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Old-Fashioned Apple Dumplings

Shruthi
Old-Fashioned Apple Dumplings are a traditional baked dessert made with fresh apples wrapped in buttery pastry and baked in a sweet cinnamon syrup.
Flavor: Sweet, buttery, fruity, and warmly spiced.
Texture: Tender apples surrounded by soft, flaky, golden pastry.
Preparation: Peel and core apples, wrap them in pastry, and prepare the syrup.
Baking: Bake until the pastry is golden and the apples are tender.
Serving: Enjoy warm with vanilla ice cream or whipped cream.
Best occasion: Family gatherings, holiday meals, autumn celebrations, and weekend desserts.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

For the apple dumplings

  • 6 medium apples, preferably Granny Smith or Honeycrisp
  • 2 cups all-purpose flour
  • ⅔ cup unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 5–7 tablespoons cold water
  • 6 teaspoons granulated sugar
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon lemon juice

For the cinnamon syrup

  • 1 cup granulated sugar
  • 1½ cups water
  • ¼ cup unsalted butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions
 

  • Wash and peel the apples. Carefully remove the cores while keeping the apples as intact as possible. If necessary, trim a small amount from the bottom so each apple can stand upright.
    Brush the apples lightly with lemon juice to help prevent browning. Set them aside while preparing the pastry.
  • In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
    Gradually add cold water, one tablespoon at a time, until the dough comes together. Avoid adding too much water, as this can make the pastry tough.
    Shape the dough into a ball, flatten it into a disc, wrap it, and refrigerate for about 15 minutes.
  • Lightly flour a clean work surface. Roll the chilled dough into a large rectangle about ⅛ inch thick.
    Cut the dough into six squares, making each square large enough to wrap around one apple. If needed, gently reroll the scraps to make the squares larger.
  • Mix the granulated sugar, cinnamon, and optional nutmeg in a small bowl.
    Place one apple in the center of each pastry square. Sprinkle approximately one teaspoon of the cinnamon-sugar mixture into the hollow where the core was removed.
    Bring the pastry corners up around the apple and pinch the edges together to seal. Press any remaining seams gently to prevent the filling from escaping during baking.
    Arrange the wrapped apples in a lightly buttered baking dish, leaving a little space between each dumpling.
  • In a small saucepan, combine the sugar, water, butter, and cinnamon. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves and the butter melts.
    Remove the saucepan from the heat and stir in the vanilla extract.
    Carefully pour the warm syrup around the apple dumplings in the baking dish. Avoid pouring too much directly over the tops of the pastry, so they can develop a beautiful golden color.
  • Preheat your oven to 190°C (375°F).
    Place the baking dish in the preheated oven and bake for approximately 40–45 minutes, or until the pastry is golden brown and the apples are tender when pierced with a knife.
    If the pastry begins to brown too quickly, loosely cover the dish with foil for the remaining baking time. Larger or firmer apples may require a little additional time.
  • Remove the baking dish from the oven and allow the dumplings to rest for approximately 5–10 minutes.
    Spoon a little of the warm cinnamon syrup over each dumpling before serving. Add a scoop of vanilla ice cream or a dollop of whipped cream for a delicious finishing touch.

Notes

  1. Choose the right apples: Firm apples hold their shape better during baking. Granny Smith apples provide a pleasant contrast to the sweet syrup.
  2. Keep the butter cold: Cold butter helps create a tender, flaky pastry.
  3. Avoid overworking the dough: Mix only until the ingredients come together to prevent tough pastry.
  4. Seal the pastry carefully: Pinch the seams together so the dumplings maintain their shape.
  5. Use a suitable baking dish: A medium baking dish should comfortably hold six dumplings without crowding.
  6. Pour syrup around the dumplings: This helps the pastry brown while allowing the apples to absorb the sweet liquid.
  7. Check apple tenderness: Baking time depends on the size and firmness of your apples.
  8. Allow resting time: Letting the dumplings rest briefly helps the syrup settle and makes serving easier.

 

Keyword Apple Dumplings, Baked Apples, cinnamon pastry, Fall Baking, homemade apple dessert, old-fashioned dessert