There’s simply nothing cozier than a bubbling dish of Old-Fashioned Apple Dumplings, fresh from the oven, wafting sweetness through the kitchen. Picture tender apples wrapped in flaky pastry, all bathed in a luscious cinnamon-spiced syrup that turns sticky and golden as it bakes. Whether you’re reminiscing on autumn afternoons, or just craving a comforting dessert, these Old-Fashioned Apple Dumplings deliver melt-in-your-mouth nostalgia without any fuss. This recipe is handed down with love, and every bite feels like a hug from someone who adores you.
Ingredients You’ll Need
The beauty of Old-Fashioned Apple Dumplings is their simplicity. Each ingredient brings its own magic, from tart apples to buttery pastry and fragrant spices. Here’s exactly what you’ll need—and why you don’t want to skip a thing:
- Granny Smith apples: Their tartness balances the sweetness and they hold their shape beautifully after baking.
- Refrigerated pie crust or homemade pastry: Gives that golden, flaky shell—store-bought works in a pinch but homemade always feels special.
- Granulated sugar: Sweetens the apples and makes the syrup irresistibly glossy.
- Ground cinnamon: The unmistakable scent and flavor of cozy fall desserts.
- Ground nutmeg: Just a pinch adds warmth and depth to the filling.
- Butter: A little cube in each dumpling creates a rich, gooey filling; more in the syrup adds silkiness.
- Water: Forms the base for the syrup, dissolving the sugar and spices for that caramel-like glaze.
- Vanilla extract: Adds a sweet, fragrant note to finish the syrup.
- Salt: A tiny pinch enhances all the sweet flavors and balances the whole dessert.
How to Make Old-Fashioned Apple Dumplings
Step 1: Prep the Apples and Pastry
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish. Peel and core two large Granny Smith apples, then slice each one into three thick, hearty wedges—you want pieces that can stand up to the syrup and baking. Roll out your pie crust (homemade or store-bought) on a floured surface, then cut it into six squares; each will become a blanket for a juicy apple wedge.
Step 2: Spice Up the Apples
In a small bowl, blend together the granulated sugar, cinnamon, and nutmeg. Now, put an apple wedge right in the center of each dough square. Sprinkle the apple generously with your cinnamon-sugar mixture, and top each with a small cube of butter. It’s a fragrant little package of pure autumn.
Step 3: Form the Dumplings
Fold the corners of the pastry up and over the apple wedge, pinching the edges tightly to seal all that goodness inside. Place each dumpling, seam side down, in the greased baking dish. As they bake, the pastry puffs and becomes golden and crisp, sealing in the steamy apple and butter filling.
Step 4: Make the Syrup
In a small saucepan, combine the water, sugar, butter, vanilla, and salt. Stir over medium heat until the sugar dissolves and the mixture just reaches a simmer—don’t let it boil too hard. Pour this hot syrup evenly over and around the dumplings in the dish. It feels like a lot, but trust the process—the syrup bubbles around the dumplings and turns into the ultimate sticky sauce.
Step 5: Bake and Baste
Bake in your preheated oven for 35 to 40 minutes, or until the pastry turns beautifully golden and the apples are tender. Partway through baking, baste the dumplings once or twice with the syrup collecting at the bottom of the dish. This step makes the tops irresistibly shiny and sticky. When they’re ready, let them cool for a few minutes, but don’t wait too long—they’re magical when warm.
How to Serve Old-Fashioned Apple Dumplings
Garnishes
A warm dumpling begs for a scoop of vanilla ice cream, which melts lusciously into the syrupy sauce. If you want to keep it simple, a generous drizzle of heavy cream or a dusting of powdered sugar is elegant and lets the flavors shine. A sprinkle of freshly grated nutmeg or a few toasted pecans adds an extra festive touch for special occasions.
Side Dishes
For a complete dessert spread, pair these Old-Fashioned Apple Dumplings with a mug of hot spiced cider, a quick fruit salad, or a platter of aged cheddar slices for a sweet-savory combo. If serving after a hearty dinner, they stand alone as a memorable centerpiece.
