Apple dumplings carry a comfort that never goes out of style. The tender apples wrapped in flaky crust, baked in a cinnamon-sugar syrup, feel both rustic and indulgent.
This recipe shows how to create a dessert that balances sweetness with the tartness of fresh apples. By the end, you’ll know how to prepare baked apple dumplings at home with confidence, and you’ll see why they stand among the best easy apple recipes for fall.
Choosing the Apples and Preparing Them
Granny Smith apples hold their shape during baking and bring a tartness that pairs well with the rich syrup. I’ve tried using Honeycrisp before, and though their natural sweetness is pleasant, I’ve found Granny Smith delivers the best contrast against the brown sugar and butter filling.
Peel and core the apples, cutting them into neat wedges, as this helps them bake evenly.
For another rustic apple dessert, take a look at my Apple Galette. It offers the same cozy flavors with a more open crust presentation.
Pie Crust Choices and Assembly
A refrigerated pie crust saves time and works well for this recipe. If you prefer the satisfaction of homemade crust, the result brings an extra layer of flavor.
I’ve baked both versions, and my notes show that homemade crust holds a flakier bite, though the ready-made crust creates a consistent outcome with less effort.
Roll the crust into even squares. Place one apple wedge in the center of each, sprinkle with brown sugar, cinnamon, and nutmeg, and add a small knob of butter.
Fold the dough over the apple, pressing the edges firmly to seal.
If you enjoy playful shapes in your desserts, the folding method is much like forming Apple Turnovers, though dumplings remain smaller and easier to serve.
Making the Cinnamon-Sugar Syrup
The syrup is simple but crucial. Heat water, granulated sugar, butter, vanilla, and a pinch of salt until the sugar dissolves into a glossy mixture.
Pouring the syrup over the dumplings before baking helps them caramelize as they cook, creating a warm sauce that collects at the bottom of the dish.
This method reminds me of how caramel blends into Caramel Apples, though here the syrup seeps into the crust for a softer finish.
Baking and Serving the Dumplings
Bake the dumplings uncovered until the crust turns golden and the syrup bubbles around the edges. Let them cool slightly so the syrup thickens.
Serve them warm, spooning extra syrup over the top. A scoop of vanilla ice cream or drizzle of caramel sauce turns them into a truly comforting dessert.
For another baked apple dessert that delights a crowd, explore my Double Crust Apple Pie Bars. They offer the same spiced apple filling in an easy-to-cut bar form.
Comparison of Pie Crust Options
From my own kitchen notes, homemade crust brings a flakier, more flavorful layer that complements the apples beautifully. Store-bought crust, however, delivers consistent results and trims prep time.
If you’re baking for guests, homemade crust adds a touch of care and richness, while a packaged crust is excellent for quick apple dumplings on busy evenings.
For a dessert that merges pie and cheesecake in one bite, you might also like Apple Pie Cheesecake Bars. The creaminess contrasts well with the baked crust.
Tips for Storing and Reheating
Apple dumplings taste best the day they’re baked, yet leftovers keep well in the fridge for up to three days. Reheat them in the oven so the crust stays crisp rather than soft.
If you enjoy planning ahead, the dumplings can be assembled a few hours early and chilled before baking.
For a smaller grab-and-go treat with similar flavors, try Apple Pie Cookies. They’re easy to pack for a quick fall snack.
Save This Recipe and Share Your Experience
These apple dumplings bring warmth and flavor to any table, and I love how easily they adapt to family gatherings or quiet evenings. Pin this recipe now so you’ll have it ready when fall cravings set in.
I’d love to hear in the comments how your dumplings turned out or if you added your own twist to the recipe.
Apple Dumplings Recipe
Sweet, tender apples are wrapped in flaky pie crust, baked until golden, and coated in a warm cinnamon-sugar syrup. These dumplings create a comforting dessert that’s simple to prepare and full of flavor. Serve with vanilla ice cream, caramel sauce, or whipped cream for a special treat.
Ingredients
- FOR THE DUMPLINGS
- 2 large tart apples (such as Granny Smith)
- 1 package refrigerated pie crust (or homemade)
- 4 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- FOR THE SYRUP
- 1 cup granulated sugar
- 1 cup water
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Pinch of salt
- OPTIONAL TOPPINGS
- Vanilla ice cream
- Caramel sauce
- Whipped cream
Instructions
Preheat Oven: Set the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Prepare Apples: Peel and core the apples, then cut each apple into 4 wedges.
Assemble Dumplings: Roll out the pie crust and cut into 8 squares. Place one apple wedge on each square. Sprinkle each with brown sugar, cinnamon, and nutmeg, then top with a small piece of butter. Fold the dough over the apple and pinch edges to seal tightly.
Arrange in Dish: Place the dumplings seam side down in the prepared baking dish.
Make Syrup: In a small saucepan, combine sugar, water, butter, vanilla, and salt. Bring the mixture to a boil, then reduce heat and simmer for 2 minutes, stirring until the sugar dissolves.
Pour and Bake: Pour the hot syrup evenly over the dumplings. Bake uncovered for 35–40 minutes, or until the dumplings are golden brown and the syrup is bubbly.
Cool Slightly and Serve: Let the dumplings cool for at least 10 minutes before serving. Spoon some of the pan syrup over each dumpling and add desired toppings.
Notes
Tart apples like Granny Smith work best because their flavor balances the sweetness of the syrup. Dumplings taste best served warm with ice cream or caramel sauce.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 434Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 38mgSodium 183mgCarbohydrates 64gFiber 2gSugar 47gProtein 3g
