Easy Pennsylvania Dutch Apple Dumplings Recipe

This homemade recipe transforms everyday ingredients into exquisite apple dumplings with a Pennsylvania Dutch twist. Whole Granny Smith apples are enveloped in flaky refrigerated pie crust then bathed in a luscious syrup infused with sugar, lemon, cinnamon, and nutmeg. The comforting treat is wonderfully enhanced by a scoop of vanilla ice cream.

I recently tried making these Pennsylvania Dutch Apple Dumplings and they quickly became one of my go-to fall recipes. I use one package of refrigerated pie crusts so you dont have to fuss over the dough.

I start by peeling and coring 6 small Granny Smith apples and leave them whole to get that extra bite. I mix in 3/4 cup granulated sugar with 1/2 cup packed brown sugar, 1/2 cup water, and 2 tbsp fresh lemon juice to create a sweet, tangy syrup.

The addition of 1 tsp ground cinnamon and 1/4 tsp ground nutmeg gives it that unmistakable fall flavor, while 2 tbsp unsalted butter, melted, really helps lock it all in. I serve these warm dumplings with a scoop of vanilla ice cream, much like the Amish recipes I grew up on.

This dessert not only tastes great but also offers a good balance of fiber and energy from the apples and sugars. Enjoy!

Why I Like this Recipe

1. I really love how easy this recipe is, especilly cause it uses ready-made pie crusts so I dont have to spend ages making dough.
2. I enjoy the mix of flavors with tart Granny Smith apples and sweet syrup, it always fills my kitchen with a warm, inviting smell.
3. I like that the apples are left whole which makes it a fun, rustic treat that still turns out delicious.
4. This dish always reminds me of fall coz its simple but comforting and I can never resist a scoop of vanilla ice cream on top.

Ingredients

• Granny Smith apples provide fiber and natural tartness, sweet with subtle sourness.
• Granulated sugar offers quick energy by adding a burst of sweet carbohydrates.
• Brown sugar contributes deep, rich sweetness while offering extra moisture and bold flavor.
• Lemon juice brings a sharp, bright tang that cuts through the sugary richness of the dish.
• Unsalted butter melts to add creaminess and meld flavors for a smooth, rich texture.

Ingredient Quantities

• 1 package refrigerated pie crusts (usually comes with 2 crusts, dont overthink it)
• 6 small apples (Granny Smith is best – peel, core and leave them whole)
• 3/4 cup granulated sugar (for that sweet syrup)
• 1/2 cup packed brown sugar (adds a deep, rich flavor)
• 1/2 cup water
• 2 tbsp fresh lemon juice (it really brightens things up)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter, melted
• Vanilla ice cream for serving (optional, but its super delicious!)

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish that will fit your apple dumplings.

2. Unroll the refrigerated pie crusts onto a clean surface; separate them if needed and cut each into 6 squares (don’t overthink it!).

3. Peel, core, and leave the 6 small Granny Smith apples whole.

4. Place one apple in the center of each dough square and gently wrap the dough around the apple, sealing any gaps.

5. In a medium saucepan, combine 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup water, 2 tbsp fresh lemon juice, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 2 tbsp melted unsalted butter. Stir well over medium heat until the sugars dissolve.

6. Arrange the wrapped apples seam side down in the baking dish.

7. Pour the sugar syrup evenly over the apple dumplings.

8. Cover the dish with foil and bake in the preheated oven for 45 minutes.

9. Remove the foil and continue baking for another 15 minutes until the crust turns golden and the syrup thickens.

10. Serve warm with a scoop of vanilla ice cream if you like. Enjoy your easy Pennsylvania Dutch Apple Dumplings!

Equipment Needed

1. Preheated oven – you’ll need it set to 375°F
2. Baking dish – for assembling and baking your apple dumplings
3. Knife – ideal for peeling, coring, and handling your apples
4. Cutting board – essential for safely cutting apples and dough
5. Clean counter or work surface – for unrolling and cutting your pie crust squares
6. Medium saucepan – for mixing and heating up the sugar syrup
7. Measuring cups and spoons – necessary for accurate amounts of sugar, water, lemon juice, and spices
8. Stirring spoon – to help dissolve the sugars in the syrup
9. Aluminum foil – used for covering the baking dish during part of the baking time

FAQ

Easy Pennsylvania Dutch Apple Dumplings Recipe Substitutions and Variations

• If you dont have refrigerated pie crusts, you can use a homemade pie dough or storebought puff pastry instead
• If Granny Smith apples arent available, try using other tart apples like Braeburn which work pretty well
• You can substitute granulated sugar for coconut sugar or even a bit of honey (just reduce the water slightly)
• If you lack brown sugar, mix white sugar with a small bit of molasses to get that deep flavor
• In case you dont have unsalted butter, vegetable oil or margarine can be used, but it might change the taste a bit

Pro Tips

1. Let the dough sit out for a couple of minutes after you take it out of the fridge so it warms up a bit; this makes it easier to handle and less likely to tear when you wrap the apple around it.
2. Be gentle when wrapping the apple in the dough. If the dough starts to crack, wet your fingertips just a little bit so you can press the seams together tighter and the apple stays nicely encased.
3. Consider making a small slit in the top of the dough before baking so the steam can escape. It might help prevent a soggy crust and keeps the apple dumpling from bursting in the oven.
4. For an extra touch of flavor, sprinkle a tiny bit more cinnamon directly on the apples before wrapping them. It adds an extra punch and makes the final presentation even more inviting.