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Whenever I make Apple Dumplings (Grandma’s Recipe) Recipe, it takes me right back to cozy afternoons at Grandma’s house, the sweet aroma of cinnamon and baked apples filling the whole kitchen. She’d pull out this dish for special family gatherings, and I loved watching everyone’s eyes light up when they cut into those tender, flaky dumplings oozing with buttery syrup. Honestly, it’s one of those timeless desserts that feels like a warm hug—comforting, nostalgic, and just a little bit magical.
Why This Recipe Shines
- Flavor Harmony: The blend of cinnamon, allspice, and ginger perfectly complements the tart apples for a balanced, cozy sweetness.
- Easy Assembly: Simple dough and filling steps make it approachable even if you’re new to baking dumplings.
- Texture Play: Flaky crust meets tender apple layers and luscious buttery syrup for a delightful mouthfeel.
- Showstopper Finish: The glossy brown sugar syrup glaze caramelizes beautifully, making these dumplings irresistible.
This Apple Dumplings (Grandma’s Recipe) Recipe stands out with its perfectly balanced spices and buttery crust that’s not too dense or dry. The aroma while baking is downright addictive—warm, sweet, and inviting with hints of cinnamon and fresh apples. Once baked, you get this golden crust enveloping softly spiced apple slices layered just right, creating luscious little packages of fall flavor you’ll want to share (or maybe not!). It’s ideal for anytime you want a dessert that feels classic yet comforting, especially in cooler seasons.
Don’t worry if you’re new to making dumplings like these—I love how straightforward this recipe is and how I can guide you step-by-step so nothing’s confusing or overwhelming. From making the dough just right to rolling and folding those apples inside, you’ll find these dumplings come together elegantly with a little patience. Ready to impress your family or friends with a humble, unforgettable dessert? Let’s dive right in!
Ingredients You’ll Be Working With
Before you get rolling, it’s best to have precise measurements handy—especially for baking where balance matters. I’ve jam-packed all exact quantities in the printable recipe card at the bottom so you can follow along easily.
- All-purpose flour: The base of our tender, flaky crust; spoon and level for best texture.
- Kosher salt: Enhances all flavors and balances the sweetness.
- Baking powder: Gives the crust a subtle lift; double-check it’s fresh.
- Unsalted butter: Adds richness and flakiness; keeps control over salt levels.
- Milk: Adds moisture and binds dough; whole or dairy-free alternatives work.
- Crisp tart apples: Choose firm varieties like Granny Smith for texture and tartness.
- Granulated sugar: Sweetens the filling just right; feel free to adjust.
- Ground cinnamon: Classic warm spice that highlights the apple flavor.
- Allspice and ground ginger: Adds depth and a subtle spicy warmth.
- Brown sugar: Provides caramel notes to the syrup glaze.
- Water: Slightly thins the syrup to a perfect pourable consistency.
- Syrup butter: Creates a luscious, glossy finish on the dumplings.
If you’re vegan or dairy-free, swapping the butter and milk for plant-based versions works wonderfully without sacrificing flavor or texture.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Mixing bowls: To keep ingredients organized and allow easy mixing.
- Pastry cutter or fork: Essential for cutting butter into flour for dough texture.
- Rolling pin: To roll dough evenly around the apples without tearing.
- Knife or apple corer-slicer: For peeling and slicing apples uniformly.
- 9 x 13-inch baking pan: Holds the dumplings nicely for even baking.
- Saucepan: Needed for making that luscious brown sugar syrup glaze.
How to Make Apple Dumplings (Grandma’s Recipe) Recipe
Let’s get started step by step. The key to this recipe is a tender, flaky crust wrapped around spiced apple slices, baked to golden perfection with a sticky, caramel-y syrup. Follow these easy steps, and you’ll have a spectacular dessert in no time:
- Prepare the dough: In a large bowl, mix the flour, kosher salt, and baking powder evenly. Cut in the cold unsalted butter using a pastry cutter or a fork until you get a pebbly texture with pea-sized butter chunks. Add milk gradually by tablespoons until dough gently comes together without being sticky. Divide into 6 balls, cover, and chill for 30 to 60 minutes. This chilling step helps the dough relax for easier rolling.
