Go Back
A cast iron skillet filled with golden brown, baked apple dumplings sitting in a rich, bubbling brown sugar syrup with chunks of apple scattered between them.

Pauline’s Old-Fashioned Skillet Apple Dumplings

An authentic 1940s recipe for homemade apple dumplings baked in a cast iron skillet with a rich, bubbling brown sugar syrup. A true Southern comfort dessert!
Print Recipe Pin Recipe

Equipment

  • 10-inch Cast Iron Skillet
  • Rolling Pin
  • Knife or pastry cutter

Ingredients
  

  • 1 recipe double pie crust homemade, chilled
  • 3 to 4 firm tart green apples (Wolf River, Early Harvest, or Granny Smith)
  • 1 1/4 cups brown sugar packed
  • Water enough to fill skillet 1 1/4 inches deep
  • 6 to 8 tbsp granulated sugar about 1 tbsp per dumpling
  • Ground cinnamon for dusting
  • Butter cut into 1/4 inch pats, 1 pat per dumpling

Instructions
 

  • Prepare your favorite double pie crust dough and keep it refrigerated.
  • Preheat oven to 350°F (175°C).
  • In a 10-inch cast iron skillet, add water until it is about 1 1/4 inches deep. Stir in the 1 1/4 cups of brown sugar.
  • Place the skillet on the stove over medium-low heat and slowly bring the syrup to a gentle boil.
  • Peel, core, and slice the apples. (If large, cut slices in half).
  • Roll the chilled pie crust dough out to 1/8-inch thickness. Cut into 4 1/2-inch squares.
  • Place 4 to 5 apple slices in the center of each square. Top with 1 tbsp granulated sugar, a light dusting of cinnamon, and a chopped pat of butter.
  • Bring the corners of the dough up to the center and pinch the seams tightly to seal the pouch. Repeat until 6-8 dumplings are formed.
  • Once the syrup is boiling, gently place the dumplings into the skillet. Drop any extra apple slices between the dumplings into the syrup. Let sit on medium heat for 3 minutes.
  • Carefully transfer the hot skillet into the preheated 350°F oven.
  • Bake until the dumplings are golden brown and the syrup is bubbling thick (approx. 35-50 minutes).
  • Remove from oven and let cool until very warm before serving.

Notes

Apples: It is critical to use a firm, tart apple so it holds its shape inside the dumpling during baking.
Serving: The original creator recommends serving without ice cream to fully enjoy the authentic apple flavor!