Classic Whole Apple Dumplings

Table of Contents

This recipe captures the old-fashioned, homestyle magic of the dessert.

Yields: 4 large dumplings
Prep time: 30 minutes
Cook time: 45-55 minutes

For the Pastry:

For the Filling & Assembly:

For the Syrup:

For Egg Wash:

1. Make the Pastry:

Using a pastry cutter, two forks, or your fingertips, work the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just begins to come together. Do not overwork it.
Gather the dough into a ball, flatten it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

2. Prepare the Apples:

Peel the apples. Crucially, you must core them, but leave them whole. A melon baller or a small sharp knife works perfectly for this.

3. Assemble the Dumplings:

On a floured surface, roll the chilled dough into a large square, about 1/8-inch thick. Cut it into four equal smaller squares.
Place one whole apple in the center of each dough square.
Fill the core cavity of each apple with 1 tablespoon of brown sugar, 1 teaspoon of butter, and a sprinkle of cinnamon (and any optional add-ins).

Bring the four corners of the pastry square up to the top of the apple. Gently press the edges together where they meet. If there are gaps, you can cut small shapes from dough scraps to patch them. Seal well. Place the wrapped apples in a greased 9×13 inch baking dish.

4. Make the Syrup & Bake:

In a small saucepan, combine the water, sugar, and butter for the syrup. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in the vanilla.
Carefully pour the hot syrup into the baking dish, around the base of the dumplings. This will create a delicious sauce as it bakes.
Brush the outside of the pastry with the egg wash for a beautiful golden finish.

Bake for 45-55 minutes, or until the pastry is deep golden brown and the apples are tender (you can test with a sharp knife through the pastry).
Let them rest for 10-15 minutes before serving. They will be extremely hot inside.

The Apple Choice is Key: Use firm, tart apples that hold their shape when baked. Granny Smith is the classic choice for a reason. Soft apples (like Red Delicious) will turn to mush.

Keep Everything Cold: The secret to a flaky, buttery pastry is using cold butter and cold water, and not overworking the dough. Those visible bits of butter will create steam pockets in the oven, leading to flakiness.
Don’t Skip the Syrup: This is what transforms the dish. It seeps into the pastry and apples, creating an incredibly moist and flavorful dumpling. It also creates a sauce for serving.
The Sauce is Everything: Serve warm dumplings with the syrupy sauce from the pan poured over the top. A scoop of vanilla ice cream or a dollop of whipped cream is non-negotiable for the ultimate experience.

Shortcut Option: You can use 1 box (14.1 oz) of refrigerated pie crusts (which contains 2 crusts) instead of making your own. You may need to roll them out slightly to get enough coverage for 4 apples.

Enjoy this magnificent, old-world dessert! The combination of soft, spiced apple, flaky pastry, and sweet syrup is pure comfort food magic.