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when the dumplings are assembled.
- Prepare the apples: Peel your apples and carefully cut out the cores using a knife. Slice the apples into ⅛-inch thick rings width-wise so you can stack the apple slices in the dough. Double-check for any seeds and remove them to avoid surprises inside your dumplings.
- Mix the filling: Combine granulated sugar, cinnamon, allspice, and ginger in a small bowl. Cut the 3 tablespoons of butter into 6 small sticks that will fit inside the apple centers adding moisture and richness.
- Roll and assemble: Remove your dough from the fridge. Roll each dough ball out to about 8 inches wide—just big enough to wrap around the stacked apple slices. Place an apple stack in the center. Into the core hole, place a butter stick and about a tablespoon of the spiced sugar mixture. Wrap the dough carefully around the apple slices, pinching the edges and top gently to seal. Place each dumpling seam-side down in an ungreased 9 x 13-inch pan.
- First bake: Bake the dumplings for 15 minutes while you prepare the syrup.
- Make the syrup: In a saucepan, bring brown sugar, water, cinnamon, and butter to a boil, stirring often until smooth. Remove from heat immediately to avoid burning.
- Apply syrup & bake more: Spoon half the syrup evenly over the dumplings. Return to the oven and bake for 30 more minutes.
- Final glaze & bake: Spoon the remaining syrup over the dumplings and bake an additional 15 minutes until nicely caramelized with a golden glaze.
- Cool & serve: Let the dumplings cool for a few minutes before serving. They’re heavenly warm, especially with vanilla ice cream or whipped cream.
Kitchen Wisdom
- Tip 1: Keep your butter cold and work quickly to avoid warming the dough.
- Tip 2: Rolling the dough evenly ensures consistent baking and a nice flaky crust.
- Tip 3: Use tart apples that hold their shape but soften nicely, like Granny Smith or Braeburn.
- Tip 4: Don’t skip the syrup glaze—it's the secret to that beautiful caramelized finish and luscious flavor.
How to Serve
Flavor Boosters
Try adding a scoop of vanilla ice cream or a dollop of freshly whipped cream when serving. A drizzle of warm caramel sauce or a sprinkle of chopped toasted walnuts or pecans amps up the texture and richness. For a cozy twist, dust with a pinch of extra cinnamon or nutmeg right before serving.
Perfect Pairings
This dessert pairs beautifully with a hot cup of spiced tea, coffee, or even mulled apple cider. If you prefer wine, a sweet Riesling or a warm spiced dessert wine complements the cinnamon and apple flavors. On the side, a simple green salad with tangy vinaigrette balances the sweetness.
Presentation Touches
Serve the dumplings on rustic plates to celebrate their homey feel, or use a crisp white dish for contrast. Portion individually to show off the beautiful layered apples and syrup drizzle. These make wonderful gifts—wrap leftovers in parchment paper and a ribbon for an irresistible homemade treat.
Variations & Easy Swaps
- Use a gluten-free all-purpose flour blend in the crust for a gluten-free version.
- Swap regular sugar for coconut sugar or maple syrup in the filling for a natural sweetness.
- Try different spices like cardamom or cloves for a twist on the classic flavor.
- Incorporate chopped nuts or dried fruit inside the apple core before wrapping.
- Use vegan butter and plant-based milk to make this recipe fully vegan.
- Add a splash of bourbon or vanilla extract to the syrup for deeper flavor.
Make-Ahead, Storage & Reheating
- Refrigerate baked dumplings in an airtight container for up to 1 week.
- Reheat in a 250°F oven for 20-30 minutes until warmed through to avoid drying.
- Freeze unbaked or baked dumplings by wrapping tightly with plastic and foil; keep for up to 6 months.
- Reheat frozen dumplings in a 250°F oven for 30-40 minutes or microwave gently for convenience.
- Prepare dough and apples in advance, then assemble just before baking for fresher texture.
FAQs
- Can I use other types of apples? Yes! Just choose firm varieties that hold up well during baking, like Honeycrisp or Fuji.
