Old-fashioned apple dumplings are a nostalgic treat, wrapping cinnamon-spiced apples in buttery biscuit dough and baking them in a rich sugar syrup. The result is pure comfort in every bite.
This easy 5-ingredient recipe turns pantry staples into a cozy dessert perfect for holidays, potlucks, or chilly evenings with a warm mug of cider.
What You’ll Need for These Old-Fashioned Apple Dumplings
- Granny Smith apples – Their tartness balances the sweetness and holds shape during baking.
- Canned biscuit dough – Offers a flaky, tender crust with zero fuss.
- Granulated sugar – Sweetens the dumplings and transforms into a glossy syrup.
- Butter or margarine – Adds richness and melds with the sugar to create a silky glaze.
- Ground cinnamon – Infuses the apples with warm spice and depth.
How to Make Old-Fashioned Apple Dumplings – Quick Steps, Big Flavor
Start by bringing water to a boil—enough to cover the dumplings later. While it heats, let your biscuit dough sit at room temperature and peel, core, and chop your apples.
Toss the apple chunks with cinnamon, then flatten each biscuit and place a spoonful of spiced apples in the center. Fold and seal the dough around the filling, shaping into plump dumplings.
Place them seam-side down in a baking dish, sprinkle with extra apple pieces, and top with pats of butter and a blanket of sugar. Carefully pour the boiling water over the entire dish.
Bake until golden and bubbling—about an hour. The water turns into a luscious, buttery syrup that soaks into the dumplings and creates a caramelized crust.
Sweet Success – Tips for Perfect Apple Dumplings Every Time
Choose firm, tart apples like Granny Smith to avoid sogginess and ensure each bite has structure and a bright contrast to the sweet syrup. Letting the biscuits warm slightly makes them easier to roll and seal without tearing.
When pouring the hot water, go slow and steady—rushing it can cause the sugar to clump or the dumplings to float. Trust the process: the excess water reduces into a syrupy magic by the end of baking.
For an extra flavor kick, add a dash of vanilla extract to the water or sprinkle nutmeg with the cinnamon.
Storing & Reheating Your Apple Dumplings – Keeping the Comfort Coming
Store leftover dumplings in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and warm in a 325°F oven for 15–20 minutes until heated through.
For a quicker option, microwave individual dumplings for about 30–45 seconds, though the syrup may not stay as thick. These also freeze well—wrap each cooled dumpling individually, freeze, and thaw overnight in the fridge before reheating.
Old-Fashioned Apple Dumplings
Ingredients
- ½ teaspoon ground cinnamon
- 1 cup granulated sugar
- 3 Granny Smith apples
- ¾ stick butter or margarine
- 2 cans 10-count each refrigerated biscuits
Instructions
- Begin by boiling enough water to fully submerge the dumplings in the baking dish, plus an additional ½ cup. Allow the biscuit dough to rest at room temperature while preparing the apples for easier rolling.
- Peel and finely chop the apples, then combine them in a bowl with the ground cinnamon, stirring thoroughly to coat the pieces evenly.
- Roll out each biscuit into a flat circle. Place a generous tablespoon of the cinnamon-spiced apple mixture in the center of each. Encase the filling by pulling the dough around the apples and pinching the seams closed.
- Arrange the dumplings seam-side down in a 13×9-inch baking dish. Continue this process until all 20 dumplings are filled and positioned in the pan.
- Slice the butter into small pats and distribute evenly over the top of the dumplings. If any apple mixture remains, scatter it over the dumplings as well.
- Evenly sprinkle the granulated sugar across the surface. Carefully pour the boiled water over the dumplings, ensuring they are fully submerged, followed by an extra ½ cup to promote syrup formation during baking.
- Place the baking dish in a preheated 350°F oven and bake for 1 hour, or until the dumplings are golden and the syrup is bubbling.
