Old-Fashioned Apple Dumplings

Let’s talk about the dessert that makes your kitchen smell like heaven on earth. These old-fashioned apple dumplings are what autumn dreams are made of – whole apples wrapped in flaky pastry, swimming in a buttery, cinnamon-spiced sauce that bubbles up around the edges as they bake. One bite and you’ll wonder why you ever bothered with plain apple pie.

What makes these apple dumplings truly special is the contrast between the tender, juicy apple center and the golden, crisp pastry shell. As they bake, the butter and sugar inside each apple melts down, creating a caramel-like filling that infuses the fruit from the inside out. Meanwhile, that glorious sauce transforms into a sticky, sweet syrup that glazes everything it touches. This isn’t just dessert – it’s a warm hug in food form.

Ingredients

6 medium baking apples such as honeycrisp or granny smith
Pie dough for a 9-inch double-crust pie (homemade or store bought)

For the filling:

• 3 tablespoons unsalted butter, cut into 6 equal pieces
• 6 tablespoons granulated sugar
• 1 teaspoon apple pie spice

For the sauce:

• 1 cup unfiltered apple juice or apple cider
• ¾ cup lightly packed light brown sugar
• ¼ cup unsalted butter

Steps

1. Preheat the oven to 375°F (190°C). Thoroughly grease a 13×9-inch baking dish, making sure to get into the corners where the sauce might stick. Set aside.
2. Peel and core each apple, creating a hollow center that will hold your filling. For best results, use an apple corer that removes about a 1-inch diameter cylinder from the center. To prevent browning while you prepare the dough, place the prepared apples in a bowl of cold water with a tablespoon of lemon juice.
3. If using homemade pie dough, roll it into a large rectangle, approximately 21×14 inches and about ⅛-inch thick. Cut the dough into 6 equal pieces, about 7×7 inches each. The dough should be large enough to completely wrap around your apple with some overlap.
4. If using store-bought pie dough, unroll the dough on a lightly floured surface and divide it into 6 equal pieces. You may need to roll each piece slightly larger to ensure complete coverage of your apples.
5. In a small bowl, thoroughly stir together the granulated sugar and apple pie spice until well combined. The spices should be evenly distributed throughout the sugar for consistent flavor in each dumpling.
6. Remove apples from the lemon water and pat dry with paper towels. Place a cored apple into the center of each dough piece. In the center cavity of each apple, place one piece of butter (about ½ tablespoon) and a scant tablespoon of the spiced sugar mixture. The butter will melt during baking and combine with the sugar to create a caramel-like sauce inside the apple.
7. Bring the corners of the dough up over the apple and use your fingers to pinch the edges together to seal the dough around the apple. Ensure there are no openings or tears where the filling might leak out. Place in the greased baking dish, spacing them evenly. Repeat for all of the remaining apples and dough pieces.
8. Place all the sauce ingredients (apple juice, brown sugar, and butter) in a medium saucepan and bring to a boil over medium heat, whisking frequently to prevent scorching. Once the sauce reaches a rolling boil and the sugar is completely dissolved (about 3-4 minutes), remove from the heat. The sauce will look thin at this point but will thicken as it bakes.
9. Carefully pour the hot sauce evenly over the wrapped apples, allowing it to flow around and between them. Sprinkle any remaining spiced sugar on top of the apples for an extra touch of sweetness and spice.
10. Bake for 50-55 minutes, or until the pastry is golden brown and a paring knife can be easily inserted into the apples with little resistance. You’ll know they’re done when the sauce is bubbling vigorously around the edges and the pastry has a rich, amber color.
11. Let cool for 10-15 minutes before serving. This cooling period allows the sauce to thicken slightly and the apples to set, making them easier to serve while still warm. Serve each dumpling with a generous spoonful of the sauce from the pan.

Smart Swaps

• Use coconut sugar instead of brown sugar (1:1 ratio) for a lower glycemic option with a subtle caramel flavor
• Try almond flour pie crust for a gluten-free version that adds a nutty dimension
• Substitute maple syrup (use ⅔ cup) for brown sugar to add a more complex sweetness
• Add 2 tablespoons of bourbon to the sauce for an adult version with warming depth

Make It Diabetes-Friendly

• Replace granulated sugar with ⅓ cup allulose plus ¼ teaspoon stevia extract to reduce carbs by approximately 22g per serving
• Use a smaller apple variety like small Gala apples to reduce the carb count by about 8g per serving
• Add ½ teaspoon cinnamon to your recipe, which may help regulate blood sugar levels
• Serve with a dollop of full-fat Greek yogurt instead of ice cream to add protein and reduce the overall glycemic impact

Pro Tips

• For the flakiest crust, make sure your dough is cold when wrapping the apples – if it gets too warm, refrigerate for 15 minutes before proceeding
• A melon baller works perfectly for removing the apple cores while leaving the bottom intact
• For extra flavor, add a few raisins or chopped walnuts to the center of each apple before wrapping
• Test for doneness by inserting a skewer into the thickest part of an apple – it should slide in with minimal resistance when they’re perfectly cooked