Apple dumplings are a delicious fall treat that’s super easy to make, I love the cinnamon apple smell permeating the house but the taste is even better! Imagine an amazing apple dessert with lots of caramel; serve with ice cream and you’re on cloud nine.
What You’ll Need for This Recipe
Apples: I used granny smith and honey crisp apples for this recipe but any of your favorite eating apples will be great.
Pie Dough: You’ll need two rounds of pie dough. I used two batches of my favorite butter crust recipe but you can make your favorite or defrost frozen store-bought pie dough
How to Make Apple Dumplings
1. Heat oven to 350F and remove your chilled pie dough from the fridge, place on counter to cool then in a medium bowl whisk the sugar and cinnamon together and set aide.
2. Roll your pie dough into a rectangle that’s a bit thinner than 1/4 inch. You’ll need to cut 7 inch squares for the dumplings if you’re using medium apples. Re-roll dough as needed until you have 8 squares. Extra dough can be cut out for decorations.
3. Peel and core the apples. This is easiest with an apple corer but you can use a knife with care. I like to cut the bottom of the apples so they sit flat and have nice contact with the pastry. Place apple in center of pastry square. Fill apple with cinnamon sugar then add about a teaspoon of butter on top.
4. Wrap the apple in the pastry and wet the tips with your finger so they stick together. Place apples in baking dishes and set aside; I use two 7×13 dishes so they don’t get too crowded. You can bake the apples as is but they look best if you brush with an egg wash then sprinkle with any remaining cinnamon sugar. An egg wash is made of an egg whisked with a tablespoon of milk, cream, or water.
5. Make the brown sugar sauce by combining brown sugar, cinnamon, butter, and water in a small pot. Place over medium heat, stirring until the butter melts.
6. Pour the sauce into the baking dishes and bake for about 55 minutes or until golden on the outside and apples are softened.
Pro Tips for this Recipe
- Brushing the dumplings with an egg wash will give you a beautiful golden color.
- Don’t over-bake the apples, they will burst open!
- Try to remove all of the apple core, it’s hard and will not soften when baked.
- You can make the sauce and assemble the apples two days in advance, just store separately in the refrigerator until ready to bake.
- Use a cake server or offset spatula to lift from the pan.
Frequently Asked Questions
Where did Apple Dumplings originate from?
This is a bit murky but apple dumplings are thought to have originated in Pennsylvania among the Dutch colonists. Dumplings like these were popular in Europe for quite a while before that although with different fruits and fillings inside.
How long do they last in the fridge?
These apples will last up to four days in the refrigerator but really are best eaten the day of. Make sure to warm in the oven before enjoying!
Which apples are best to use?
Granny Smith are a very popular choice but any eating apply you enjoy will work. I’ve used Honey Crisp, Braeburn, and Cortland.
Can they be frozen?
Yes! You can freeze baked or unbaked apple dumplings. In either case you’ll freeze them on a baking sheet until hard and then transfer them to a freezer bag. Store for up to three months.
How to reheat them?
For best results reheat dumplings in the oven, 350F for about 15 minutes will get them nice and toasty but cover with foil if you’re concerned about them taking on more color. It they’re baked but frozen then defrost first before following the directions above. If they’re unbaked and frozen then place them in the oven at 425F and bake for 15 minutes then reduce to 375 and bake for about 25 minutes or until golden and softened inside.
If you’ve tried this Apple Dumplings recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- Rolling Pin
- 9x13 baking dish
- 2 pie crusts unbaked
- 8 apples peeled and cored
- 1/2 cup granulated sugar 100g
- 2 1/2 tsp cinnamon divided
- 1 1/4 cup brown sugar 260g
- 1 1/4 cup water
- 3 tbsp butter
- Set oven to 350F, place your chilled pie dough on the counter to warm, then combine the granulated sugar and 2 tsp of cinnamon in a small bowl, mix together and set aside.
- Roll your pie dough into rectangles which are a bit less than 1/4 inch thick then cut into 7 inch squares. Re-roll scraps as needed until you have 8 squares. You can use excess dough to stamp decorative elements for the dumplings.
- Peel and core the apples then place each apple on the center of a pastry square. Fill almost to the top with cinnamon sugar then place a teaspoon of butter on top.
- Bring the corners of the pastry up to the top of the apple one at a time. You can wet the tips with your finger so they stick better. Place the apples in baking dishes so they are touching as little as possible. I usually use two 9x13 dishes but you can use a larger dish if you have one. The apples will look best If you brush with an egg wash and sprinkle with any remaining cinnamon sugar.
- To make the sauce combine brown sugar, cinnamon, butter and water in a small pot. Place over medium head and cook while stirring until the butter melts then pour the sauce into the baking dishes.
- Bake at 350F for 50-60 minutes or until the pastry is golden brown and the apples are softened. You can test the doneness of the apples using a skewer.