Amish Apple Dumplings Recipe (Flaky Crust & Caramel Sauce)

It is officially apple season! There is something undeniable about the crisp air that makes me want to turn on the oven and bake something warm, sticky, and comforting. I couldn’t resist grabbing a bag of crisp apples and making a batch of these traditional Amish Apple Dumplings.

If you grew up eating apple dumplings, you know there are two ways to make them. There is the “shortcut” way (using canned biscuits and soda), and then there is the authentic way. This recipe is the real deal. We are talking about whole tart apples wrapped in a homemade, flaky biscuit crust, bathed in a rich caramel sauce that bubbles up right in the oven.

The result is a dessert that looks rustic and tastes like pure nostalgia. The pastry creates a tender shell, the apple steams until it’s spoon-soft inside, and that cinnamon caramel sauce thickens into a syrup that you will want to drink straight from the pan.

If you have never made dumplings from scratch before, don’t be intimidated. The dough is forgiving, and as the recipe card says, even if they crack open a little while baking, it’s not a big deal—it just lets more caramel inside!

Why You’ll Love This Recipe

No Canned Biscuits: The crust is homemade, tender, and flaky—similar to a pie crust but sturdier. It soaks up the sauce without turning into mush.
The Caramel Sauce: Unlike recipes that just melt butter and sugar, we boil a syrup of brown sugar, water, and cinnamon first. This ensures the sauce is silky smooth and abundant.
Not Too Sweet: A great tip from this recipe is balance. While traditional Amish recipes often pack the apple cavity full of sugar, we use just a little bit so the tartness of the apple still shines through.
Cozy Factor: Served warm with a scoop of vanilla ice cream, this is arguably the best fall dessert in existence.

Ingredients Breakdown

This recipe uses simple pantry staples to create something magical.

The Apples

6 Crisp, Tart Apples: The recipe specifically recommends Granny Smith apples. Their tartness cuts through the sweet sauce, and they hold their shape during the long bake time.
Filling: You’ll need a bit of brown sugar and cinnamon to sprinkle inside the cored apple.

The Dough

Flour & Leavening: 2 cups all-purpose flour, baking powder, and salt create a biscuit-like dough.
Fat: 2/3 cup butter or shortening. Cutting this into the flour gives the crust its flake.
Milk: 1/2 to 3/4 cup milk brings the dough together.

The Caramel Sauce

Liquid: 2 cups of water provides the base for the syrup.
Sweetness: 2 cups of brown sugar creates that deep molasses flavor.
Butter & Spice: 1/4 cup butter (4 tablespoons) and 1/4 teaspoon cinnamon finish off the rich sauce.

Step-by-Step Instructions

This process has three main parts: prep, wrapping, and sauce-making.

Step 1: Prepare the Apples

Preheat your oven to 350°F. Peel and core your six apples. Place them on a plate and put a small amount of brown sugar and a sprinkle of cinnamon inside the hollow core of each apple.

Expert Tip: Don’t overfill them! As the recipe notes, filling the entire cavity can make the dessert cloyingly sweet. A little goes a long way.

Step 2: Make the Pastry

In a medium bowl, mix the flour, baking powder, and salt. Using a pastry blender (or two forks), cut in the butter until the mixture looks like small peas. Add the milk gradually, mixing gently just until the dough holds together.

Caution: Do not overmix! Like biscuits, reworking the dough makes it tough. If it’s too dry, add a splash more milk until it is cohesive.

Step 3: Wrap the Dumplings

Flour your countertop generously. Roll the dough out into a large rectangle (approx. 17 x 12 inches). Cut the dough into six equal squares. Place an apple in the center of each square. Gather the corners of the dough up over the apple. Moisten the edges with a little cold water and pinch them together to seal. Place the dumplings into a greased 9×13 inch baking dish.

Step 4: The Caramel Sauce

In a saucepan, combine the brown sugar, water, and cinnamon. Bring to a boil and boil lightly for 5 minutes. This step is crucial—it dissolves the sugar completely and starts the thickening process. Remove from heat, add the butter, and stir until melted.

Step 5: Bake

Pour the hot caramel sauce directly over the dumplings in the baking dish. Bake, uncovered, for 50–55 minutes. The dumplings are done when the crust is golden brown and the apples feel soft when poked with a fork.

Expert Tips for Success

Use Tart Apples: Since the sauce is very sweet, you really need a tart apple like Granny Smith or Jonathan to provide balance. A sweet apple like Gala might get lost in the sugar.
Don’t Stress the Cracks: It is very common for the dough to crack open slightly as the apple steams and expands. As the recipe says, “it’s not a big deal”. It looks rustic and tastes just as good.
Serve Warm: These are best served warm, ideally with a scoop of vanilla ice cream or a splash of heavy cream to cut the richness.

Variations to Try

If you love apple desserts, here are a few other ways to enjoy the season:

Puff Pastry Shortcut: If you are short on time, try my Puff Pastry Apple Dumplings for a quicker, lighter version.
Cake Style: For a different texture, this Caramel Apple Cake Recipe delivers similar flavors in a sliceable form.
Classic Pie: You can never go wrong with Grandma’s Old Fashioned Apple Pie.

Storage and Reheating

Refrigerator: Store leftover dumplings in the baking dish covered with plastic wrap, or in an airtight container in the fridge for up to 4 days.

Reheating: Microwave individual dumplings for 30–45 seconds. The sauce will thicken in the fridge, but it melts back down beautifully when heated.

FAQs

Can I make the dough ahead of time? You can mix the dough and refrigerate it (wrapped tightly) for up to 24 hours before rolling and baking.

Why is my sauce runny? The sauce will look thin when it first comes out of the oven because it is piping hot. As it cools, the pectin from the apples and the sugar syrup will thicken it up.

Do I have to peel the apples? Yes, for dumplings, peeling is recommended. The skin can become tough and chewy inside the dough wrapper, which distracts from the soft, melt-in-your-mouth texture.

Conclusion

I hope these Amish Apple Dumplings become a new tradition in your home. There is just something special about taking simple ingredients—apples, flour, sugar—and turning them into something so spectacular.

If you make this recipe, I’d love to see your results! Snap a photo of that bubbling caramel sauce and tag us on social media. And be sure to pin this to your Fall Baking board so you can find it next apple season!