I absolutely LOVE Apple Dumplings. It’s my favorite dessert–and that’s saying something since I have a horrible sweet tooth and I like ALL sweets! My mom used to make these when we were kids and we raved over them all the time.

Follow Me On Instagram!

Of course, anything with pastry or crust I’m sure to enjoy because pie is also one of my favorite desserts. These Apple Dumplings have lots of juicy apple pieces with a cinnamon-sugar filling and a syrup which thickens and bakes into the crust making this dessert really spectacular.

While the original recipe usually uses apple pieces, this time I made several of the dumplings with whole apples as well. I usually serve this dessert with ice cream, but the dumplings are plenty sweet enough without it. You will find these Apple Dumplings are rich, sensational, and decadent!

If you have plenty of time and want to wow your guests, this is the recipe that can do it. Don’t plan on leftovers unless you make multiple desserts like I did. (I made three desserts for that night and one of our guests brought a dessert too!).

I made these a couple of weeks ago when we had a houseful of company and, oh my, they were so delicious. I actually don’t make Apple Dumplings very often because they are a bit of work (and because I really enjoy making casseroles more!), but every now and then I whip up a batch of these beauties and I literally cannot stop eating them.

I had to send some home with our guests to get them out of the house. As it was, I think I ate three of them the next day starting at breakfast!!! Gluttonous, I know. Seriously, Apple Dumplings are so good you won’t be able to stop eating them either!

As it happens, this is NOT my Mom’s recipe. I got this recipe from my  friend, Mimi Pownall, who has shared more recipes with me than anyone else. Anything Mimi makes is delicious and desserts are her specialty. I will admit to improvising a little bit every time I make this recipe so I’m going to give you Mimi’s original version, and how I made it. You can use your own pie crust recipe if you have one that’s a favorite.

I did that this time instead of using Mimi’s recipe. I basically left the syrup as written and Mimi didn’t really use exact amounts of cinnamon-sugar and and butter in each dumpling so I’ve always eyeballed it and it just works. I usually stick pretty close to Mimi’s original recipe although this time I made the Apple Dumplings a little more like my Mom’s. I’m including Mimi’s original and what I actually did for the ones pictured below.

I warn you in advance: Apple Dumplings are addictive! However, if you’re looking for a way to use up a bumper crop of apples, or you just love apple desserts, than this one needs to be on your list sometime soon. You will need to bake these when you have time to spend a few hours in the kitchen because they take a bit to assemble, make up the pie dough, core, peel and cut apples, etc.

Quite frankly, I don’t like to get all my apples peeled in advance. Nor do I do it like an assembly line because then the apples brown too much. I make each dumpling individually and prepare the apple pieces for one dumpling before moving on to another. It does take more time that way, but I like the finished product better.

If you desire, you can place the dumplings in your baking dish with the syrup and leave out on your counter a few hours and bake them later in the day so they are hot from the oven when you want them to be. Or, you can go ahead and bake them and then put them in a warm oven for 15-20 minutes to heat slightly before serving later in the day.

Either way, Apple Dumplings with a slab of Blue Bell vanilla ice cream are some of the best dumplings you will ever eat! You may also enjoy my homemade Peach Dumplings. Same great recipe but with peaches instead of apples.

Apple Dumplings are one of the BEST desserts you will ever eat!

Here’s a pan of the whole-apple Apple Dumplings after they came out of the oven. Don’t these Apple Dumplings look scrumptious? I can eat my weight in these luscious desserts! That is NOT a good thing!

Apple Dumplings are my favorite dessert. They are absolutely mouthwatering.

First, make the syrup: In a medium sized saucepan over medium to high heat melt butter. Add sugar, cinnamon, nutmeg and water. Whisk ingredients.

Bring to a boil and boil for a minute or two. Remove from heat and set syrup mixture aside.

Make the cinnamon-sugar mixture to coat the apples: Measure sugar into a glass measuring cup. Add cinnamon and nutmeg. Stir together and set aside.

Mix up the pie crust dough. On a well-floured surface, break off a large round ball from the pie crust dough. This is a little bigger than golf-ball size, maybe the size of clementines.

Sprinkle with flour and cover with waxed paper. Roll a few times. Remove the wax paper and turn the dough over and sprinkle the top with more flour. Roll out until you have about a five-or-six-inch circle. Roll out dough. I was in a hurry so mine wasn’t as nicely shaped as it could have been.

It is better to core and peel your apples after the crust is rolled out. Otherwise they will get too brown while waiting for you to finish rolling out all the dough.

Place apples on individual rounds of pie crust dough. Spoon a heaping tablespoon and a half into each apple crevice.

