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    Home » Recipes » Desserts

    The Best Apple Dumplings Recipe

    Published: Oct 10, 2020 by Sharon Rigsby · 5 Comments

    Jump to Recipe
    Pinterest pin showing homemade apple dumplings in a bowl.

    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. 

    An apple dumpling in a bowl with a scoop of ice cream.

    Served hot out of the oven and then topped with a scoop or maybe two of vanilla ice cream, Apple Dumplings, like my Apple Pie Filled Cinnamon Rolls, Apple Cobbler with Cake Mix, and Apple Pastries, are an absolute crowd-pleaser. And, like this Apple Cake Recipe, and Caramel Apple Dump Cake not only is it the perfect fall dessert but the perfect anytime dessert.

    What you will need:

    Ingredients for apple dumplings including a bowl of apples.

    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.

    Pastry dough in a clear glass bowl.

    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.

    A ball of pastry dough cut in half.

    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. 

    Sauce for apple dumplings in a saucepan.

    Mix the sugar and cinnamon in a small bowl and set aside and then peel and core the apples. 

    Four apples peeled and cored.

    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. 

    Using a rolling pin to roll out pie dough.

    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. 

    Sprinkling cinnamon sugar over an apple sitting on pastry dough.

    Bring the dough’s edges up around the apple and use your hands to mold the dough to cover the entire apple. 

    Covering an apple with pastry dough.

    Place the apple in a well-greased 9×13 baking dish. Repeat with the remaining apples. 

    Apples in a baking dish covered with pie dough.

    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. 

    Brushing egg wash on pastry dough.

    Pour the sauce in the baking dish and bake at 375 degrees for 35-40 minutes.

    Pouring sauce over pastry covered apples.

    Top with a scoop of vanilla ice cream and serve hot or at room temperature.

    A china bowl with an apple dumpling a two scoops of ice cream.

    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, and Apple Pecan Salad with Dressing.

    Sweet: Apple Dapple Cake with Caramel Glaze, and Southern Style Apple Bread.

    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!

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    An apple dumpling in a bowl with a scoop of ice cream.

    Apple Dumplings Dessert Recipe

    Sharon Rigsby
    The BEST Apple Dumpling recipe ever is sheer perfection, with whole cinnamon-laced apples wrapped in flakey pie crust and then baked in a decadent sauce. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 servings
    Calories 611 kcal

    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.

    Notes

    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.
    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.

    Nutrition

    Calories: 611kcalCarbohydrates: 76gProtein: 6gFat: 36gSaturated Fat: 12gCholesterol: 50mgSodium: 480mgPotassium: 276mgFiber: 6gSugar: 57gVitamin A: 412IUVitamin C: 8mgCalcium: 49mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Melody Louise Calkins

      October 22, 2024 at 11:36 am

      Looks Delicious:
      Respectfully since I am not a fan of pie crust.
      Can We use Pillsbury type biscuit dough? #bakingisnotMyGift

      Reply
      • Sharon Rigsby

        October 22, 2024 at 1:37 pm

        I’m not sure how a biscuit dough would work. I’m afraid it might be too thick. Puff pastry might be a better choice. Let me know what you decide and how it works out!
        All the best,
        Sharon

        Reply
        • Melody Louise Calkins

          October 22, 2024 at 3:49 pm

          5 stars
          @Sharon Rigsby That’s a good idea. Puff pastry is a little tricky for this non baker.
          I miss the ole days when we could take a class and novices could try w others before we tried it on our own.

    2. Valerie S Weeks

      November 27, 2020 at 7:40 am

      5 stars
      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.

      Reply
      • Sharon Rigsby

        November 27, 2020 at 7:48 am

        Awesome! I’m so glad you liked it! Thank you too for letting me know.
        All the best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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