Apple Dumplings: Flaky dough, tender apples, cinnamon, sugar, and butter combine in these irresistible homemade apple dumplings, baked to perfection with a sweet, spiced sauce.
You know how certain smells just transport you back to a specific moment? For me, it’s the smell of cinnamon and baked apples. It’s like I’m back in my childhood kitchen, watching my mom pull apple dumplings out of the oven, the golden crust practically glowing, and the sweet sauce bubbling around them. I couldn’t wait to dig in, even though I always burned my tongue because, well, who has time to let it cool when something smells that good?
This recipe isn’t just about making a dessert; it’s about recreating those moments. I swear, every time I make these dumplings, I feel like I’m nine years old again, sneaking an extra spoonful of sauce when no one’s looking. They’re a bit of work, but trust me, they’re worth every minute. And hey, if you mess up the dough a little—no worries. Just call it “rustic,” like I do.
What makes this Homemade Apple Dumplings recipe truly special?
So, let me tell you why these apple dumplings are the dessert you never knew you needed. First off, it’s the flaky crust. We’re talking about that perfect balance between tender and crispy, which just wraps around those apples like a little pastry hug.
And then there’s the apple filling—soft, but not too mushy, which is crucial. But the real star? That cinnamon sauce. Oh my goodness. It seeps into the dough as it bakes, creating this incredible caramel-like coating around each dumpling.
And you can’t forget the cinnamon-sugar sprinkle on top. I mean, come on, is there anything more comforting than that? And I know what you’re thinking—”But I’m not a baker!” Well, here’s the thing: this dough is ridiculously forgiving. Even if you’re a total beginner, it’s almost impossible to mess up. Almost.
What You Need To Make This Homemade Apple Dumplings Recipe?
Alright, let’s get into the nitty-gritty of what you’ll need to whip up these bad boys. Nothing too fancy—most of this is probably already in your kitchen. But every ingredient plays its part. You don’t want to skip any of these, trust me.
Apples: We’re going classic here. McIntosh or Gala apples are perfect because they strike that balance between sweet and tart. They hold their shape without turning into apple sauce halfway through baking.
Flour & Shortening: Here’s where things get flaky—literally. You need cold shortening for that perfect pastry texture. And yes, all-purpose flour will do the trick just fine. No need for anything fancier.
Butter: Now, you could use margarine if you’re feeling rebellious, but honestly, butter is where it’s at. It’s what gives these dumplings their rich, buttery goodness.
Cinnamon & Nutmeg: Cinnamon is the workhorse here, but nutmeg adds just a tiny hint of something extra. Optional, but I say go for it.
Sugar: Regular old granulated sugar will do the job. It sweetens up the sauce and gives the dumplings that nice sugary crunch when it bakes.
Steps To Make Homemade Apple Dumplings:
Making these apple dumplings might sound a little intimidating, but seriously, it’s not as hard as you’d think. I mean, if I can do it, so can you. It’s really just a matter of taking your time and enjoying the process. Besides, even if they don’t turn out “Pinterest perfect,” they’ll still taste incredible. And who doesn’t love a good “nailed it” moment?
Want To Save This Recipe?
Okay, so let’s start with the sauce because it needs to cool while you work on everything else. You’re just going to heat up your sugar, water, cinnamon, butter, and optional nutmeg until the butter melts and everything starts to thicken up. It’s like making a super easy simple syrup, but it tastes like autumn in a pot. Let it boil for about a minute—don’t overthink it.
Now for the dough. Here’s a pro tip: throw your shortening in the freezer for a bit before you start. Trust me on this one. When it’s cold, it’s easier to cut into the flour, and you’ll end up with a flakier dough. So, once the shortening is cold and ready, cut it into the dry ingredients until it looks like coarse crumbs. Then, mix in the milk. You don’t want to overdo it—just mix until it forms a soft dough. And if it looks a little too sticky? That’s totally normal.
Now it’s apple time! Peel and core those beauties, and get ready to fill them with little chunks of butter and your cinnamon-sugar mix. It’s like stuffing happiness into an apple. Don’t be shy with the cinnamon. More is always better when it comes to cinnamon.
Roll out your dough—flour your board first, though, because no one wants to deal with sticky dough—and wrap each apple like a cute little package. Seal up any gaps because you don’t want the filling to leak out. I always check the tops and bottoms twice, just to be sure. If you’re feeling extra, you can even decorate them with little dough leaves or something.
