The BEST Apple Dumpling dessert recipe ever is sheer perfection, with whole cinnamon-laced apples wrapped in a homemade flakey pie crust and then baked in a decadent sauce.
Served hot out of the oven and then topped with a scoop or maybe two of vanilla ice cream, Apple Dumplings are an absolute crowd-pleaser. And, not only are they the perfect fall dessert but the perfect anytime dessert.
What you will need:
Apples, all-purpose flour, salt, shortening, milk, sugar, an egg, cinnamon, butter, and nutmeg.
What kind of apples?
Tart Wisconsin apples or Macintosh apples are wonderful in this recipe, but Granny Smith, Honey Crisp, Gala, or Braeburn work great too. You want an apple that is crisp and won’t become mushy when baked.
Here’s how to make it:
I like to make my pastry first so it can be chilling while I prepare the apples.
To make the pastry, combine the flour, salt, and chilled shorting in a medium-size bowl. Use a pastry blender or two forks and cut shortening until the mixture starts to resemble a coarse meal. It’s okay to have a few larger pieces of shortening remaining.
Add the milk, a little at a time, and stir with a rubber spatula or wooden spoon until everything is combined.
Turn out the dough onto a floured work surface. It will still be crumbly, that’s okay.
Put a little flour on your hands and gently form the dough into a ball. Use a sharp knife and cut the dough in half, and then each half into thirds and shape each piece into a round disk.
Place the dough into the refrigerator to chill until you are ready to roll it out.
To make the sauce, combine the sugar, water, cinnamon, nutmeg, and butter in a small saucepan over medium heat. Stir to combine. Bring to a boil and cook for a few minutes until the butter melts and the sugar dissolves. Remove from the stove and set aside.
Mix the sugar and cinnamon in a small bowl and set aside and then peel and core the apples.
Take one disk of pie dough and use a rolling pin to roll it out on a floured surface. Roll out gently from the center until you have a square or round disk, approximately six inches in diameter.
Place one apple in the dough’s center and put one tablespoon of butter into the hole in the apple. Top with one teaspoon of the sugar and cinnamon mixture.
Bring the dough’s edges up around the apple and use your hands to mold the dough to cover the entire apple.
Place the apple in a well-greased 9×13 baking dish. Repeat with the remaining apples.
Make an egg wash by combining one egg and one tablespoon of water. Mix with a fork until well combined. Use a pastry brush and brush the egg wash over each pastry covered apple.
Pour the sauce in the baking dish and bake at 375 degrees for 35-40 minutes.
Top with a scoop of vanilla ice cream and serve hot or at room temperature.
To make ahead:
You can make the pastry dough ahead and store tightly covered in the refrigerator for up to four days or the freezer for several months. But, you will have to thaw the dough overnight in the refrigerator if frozen.
You can also make the sauce several days ahead and store it in the refrigerator for up to four days. I would not prepare the apples ahead of time.
Leftovers and storage:
Apple dumpling leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheat the dumplings in a 350-degree oven for 10 to 12 minutes. You can also reheat in a microwave for a minute or two, but the pastry will be soft.
Sharon’s Tips:
Before wrapping in pastry dough, I like to cut a thin slice off my apples’ bottom to make sure they stand up straight.
I usually peel my apples, but if you prefer, you can leave the peel on.
To save time, you can substitute purchased refrigerated pie crust instead of making your own.
Do not overbake these apple dumplings, or your apples will turn into applesauce and start oozing out of the crust.
It’s important when coring your apples to inspect the apple’s inside and ensure all of the seeds and core are removed. I use an apple corer, but it seems like there is always a stray seed or two that stays put, so I use a small sharp knife afterward to ensure that any remaining seeds or core is removed.
For a change of pace, you can substitute pears for the apples and make pear dumplings. But, be sure to use firm cooking pears or sand pears and definitely peel them.
Keep your shortening in the refrigerator. It will last longer and will always be perfect when you are ready to make a pie crust.
Wait as long as you can to peel and core your apples, or they will turn brown before you can wrap them in the pastry.
Related recipes:
Savory: Crockpot Pork Chops with Apples, Fall Harvest Salad with Apples and Sweet Potatoes, Easy Apple Cranberry Muffins, Ultimate Chicken Club Sandwich with Apples and Bacon, and Apple Pecan Salad with Dressing.
Sweet: Apple Dapple Cake with Caramel Glaze, Southern Style Apple Bread, and Apple Pie Cheesecake with Caramel Topping.
Special thanks to Sarah Docter-Williams for sharing her recipe with me so I can share it with you!
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
📋 Recipe:
Apple Dumplings Dessert Recipe
Ingredients
- 6 apples medium size
- 6 teaspoons butter unsalted
- 6 teaspoons granulated sugar
- 1½ teaspoon ground cinnamon
Pastry ingredients:
- 2 cups all-purpose flour plus another ½ cup or so for sprinkling on the counter and your rolling pin
- 1 teaspoon kosher salt
- ¾ cup solid shortening chilled, I use Crisco
- ½ cup milk I use whole milk
Sauce ingredients:
- 2 cups granulated sugar
- 1 cup of water
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons butter unsalted
Egg wash:
- 1 egg
- 1 tablespoon water
Instructions
Pastry directions:
- I like to make my pastry first so it can be chilling while I prepare the apples.
- To make the pastry, combine the flour, salt, and chilled shorting in a medium-size bowl. Use a pastry blender or two forks and cut in the shortening until your mixture starts to resemble a coarse meal. It's okay to have a few larger pieces of shortening remaining.
- Add the milk, a little at a time, and stir with a rubber spatula or wooden spoon until everything is combined.
- Turn out the dough onto a floured work surface. It will still be crumbly, that's okay.
- Put a little flour on your hands and gently form the dough into a ball. Use a sharp knife and cut the dough in half, and then each half into thirds. Shape each piece into a round disk. Place the disks into the refrigerator to chill until you are ready to roll them out.
Sauce directions:
- Combine the sugar, water, cinnamon, nutmeg, and butter in a small saucepan over medium heat. Stir to combine. Bring to a boil and cook for a few minutes until the butter melts and the sugar dissolves. Remove from the stove and set aside.
Assembly:
- Mix the sugar and cinnamon in a small bowl and set aside.
- Peel and core the apples.
- Take one disk of pie dough and use a rolling pin to roll it out on a floured surface. Roll out gently from the center until you have a square or round disk, approximately six inches in diameter.
- Place one apple in the dough's center and put one tablespoon of butter into the hole in the apple. Top with one teaspoon of the sugar and cinnamon mixture.
- Bring the dough's edges up around the apple and use your hands to mold the dough to cover the entire apple. Place the apple in a well-greased 9x13 baking dish. Repeat with the remaining apples.
- Make an egg wash by combining one egg and one tablespoon of water. Mix with a fork until well combined. Use a pastry brush and brush the egg wash over each pastry covered apple.
- Pour the sauce in the baking dish and bake at 375 degrees for 35-40 minutes.
- Top with a scoop of vanilla ice cream and serve hot or at room temperature.
Oh, my! I just made this for Thanksgiving…what a treat! Big hit with my husband. Like the best apple pie you ever ate times 10.
Awesome! I’m so glad you liked it! Thank you too for letting me know.
All the best,
Sharon