Recipe

Simple Apple Dumpling Recipe

Juicy cinnamon apples wrapped in tender, buttery dough and baked in a warm brown sugar sauce. Cozy, beginner-friendly, and wildly good with ice cream.

By Matt Campbell

•

4.8

A close-up photograph of golden baked apple dumplings in a white baking dish with bubbling brown sugar sauce

Jump to Recipe

Apple dumplings are one of those desserts that feel a little magical because the payoff is huge, but the process is surprisingly chill. You tuck an apple half into a soft, buttery wrap, pour a simple brown sugar sauce over the top, and let the oven do the dramatic part. The apples turn jammy and fragrant, the dough bakes up tender with crisp edges, and the sauce bubbles into something that tastes like caramel meets apple cider.

This is my simple apple dumpling recipe for real life. No fancy pastry skills required, no hard-to-find ingredients, and no pretending you are having fun rolling out a perfect rectangle. We are going for juicy and tender, with just enough cinnamon to make the kitchen smell like you planned ahead.

A photograph of peeled and cored apples cut into wedges on a cutting board with cinnamon and brown sugar nearby

Why It Works

Juicy filling without soggy dough: We bake at a steady temperature so the dough sets while the apples soften and release their juices into the sauce.
Accessible, forgiving dough: A simple baking powder dough that rolls out easily and stays tender, even if your shapes are a little chaotic.
Big flavor from pantry basics: Brown sugar, butter, cinnamon, vanilla, and a splash of apple cider or water create a glossy sauce that tastes way more impressive than it is.
Perfect make-ahead potential: You can prep the dumplings earlier, bake when you are ready, and reheat leftovers like a pro.

Pairs Well With

Storage Tips

Refrigerate: Let dumplings cool completely, then store in an airtight container in the fridge for up to 3 days. For best texture, they are nicest within the first day or two. Spoon extra sauce over the top before closing the lid so they stay moist.

Reheat: For the best texture, reheat in a 350°F oven for 10 to 15 minutes until warmed through. Microwave works for speed, but the dough will soften more. If microwaving, do 30-second bursts and stop as soon as warm.

Freeze: Freeze baked, cooled dumplings on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. For best quality, use within 1 to 2 months. Thaw overnight in the fridge and reheat in the oven.

Little trick: If the sauce tightens up in the fridge, add a small splash of water or apple cider to the baking dish while reheating. It loosens back into glossy goodness.

Common Questions

What apples are best for apple dumplings?

Go for firm, bake-friendly apples that hold their shape: Granny Smith (tart), Honeycrisp (sweet-tart), Pink Lady, or Jonagold. Soft apples like Red Delicious tend to turn mushy.

Can I use store-bought crescent dough?

You can, and it is a classic shortcut. The texture will be flakier and more bread-like, and the dumplings may brown faster. Start checking for browning around 20 to 25 minutes and cover loosely with foil if they are getting too dark.

How do I keep the dough from getting gummy on the bottom?

Three things help: use firm apples, bake fully until the dumplings are deeply golden, and let them rest 10 minutes after baking so the sauce thickens slightly. Also, avoid overworking the dough which can make it dense. (And if you assemble far in advance, wait to add the sauce until right before baking so the bottoms stay perkier.)

Can I make apple dumplings ahead of time?

Yes. Assemble the dumplings, arrange in the baking dish, cover, and refrigerate for up to 8 hours. Pour the warm sauce over right before baking. If dumplings sit in sauce too long, the bottoms can soften more than you want. Add 3 to 5 minutes to the bake time if they go in cold.

Do I have to peel the apples?

Peeling is recommended for the most tender bite. If you like a little rustic texture, you can leave the peel on. Just scrub the apples well.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Mixing bowl
Whisk and rubber spatula or wooden spoon
Rolling pin (a wine bottle works in a pinch)
Small saucepan
Paring knife and vegetable peeler
Apple corer (optional, but handy)

The first time I made apple dumplings, I treated it like a big pastry project and got weirdly stressed about the dough. Then I realized something important: nobody eating a warm apple dumpling cares if the seams look like a bakery display. They care that the apples are soft, the sauce is buttery, and the whole thing tastes like fall showed up early with snacks. Now I make them the way I cook most things, like a friend hanging out in your kitchen. A little messy, a lot of tasting, and absolutely not precious about it.

Simple Apple Dumpling Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 8 dumplings

Ingredients

Apples

4 large firm apples (Granny Smith, Honeycrisp, or Pink Lady), peeled and cored (about 2 1/2 to 3 pounds total)
1 tablespoon lemon juice

Dough

2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon kosher salt
3 tablespoons granulated sugar
6 tablespoons unsalted butter, cold and cubed
3/4 cup whole milk (or 2 percent)
1 teaspoon vanilla extract

Filling

4 tablespoons unsalted butter, cut into 8 small pieces
1/3 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)

Sauce

1 cup packed light brown sugar
1 cup apple cider (or water)
6 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of kosher salt

To finish (optional but excellent)

1 tablespoon coarse sugar for topping
Vanilla ice cream or whipped cream for serving

Instructions

Heat the oven. Preheat to 375°F. Lightly butter a 9x13-inch baking dish.
Prep the apples. Peel and core the apples, then cut each apple in half from top to bottom. You will have 8 halves. (If your apples are truly massive and hard to wrap, cut them into quarters instead and make more, smaller dumplings.) Toss with lemon juice and set aside.
Make the dough. In a mixing bowl, whisk together flour, baking powder, salt, and granulated sugar. Add the cold cubed butter and rub it in with your fingertips until you have pea-sized bits throughout. Stir in milk and vanilla just until a soft dough forms. If it looks a little shaggy, you are doing great. Do not overmix. If the dough feels warm or sticky, pop it in the fridge for 10 minutes so the butter firms back up.
Roll and cut. Lightly flour your counter. Roll the dough into a rough rectangle about 1/4 inch thick. Cut into 8 squares (they do not need to be perfect, just big enough to wrap an apple half).
Fill and wrap. Mix the 1/3 cup brown sugar with cinnamon and nutmeg (if using). Place an apple half in the center of a dough square. Sprinkle about 2 teaspoons of the cinnamon sugar mixture over the apple. Top with a small piece of butter. Pull the dough up and around the apple, pinching seams to seal. Place seam-side down in the baking dish. Repeat with remaining apples.
Make the sauce. In a small saucepan over medium heat, combine 1 cup brown sugar, apple cider, 6 tablespoons butter, vanilla, and a pinch of salt. Bring to a gentle simmer and stir until the sugar dissolves and the sauce looks glossy, about 2 to 3 minutes.
Pour and bake. Pour the warm sauce evenly over the dumplings. (It will look fairly loose, that is exactly right. It thickens as it bakes and rests.) If you want a little sparkle and crunch, sprinkle with coarse sugar. Bake for 33 to 38 minutes, until the dumplings are deeply golden and the sauce is bubbling. For doneness, a thin knife should slide into the apple with only a little resistance.
Rest and serve. Let the dumplings rest for 10 minutes so the sauce thickens slightly. Spoon sauce over each dumpling when serving. Add ice cream if you want the full cozy experience.

Nutrition information is estimated.

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