Homemade Apple Dumplings with Sweet Cider Glaze

Nothing beats the smell of Apple Dumplings baking in the oven on a crisp autumn evening. These Apple Dumplings remind me of Sunday dinners at my grandmother’s house, where dessert was always something special.

You’ll find yourself reaching for this recipe whenever you want to turn simple ingredients into something that feels like a warm hug on a plate.

What makes this Apple Dumplings recipe perfect for any occasion

I keep coming back to these Apple Dumplings because they give you all the cozy flavors of apple pie without the fuss of rolling out a perfect crust.

Each apple gets its own little pastry blanket, making portion control easy and presentation beautiful.

The sweet cider sauce transforms into something almost magical as it bubbles around the dumplings in the oven. You can make these when unexpected guests drop by, and they’ll think you spent hours in the kitchen.

If you love apple desserts like I do, you’ll also want to try my Heavenly Apple Fritter Cake, it’s another family favorite that disappears fast.

Everything you need for the perfect Apple Dumplings

For the Cider Sauce:

• 2½ cups apple cider
• ¾ cup granulated sugar
• 3 tablespoons butter
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

For the Dumplings:

• 1 homemade pie crust recipe (or 2 store-bought crusts)
• 8 medium tart apples (Granny Smith or Honeycrisp work beautifully)
• 8 tablespoons butter, at room temperature
• ⅔ cup packed brown sugar
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground nutmeg
• ¼ teaspoon ground ginger

I always use tart apples because they hold their shape during baking and won’t turn to mush. If you can’t find good Apple Dumplings apples at the store, Braeburn varieties work well too.

For the crust, homemade tastes incredible, but a quality store-bought version saves time on busy weeknights.

How I Make This Apple Dumplings

1. Prepare the cider sauce first. In a medium saucepan, combine apple cider, granulated sugar, and butter over medium heat. Bring to a rolling boil, then reduce heat and simmer for 8 minutes, stirring occasionally. The mixture should reduce slightly and smell heavenly. Remove from heat, stir in vanilla and salt, then set aside.
2. Get your oven ready. Preheat to 375°F and generously butter a 9×13-inch baking dish. I like to use real butter here because it adds extra richness to the final dish.
3. Roll out your pastry. On a floured surface, roll the pie dough into a large rectangle about 20×16 inches. Cut into 8 equal squares, roughly 5×5 inches each. Don’t worry if they’re not perfect – rustic looks charming.
4. Prepare your apples. Peel and core each apple, leaving them whole. I use a small paring knife to carefully remove the core, making sure not to go all the way through the bottom.
5. Create the spice filling. Mix brown sugar, cinnamon, nutmeg, and ginger in a small bowl. This aromatic blend will fill your kitchen with the most wonderful scent.
6. Fill each apple. Place 1 tablespoon of soft butter in the hollow center of each apple, then pack in about 1 tablespoon of the spice mixture. Some will spill over the top, and that’s perfectly fine.
7. Wrap the dumplings. Center each filled apple on a pastry square. Brush the edges lightly with water, then gently pull the corners up and over the apple, pinching seams to seal completely. Place seam-side up in your prepared baking dish.
8. Add the sauce and bake. Pour the prepared cider sauce around (not over) the Apple Dumplings. Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking 20-25 minutes until the pastry is golden brown and the sauce is bubbling vigorously.

My go to methods for Apple Dumplings success

The secret to perfect Apple Dumplings is getting the timing just right. I always test for doneness by gently inserting a thin knife into the thickest part of an apple – it should slide through easily with no resistance.

Don’t skip the step of brushing pastry edges with water before sealing. This creates a proper seal that prevents the filling from leaking out during baking.

I’ve learned that letting the Apple Dumplings rest for about 10 minutes after baking allows the sauce to thicken slightly and the flavors to settle beautifully together.

Can I make these Apple Dumplings ahead of time?

Absolutely! You can assemble the dumplings up to one day ahead, cover tightly, and refrigerate. Add an extra 5-10 minutes to the covered baking time if starting from cold.

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What’s the best way to store leftover Apple Dumplings?

Store covered in the refrigerator for up to 4 days. Reheat individual portions in a 325°F oven for 12-15 minutes to crisp up the pastry again.

Can I freeze Apple Dumplings?

Yes, both baked and unbaked dumplings freeze well for up to 3 months. Wrap individually in plastic wrap, then place in freezer bags.

Thaw overnight in the refrigerator before reheating.

What can I substitute for apple cider in the sauce?

Apple juice works in a pinch, though the flavor won’t be quite as complex. You could also try pear juice for a different twist, or even add a splash of maple syrup to regular apple juice.

I hope you’ll find these Apple Dumplings become a treasured part of your recipe collection. There’s something so satisfying about creating individual portions that each person can call their own.

Follow me on Pinterest for more cozy dessert recipes that bring families together around the dinner table.

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My favorite occasions to make Apple Dumplings

I love serving these warm Apple Dumplings after Sunday dinner with a scoop of vanilla ice cream melting alongside.

They’re elegant enough for holiday gatherings but simple enough for a Tuesday night treat.

Fall is obviously the perfect season, but I’ve made them year-round whenever I’m craving something that tastes like home and comfort rolled into one beautiful dessert