Masters of kitchen
There’s something magical about the aroma of apples, cinnamon, and butter baking in the oven. It instantly wraps you in warmth and nostalgia, like a fall morning spent in grandma’s kitchen or a holiday table filled with handmade desserts. Amish Apple Dumplings are the kind of old-fashioned treat that makes you slow down, smile, and savor every bite.
Originating from Amish and Pennsylvania Dutch kitchens, this dessert has stood the test of time for good reason. Each dumpling features a whole apple wrapped in tender, flaky pastry, baked in a buttery cinnamon-brown sugar syrup that turns rich and caramel-like in the oven. The result? A dessert that’s rustic, hearty, and utterly comforting.
In this post, we’ll walk you through exactly how to make these beautiful dumplings—from choosing the best apples to mastering the syrup and pastry. Whether you’re looking for a soul-soothing dessert or a crowd-pleasing fall favorite, this guide will help you create a dish that’s both timeless and unforgettable.
What Are Amish Apple Dumplings?
Amish Apple Dumplings are a traditional dessert born from the hearty, no-fuss approach of Amish and Mennonite cooking. These dumplings represent everything that’s wonderful about rustic desserts: simple ingredients, full flavors, and the joy of homemade comfort food.
Unlike regular apple dumplings that might use sliced apples or puff pastry, the Amish version is made with whole, peeled apples wrapped in homemade dough. They’re nestled into a baking dish and generously bathed in a rich brown sugar cinnamon syrup before being baked until golden and bubbling.
What truly sets Amish Apple Dumplings apart is their deep flavor and cozy texture. The apples bake into soft, tender centers while the pastry soaks up just enough syrup to become deliciously caramelized around the edges. It’s not just a dessert—it’s a tradition.
Key Ingredients for Homemade Apple Dumplings
To create the perfect Amish Apple Dumplings, each ingredient must play its role beautifully—no fillers, no shortcuts. Let’s break it down:
Apples
The star of the show. Choose firm, tart varieties like Granny Smith, Honeycrisp, or Jonathan. These apples hold their shape while baking and contrast wonderfully with the sweet syrup.
Bold Tip: Choose tart apples for a better balance against the sweet syrup!
Avoid soft apples like Red Delicious, which tend to become mushy.
Dough
Traditional Amish recipes use homemade pastry dough—similar to pie crust. It’s flaky, buttery, and slightly savory, which perfectly balances the sweetness of the filling.
If you’re short on time, store-bought crescent roll dough works too. Just keep in mind: it will give the dumplings a slightly more “bread-y” texture and a modern twist.
Syrup
This is what elevates the dessert from good to unforgettable. Made from butter, brown sugar, water, and cinnamon, the syrup caramelizes as it bakes, coating the dumplings in a glossy, flavorful glaze. Some versions include vanilla or even a splash of apple cider for an extra layer of warmth.
No part of this recipe is fancy—but when done right, it’s pure gold.
How to Make Amish Apple Dumplings Step by Step
Ready to bring these dumplings to life? Here’s how to make the most heartwarming Amish Apple Dumplings from scratch.
Step 1: Prep the Apples
Start by peeling and coring 4 medium apples. You can use a corer or a paring knife—just make sure to remove all seeds. If you like a softer texture, you can halve or quarter the apples, but traditional recipes use them whole.
Step 2: Make the Dough
Combine flour, salt, and cold butter, then cut it together with a pastry blender or fork until crumbly. Add ice water slowly until the dough holds together. Roll out and cut into squares large enough to wrap around each apple.
Shortcut Tip: If using crescent roll dough, unroll and separate into triangles or flatten into squares for easier wrapping.
Step 3: Wrap the Apples
Place each apple in the center of a dough square. Fill the hollow core with a small mix of butter, brown sugar, and cinnamon. Fold the dough up and around the apple, pinching at the top to seal. Place seam-side up in a greased baking dish.
