Baked Apple Dumplings are a comforting treat that combines tender apple slices wrapped in soft, flaky pastry and baked until golden and warm. The sweet apples are usually spiced with cinnamon and sugar, making each bite a perfect mix of juicy and cozy flavors. It’s the kind of dessert that fills the kitchen with a wonderful, inviting aroma as it bakes.
I love making these dumplings when I want something sweet but not too heavy. The best part is how simple they are to prepare, yet they always feel special. I usually sprinkle a little extra cinnamon on top before baking, and sometimes I add a drizzle of caramel sauce after they come out of the oven for a little extra goodness. It’s a recipe that’s easy to adjust to your taste, which I really appreciate.
When I serve baked apple dumplings, I like to pair them with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm apples and the cold ice cream is just perfect. This dessert always brings back memories of family gatherings, cozy weekends, and fall afternoons spent in the kitchen. It’s a simple pleasure that always feels like a little hug on a plate.
Key Ingredients & Substitutions
Apples: I recommend using a mix like Granny Smith for tartness and Fuji or Gala for sweetness. This balance keeps the filling flavorful and not too sweet. If you can’t find these, Honeycrisp or Braeburn are great alternatives.
Dough: Crescent roll dough is an easy shortcut since it’s soft and buttery, but pie pastry dough gives a flakier texture if you prefer a classic feel. For a healthier option, you can use whole wheat pie crust or gluten-free pastry.
Butter and Sugars: Butter adds richness and helps create the syrupy sauce with brown sugar. If dairy-free, try coconut oil instead of butter. You can swap brown sugar with coconut sugar or maple syrup for a different sweetness profile.
How Do I Seal the Dumplings to Avoid Sauce Leaks?
Sealing the dough well is key to keeping the apples and sauce inside while baking. Here’s how to do it:
- Place the apple filling in the center of each dough square.
- Brush the dough edges lightly with water or milk—this helps create a sticky surface.
- Fold the dough around the apples and pinch the edges tightly together to seal.
- You can press with the back of a fork for extra security.
- Place dumplings seam-side down in the baking dish for better sealing.
This prevents the sauce from leaking and keeps the dumplings pretty while baking. If the edges crack during baking, a quick patch with extra dough or some melted butter can help.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for the dumplings to bake evenly without crowding.
- Mixing bowl – to toss your apple filling easily with sugar and spices.
- Sharp knife and cutting board – for peeling, coring, and chopping the apples cleanly.
- Pastry brush – helps spread melted butter and seal dough edges smoothly.
- Measuring cups and spoons – to keep your ingredients balanced for the sauce and filling.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts inside the apples for a crunchy texture contrast.
- Mix in raisins or dried cranberries with the apple filling for a touch of natural sweetness.
- Try swapping cinnamon for pumpkin pie spice or adding a pinch of ground ginger for warming spice notes.
- Use pears or peaches instead of apples to change up the fruit flavor for a seasonal twist.
Baked Apple Dumplings
Ingredients You’ll Need:
For the Filling:
- 3 large apples (a mix of tart and sweet like Granny Smith and Fuji), peeled, cored, and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
For the Dumplings:
- 1 package (about 14 ounces) refrigerated crescent roll dough or pie pastry dough
For the Sauce:
- ¼ cup (½ stick) unsalted butter, melted
- ½ cup brown sugar, packed
- 1 cup water
- 1 teaspoon vanilla extract
For Serving:
- Vanilla ice cream or whipped cream
- Powdered sugar (optional)
Time Needed:
About 15 minutes to prepare the apples and assemble the dumplings, plus 40–45 minutes baking time. Allow a few minutes to cool before serving.
Step-by-Step Instructions:
1. Prepare the Apples:
In a bowl, toss the chopped apples with granulated sugar, cinnamon, nutmeg (if using), and lemon juice until nicely coated. Set this aside to let the flavors blend.
2. Make the Dumplings:
Unroll your crescent roll dough or roll out pie pastry on a lightly floured surface. Cut the dough into squares about 4 to 5 inches wide. Place a generous spoonful of the apple mixture in the center of each square. Fold the dough around the apples, pinching edges tightly to seal. Place the dumplings seam-side down in a lightly greased 9×13-inch baking dish.
3. Add Sauce and Bake:
Mix the melted butter and brown sugar in a small bowl until combined. Pour this mixture evenly over the dumplings. Pour the water and vanilla extract around the dumplings in the dish, avoiding pouring directly on top. Bake uncovered at 350°F (175°C) for 40 to 45 minutes, until the dumplings are golden brown and the sauce is bubbly.
4. Serve and Enjoy:
Let the dumplings cool slightly after baking. Spoon some of the warm syrup from the pan over each dumpling, sprinkle with powdered sugar if you like, and serve warm with vanilla ice cream or whipped cream. Enjoy your delicious, cozy baked apple dumplings!
Can I Use Frozen Apples for Baked Apple Dumplings?
Yes, you can! Just make sure to thaw them completely and drain any excess moisture before using, so the filling doesn’t get too watery.
Can I Make These Dumplings Ahead of Time?
Absolutely! Prepare and assemble the dumplings, then cover and refrigerate for up to 24 hours. When ready, bake them as instructed, adding a few extra minutes if baking cold.
How Should I Store Leftovers?
Store leftover dumplings in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
What’s a Good Substitute for Crescent Roll Dough?
If you don’t have crescent roll dough, pie pastry dough works well for a flakier texture. Puff pastry is another tasty alternative for a lighter, crispier finish.
