♥Grandma's Warm Apple Dumplings♥

This is the old-fashioned apple dumplings your grandmother used to make. It’s warm and flaky, like your own personal apple pie. The apple dumpling recipe originated with the Pennsylvania Amish. Its popularity has spread throughout the American Northeast and Midwestern region.

Although making apple dumplings isn’t difficult, it does take some time and preparation. Peeling and coring the apples can be especially tedious. To save some time, I use refrigerated pie crust. Eat this simple but scrumptious dessert when it is fresh from the oven. Once you taste it, you’'ll be transported back to a much simpler time in history.


1 pastry for 2-crust pie (I use those from the dairy case already made, so easy!)

Syrup Ingredients

1 cup sugar
2 cups water
4 tablespoons butter (softened, don't substitute)
1/4 teaspoons cinnamon
1/4 teaspoons nutmeg

Filling Ingredients

6 apples (peeled and cored)
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
3 tablespoons butter (softened, don't substitute)


1. Roll pastry slightly less than 1/8" thick. Cut into 7" squares.
2. Bring syrup ingredients to boil. Boil 3 minutes.
3. Put apple on center of each pastry square. Fill with mixture of sugar, cinnamon, nutmeg. Dot each with teaspoon of butter.
4. Bring points of pastry up over apple and overlap.
5. Place a few inches apart in baking pan. Pour 1 cup hot syrup mixture around dumplings.
6. Bake at 425 degrees for 45 minutes. Just before serving pour rest of warm syrup over dumplings and serve with cream. If the crusts appear to be browning too quickly, I will place foil over the top of the little bundles of joy.