Amish Apple Dumplings

Amish Apple Dumplings are apples wrapped in a buttery, homemade dough and baked in a cinnamon-brown sugar syrup. One of the best apple recipes to make for a delicious fall dessert!

Table of Contents
  1. Why you’ll love this apple dumpling recipe:
  2. What type of apple is best for apple dumplings?
  3. How to Make Amish Apple Dumplings
  4. Amish Apple Dumplings Recipe
  5. How long do apple dumplings last in the fridge?
  6. Can you freeze apple dumplings?
  7. Apple Recipes You’ll Love

Amish Apple Dumplings. Although we often share with you our best “grandma” recipes, this is unfortunately not one of those. But it is every bit as good and deserves to be passed on to the next generation.

apple dumpling on a plate with a spoon

So what are apple dumplings and where do they come from? This recipe came from my favorite Amish Cooking cookbook that I got the year I was married (from my grandma! 😊). Apple dumplings are fresh apples that have dough wrapped around them, then baked in a sweet sauce. If you’ve never had one, drop what you’re doing and try one today. They are my favorite apple dessert.

Why you’ll love this apple dumpling recipe:

  • It’s a traditional Pennsylvania Dutch recipe eaten for breakfast (brilliant) or a dessert.
  • Soft homemade dough.
  • Sweet syrup that pairs well with a tangy apple.
  • Delicious served warm with a scoop of ice cream.

What type of apple is best for apple dumplings?

Choose any type of apple that is good for baking such as Granny Smith apples (which we love for their tartness), Honeycrisp, Braeburn, Jonathan and Gala. Granny Smith will stay firmer in the dumpling. Galas will soften up a bit more.

How to Make Amish Apple Dumplings

There are three main parts to this recipe.  Your apple (of course!), the pastry dough and the syrup.

5 apple dumplings in a pan

Prepare the Apples

I use a a peeler/slicer/corer tool to quickly prepare the apples. I use a whole apple which makes 6 large dumplings. You can use half an apple and get 12 smaller dumplings if you’d like.

Do you have to peel apples for dumplings? You definitely want to get the core out, but you may not have to peel them if you don’t mind the peel. I don’t like the peel in my apple baked goods, so I peel them.

Make the Apple Dumpling Sauce

We love a lot of syrup on our dumplings and ice cream, but if all that syrup is too much for you, it’s easy to cut the recipe for this sweet sauce in half.

  • In a small saucepan over low to medium heat, combine the brown sugar, water, butter and cinnamon. Heat it just until it barely comes to a boil and stir often.
  • Pour this mixture over the dumplings.

BAking tip

Some have mentioned they wait until half way through baking to pour the syrup over the dumplings. Read the reviews and choose which method you’d like. We pour it all on at the beginning of baking.

apple dumpling with a bite missing

Apple Dumpling Dough

How do I describe the crust in this recipe? It’s not just any old pie crust because it has baking powder inside.

The baking powder leavens the crust just a little bit to help it get light and airy.  The crust on the outside is firm, but the inside is soft and tender. And it all melts right into your mouth like butter.

  • In a medium size bowl, combine the flour, baking powder and salt.
  • Mix in the butter, then add in the milk and mix just until a soft dough forms.

Need a shortcut?

If you don’t want to make homemade pastry dough, use store bought pie dough instead. You can also try crescent roll dough, although I recommend using just a few apple slices to make small dumplings if you choose this. (And remember the small dumplings won’t take as long to bake. Check them at 20 minutes.)

photo collage showing how to make Amish apple dumplings from scratch

Assemble the Apple Dumplings

To make these delicious treats, there are four steps after you have the dough, apples, and syrup ready.

  1. Roll out the dough into 6 circles (or rectangles…either work) and put a cored and peeled apple in the middle. If you are using half an apple, place the apple slices in the center of the dough.
  2. Fold the sides of the dough around the apple and press to seal.
  3. Put the dumplings in a 9×13 baking dish and pour all that syrup on top. I even pour some in the little holes of the dumplings, too. For a little extra sparkle, sprinkle coarse sugar on top of the unbaked dumplings. Just a little bit will do.
  4. Then bake. Ours take about 40 minutes to bake. Cover the top of the pan loosely with foil if they look like they are getting too brown.

Do you eat apple dumplings cold or hot? I’m sure you could do either, but I recommend hot apple dumplings with ice cream on top.

pan of apple dumplings with syrup
pan of apple dumplings with syrup

Amish Apple Dumplings

4.72 from 52 votes
Amish Apple Dumplings. Apples wrapped in a homemade dough and baked in a cinnamon-sugar syrup. The best way to eat an apple!
Servings 6
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


For the dough:

  • 2 cups all-purpose flour 267 grams
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2/3 cup butter softened
  • 1/2 cup milk

For the apples:

  • 6 apples peeled and cored

*For the sauce:

  • 2 cups brown sugar
  • 2 cups water
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon


Make the dough:

  • In a medium size bowl, combine the flour, baking powder and salt.
  • Mix in the butter, then add in the milk and mix just until a soft dough forms.
  • Divide the dough into 6 balls.

