This old-fashioned apple dumplings recipe is warm, comforting, and so easy! I filled store-bought pie crust with cored apples, butter, and cinnamon sugar and bathed them in an apple cider sauce to create this wonderful fall dessert. Each dumpling is like a mini apple pie, but so much quicker and simpler to make.
These delicious apple dumplings make for the perfect dessert in the fall season. The sweet-tartness of the cooked apples, the spices of cinnamon and brown sugar, and the crispy, buttery pie crust make this apple dumplings recipe so good! And with just 6 ingredients, it’s super simple, too!
What’s in This Apple Dumplings Recipe?
- Pie Crust: I used store-bought crust to save time, but homemade works, too!
- Apples: Choose crisp, tart apples that won’t mush up after they’re baked. The tartness will help balance out the sweetness of the sugar and sauce. I like Granny Smith.
- Brown Sugar: Sweetens the filling and the sauce.
- Cinnamon: Ground cinnamon adds warmth to the filling.
- Butter: Unsalted butter adds moisture and richness to the filling and the sauce.
- Apple Cider: Adds rich apple flavor to the sauce. Make sure to use apple cider, not apple cider vinegar! Apple juice will work in a pinch.
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How to Store and Reheat
Store leftover apple dumplings in an airtight container at room temperature or in the refrigerator for up to 2 days. Reheat in the microwave for 30-60 seconds or in a 350°F oven covered loosely with foil for 10-15 minutes.
Freeze apple dumplings tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Tips for Success
- If you’re using store-bought pie crust, you won’t get perfect squares; just do the best you can!
- If you are using a homemade pie crust, divide the dough into quarters, then shape each quarter into a square before chilling. This step makes it easier to roll into squares.
- If you have any extra pie crust, you can cut out fall-themed shapes to place on top of each apple before baking.
- If you’d like smaller dumplings, use only half an apple and less dough.
- While you definitely need to get the core out, you do not have to peel the apples if you don’t mind the peels.
Apple Dumplings Recipe
Ingredients
For the Apples
- 15 ounces refrigerated pie crust store-bought or homemade
- 4 medium apples peeled and cored
For the Filling
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter cut into 4 pieces (¼ stick)
For the Sauce
- 1 cup apple cider (NOT apple cider vinegar!)
- ¾ cup brown sugar
- ¼ cup unsalted butter (½ stick)
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Rolling Pin
Instructions
- Preheat oven to 425°F. Grease a 9×13-inch baking dish with butter.
- On a floured surface, roll out your pie crust and cut it into four 7×7-inch squares. If the dough is soft, place it in the fridge for 20 minutes to firm up.15 ounces refrigerated pie crust
- In a medium bowl, whisk the brown sugar and cinnamon together for the filling.½ cup brown sugar, 1 teaspoon ground cinnamon
- Place an apple in the center of a crust square. Fill with 1 tablespoon of the cinnamon sugar mixture and one piece of butter. Bring each corner of the crust up to meet at the center of the apple. Press gently to seal. Then gently pinch the edges of the dough together.4 medium apples, 2 tablespoons unsalted butter
- Repeat with the remaining apples and set aside in the refrigerator while you make the sauce.
- Add the sauce ingredients to a medium saucepan over medium heat. Cook, stirring often until the butter and sugar melt and the mixture boils. Once it boils, remove it from the heat. Pour the sauce in the bottom of your baking dish.1 cup apple cider, ¾ cup brown sugar, ¼ cup unsalted butter
- Arrange the apples over the sauce. Bake for 40-45 minutes, basting the apples a few times with the sauce as they cook.
- Remove from the oven, let cool for 10-15 minutes. Serve with the sauce from the bottom of the pan.
Notes
How to Make Apple Dumplings Step-by-Step
Roll out the Dough: Preheat your oven to 425°F. Grease a 9×13-inch baking dish with butter. On a floured surface, roll out 15 ounces of refrigerated pie crust and cut it into four 7×7-inch squares. If the dough is soft, place it in the fridge for 20 minutes to firm up.
Mix the Filling: In a medium bowl, whisk ½ cup of brown sugar and 1 teaspoon of ground cinnamon together for the filling.
Wrap a Dumpling: Place 1 medium apple in the center of a crust square. Fill with 1 tablespoon of the cinnamon sugar mixture and one piece (½ tablespoon) of unsalted butter. Bring each corner of the crust up to meet at the center of the apple. Press gently to seal. Then gently pinch the edges of the dough together.
Repeat with the Rest: Repeat with the remaining apples and set aside in the refrigerator while you make the sauce.
Make the Sauce: Add 1 cup of apple cider, ¾ cup of brown sugar, and ¼ cup of unsalted butter to a medium saucepan over medium heat. Cook, stirring often until the butter and sugar melt and the mixture boils. Once it boils, remove it from the heat. Pour the sauce in the bottom of your baking dish.
Bake the Dumplings: Arrange the apples over the sauce. Bake for 40-45 minutes, basting the apples a few times with the sauce as they cook. Remove from the oven, let cool for 10-15 minutes. Serve with the sauce from the bottom of the pan.
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