- What if I don’t have a pastry cutter? No worries—use two knives or a fork to cut the butter into the flour until pea-sized bits remain.
- How do I know when dumplings are done? They’re ready when the crust is golden brown, syrup is bubbly and caramelized, and apple slices are tender when pierced with a fork.
- Can I double or triple this recipe? Absolutely! The original Grandma’s recipe makes 26 dumplings. Just multiply the ingredients and watch your baking time closely with larger batches.
- What’s the best way to store leftovers? Store in an airtight container in the fridge up to one week or freeze for longer. Reheat gently to keep them moist.
Apple Dumplings (Grandma’s Recipe) Recipe
Grandma’s Apple Dumplings are a comforting classic dessert featuring tender tart apples wrapped in a flaky buttery crust, baked to golden perfection and soaked in a warm cinnamon-spiced brown sugar syrup. Perfect served warm with vanilla ice cream, these dumplings combine a nostalgic homemade feel with a simple yet flavorful spiced apple filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 dumplings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon baking powder
- ¾ cup unsalted butter, chilled
- ½ cup milk (plus 2 tablespoons extra as needed)
Filling
- 6 medium crisp tart apples
- 6 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ginger
- 3 tablespoons unsalted butter, cut into 6 small pats
Syrup
- ⅔ cup brown sugar
- ⅓ cup water
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted butter
Instructions
- Prepare the dough. In a large bowl, combine the all-purpose flour, kosher salt, and baking powder. Cut in the chilled unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually add the milk, stirring to bring the dough together, adding extra tablespoons as needed until the dough forms. Divide into 6 equal balls, about 100 grams each, and refrigerate covered for 30 to 60 minutes.
- Preheat the oven. Set your oven to 350°F (175°C) to prepare for baking the dumplings.
- Prepare the apples. Peel the tart apples and core them by cutting around the core horizontally. Slice the apples width-wise into approximately ⅛-inch thick rings so the slices can be stacked. Remove any remaining seeds carefully to ensure a clean apple center.
- Mix the filling spices. In a small bowl, combine granulated sugar, cinnamon, allspice, and ginger evenly. This mixture will provide the warm, spiced sweetness inside each apple dumpling.
- Roll and assemble dumplings. Remove one dough ball from the fridge and roll it out to about 8 inches in diameter—large enough to enclose an apple stack. Place a sliced apple stack in the center, insert one small butter pat into the apple core, and sprinkle one tablespoon of the spiced sugar mix inside. Carefully wrap the dough around the apple, pinching the top to seal. Repeat for all dumplings and place them in an ungreased 9 x 13-inch baking pan.
- Bake initial phase. Bake the assembled dumplings in the preheated oven for 15 minutes to begin cooking the crust and apples.
- Prepare the syrup. While dumplings bake, combine brown sugar, water, cinnamon, and butter in a saucepan. Bring to a boil while stirring frequently, then remove from heat. This liquid syrup will soak the dumplings, adding moisture and sweetness.
- Apply syrup and continue baking. Spoon about half the syrup evenly over each dumpling after the initial 15 minutes. Return dumplings to the oven and bake for another 30 minutes to absorb the syrup and cook through.
- Final syrup application and bake. Spoon the remaining syrup evenly over the dumplings and continue baking for a final 15 minutes, totaling one hour of baking time.
- Cool and serve. Remove dumplings from the oven and let cool for a few minutes. Serve warm, ideally with vanilla ice cream for a classic comforting dessert.
Notes
- For a vegan version, substitute vegan butter in place of unsalted butter; it works well in this pastry and filling recipe.
- This recipe makes 6 dumplings, but can be doubled, tripled, or quadrupled to yield 12, 18, or 24 dumplings, suitable for freezing or sharing.
- Store leftover dumplings in the refrigerator for up to 1 week. Reheat in a 250°F oven for 20 to 30 minutes or microwave until warmed through.
- For longer storage, freeze dumplings up to 6 months; wrap tightly in plastic and foil. Reheat frozen dumplings in a 250°F oven for 30 to 40 minutes or microwave.
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