Once all your apples are tucked into their dough blankets, place them in a baking dish and pour that glorious sauce over them. Sprinkle a little more sugar on top because, why not? Then bake them at 375°F for 35 minutes. Your house is going to smell amazing.
When they come out, spoon some of the sauce from the pan over the top and let them cool just enough so you don’t burn your mouth (again). Serve with ice cream if you want to feel like you’re in a fancy restaurant. Or, you know, just eat them straight out of the pan like I do.
Storage Options:
So, let’s say you have leftovers (not sure how, but okay). You can store them in an airtight container in the fridge for up to 3 days. I personally like to warm them up in the microwave, but if you’re a purist, you can throw them in the oven at 350°F for 10-15 minutes. Want to freeze them? No problem. Wrap each dumpling in plastic wrap and freeze them for up to 2 months. Just thaw in the fridge overnight and reheat in the oven. Pro tip: keep the sauce separate and drizzle it on right before serving so the dumplings don’t get soggy.
Variations and Substitutions:
Okay, so maybe you’re not an apple person, or maybe you’re just looking for a twist on the classic. Don’t worry—I’ve got options for you. There’s plenty of room for creativity here. After all, cooking is supposed to be fun, right?
Apples: If McIntosh or Gala aren’t your thing, go for Granny Smith if you like a little tartness. Honeycrisp works too if you want something sweeter.
Butter vs. Margarine: You can totally use margarine in a pinch, but honestly, butter is life. I wouldn’t skip it unless I absolutely had to.
Spices: Feeling adventurous? Throw in some cloves or allspice for a more complex flavor. If you’re really out there, a pinch of cardamom could change your life.
Dough: No time to make dough from scratch? Grab some puff pastry from the store. It’ll be a little flakier and lighter, but still delicious.
Sauce: If you want a richer sauce, swap out some of the white sugar for brown sugar. It gives the sauce this caramelized depth that’s hard to beat.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Apple Dumplings
Ingredients
For the Sauce:
- 1 cup sugar
- 1 cup water
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg optional
- 2 tablespoons butter or margarine use butter for better flavor
For the Dough:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening recommended: Crisco
- 1/2 cup milk
For the Apples:
- 6 small McIntosh or Gala apples peeled and cored
- 1/4 cup butter cut into small chunks
- 3/4 cup sugar
- 1/2 teaspoon cinnamon for sprinkling
Instructions
- Prepare the Sauce: Begin by preparing the sauce that will be poured over the apple dumplings. In a medium saucepan, combine the sugar, water, cinnamon, and optional nutmeg. Heat the mixture over medium heat, stirring until the sugar has dissolved and the butter has melted. Bring it to a gentle boil, allowing the sauce to thicken slightly. Set aside to cool while preparing the other components.
- Prepare the Dough: For the dough, measure out the shortening and place it in the freezer for a few minutes to ensure it is cold. In a large bowl, combine the all-purpose flour, baking powder, and salt. Using a pastry blender or fork, cut the chilled shortening into the flour mixture until it resembles coarse crumbs. Add the milk all at once and stir gently until a soft dough forms. Avoid overmixing, as this will result in a tougher dough.
- Prepare the Apples: Peel and core the apples, keeping them whole. In a small bowl, mix the sugar and cinnamon. Cut the butter into small pieces and set aside.
- Assemble the Dumplings: Lightly flour your work surface and roll out the dough. You can either roll out one large sheet and cut it into six squares or divide the dough into six equal portions and roll each individually. Place one peeled and cored apple in the center of each square of dough. Fill the core of each apple with butter chunks, and generously sprinkle the cinnamon-sugar mixture over each apple. Ensure the entire apple is well coated.
- Wrap the Apples: Carefully fold the dough up around the apples, fully enclosing them. Pinch the edges of the dough together to seal each dumpling completely, ensuring no filling can escape during baking. Place the wrapped apples into a greased 13x9-inch baking dish, leaving about an inch of space between each dumpling.
- Pour the Sauce and Bake: Pour the prepared sauce evenly over the apple dumplings in the baking dish. Lightly sprinkle the tops of each dumpling with a bit of sugar for an extra touch of sweetness. Bake the dumplings in a preheated oven at 375°F (190°C) for 35 minutes or until the dough is golden brown and the apples are tender.
- Serve: Once baked, remove the dumplings from the oven and spoon some of the sauce from the baking dish over each dumpling. Serve warm, preferably with a scoop of vanilla ice cream or a drizzle of heavy cream for an indulgent touch.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
