Apple dumplings are the ultimate comfort dessert, combining tender baked apples with a flaky, buttery crust. Each bite offers a perfect balance of sweet, cinnamon-spiced filling and rich, golden pastry. In just 25 minutes of prep and 40 minutes of baking, you’ll create a treat that’s as impressive as it is indulgent. The warm aroma of apples and spices will fill your kitchen, promising a dessert that’s both cozy and unforgettable.
These dumplings are a feast for the senses, with a crisp exterior giving way to soft, juicy apples inside. Drizzled with a luscious syrup, they’re a delightful mix of textures and flavors. Perfect for sharing or savoring solo, they’re a dessert that feels like a warm hug. Whether for a special occasion or a weeknight treat, these apple dumplings are sure to become a favorite.
Ingredients for Apple Dumplings
- 2 batches homemade pie dough (click here for the recipe)
- 6 medium-sized apples, peeled and cored (Granny Smith or Honeycrisp work well)
- For Filling:
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 Tablespoon salted butter, cut into 6 small pieces
- For Syrup:
- 1 cup (200 g) granulated sugar
- 2 cups (475 ml) water
- 3 Tablespoons salted butter
- ¼ teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat oven to 425°F (215°C).
- Prepare the filling: In a small bowl, mix ½ cup sugar and 1 ½ teaspoons cinnamon. Set aside.
- Roll out the dough: Divide the pie dough into two pieces. Roll out one piece into a rectangle about 7” wide and 21” long. Cut into three 6”-7” squares. Repeat with the second piece to make six squares total.
- Assemble the dumplings: Place a peeled, cored apple in the center of each dough square. Pour 1 ½ Tablespoons of the filling into the center of each apple, then top with a small piece of butter.
- Fold the dough: Fold one corner of the dough over the apple, then fold the opposite corner over the first. Moisten the edges with water to seal. Repeat with the remaining corners.
- Transfer to baking dish: Place the wrapped apples in a 9×13 baking dish (use two dishes if needed to avoid overcrowding).
- Make the syrup: In a saucepan, combine 1 cup sugar, 2 cups water, 3 Tablespoons butter, and ¼ teaspoon cinnamon. Stir over medium heat until boiling, then remove from heat.
- Pour the syrup: Carefully pour the syrup around the apples in the baking dish (do not pour over the dumplings).
- Bake: Place in the oven and bake for 40-45 minutes, or until the apples are tender (test with a wooden skewer).
- Serve: Drizzle with the syrup from the pan before serving.
Perfect Pairings: Sauce and Topping Ideas
While the syrup in this recipe is delicious, consider adding a dollop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. For a tangy twist, a spoonful of whipped cream with a hint of lemon zest pairs beautifully with the sweet apples.
Serve It Right: Presentation Tips
For a stunning presentation, serve each dumpling in a shallow bowl with a spoonful of the warm syrup from the pan. Garnish with a sprinkle of powdered sugar or a few chopped pecans for added texture and visual appeal.
Make It Ahead: Storage and Reheating
Store leftover dumplings in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10-15 minutes or until warmed through. For a quick fix, microwave individual servings for 30-45 seconds, but be cautious not to overheat the pastry.
Switch It Up: Recipe Variations
Try using pears instead of apples for a unique twist, or add a handful of raisins or chopped nuts to the filling for extra flavor. For a richer syrup, replace half the water with apple cider or add a splash of vanilla extract before boiling.
Time-Saving Hacks
If you’re short on time, use store-bought pie dough instead of making it from scratch. You can also prep the apples and filling the night before, storing them separately in the fridge. This way, assembly and baking are a breeze the next day!
Apple Dumplings
Ingredients
- 2 batches homemade pie dough click on the link for the recipe for homemade pie dough
- 6 medium-sized apples peeled and cored
For Filling
- ½ cup granulated sugar (100 g)
- 1 ½ teaspoon ground cinnamon
- 1 Tablespoon salted butter cut into 6 small pieces
For Syrup
- 1 cup granulated sugar (200 g)
- 2 cups water (475 ml)
- 3 Tablespoons salted butter
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 425F (215C).
- Prepare filling first by stirring together sugar and cinnamon. Set aside.
- Divide pie dough into two pieces (if you don’t already have it divided in two). Place one back in the refrigerator to keep cool and roll out the second into a long rectangle that’s just over 7” wide and just over 21” long. Cut into 6”-7” squares until you have three squares, then repeat with second half of pie dough until you have six pie squares total. Set aside.
- Place peeled, cored apple in the center of pie dough square.
- Pour about 1 ½ Tablespoon of filling into the center of apple. Top with a small piece of butter.
- Fold one corner of the pie dough square over the top of your apple. Then take the opposite corner and overlap the first, moisten your finger with water and lightly dampen the pastry to encourage it to stick together. Repeat with opposite corners (see photos in post or video below for visual).
- Carefully transfer apple to 9×13 baking dish (I use two 9×13 dishes for this recipe to avoid over-crowding the pan). Repeat until all apples have been filled and covered in pastry.
- Prepare syrup by combining 1 cup granulated sugar, 2 cups water, 3 Tablespoons butter, and ¼ teaspoon ground cinnamon in a medium-sized saucepan. Stir well and place over medium heat. Bring to a boil, stirring occasionally. Once boiling, remove from heat and set aside.
- Give syrup another stir and then carefully pour around apples in each pan (do not pour on top of dumplings).
- Transfer apple dumplings to 425F (215C) oven and bake 40-45² minutes or until apples are tender (I’ll usually poke them with a wooden skewer to test).
- Before serving, top with a bit of the syrup from the pan.