Step 4: Make the Syrup
In a saucepan, melt butter, brown sugar, cinnamon, and water until just bubbling. Pour the warm syrup evenly over the dumplings.
Don’t worry if the syrup looks thin—it thickens beautifully as it bakes.
Step 5: Bake
Bake at 375°F (190°C) for 35–40 minutes, or until the dough is golden brown and the syrup is bubbling. Let cool for at least 10 minutes before serving to allow the syrup to thicken.
Baking Tips for Traditional Apple Dumplings
While this dessert is simple, a few small tweaks make a big difference:
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Don’t overfill the apples. Too much butter or sugar in the core can leak out, causing soggy bottoms or burnt sugar patches.
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Watch your oven. Every oven bakes a little differently. Check for golden edges around 30 minutes and tent with foil if they brown too quickly.
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Let them rest. Allow the dumplings to cool for at least 10 minutes before serving. This helps the syrup thicken into a rich glaze.
If your dough looks underbaked, pop the dish back in the oven for 5–10 more minutes uncovered. The dumplings should be golden and slightly crisp on top, with a bubbling syrup underneath.
Flavor Variations for Old-Fashioned Apple Dumplings
While the classic Amish Apple Dumplings are a treat all on their own, you can absolutely add a personal twist to make them your own. Here are a few delicious ideas:
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Raisins or dried cranberries tucked inside the apple core add a chewy sweetness that pairs beautifully with the spiced syrup.
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Chopped pecans or walnuts offer a satisfying crunch and a nutty depth of flavor.
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Sprinkle a touch of nutmeg, cloves, or cardamom into the apple core or syrup if you’re craving a spicier, more aromatic finish.
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Drizzle with caramel sauce or warm maple syrup right before serving to make it extra decadent.
Pro Tip: Mix a little cream cheese into the apple core before wrapping it in dough. It bakes into a creamy, tangy surprise that takes these dumplings to another level.
Feel free to get creative. Whether you’re making these for a family gathering or just to enjoy with your morning coffee, a custom filling can make them even more special.
How to Serve Amish Apple Dumplings
Amish Apple Dumplings are best served warm, fresh from the oven when the syrup is thick and glossy and the pastry is golden and tender. The most classic pairing? A big scoop of vanilla ice cream on the side. The contrast of hot and cold creates pure dessert magic.
For a cozier touch, you can top them with a dollop of fresh whipped cream or drizzle a little heavy cream or warm milk over the dumpling—just like the Amish often do.
These dumplings aren’t just for dessert, either. They’re a wonderful brunch centerpiece, especially in the fall, or a sweet weekend breakfast treat when paired with strong coffee or chai. However you serve them, they’re bound to impress.
Storage & Reheating Tips
If you have leftovers (which is rare!), they store surprisingly well. Keep them in an airtight container in the fridge for up to 3 days.
To reheat, the best method is in the oven at 325°F (160°C) until warmed through—this keeps the pastry crisp and the syrup gooey. Microwaving works in a pinch, but the dough may turn a bit soggy.
Freezing: While not ideal due to the texture change, you can freeze dumplings individually after baking. Wrap tightly in foil and place in a freezer-safe bag. Thaw in the fridge and reheat in the oven for best results.
Make-Ahead & Meal Prep Tips
You can absolutely prep parts of this dish ahead of time! If you’re short on time, here’s how to make things easier:
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Make the dough and store it tightly wrapped in the fridge for up to 24 hours.
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Peel and core the apples in advance and keep them in a bowl of lemon water in the fridge to prevent browning.
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The syrup can be prepared ahead and refrigerated in an airtight jar.
Avoid assembling the dumplings too far in advance—moisture from the apples can soften the dough and lead to soggy pastry before it even hits the oven.
Amish vs. Traditional Apple Dumplings: What’s the Difference?
While many recipes for apple dumplings exist, Amish Apple Dumplings have a few unique touches that set them apart.
