Why You’ll Love This Recipe
I like this recipe because it’s both rustic and impressive. The apples bake until perfectly soft, while the flaky crust soaks up a buttery, cinnamon-spiced sauce. Each dumpling feels like its own individual dessert, making them great for serving at family dinners or holiday gatherings. I also enjoy how versatile the recipe is—whether I use homemade or store-bought pie dough, the result is always delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 medium baking apples such as honeycrisp or granny smith
Pie dough for a 9-inch double-crust pie, homemade or store bought
For the filling:
3 tablespoons unsalted butter, cut into 6 equal pieces
6 tablespoons granulated sugar
1 teaspoon apple pie spice
For the sauce:
1 cup unfiltered apple juice or apple cider
¾ cup lightly packed light brown sugar
¼ cup unsalted butter
Directions
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I preheat the oven to 375°F and grease a 13×9-inch baking dish.
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I peel and core the apples, keeping them in lemon water to prevent browning while I prepare the dough.
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I roll out the dough into a rectangle (about 21×14 inches) and cut into six 7×7-inch squares, or divide store-bought dough into six pieces.
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I mix the granulated sugar with apple pie spice.
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I place each apple in the center of a dough square, tuck a butter piece inside the hollow, and add about a tablespoon of spiced sugar. I bring the corners of the dough up and pinch to seal around the apple.
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I place the dumplings in the prepared baking dish.
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To make the sauce, I combine apple juice (or cider), brown sugar, and butter in a saucepan. I bring it to a boil, whisking until the sugar dissolves.
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I pour the hot sauce evenly over the apples and sprinkle on any leftover spiced sugar.
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I bake for 50–55 minutes, until the pastry is golden and the apples are tender when pierced with a knife.
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I let the dumplings cool slightly, then serve them warm with the sauce spooned over top.
Servings and Timing
This recipe makes 6 apple dumplings. Prep time is 30 minutes, bake time is 50 minutes, and total time is about 1 hour 20 minutes.
Variations
Sometimes I add chopped nuts or raisins to the apple centers before wrapping. I’ve also brushed the pastry with an egg wash for extra shine. For a richer sauce, I replace part of the apple cider with heavy cream.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I place them in a 325°F oven for about 15 minutes, which keeps the crust crisp. The microwave works too, but it softens the pastry.
FAQs
Can I use puff pastry instead of pie dough?
Yes, puff pastry gives a lighter, flakier crust.
What are the best apples to use?
I like Honeycrisp or Granny Smith because they hold their shape and balance the sweetness.
Can I make these ahead of time?
Yes, I assemble them earlier in the day and refrigerate until baking.
Do I need to blind bake the crust?
No, the dumplings bake fully in the oven with the sauce.
Can I freeze apple dumplings?
Yes, I freeze them unbaked, then bake directly from frozen, adding extra time.
Can I use store-bought pie dough?
Yes, it works perfectly if I want to save time.
Why is the sauce important?
The sauce keeps the dumplings moist and adds flavor as it soaks into the pastry.
Can I add spices to the sauce?
Yes, cinnamon sticks, cloves, or nutmeg simmered in the sauce add extra warmth.
How do I prevent the dough from opening while baking?
I pinch the seams firmly and place the dumplings seam-side up in the pan.
What can I serve with these?
I love them with vanilla ice cream, whipped cream, or a drizzle of caramel.
Conclusion
These old-fashioned apple dumplings are one of my favorite cozy desserts because they’re warm, spiced, and full of homemade charm. I love how each dumpling feels like its own special treat, especially when served with plenty of sauce. Whether for a holiday dessert or just a nostalgic family recipe, these dumplings never disappoint.
