Apple dumplings are a classic dessert made by wrapping apple slices in dough and baking them in a sweet syrup. The outer layer is often made from a simple biscuit dough, creating a tender, golden crust that contrasts with the soft, spiced apples inside. Originating in American colonial times, apple dumplings have long been a staple in homes, particularly in regions with plentiful apple orchards. Over the years, they’ve earned a special place in American comfort food, celebrated for their rustic appeal and the nostalgic warmth they evoke, often served at family gatherings or special occasions.

Why Granny Smith Apples Are the Best Choice for Dumplings

Granny Smith apples are widely considered the best choice for apple dumplings because of their distinctive tartness. This variety maintains its firmness even after baking, ensuring that the apples don’t become mushy inside the dumpling. The tangy flavor of Granny Smiths provides an ideal balance to the sweetness of the sugar syrup, preventing the dessert from becoming overly sugary. Additionally, their crisp texture contrasts nicely with the soft, flaky biscuit dough, creating a perfect harmony of flavors and textures that elevates the overall experience of the dish.

Ingredients and Their Importance

Granny Smith Apples

Granny Smith apples are ideal for apple dumplings because their tartness balances the rich sweetness of the sugar syrup. Their firm texture holds up well during baking, ensuring the apples retain some bite rather than becoming mushy. Properly peeling and coring the apples is essential for the right texture in each bite. Use a sharp peeler to remove the skin and a corer or small knife to remove the tough center, making it easier to wrap the apple slices in dough.

Lemon

Lemon juice is crucial for preventing the peeled and sliced apples from browning as they are exposed to air. The acidity of the lemon keeps the apples looking fresh while you prepare the other ingredients. Additionally, lemon subtly enhances the overall flavor by adding a hint of brightness, cutting through the richness of the butter and sugar without overwhelming the dish, allowing all the flavors to shine.

Sugar

Sugar serves two important purposes in apple dumplings: it sweetens the syrup and creates a flavorful cinnamon-sugar topping. In the syrup, sugar caramelizes slightly during baking, creating a rich, glossy coating that infuses the dumplings with sweetness. The cinnamon-sugar topping adds a crunchy, spiced finish. Adjusting the sugar levels can significantly alter the flavor—more sugar makes the dessert sweeter and richer, while reducing sugar enhances the natural tartness of the apples and the spices.

Butter

Butter is essential for adding richness and depth to the sugar syrup. As it melts, it combines with the sugar to create a smooth, velvety sauce that coats the dumplings as they bake, giving them a luxurious texture and flavor. The butter also enhances the overall tenderness of the baked dumplings.

Buttermilk Biscuits

Pre-made buttermilk biscuits offer a convenient and consistent dough choice for apple dumplings. They provide the right balance of fluffiness and structure, ensuring the dough bakes up light and tender while wrapping the apple slices securely. If unavailable, puff pastry or homemade biscuit dough can be used as substitutes, although they may result in slightly different textures.

Step-by-Step Instructions for Apple Dumplings

Preheat the Oven and Prepare the Apples

Begin by preheating your oven to 375°F (190°C). This temperature is crucial for achieving the perfect balance between a golden-brown biscuit exterior and tender, fully cooked apples inside. While the oven heats up, peel and core the Granny Smith apples. Use a sharp peeler to remove the skin evenly, and a corer to extract the center of each apple without cutting too deeply. Slice each apple into 8 equal wedges, giving you a total of 16 slices. Properly prepared apples will ensure even cooking and a pleasant texture once baked.

Prepare Lemon Water to Prevent Browning

As you work with the apples, prevent them from browning by placing the slices in a bowl of lemon water. To do this, fill a medium-sized bowl with cold water and squeeze the juice of one lemon into it. The acidity of the lemon juice slows down the oxidation process, keeping the apple slices fresh while you prepare the rest of the ingredients. Submerge each apple slice in the lemon water as soon as it’s cut, ensuring they maintain their bright color and crispness until it’s time to wrap them in dough.

Make the Sugar Mixture

In a medium saucepan, combine 1 cup of water, ¾ cup of sugar, ½ cup (one stick) of butter, and ¼ teaspoon of vanilla extract. Place the saucepan over medium heat, stirring occasionally to help the butter melt and the sugar dissolve evenly. As the mixture heats up, continue stirring gently but consistently to avoid any sugar sticking to the bottom of the pan, which can cause uneven cooking and result in a gritty texture.

