This nostalgic dessert is simple yet incredibly satisfying. It’s perfect for fall baking, holidays, or anytime you crave a cozy, homemade treat. The apples soften beautifully inside the pastry, and the sweet cinnamon syrup creates a caramelized edge that elevates every bite. Plus, they make your kitchen smell amazing while baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apples (such as Granny Smith or Honeycrisp)
Refrigerated or homemade pie crust dough
Granulated sugar
Brown sugar
Ground cinnamon
Unsalted butter
Vanilla extract
Water
Optional: nutmeg, raisins, or chopped pecans
Directions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Peel and core the apples, cutting them in halves or quarters depending on their size.
Roll out the dough and cut into squares large enough to wrap each apple piece.
Place each apple piece on a dough square. Fill the center with a bit of butter, sugar, and cinnamon.
Wrap the dough around the apple, pinching to seal, and place seam-side down in the baking dish.
In a saucepan, combine water, granulated sugar, brown sugar, butter, cinnamon, and vanilla. Bring to a gentle boil, then pour over the dumplings.
Bake for 40–45 minutes, or until the pastry is golden brown and the apples are tender.
Serve warm with a spoonful of the syrup from the pan, optionally with vanilla ice cream or whipped cream.
Servings and timing
Makes 6–8 servings. Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Variations
Use puff pastry instead of pie crust for a lighter, flakier texture.
Try different apple varieties like Fuji or Pink Lady for varied sweetness.
Add raisins or chopped nuts inside each dumpling for texture.
Spice it up with ground cloves or cardamom.
Use soda syrup: Replace the homemade syrup with lemon-lime soda or apple cider for a shortcut.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 3 days. To reheat, bake in a 325°F oven until warm, or microwave individual portions for 30–45 seconds. Add a little extra syrup or water if reheating to keep the dumplings moist.
FAQs
What kind of apples work best for apple dumplings?
Firm, tart apples like Granny Smith hold up well during baking and balance the sweetness.
Can I make these with store-bought dough?
Yes, refrigerated pie crust or crescent roll dough works well for convenience.
Is the syrup necessary?
Yes, it’s what gives the dumplings their signature moist, caramelized texture and flavor.
Can I prep these in advance?
You can assemble them a few hours ahead and keep them chilled until ready to bake.
Do I need to peel the apples?
Peeling is recommended for the softest texture, but you can leave the skins on for a more rustic feel.
Can I freeze apple dumplings?
Yes, freeze before baking for up to 2 months. Thaw in the fridge overnight, then bake as directed.
What should I serve with apple dumplings?
Vanilla ice cream, whipped cream, or a drizzle of caramel sauce pair perfectly.
Can I use puff pastry instead of pie dough?
Yes, puff pastry gives a lighter, flakier bite and works beautifully.
How do I prevent soggy bottoms?
Make sure to bake until the crust is golden and crisp. Avoid overcrowding the pan so steam can escape.
How sweet are these?
They’re moderately sweet, but you can reduce the sugar in the syrup if you prefer a less sweet dessert.
Conclusion
Old-Fashioned Apple Dumplings are the epitome of home-baked comfort. From the flaky crust to the warm spiced apples and rich syrup, they deliver classic flavor and texture that never goes out of style. Whether served at the holidays or as a weeknight treat, this dessert is sure to win hearts with every spoonful.
Old-Fashioned Apple Dumplings are a cozy, classic dessert where tender apples are wrapped in flaky pastry and baked in a sweet cinnamon-sugar syrup until golden and bubbling. Perfect for fall or any time you want a nostalgic homemade treat.
Ingredients
2 large apples (such as Granny Smith or Honeycrisp), peeled and cored
1 package refrigerated pie crust dough (or homemade equivalent)
1/4 cup granulated sugar (for filling)
1/2 teaspoon ground cinnamon (for filling)
2 tablespoons unsalted butter, cut into small pieces (for filling)
1 cup water
3/4 cup granulated sugar (for syrup)
1/4 cup brown sugar
1/4 cup unsalted butter
1/2 teaspoon ground cinnamon (for syrup)
1 teaspoon vanilla extract
Optional: pinch of nutmeg, raisins, or chopped pecans
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Peel and core apples, then cut into halves or quarters depending on size.
Roll out the pie dough and cut into squares large enough to wrap around each apple piece.
Place an apple piece in the center of each dough square. Fill the hollow center with a bit of butter, sugar, and cinnamon mixture.
Wrap dough around the apple, pinch edges to seal, and place seam-side down in the prepared baking dish.
In a saucepan, combine water, granulated sugar, brown sugar, butter, cinnamon, and vanilla extract.
Bring the mixture to a gentle boil over medium heat, then remove from heat and pour evenly over the dumplings.
Bake for 40–45 minutes, or until the pastry is golden and apples are tender.
Serve warm, spooning syrup from the pan over each dumpling. Optionally top with vanilla ice cream or whipped cream.
Notes
Use tart apples like Granny Smith for the best balance of flavor.Puff pastry can be used for a flakier texture instead of pie dough.Try adding raisins or nuts inside for added texture.Reduce sugar slightly if you prefer a less sweet syrup.Freeze unbaked dumplings for up to 2 months; thaw before baking.
