dumplings


  • 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.


Do not overbake or dumplings may burst.
Raisins or chopped nuts can be added to the center of the apple.
Leftovers (or make-ahead) can be covered with plastic wrap and stored in the fridge for up to 4-5 days. 
Reheat for oven for 10 – 15 minutes in a foil-covered pan. Apple dumplings can also be reheated in the microwave but the crust will be soft instead of crisp.
5 from 37 votes

Nutrition Information

Serving: 1apple | Calories: 466 | Carbohydrates: 68g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 241mg | Potassium: 350mg | Fiber: 6g | Sugar: 45g | Vitamin A: 573IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
plated Apple Dumplings with ice cream and a title
Apple Dumplings in a bowl with a title
Apple Dumplings in a dish before baking with writing
Apple Dumplings before cooking and plated dish with writing

Amazing Apples



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Depending on the apple used the peel can become tough which is why I peel the apples. I haven’t tried it without peeling so I can’t say for sure if it would be okay. If you try it I would love to hear how it turns out Pam!

  1. can you put them in the freezer instead of the refrigerator? I want to make these for myself but not have to eat them all in a week.

  2. I’m camping and would love to make these while camping, should I try the Dutch oven over the campfire or in my crockpot- I want my apples whole, will they cook correctly in crockpot?

    1. Hi Karen, we have only made this recipe as listed but would love to hear how it turns out for you! Maybe another reader can offer some input on baking these apples while camping.

      1. I am going to try to make these this weekend, but was wondering if you thought it possible to assemble the dumplings at home, drive two hours, and pop them in the oven is a treat for those I am visiting

      2. That should work just fine Danny! I would keep the sauce separate and add right before baking. If you try it I would love to hear how it turns out!

  3. Hi,

    These look delicious. I’m curious, though. All of the apple dumpling recipes I’ve seen have a sauce poured over them before baking. But, how does the bottom of the pastry cook? Doesn’t it just sit in liquid the whole time and become a wet, soggy mess? I want to try these, but I just don’t get it. Thanks!

    1. We haven’t found that to be an issue Jeff. The dough cooks but only the top part is crisp. Hope that helps!

  4. Thank you for the wonderful recipe, due to a recent move resulted in lost recipe files!! This will help with the unpacking I have ordered for the test of the week!! Haha!5 stars

  5. Hi

    I’m from the UK like the photos and the detail,
    What size is a “cup” please? We usually go by weight.
    What is “all purpose flour? We have plain or self raising.

    all the best


      1. All-purpose flour and plain flour are just different names for the same thing. All-purpose is widely used in the US whilst plain is used primarily in the UK and Australia. Neither of these flours has any kind of raising agent like in self-rising flour.

        1 cup = 128 g Or 4.5 oz

  6. Yummy but what did I do wrong? I poured the apple juice mixture over my apples and several of the crusts floated off the apples. :( Still tastes very good although mine does not look as pretty as yours.5 stars

    1. Oh no Pam, how disappointing! I can’t say for sure as we didn’t have the same issue. Did the dough come off the apples before cooking? If they are overcooked, they can burst causing the dough to separate.

  7. I make apple dumplings pretty much like yours except I cut up the apples into pieces like you do for a pie. I really like them this way as you dont always have to eat a whole apple.