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They’re richer in syrup, often baked in a deep, buttery sauce that forms a caramel-like glaze as it bakes.
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The ingredients are simpler and more rustic—no fancy seasonings or puff pastry here. Just wholesome staples like flour, butter, sugar, and cinnamon.
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The presentation is homestyle rather than decorative. Don’t expect perfectly sculpted pastry or glossy bakery-style finishes. These dumplings are all about comfort, not show.
In short, if traditional apple dumplings are dressed for the county fair, Amish Apple Dumplings are dressed for a warm evening by the fire. Both are delicious—but the Amish version feels like a hug on a plate.
FAQs
Can I use store-bought dough for Amish Apple Dumplings?
Yes, crescent roll dough or refrigerated pie crust can be used for a quick version. While homemade dough offers the flakiest results, store-bought options are still tasty and save time.
What kind of apples work best for apple dumplings?
Tart, firm apples like Granny Smith, Braeburn, or Honeycrisp hold up beautifully during baking and balance the sweet syrup.
Are Amish Apple Dumplings served with a sauce?
Absolutely! They’re baked in a cinnamon-brown sugar butter syrup that becomes a rich, sticky sauce perfect for spooning over the dumplings (and maybe the ice cream too!).
Can I make apple dumplings without peeling the apples?
Technically, yes—but the texture will be chewier. Peeling is recommended for the best soft-baked apple experience.
Can these be made gluten-free?
Yes! Use a gluten-free pie crust or pastry dough and make sure your other ingredients (like baking powder or flour) are certified gluten-free. The texture may differ slightly, but the flavor still shines.
Amish Apple Dumplings
Equipment
- Apple peeler & corer
- Rolling Pin
- Pastry cutter or fork
- Saucepan
- 9x13” baking dish
- Pastry brush (optional)
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup unsalted butter cold and cubed
- 4 –6 tablespoons ice water
For the Apples:
- 6 medium apples Granny Smith or Honeycrisp, peeled and cored
- 6 teaspoons brown sugar
- 1½ teaspoons cinnamon
- 2 tablespoons unsalted butter cut into 6 small pieces
For the Syrup:
- 1 cup water
- 1 cup brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Make the Dough:
- In a large bowl, mix flour and salt. Cut in cold butter with a pastry cutter or fork until crumbly. Gradually add ice water, stirring just until dough comes together. Divide into 6 portions.
Prepare Apples:
- Peel and core apples. In the hollow center, add 1 teaspoon brown sugar, a sprinkle of cinnamon, and a small piece of butter.
Wrap the Apples:
- Roll out each dough portion into a square. Place an apple in the center, then fold dough up and around the apple. Pinch to seal and place seam-side up in the baking dish.
Make the Syrup:
- In a saucepan, combine water, brown sugar, butter, and cinnamon. Bring to a light boil, stir, then pour the hot syrup over the dumplings.
Bake:
- Bake for 35–40 minutes or until golden brown. Let cool for 10–15 minutes before serving. Spoon syrup from the pan over dumplings when serving.
Notes
- Use tart apples for best results—Granny Smith or Honeycrisp are ideal.
- If you're short on time, store-bought crescent dough works as a quick substitute.
- Add chopped nuts, raisins, or cream cheese to the apple core for variation.
- These dumplings are best served warm with ice cream or whipped cream.
Nutrition
Final Thoughts: A Slice of Amish Simplicity
There’s a reason Amish Apple Dumplings have been passed down through generations—they’re humble, heartwarming, and downright irresistible. Whether you’re baking for a holiday table or just craving a cozy weekend dessert, this recipe delivers all the comfort of old-fashioned home cooking in every bite.
Try it once, and you’ll see why this dish is a cherished staple in Amish kitchens. Don’t forget to experiment with your own add-ins and toppings—and be sure to leave a comment or share your favorite way to serve them. Happy baking, and may your kitchen always smell like cinnamon and love.