Add about a teaspoon of butter.

Pinch diagonal corners together and seal edges as best as possible.

Roll out another crust. Add apple pieces rather than whole apples. Dot with butter and sprinkle with cinnamon sugar.

Roll up as before.

Place apple dumplings in two greased baking dishes. Don’t cram the dumplings together because they expand while baking. About 6 fit in each dish perfectly.

The whole apple dumplings are on the right and the apple dumplings made with slices are on the left.

Pour syrup over top.

Bake about 35 minutes at 375. You may need more time for whole apples.

If you have any remaining to the next day the syrup really gets nice and thick. I don’t refrigerate these usually unless they are still hanging around after 2-3 days. Uh, N-E-V-E-R!!!! 🙂

These Apple Dumplings are to die for. This is the best recipe I’ve ever eaten and I love trying out Apple Dumplings. Most of them don’t use enough sugar or enough cinnamon. This one has both. We usually serve Apple Dumplings with ice cream but you could also use a non-dairy whipped topping or eat them plain!

The syrup bakes into the crust and then when I serve the Apple Dumplings I spoon lots of additional syrup over top of the dumplings as well. Yum, yum, yum! 

Are you drooling yet?  

APPLE DUMPLINGS

(Recipe adapted from Mimi Pownall, when we attended First Baptist Church Indian Rocks, Largo, FL)

Apple Dumplings (Mimi's Version)

Teresa Ambra

Apple Dumplings are the most spectacular dessert ever! The apples are filled with cinnamon-sugar and nutmeg in a flaky pastry crust and cooked in a cinnamon-sugar-nutmeg syrup. This sensational apple dessert will cure any sweet tooth craving and is so swoon-worthy it will rock your world!

4.72 from 7 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 24

Equipment

• 2 9x13" glass baking dishes
• 1 apple corer and peeler
• 1 mixing bowl
• 1 small sauce pan
• 1 wooden spoon
• 1 Rolling Pin
• 1 small bowl for cinnamon sugar mixture
• 1 pastry blender
• waxed paper

Ingredients

  

1x2x3x

APPLE DUMPLINGS (MIMI'S VERSION):

• 2 cups granulated sugar
• 2 cups water
• 1/4 tsp. nutmeg
• 1/4 cup unsalted butter 1/2 stick
• 6 apples see my note in the directions
• 1/2 cup 2% milk
• 1/4 tsp. cinnamon see my version—I like a lot more
• 2 tsp. baking powder
• 3/4 cup Crisco shortening no substitutes
• 2 cups UNBLEACHED all-purpose flour
• 1 tsp. salt
• cinnamon-sugar-nutmeg mixture

APPLE DUMPLINGS (MY MODIFIED VERSION):

• 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/2 tsp. sea salt or kosher salt
• 1 tsp. baking powder
• 1 cup Crisco shortening no substitutes
• 1/2 cup Ice water
• 12 whole apples peeled and cored, or 6-8 apples, sliced
• 2 cups water
• 2 cups granulated sugar
• 1/4 tsp. nutmeg
• 1 tsp. cinnamon or increase to 2 tsp. if you like cinnamon flavor
• 1/2 stick unsalted butter (1/4 cup)
• 3/4 cup granulated sugar
• 3/4 tbsp. cinnamon
• 1/8 tsp. nutmeg
• 1/2 stick unsalted butter (1/4 cup)

Instructions

 

APPLE DUMPLINGS (MIMI'S VERSION):

• Make syrup using sugar, water, cinnamon, nutmeg and butter.
• Bring to a boil for about a minute. Set aside.
• Pare and core apples, cut in quarters; set aside.
• Mix flour, salt and baking powder in a mixing bowl.
• Cut in shortening with a pastry blender, add milk all at once and stir until moistened.
• Roll ¼” thick.
• Cut in 5 inch squares.
• Arrange 4 pieces of apple on each square (I have never been able to fit this many pieces on each one! Therefore I have never used that many apples).
• Sprinkle generously with additional sugar, cinnamon and nutmeg.
• Dot with butter.
• Fold diagonal corners to center.
• Pinch edges together.
• Place 1” apart in greased baking pan.
• Pour syrup over it.
• Bake at 375° for 35 minutes.
• Serve hot with ice cream.

