Amish Apple Dumplings Recipe: Easy, Sticky & Homestyle

Flaky crust. Gooey cinnamon syrup. Soft, not-mushy apples. Let’s go.

Alright, real talk: these dumplings are ridiculous. Think baked apples wrapped in buttery dough, swimming in a syrup that smells like fall punched you in the face.

It’s old-school comfort food. The kind grandma made without measuring anything – but this version’s got the steps nailed down, so even if you’ve never touched pastry dough in your life, you’ll pull this off.

Also? Most recipes skip the stuff that actually matters. Like what to do when your syrup’s too thin, your dough’s falling apart, or the apples won’t freaking bake. Not this one.

What You Actually Need (and What’s Just Kitchen Clutter)

You don’t need a food processor. Or a fancy apple corer. Or whatever that dough cutter thing is that’s in the back of your drawer collecting flour dust.

You just need cold butter, a bowl, and your hands. That’s how we roll.

Want more vintage-style treats? Check out our Amish desserts article – packed with simple, nostalgic bakes that never let you down.

Ingredients That Won’t Let You Down

Dough:

• 2 cups flour (all-purpose – don’t overthink it)
• 1 tsp salt
• 2/3 cup unsalted butter, cold (or shortening, if that’s your vibe)
• 1/2 cup ice water – start slow, you might not need it all

Syrup:

• 1 cup water
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1/4 cup butter
• 1 tsp cinnamon
• Tiny pinch of salt (don’t skip this. It matters.)

Apples:

• 4 Granny Smiths (they hold up), or Honeycrisp if you want sweet
• Sprinkle of cinnamon-sugar for the apple cores
• Optional: raisins or walnuts inside the apples if you’re that person

PSA: Not All Apples Are Built for This

You want an apple that holds its shape. Something with a backbone.

Granny Smith? Reliable. Honeycrisp? Great if you like sweeter stuff. Fuji? Maybe, but they get soft. Red Delicious? Trash. Not sorry.

Apple	Taste	Texture
Granny Smith	Tart	Firm even when baked
Honeycrisp	Sweet	Softer but still works
Fuji	Very sweet	Juicier, might collapse
Red Delicious	Don’t.	Mush central

Let’s Make It (Or At Least Get Halfway Before You Remember You Forgot the Butter)

Oven: 375°F: Heat it before you start. Trust me, the syrup waits for no one.

Dough time: Mix your flour + salt, cut in butter with your fingers until it’s crumbly like wet sand. Drizzle in the cold water. Stop when it just holds together. If it looks like Play-Doh, you went too far.

Chill it: Seriously – wrap it up and let it sit in the fridge 15–30 minutes. You can skip it if you’re impatient, but don’t whine later when your dough sticks.

Syrup: Throw all those syrup ingredients in a saucepan. Bring to a light boil, then simmer it down for 5-ish minutes until it’s got some body. This syrup is your hero. Don’t mess it up.

Apples: Peel and core. If they’re huge, cut ’em in half. Don’t have a corer? Use a spoon and stab with intention.

Dough roll-out: Divide your dough into four pieces. Roll each into a rough square – about 6 to 7 inches. You’re not making origami. It can look ugly.

Stuff and wrap: Apple goes in the middle. Toss some cinnamon-sugar (and raisins/nuts if you’re feeling it) inside the hollow. Fold the dough up like a present, pinch to seal.

Into the pan: Greased 9×13 dish. Give them space. They’re gonna bubble.

Pour the syrup. All of it: Yep, over the tops and everything. It’ll feel like too much. That’s the point.

Bake uncovered for 45–50 minutes: Syrup should be thick and bubbling. Dough golden. Kitchen smells like a cinnamon candle exploded.

Something Went Sideways? Here’s Why.

Problem	Why It Happened	Fix It Next Time
Soggy bottoms	Too much syrup, wrong pan	Use a metal/ceramic pan. Reduce syrup longer.
Apple still crunchy	Baked too short or bad apple choice	Parbake apples next time. Or slice.
Dough’s pale & sad	Low oven heat or no egg/milk wash	Brush the tops. Get an oven thermometer.
Tops burnt, bottoms raw	Pan too close to top heat	Bake in the middle. Tent foil halfway.

Wanna Tweak It? Go Ahead.

No fresh apples? Use canned halves – just drain well.

No rolling pin? Use a wine bottle or your palms. Mini version? Slice the apples + dough smaller. Bake ~35 min.

Want flaky instead of buttery? Use shortening. But know that butter tastes better.

Butter	Shortening
Richer flavor	Easier to work with
Needs chill time	Less drama
Softer crust	Flakier crust

Dumb Mistakes I’ve Made So You Don’t Have To

• Forgot to chill the dough? Roll it between parchment sheets.
• Syrup overflowed all over the oven? Use a foil-lined sheet pan under your baking dish.
• Peels still on the apples? Not a deal-breaker. Skin softens.
• Dough stuck everywhere? Chill it again. Add flour. Stay cool.
• No butter left? Go to the store. Margarine is not the same.

Serving: You’re Basically a Dessert Hero Now

Scoop vanilla ice cream on top. Or drown it in cream.

Leftovers? Keep ’em covered on the counter for a couple days, fridge if longer.
Reheat in the oven or toaster oven. Microwave = sad dough.

Wanna freeze it? Freeze unbaked. Bake straight from frozen, just tack on 10 more minutes.

Quick Hit Answers Before You Panic

Can I make the dough ahead?

Yep – up to 2 days in the fridge, or freeze it.

Store-bought crust okay?

Fine. Not as thick, but it works. Watch bake time.

Puff pastry?

Sure. Bake 30–35 min, reduce the syrup or it’ll be a mess.

Cutting the recipe in half?

Easy. 8×8 dish. Done.

Doubling it?

You’re wild – I love it. Use a deeper dish and definitely put a sheet pan underneath.

Last Thing

You’ve got this. Even if your dough’s patchy and your apples are lopsided – it’ll taste amazing.
Just chill the dough, simmer the syrup, and wrap those apples like you mean it.

No frills, no fluff, just really freaking good dumplings. Let the internet try to top that.

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