Old-Fashioned Apple Dumplings Recipe

I used the premade pie crusts from the store, and it turned out great. I also made a couple sauces to go with them. A vanilla sauce, and a cinnamon sugar sauce. Both yummy over the apples! No leftovers. I also made them for breakfast when I had some friends over. I served them with scrambled egg crescent cups, and they were a huge hit!

This recipe is magnificent! However, I tried this with Granny Smith (green) apples, and with honey crisp, and the honey crisp had by FAR the most flavor. I also added 2 TBsp of cornstarch to the sauce because it was just too runny. Even so, the bottoms of the crusts were sopping wet. I suggest using honey crisp apples, adding 1/4 cup of cornstarch and 1/2 cup of water (for more sauce but keeping a tiny bit of thickness), and adding the sauce after the apples have been baking for 10 minutes so the bottoms have some kind of substance to them. Happy baking!

I've been baking up a storm during this pandemic, and decided to add apple dumplings to the list. I used Crisco's classic pie crust recipe and made a few modifications. I halved the recipe, sliced the apples, and made 6 'mini' dumplings by using half an apple for each dumpling. The sauce is so delicious and could hardly wait for them to cool before gobbling them up! This will be a go-to...well worth the effort and time!

Yes, I made my crust using Alton Brown’s recipe—one on Food Network’s from 2004 approximately. Wow, yes it’s very time consuming but well worth the time/work. Firstly, I peeled & cored my apples (used Gala), then I sliced them & stacked. When I made the sauce, I added Caramel Extract—yummy! You’d think you’re eating a Carmel Apple! Overall this should be 5 stars!!!

This was super easy and I now love this better than making and eating an apple pie! For the sauce, I didn't have OJ so I substituted with Apple Cider and a little orange extract. I also dumped in the remainder of the spice mix. Since the apple cider was sweet, I reduced the white sugar to 1 heaping cup. Next time I may make 1.5 of the sauce since it reduced some during cooking time. I am so glad I tried this recipe, it will be a regular in the dessert rotation!!

These are AMAZING! I made my own crust, did sucanat instead of brown sugar in the middle and used pink lady apples with the skin on. Every 10-15 minutes while baking I would spoon the sauce over the dumplings. Besides that I did what the recipe said. I’ve never made dumplings before but will definitely be making these again! Easy to make and delicious.

I made these twice this week! I halved the recipe each time, but used half of that amount of the sugar water liquid each time. I also made my own pie crust and subbed coconut oil for the butter. Saving this as a great fall recipe!

To get caramel sauce add some heavy cream to the sugar syrup before pouring on dumplings! Approx 1/4 to 1/2 a cup! While it bakes you'll get a delicious caramel sauce!

These have been made for generations in my family. I do have these suggestions based on person preference.. (1) I slice the apples and put them in a plastic bag with the spices (and I add some apple pie spice) and shake, thus coating each apple piece. (2) I then place several slices onto each pastry square rather than an entire apple. (3) I put the seamed side down in the pan and pour the sugar water over. (4) About midway during baking I also spoon the sauce over the tops. The first time I made these for my grandmother she stopped and looked at me and said appreciatively "these taste just like mama's!"

Fast prep, incredible taste — love it.

I used this recipe simply for the “sauce”. I used canned crescent rolls and canned apple pie filling. This was a super quick and easy desert. I baked mine for 40 min on 400 degrees, and they’re now a staple desert at my house!! Oh and they’re great if you have to stick them in the fridge and reheat in the oven.

This is absolutely delicious and the best baked apple recipe I’ve ever had. Will be making it a lot over the coming winter!

I write this review with one of these apple dumplings in my belly. So, so good! I did add a bit of cinnamon to the sauce. I'll be honest, I didn't know about the sauce but trusted the process. I look forward to making these again.

The family loved this recipe. Definitely a keeper. I made a little different take to the sauce. I added a ¼ cup corn starch, ½ tsp Cinnamon and ½tbsp of vanilla extract and it was a taste of heaven . And topped it with a batch of homemade vanilla ice cream . The texture was spot on the dough was not soggy and crip. Amazing treat. Will definitely make these again this week for the grandchildren. The sauce took a glazed look almost similar to a candy apple coating. Ps. I used Macintosh apples

Deeelish!!!

I had apples that I needed to use up. I made these today and am SO glad that I did. These remind me of the dumplings my mom used to make us kids. We had apple trees, so we had apple everything, and these were always a favorite. I used my own pie crust for this recipe, but followed the recipe closely otherwise. This recipe worked for me. Not sure why so many had trouble with the amount of liquid. It was spot on for me. It thickened into a nice sauce. My dumplings did burn a little on the top, but still tasted great served with whipped cream. Thanks for sharing this wonderful recipe.

I score the apple so the brown sugar ,butter and spices melt through the cooked apple

I have never made this style of apple dumpling before, and it was a learning experience for me. The ingredients fought me the whole way, I swear, lol. Once I got everything assembled and baked, however, the dumplings turned out positively delicious. They are really quite tasty. Mine did fall apart while baking (my fault, not the recipe's), so it was more of a casserole than dumplings, I suppose; but still tasted great. Things I would change next time: definitely use homemade pie crust, cut the apples in half for easier handling, mix together the brown sugar/cinnamon/nutmeg before adding to the apples, and maybe make a little bit less of the sauce. Oh, and I did add a good hefty pinch of salt and a touch of butter to the sauce before baking. Would do that again. Thank you for sharing your recipe!

My grandmother used to make these for us when I was very young. She hosted New Year's day and often served these along with many other home made pies. It's been 40 years since I last had these and they were exactly as I remembered, I followed your recipe exactly except I added a dash of cardamom in addition to the cinnamon. The crust remained crackly on top, the apple was the perfect inside was a perfect combination of tart and sweet (I used 4 large granny smith). I cannot wait to make these for a special meal on a holiday. Thank you so much for your effort in creating and sharing this recipe. A word of warning to the ones who complained the recipe was bad - let them cool for an hour before serving silly. And it's SUPPOSED to be almost apple sauce inside - That's the best part! The recipe didn't mention it but about 10 mins before baking is done, ladle some of the syrup over the top of the dumplings to give them a crackly nicely browned finish.

Bro, I feel like a cooking legend.