APPLE DUMPLINGS (MY MODIFIED VERSION):

• Prepare two large 9x13” or 10x15” baking dishes by spraying with cooking spray.
• Mix flour, salt, baking powder in a mixing bowl.
• Cut in shortening with pastry blender.
• Add water and mix with hands to combine. Set aside.
• Bring water, 2 cups granulated sugar, ¼ tsp. nutmeg, 1-2 tsp. cinnamon and ½ stick butter to a boil.
• Boil one minute and remove from heat. Set aside.
• Mix remaining granulated sugar, cinnamon and nutmeg. Set aside.
• Core and pare apples.
• Either use whole apples or about 1/3 of each apple, sliced.
• Spread waxed paper on counter top.
• Cover generously with flour.
• Take a golf-ball sized piece of pie dough (or a little larger) and place on top of flour.
• Sprinkle generously with flour.
• Place waxed paper over top and roll out a few times.
• Check for sticking by removing the waxed paper and adding more flour on top if necessary.
• Roll out in circle.
• Remove top layer of waxed paper and set aside to reuse.
• Place whole apple or apple slices in center of rolled dough.
• Sprinkle with about 1 ½ heaping tablespoonfuls of the cinnamon sugar mixture.
• Dab about a teaspoon or so of butter over top.
• Fold diagonal corners to center.
• Pinch edges together.
• Place in prepared baking dishes.
• Usually only about six will fit in each dish.
• Don’t cram them together because the dough expands while baking.
• Continue rolling out all the dough and adding the apples or apple slices, cinnamon sugar and butter.
• Evenly divide the syrup and pour over each glass baking dish.
• Bake at 375° for about 35 minutes. (Maybe a little longer for whole apples).
• Serve warm with ice cream.

Notes

NOTE: Please note that this recipe is NOT an exact science! I make as many dumplings as I have pie dough for. If that means I need a little bit more cinnamon sugar mixture or butter I add it as necessary.

 

NOTE: This is a high maintenance recipe and the dough can tear easily. Don't attempt it unless you're willing to be patient and work with it.

 

NOTE: This recipe is a LOT of work, but tastes absolutely delicious when done. The syrup absorbs into the dumplings. It is really excellent. Don’t worry about being real exact with the dough or apple pieces. I have NEVER been able to form my dumplings so that they are pretty, instead I shape them into balls trying to seal the dough around the apple pieces as best I can so they don’t leak. No matter what they look like in the pan, they taste wonderful!

 

 

 

NOTE: Extra cinnamon sugar mixture = 1 ½ cups sugar, 1 ½ tbsp. cinnamon, 1/3 tsp. nutmeg, ½ stick unsalted butter.

 

 

NOTE: If you don't want to make homemade pie crust, you can use store-bought pie crust.

 

 

NOTE: Because of the way the recipe card works, each batch makes 12 servings. In order to get the correct calorie count I had to show 24 servings. But each batch (modified or otherwise) makes only 12.

 

^© Can’t Stay Out of the Kitchen

 

Keyword apple dessert, apples, dessert

Tried this recipe?Let us know how it was!

Apple Dumplings are probably my favorite dessert in the whole world! I love this fabulous dessert.

As soon as you smell Apple Dumplings baking in the oven you’ll be salivating! I can’t make these too often because I want to eat ALL of them! Spoon the thickened syrup over top of the dumplings.

You’ll be licking your lips over this great recipe! If you love apples and cinnamon and pie you will love this recipe. And, all your company will rave over these as well.

You may also enjoy these delicious recipes!

Mom’s Apple Pie

Apple Crisp

Caramel Apple Cake with Apple Cider Frosting

Apple Dumplings (Mimi’s Version)

Teresa Ambra

Apple Dumplings are the most spectacular dessert ever! The apples are filled with cinnamon-sugar and nutmeg in a flaky pastry crust and cooked in a cinnamon-sugar-nutmeg syrup. This sensational apple dessert will cure any sweet tooth craving and is so swoon-worthy it will rock your world!

4.72 from 7 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 24

Equipment

• 2 9×13" glass baking dishes
• 1 apple corer and peeler
• 1 mixing bowl
• 1 small sauce pan
• 1 wooden spoon
• 1 Rolling Pin
• 1 small bowl for cinnamon sugar mixture
• 1 pastry blender
• waxed paper

Ingredients

  

1x2x3x

APPLE DUMPLINGS (MIMI’S VERSION):

• 2 cups granulated sugar
• 2 cups water
• 1/4 tsp. nutmeg
• 1/4 cup unsalted butter 1/2 stick
• 6 apples see my note in the directions
• 1/2 cup 2% milk
• 1/4 tsp. cinnamon see my version—I like a lot more
• 2 tsp. baking powder
• 3/4 cup Crisco shortening no substitutes
• 2 cups UNBLEACHED all-purpose flour
• 1 tsp. salt
• cinnamon-sugar-nutmeg mixture

APPLE DUMPLINGS (MY MODIFIED VERSION):

