Apple Dumplings

Homemade Apple Dumplings

I had good, productive plans for this weekend. Ones that didn’t include apple dumplings whatsoever. With Baby Boy expected in less than 7 weeks (omg) I intended to finally get the crib assembled, get all the baby clothes packed, and get the nursery at least partially organized. Instead, Zach and I spent our Saturday at an Apple festival eating (and drinking) all things apple related. Then, instead of doing any actual organizing, I came home and promptly made another batch of apple dumplings. Then my little sister got engaged (!!!) and of course any hope of productivity was out the window at that point, but at least we had apple dumplings ready to celebrate, right? Here’s hoping things go a bit better next weekend, because we’re running out of time. I’m not sure why, but I always thought apple dumplings were complicated to make. My grandmother has been making this recipe for decades and it’s always been a family favorite, but until recently I never even asked her for the recipe because I was content sticking to “easy” recipes (like Apple Crisp). Turns out apple dumplings are actually really simple (the hardest part for me was coring the apple!). We’ll peel and core our apples, fill them with cinnamon/sugar, wrap them up in our beautiful foolproof homemade pie crust (the same one I use to make my favorite Apple Pie!) and then cook ’em in a sweet buttery syrup.

How to Assemble Apple Dumplings

The steps below correspond with the photos above. I don’t think you’ll have much trouble with this recipe, but thought it might be helpful to walk through the assembly process. The result is apple dumplings with a golden-brown, flaky, buttery crust and tender, juicy, cinnamon-spiced interior. Just… Yum. For even more step-by-step details, check out the video below the recipe!

What Apples are Best for Dumplings?

Much like with my apple crisp or apple pie, I recommend using a firm, tart apple when making apple dumplings. My personal favorites are Honeycrisp or Gala (I used Honeycrisp here), though Granny Smith would also work! Jonagold and Braeburn are other good options, and my grandmother actually likes to use Red Delicious apples. Keep the size of your apple in mind when making apple dumplings. I recommend a “medium” sized apple. The important thing is that the 6-7″ pastry squares you cut out of your pie crust are large enough to cover your apple entirely. I tend to reach for apples that are about the size of my fist.

Do You Have to Refrigerate Apple Dumplings?

If you’ll be enjoying these within 1-2 days you do not need to refrigerate, just store them in an airtight container at room temperature. If I intend to keep them longer (or if I just want them off of my counter) I will store them in the refrigerator. Personally I think they taste best warm so either way I will usually toss them in the microwave before enjoying a leftover apple dumpling.

Enjoy!