Creative Ways to Present
If you’re hosting, try baking the dumplings in individual ramekins for a beautiful, personal-sized treat. Or, add a swirl of caramel sauce on each plate before placing down the dumpling—almost like a painter’s canvas. For a fun twist, use colored pastry dough, or top each dumpling with a pastry leaf cutout to echo the apple orchard vibes.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store Old-Fashioned Apple Dumplings in an airtight container in the refrigerator for up to three days. The sauce may thicken a bit, but the flavors meld and become even richer with time.
Freezing
You can freeze the baked and cooled dumplings (without ice cream or cream) by wrapping each one individually in plastic wrap and placing them in a freezer-safe container. They’ll keep well for up to two months; just thaw overnight in the fridge before reheating.
Reheating
To reheat, pop individual dumplings in the microwave for 30–45 seconds, or return a whole batch to a 325°F oven, covered with foil, until warmed through. For crispier pastry, skip the microwave and stick to the oven method. Spoon some of the syrup over before reheating to keep things moist and gooey.
FAQs
Can I use a different type Dessert
You can substitute other firm, tart apples such as Honeycrisp, Braeburn, or Jonagold if you don’t have Granny Smiths. Just avoid overly soft or sweet apples, which can get mushy or make the dessert too sugary.
Can I use puff pastry or crescent dough for Old-Fashioned Apple Dumplings?
Absolutely! Puff pastry gives a flaky, lofty texture while crescent dough offers a soft, slightly sweet flavor. Both are delicious and can be swapped in if you want to try something new or need a shortcut.
What if I don’t have vanilla extract for the syrup?
If you’re out of vanilla, a touch of maple syrup or even a splash of bourbon can add a delightful twist to the syrup. Or, you can simply omit it for a more classic, pure apple spice flavor.
How do I tell when Old-Fashioned Apple Dumplings are done?
The pastry should be deep golden brown and the apples tender when pierced with a fork. The syrup will be bubbling around the dumplings and thickening as it bakes. Don’t worry if the sauce looks thin right out of the oven; it thickens as it cools.
Can I make these ahead for a party?
You sure can! Assemble the dumplings up to the syrup stage, cover, and refrigerate for up to 6 hours before baking. Just pour the hot syrup over before popping them in the oven, and bake as directed for fresh, piping-hot Old-Fashioned Apple Dumplings.
Final Thoughts
There’s a reason Old-Fashioned Apple Dumplings have a devoted following—they’re the perfect blend of simple ingredients, homespun comfort, and pure joy. Whether you’re an experienced baker or just starting out, these dumplings are guaranteed to bring smiles and seconds. Give them a try soon, and let the aromas fill your home with happy memories!
Print
Old-Fashioned Apple Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Old-Fashioned Apple Dumplings are a classic dessert featuring tender baked apples wrapped in a flaky pastry and bathed in a sweet syrup. Perfect for a cozy fall treat!
Ingredients
For the Dumplings:
- 2 large Granny Smith apples, peeled and cored
- 1 sheet refrigerated pie crust or homemade pastry (enough for 2 crusts)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter (cut into 6 small cubes)
For the Syrup:
- 1 cup water
- ¾ cup granulated sugar
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Prepare the apples: Cut each apple into 3 thick wedges. Roll out the pie crust and cut into 6 squares.
- Make the filling: Mix sugar, cinnamon, and nutmeg. Place an apple wedge on each dough square, sprinkle with the sugar mixture, and top with butter.
- Wrap the dumplings: Fold the corners of the dough over each apple wedge, pinching to seal. Place in the baking dish.
- Prepare the syrup: Combine water, sugar, butter, vanilla, and salt in a saucepan. Simmer until sugar dissolves.
- Bake: Pour hot syrup over the dumplings, then bake for 35–40 minutes until golden and apples are tender. Baste with syrup during baking.
- Serve: Cool slightly before serving. Enjoy warm with ice cream or cream.
Notes
- Serve warm with vanilla ice cream or a drizzle of heavy cream.
- You can also use puff pastry or crescent dough for a different texture.
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