• 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/2 tsp. sea salt or kosher salt
• 1 tsp. baking powder
• 1 cup Crisco shortening no substitutes
• 1/2 cup Ice water
• 12 whole apples peeled and cored, or 6-8 apples, sliced
• 2 cups water
• 2 cups granulated sugar
• 1/4 tsp. nutmeg
• 1 tsp. cinnamon or increase to 2 tsp. if you like cinnamon flavor
• 1/2 stick unsalted butter (1/4 cup)
• 3/4 cup granulated sugar
• 3/4 tbsp. cinnamon
• 1/8 tsp. nutmeg
• 1/2 stick unsalted butter (1/4 cup)

Instructions

 

APPLE DUMPLINGS (MIMI’S VERSION):

• Make syrup using sugar, water, cinnamon, nutmeg and butter.
• Bring to a boil for about a minute. Set aside.
• Pare and core apples, cut in quarters; set aside.
• Mix flour, salt and baking powder in a mixing bowl.
• Cut in shortening with a pastry blender, add milk all at once and stir until moistened.
• Roll ¼” thick.
• Cut in 5 inch squares.
• Arrange 4 pieces of apple on each square (I have never been able to fit this many pieces on each one! Therefore I have never used that many apples).
• Sprinkle generously with additional sugar, cinnamon and nutmeg.
• Dot with butter.
• Fold diagonal corners to center.
• Pinch edges together.
• Place 1” apart in greased baking pan.
• Pour syrup over it.
• Bake at 375° for 35 minutes.
• Serve hot with ice cream.

APPLE DUMPLINGS (MY MODIFIED VERSION):

• Prepare two large 9×13” or 10×15” baking dishes by spraying with cooking spray.
• Mix flour, salt, baking powder in a mixing bowl.
• Cut in shortening with pastry blender.
• Add water and mix with hands to combine. Set aside.
• Bring water, 2 cups granulated sugar, ¼ tsp. nutmeg, 1-2 tsp. cinnamon and ½ stick butter to a boil.
• Boil one minute and remove from heat. Set aside.
• Mix remaining granulated sugar, cinnamon and nutmeg. Set aside.
• Core and pare apples.
• Either use whole apples or about 1/3 of each apple, sliced.
• Spread waxed paper on counter top.
• Cover generously with flour.
• Take a golf-ball sized piece of pie dough (or a little larger) and place on top of flour.
• Sprinkle generously with flour.
• Place waxed paper over top and roll out a few times.
• Check for sticking by removing the waxed paper and adding more flour on top if necessary.
• Roll out in circle.
• Remove top layer of waxed paper and set aside to reuse.
• Place whole apple or apple slices in center of rolled dough.
• Sprinkle with about 1 ½ heaping tablespoonfuls of the cinnamon sugar mixture.
• Dab about a teaspoon or so of butter over top.
• Fold diagonal corners to center.
• Pinch edges together.
• Place in prepared baking dishes.
• Usually only about six will fit in each dish.
• Don’t cram them together because the dough expands while baking.
• Continue rolling out all the dough and adding the apples or apple slices, cinnamon sugar and butter.
• Evenly divide the syrup and pour over each glass baking dish.
• Bake at 375° for about 35 minutes. (Maybe a little longer for whole apples).
• Serve warm with ice cream.

Notes

NOTE: Please note that this recipe is NOT an exact science! I make as many dumplings as I have pie dough for. If that means I need a little bit more cinnamon sugar mixture or butter I add it as necessary.

 

NOTE: This is a high maintenance recipe and the dough can tear easily. Don’t attempt it unless you’re willing to be patient and work with it.

 

NOTE: This recipe is a LOT of work, but tastes absolutely delicious when done. The syrup absorbs into the dumplings. It is really excellent. Don’t worry about being real exact with the dough or apple pieces. I have NEVER been able to form my dumplings so that they are pretty, instead I shape them into balls trying to seal the dough around the apple pieces as best I can so they don’t leak. No matter what they look like in the pan, they taste wonderful!

 

 

 

NOTE: Extra cinnamon sugar mixture = 1 ½ cups sugar, 1 ½ tbsp. cinnamon, 1/3 tsp. nutmeg, ½ stick unsalted butter.

 

 

NOTE: If you don’t want to make homemade pie crust, you can use store-bought pie crust.

 

 

NOTE: Because of the way the recipe card works, each batch makes 12 servings. In order to get the correct calorie count I had to show 24 servings. But each batch (modified or otherwise) makes only 12.

 

^© Can’t Stay Out of the Kitchen

 

Keyword apple dessert, apples, dessert

Tried this recipe?Let us know how it was!