When baked until tender, covered in a flaky pie crust, and served with a delicious apple cider sauce, these delightful Old Fashioned Apple Dumplings are delectable.

6 large peeled and cored Granny Smith green apples for the dumplings

2 9-inch pie crusts

12 cup packed brown sugar

1 teaspoon cinnamon powder

12 tsp. ground nutmeg

12 tablespoons salt

6 tablespoons melted butter


two gallons apple cider

3 tbsp brown sugar

2 tablespoons melted butter

1 teaspoon vanilla extract

1 teaspoon cinnamon powder

How to Make Traditional Apple Dumplings:

Preheat the oven to 375 degrees Fahrenheit. Set aside a 913-inch baking pan that has been sprayed with butter.

Divide the pie crust into six equal pieces and roll each into a 7-inch square or circle. The pie crust should be large enough to round your apples completely. Place an apple on each pie dough, with the core facing up.

In a small mixing bowl, combine brown sugar, cinnamon, nutmeg, and salt. Distribute the brown sugar mixture evenly among the apples, placing some inside each cored aperture and the rest around the base of each.

Cut the butter into 6 even pieces and place one element in the opening of each apple.

Fold the dough corners over the apple to form the dumpling, squeezing the sides together to seal the dough around the apples. Place the dumplings in the preheated baking pan.

In a medium-sized saucepan over medium-high heat, combine all sauce ingredients and bring to a low boil, stirring frequently. Once the sugar has dissolved, cook for a few seconds more before removing from the heat. Allow the sauce to cool for 5 minutes before pouring it over the apples with care.

50–55 minutes, or until golden brown and apples are soft.

Allow the dumplings to rest for 10 minutes after taking them out of the oven. Serve warm dumplings with ice cream and additional sauce on top.


  1. Refrigerate leftover apple dumplings in an airtight jar for up to 3 days.
  2. Store in the freezer for up to 3 months.
  3. Preheat the oven to 350°F.

Apples to Use for Apple Dumplings: Green granny smith apples are my favorite because they have just the right amount of tartness. You can, however, use any apple you choose! These dumplings are also delicious with Fuji, Honey Crisp, or Snapdragon apples.

If you don’t have apple cider, you can substitute apple juice. Apple cider enhances the flavor.

Cinnamon Imperials: To spice things up, put cinnamon Imperials (red hot candies) in the center of your apples before wrapping them. Each dumpling in this throwback take on the classic has a spicy cinnamon core.