Once the mixture comes to a gentle boil, lower the heat slightly and continue stirring for a minute or two to ensure everything is well-incorporated. The goal is a smooth, velvety syrup that will coat the dumplings during baking. Avoid over-boiling the mixture, as this can lead to the sugar caramelizing too much, resulting in a hard or burnt texture. After it reaches a gentle boil, remove the saucepan from the heat and set it aside.

Assembling the Dumplings

Open the can of buttermilk biscuits and carefully separate each biscuit into two layers, giving you a total of 16 thinner layers of dough. This step is crucial, as it ensures that the dough remains light and fluffy, not too thick around each apple slice. Take one apple slice at a time, pat it dry with a paper towel to remove excess lemon water, and place it in the center of one of the biscuit layers.

Stretch the dough slightly with your fingers, if needed, to completely cover the apple slice. Wrap the dough around the apple, stretching and pulling gently to ensure it is completely enclosed. Pinch the edges of the dough together to seal the dumpling. Place each wrapped apple slice seam-side down in a 9×13-inch casserole dish, ensuring they are spaced evenly apart so they bake uniformly. Sealing the edges properly prevents the syrup from seeping into the dumplings and making them soggy.

Pouring the Sugar Mixture and Adding Cinnamon Sugar

Once all the apple slices are wrapped in dough and arranged in the casserole dish, carefully pour the warm sugar mixture over them. Pour slowly and evenly, making sure each dumpling is thoroughly coated. The syrup will soak into the biscuits as they bake, creating a rich, sweet coating on the outside while keeping the apples moist inside.

In a small bowl, combine the remaining ¼ cup of sugar with 4 teaspoons of ground cinnamon to make the cinnamon sugar mixture. Sprinkle this mixture generously over the tops of the wrapped apple slices, ensuring an even coating. The cinnamon sugar will create a crisp, caramelized topping as the dumplings bake, adding extra flavor and texture.

Baking the Dumplings

Place the casserole dish in the preheated oven and bake the dumplings for about 35 minutes. Keep an eye on them as they bake; the dumplings should turn golden brown on top, with the syrup bubbling around the edges. The apples inside should become tender but not overly soft. If you notice that the dumplings are browning too quickly, loosely cover the dish with aluminum foil to prevent burning. Once the biscuits are a rich golden color and the apples are cooked through, remove the dish from the oven and allow the dumplings to cool slightly before serving.

Variations and Tips for Perfect Apple Dumplings

Substitutes for Buttermilk Biscuits

If you don’t have pre-made buttermilk biscuits, puff pastry or homemade biscuit dough are excellent substitutes. Puff pastry will give a flakier, crispier texture, while homemade biscuit dough allows you to control the ingredients for a more personal touch. Both alternatives work well to envelop the apples, but you may need to adjust the baking time slightly, especially with puff pastry, which tends to brown faster. Keep an eye on the oven to ensure even baking.

Alternative Fillings and Spices

For a twist on classic apple dumplings, consider adding a small caramel square or a drizzle of caramel inside each dumpling before wrapping it in dough. This creates a rich, gooey center. You can also experiment with spices beyond cinnamon—try adding a pinch of nutmeg, cloves, or allspice for a deeper, warmer flavor. These variations can enhance the autumnal essence of the dish and add complexity to the flavor profile.

Serving Suggestions

Apple dumplings are best served warm, fresh out of the oven. Pair them with a scoop of vanilla ice cream, which melts over the hot dumplings, creating a creamy, sweet contrast to the spiced apples and crispy dough. Whipped cream is another light and fluffy option that balances the richness of the dumplings. For an extra indulgent touch, drizzle caramel sauce or a dusting of powdered sugar over the top. These accompaniments elevate the dessert, making it a true crowd-pleaser for any occasion.

FAQs

FAQ 1: Can I Use Other Types of Apples for Dumplings?

Yes, you can use other apple varieties, but each has its pros and cons. For example, Honeycrisp or Braeburn apples are sweeter and hold their shape well during baking, making them good alternatives. However, very sweet apples like Gala or Red Delicious may result in a dessert that is overly sugary, lacking the balance that tart Granny Smith apples provide. Softer apples, like McIntosh, tend to break down more during baking, leading to a mushier filling. If you prefer a firmer, slightly tart filling, stick with Granny Smith or similar varieties that balance sweetness with acidity.

FAQ 2: How Do I Prevent the Dumplings from Getting Soggy?

