Apple Dumplings Recipe

These apple dumplings are quarters of tart apple wrapped in pie crust with brown sugar, cinnamon, nutmeg and butter, then baked in a hot sugar and butter syrup. Two large Granny Smith apples and one package of pie crust make 8 dumplings in a 9×13 inch dish, baked at 375°F for 35 to 40 minutes, about 1 hour start to finish.

The syrup is the part people remember. It goes over the dumplings before they bake, so the bottoms soak it up and turn soft and sticky while the tops bake crisp.

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Which Apples Hold Up Inside the Crust

Use firm, tart apples. Granny Smith holds its shape through 40 minutes in the oven and its sharpness keeps the syrup from tasting flat. I have tried Honeycrisp too. It is pleasant and sweeter, but Granny Smith gives the better contrast with the brown sugar and butter. Other firm apples such as Braeburn or Pink Lady also work. Avoid soft, mealy ones like Red Delicious, which turn to mush under the pastry.

Peel and core the apples, then cut each one into 4 wedges. Large apples matter here. A small apple quartered gives you a thin wedge that is lost in the crust.

For the filling you need ¼ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg and 4 tablespoons of butter. Mix the sugar and spices in a small bowl and cut the butter into 8 small pieces so every dumpling gets the same.

Whole Apples or Quarters?

Many old apple dumpling recipes wrap a whole cored apple in a big square of dough. Those take longer to bake through and make one large dumpling per apple. Quarters cook through in 35 to 40 minutes, need smaller squares, and stretch 2 apples into 8 servings. If you want sliced apples in a different crust, my apple galette uses an open, free form crust instead.

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Refrigerated or Homemade Crust for Apple Dumplings?

A package of refrigerated pie crust has 2 rounds, which is exactly what this recipe needs. It rolls out evenly and skips the dough making and chilling. I have baked both versions, and my notes say homemade crust gives a flakier, more buttery bite, while the store-bought one gives the same result every time with less effort.

For apple dumplings from scratch, one batch of my homemade pie crust makes 2 crusts, so it replaces the package one for one. Chill the dough well before rolling. Warm dough tears when you fold it around the apple.

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Wrapping and Sealing Each Dumpling

Heat the oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cut each crust round into 4 pieces and roll each piece into a rough square of about 4 to 5 inches. You will have 8 squares.

Set a wedge in the middle of each square. Sprinkle it with about 1 ½ teaspoons of the spiced brown sugar and top with a piece of butter. Brush the edges of the dough with a little water, fold the corners up over the apple, and pinch every seam closed. Place the dumplings seam side down in the dish, with a little space between them.

The fold is close to how you shape apple turnovers, but here the dough wraps all the way around the fruit.

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The Butter and Sugar Syrup

In a small saucepan, combine 1 cup granulated sugar, 1 cup water, 4 tablespoons butter, ½ teaspoon vanilla and a pinch of salt. Bring it to a boil, then simmer for 2 minutes, stirring until the sugar has dissolved and the butter has melted in.

Pour it over the dumplings right away, while it is still hot. It looks like far too much liquid. It is not. In the oven the syrup bubbles and reduces, the bottom crust drinks it up, and what is left becomes a thin, buttery caramel sauce for spooning over each serving.

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How to Tell the Dumplings Are Baked Through

Bake uncovered for 35 to 40 minutes. They are ready when the tops are deep golden, the syrup bubbles thickly around the edges, and a thin knife pushed through the crust slides into the apple without any crunch. Let them sit for at least 10 minutes. The syrup thickens as it cools slightly.

Serve them warm with the pan syrup spooned over, plus vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Why Apple Dumplings Unwrap, Stay Pale or Turn Soggy

• They opened in the oven: the seams were not sealed or they went in seam side up. Wet the edges and pinch hard.
• The apple is still firm: the wedges were thick or the apples very large. Give them the full 40 minutes and test with a knife.
• Pale, doughy pastry: the pan was crowded or they came out early. Leave a little room between dumplings and bake until deep golden.
• Thin, watery syrup: they were served straight from the oven. The 10 minute rest is what thickens it.

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Make Ahead, Freezing and Leftovers

You can wrap the dumplings a few hours early. Cover the dish and keep it in the fridge, then make the syrup and pour it over just before baking.

Can apple dumplings be frozen? Yes, and they freeze best unbaked. Set the shaped dumplings on a tray in the freezer until hard, then pack them into a freezer bag for up to 2 months. Bake them from frozen in the greased dish with freshly made hot syrup, adding about 10 to 15 minutes and checking with a knife. Baked dumplings already soaked in syrup turn soggy after freezing, so I would not freeze those.

Leftovers keep covered in the fridge for up to 3 days. Warm them in a 350°F oven for about 10 to 15 minutes so the crust crisps up again. The microwave makes it soft.

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More Apple Bakes for Fall

For a big batch to cut into squares, try my double crust apple pie bars or apple pie cheesecake bars. For something smaller to pack, apple pie cookies carry the same spices, and a jar of homemade apple pie filling in the freezer makes all of these quicker.