Assemble the dumplings:

  • Roll out each ball of dough on a floured surface.
  • Place an apple in the center of each piece of dough.
  • Fold the dough around the apple and press it together to form a ball.
  • Spray a 9×13 pan with cooking spray.
  • Place the dumplings in the prepared pan.
  • Preheat the oven to 350 degrees Fahrenheit.

Make the sauce:

  • In a small saucepan over medium-low heat, combine the brown sugar, water, butter and cinnamon. Heat it just until it barely starts boiling, stirring often.
  • Pour this mixture over the dumplings.
  • Bake at 350 degrees for 30-40 minutes, or until the apples are soft and the dough is golden brown. You can baste the dumplings with the syrup several times during baking if you'd like.
  • Serve warm with a scoop of vanilla ice cream.



*Want to add spices to the sauce? Try a dash of freshly grated nutmeg or apple pie spice.
You can make these dumplings any size you’d like. If you’d like smaller dumplings, use only half an apple and less dough. If you’d like a thinner layer of dough around the apples, peel and core two more apples, make 8 dough balls and roll the dough thinner.


Calories: 788kcal | Carbohydrates: 130g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 76mg | Sodium: 479mg | Potassium: 538mg | Fiber: 5g | Sugar: 91g | Vitamin A: 1000IU | Vitamin C: 8.3mg | Calcium: 184mg | Iron: 2.8mg
Course Dessert
Cuisine American
Calories 788
Keyword apple dessert, apple recipes, dumplings recipe, easy apple dumplings

How long do apple dumplings last in the fridge?

Apple dumplings will last in the fridge about 4 days. Be sure you store them in an airtight container. We also prefer to warm them in the microwave before eating them.

Can you freeze apple dumplings?

Yes! These freeze for up to two months in an airtight container. Allow them to defrost fully in the container before reheating. Once the apple dumplings are thawed, reheat them in the microwave.

Apple Recipes You’ll Love

During apple season, you might find you want a new apple recipe to enjoy. Here’s a few we love!

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1 year ago

1 star
Fell apart before getting in oven and it is swimming in a hot mess of syrup. Followed the recipe, certainly does not look pretty. Would love to attach a picture- doesn’t look like I can. Wish they turned out better.

Last edited 1 year ago by C S
1 year ago

5 stars
I’ve made this recipe several times, with RAVE REVIEWS !! I sell my baked goodies, and Apple Dumplings are 1 of my best sellers. I use 1/2 an apple, to make 6 Dumplings, since my apples were larger. They are fun to make too !! I have an order for Peach Dumplings, along with Apple Dumplings, of course. I’m going to follow this recipe, but substitute peaches. Only thing is, there are no peach pitters, so I’ll have to use slices. Will update, when they’re done.

1 year ago

5 stars
Baked the Amish apple dumplings & they turned out very well.

Kt hoffman
1 year ago

Any dumpling recipes without sauce? We used to make brush with milk bake then add hot vanilla pudding after they cooled

8 months ago

5 stars
Can you prep it ahead of time before baking it ?? I have made this twice and to make it for a event it’s hard to keep it warm.

8 months ago

5 stars
My 84 year old dad has had a hard time since mom died in a surgical accident. I made him your dumplings and he said they were better than what his Dunkard Brethren grandma made in 1942! They are like Amish. Thank you for this recipe. It was so good to see Dad smile.

Cathy Hedricks
8 months ago

5 stars
My grandmother when making apple dumplings would brush them with the yolk of egg. Whisked first of course, gave the dumplings shining texture before cooking.

7 months ago

5 stars
I don’t ever leave comments, but I’m making an exception here. This is an excellent recipe. I followed it exactly, right up until pouring the sauce. I thought it was too thin, and didn’t trust it. I was wrong. The little bit I did pour over the dumplings thickened up very nicely. Thank you for sharing this!

Meredith Handwerk
6 months ago

Do you think I could prep the dough the day before?

Sp Blythe
5 months ago

Can I use a ready made pie crust or filo dough ?

Dana McCune
2 months ago

5 stars
I made this recipe about a month ago. My husband loved it! It’s wonderful served fresh out of the oven, with a scoop of vanilla ice cream.

Robert stockmaster
1 month ago

Need apple dumpling for concessions truck for this summer

Julie Jevremov
1 month ago

5 stars
These were so yummy we made 40 for a surprise party, making 5 batches of dough and weighing 73 grams of dough on food scale to make each dumpling a uniform size. Apples were large, so cut them in half. I made dough day before and refrigerated it, but brought to room temperature the next day before rolling it out and the recipe came out great. Baked them all 4 hours before the party and set them on counter. Before serving, reheated in 350 degree oven 10 minutes to warm.