To prevent soggy dumplings, it’s important to ensure the dough is wrapped tightly around the apple slices, sealing the edges properly. This prevents excess moisture from seeping in. Additionally, don’t overcrowd the dumplings in the baking dish, as proper airflow allows the biscuits to crisp up. You can also bake the dumplings uncovered for the entire baking time, or remove any foil in the last 10 minutes of baking to allow the tops to brown and crisp. If you want extra crispiness, brush a little melted butter on top of the dumplings before baking.

FAQ 3: Can I Make These Dumplings Ahead of Time?

Yes, you can assemble apple dumplings ahead of time. Once they are wrapped and arranged in the dish, cover them tightly with plastic wrap and store them in the refrigerator for up to 24 hours before baking. When you’re ready to bake, pour the sugar syrup over the dumplings and follow the baking instructions as usual. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes until heated through and crispy again.

FAQ 4: Can I Freeze Apple Dumplings?

Apple dumplings can be frozen either before or after baking. To freeze unbaked dumplings, assemble them as directed without adding the syrup, then freeze them in a single layer in the baking dish. When ready to bake, thaw them slightly, add the syrup, and bake as instructed. For already baked dumplings, allow them to cool completely before freezing. To reheat, warm them in a 350°F (175°C) oven for 15-20 minutes, ensuring they return to a crisp texture.

Conclusion

Apple dumplings are a crowd-pleasing dessert because of their simplicity, rich flavors, and nostalgic appeal. With minimal ingredients—tart apples, buttery dough, and a sweet syrup—this classic dish offers a perfect balance of textures, from the crispy outer layer to the tender, spiced apples inside. The recipe is easy to follow, making it accessible to both novice and experienced bakers. Beyond their deliciousness, apple dumplings invite creativity. You can experiment with different apple varieties, dough alternatives, or spices, and even add extra fillings like caramel. No matter how you customize them, apple dumplings are sure to impress at any gathering.

Apple Dumplings

Author: Christine

Print Recipe

Description

Apple dumplings are a comforting, classic dessert that combines the tartness of Granny Smith apples with a buttery, sweet biscuit dough and a rich, cinnamon-infused syrup. Baked until golden brown, these dumplings offer a perfect balance of crisp, flaky dough and tender, spiced apples. Served warm, they are ideal for any occasion, especially when paired with a scoop of vanilla ice cream or a drizzle of caramel sauce. This recipe is simple enough for weeknight treats yet impressive enough for special occasions.

Ingredients

Scale

2 Granny Smith apples
1 lemon
1 cup sugar (divided)
½ cup (1 stick) butter
¼ teaspoon vanilla extract
1 (8-ounce) can buttermilk biscuits
4 teaspoons ground cinnamon
1 cup water

Instructions

Prepare the Apples:

Preheat your oven to 375°F (190°C).
Peel and core the Granny Smith apples. Slice each apple into 8 slices, making a total of 16 slices.
Fill a bowl with water and squeeze the juice of 1 lemon into it. Add the apple slices to the lemon water to prevent browning while you prepare the other ingredients.

Prepare the Sugar Mixture:

In a medium saucepan, combine 1 cup of water, ¾ cup of sugar, ½ cup butter, and ¼ teaspoon vanilla extract.
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar and melt the butter.
Once it reaches a boil, remove the pan from heat and set aside.

Assemble the Dumplings:

Open the can of buttermilk biscuits and separate each biscuit into 2 layers, making 16 layers.
Take one apple slice and wrap it with a biscuit layer, stretching the biscuit slightly to cover the apple completely. Pinch the edges to seal.
Arrange the wrapped apple slices, sealed-side down, in a 9×13-inch casserole dish.

Add the Sugar Mixture and Cinnamon Sugar:

Carefully pour the hot sugar mixture over the apple slices in the casserole dish, ensuring all dumplings are coated.
In a small bowl, mix the remaining ¼ cup of sugar with 4 teaspoons of ground cinnamon.
Sprinkle the cinnamon sugar mixture evenly over the tops of the wrapped apple slices.

Bake the Apple Dumplings:

Bake in the preheated oven for about 35 minutes, or until the dumplings are golden brown and the apples are tender.
Remove the dish from the oven and let the dumplings cool slightly before serving.

Serving Suggestion:
Serve the apple dumplings warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce also pairs perfectly with the dumplings, adding an extra layer of indulgence to this comforting dessert.

Notes

This recipe uses pre-made buttermilk biscuits for convenience, but you can substitute puff pastry or homemade biscuit dough if preferred. Granny Smith apples are recommended for their tart flavor, which balances the sweetness of the syrup, but feel free to experiment with other apple varieties. The recipe can be made ahead of time, and the dumplings freeze well, making it perfect for meal planning or entertaining.