Creamy, juicy, and wrapped in a golden, flaky crust — Pioneer Woman’s Apple Dumplings are the kind of comforting dessert that makes the whole kitchen smell like fall. These dumplings are simple to assemble, bake up in under an hour, and are the perfect cozy finish to any family meal. Fun fact: this classic dish became a household favorite thanks to its addictive cinnamon-sugar butter sauce that bubbles up around each little parcel as it bakes. If you love easy desserts that look impressive, you’ll want to try this one.

This recipe is special because it takes only a few pantry staples and turns them into something warm, nostalgic, and crowd-pleasing. It’s quick to prepare, family-friendly, and distinctly more homey than a store-bought pie. If you’ve enjoyed other comfort desserts on this blog, you might like how this compares to my caramel apple crisp for a different texture and presentation. For the original inspiration and a slightly different take, check out this Pioneer Woman’s Apple Dumplings original. Get your apron on — these are begging to be baked and shared.

What is Pioneer Woman’s Apple Dumplings?

What exactly are apple dumplings, and why “Pioneer Woman”? Think of little apple wedges swaddled in flaky crescent dough and bathed in a sweet, buttery, cinnamon syrup that caramelizes as it bakes. Curious where the name came from — is it pioneer-era comfort food or just a friendly nickname? Humor me: maybe someone’s pioneer sweetheart loved apples, and as the old saying goes, “the way to a man’s heart is through his stomach.” That could explain a dish named for the woman who kept everybody happily fed. Try it yourself and see if it wins over your crowd — you might just start calling it by the same fond name.

Why You’ll Love This

• Big, cozy flavor: Each dumpling keeps a tender apple wedge inside a crisp, buttery shell, while the cinnamon-sugar butter sauce makes everything irresistibly gooey and aromatic.
• Budget-friendly and satisfying: Using one apple and one can of crescent dough keeps costs low while delivering a dessert that serves several — perfect for families or potlucks.
• Easy toppings and variations: Serve warm with vanilla ice cream, drizzle with caramel, or sprinkle chopped nuts for crunch — small additions make a big difference.

If you’re a fan of saucy apple desserts, this is a simpler alternative to a full apple pie but every bit as comforting. For another apple-forward spread you can enjoy year-round, take a look at this homemade apple butter recipe for a different way to savor apples. Now go ahead, preheat the oven and treat yourself.

How to Make:

Quick Overview

This recipe shines because it’s straightforward: peel and wedge an apple, wrap each wedge in crescent dough, pour a buttery cinnamon-sugar sauce over top, add soda to create a bubbly finish, and bake until golden. The result is tender apple with a crispy, slightly sweet shell and a glossy sauce that’s perfect over ice cream. Prep time is about 15 minutes; baking takes 40–45 minutes for a total of roughly 60 minutes from start to finish.

Ingredients

1 large apple (Fuji, Granny Smith, or any tart variety), peeled, cored, and cut into 8–10 wedges
1 can Pillsbury Crescent dough, unrolled and separated into triangles (room temperature for easier handling)
1/2 cup butter, melted
2/3 cup sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
3/4 cup (6 oz.) 7-Up or equivalent lemon-lime soda (room temperature for best bubbling)

Directions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly with butter or nonstick spray so the dumplings don’t stick.
2. Peel and core the apple, then cut it into 8–10 wedges, depending on the size of the apple. Try to keep wedges similar in size for even baking.
3. Unroll the crescent dough and separate it into triangles. Gently stretch each triangle a little if needed to fully wrap the apple.
4. Wrap each apple wedge in a crescent roll triangle, starting at the wide end and rolling toward the tip. Pinch the edges firmly to seal and place seam-side down in the prepared baking dish in a single layer.
5. In a small saucepan over low heat, melt the butter. Stir in the sugar and cinnamon, whisking continuously until the mixture thickens slightly and the sugar dissolves. Remove from heat and stir in the vanilla extract.
6. Pour the cinnamon-sugar butter mixture evenly over the wrapped apples so each dumpling gets a generous coating.
7. Pour the soda carefully around (not directly over) the dumplings in the baking dish; the soda will bubble and help create a glossy, saucy finish as it bakes.
8. Bake for 40–45 minutes or until the dumplings are deep golden brown and the sauce is bubbly. If the tops brown too quickly, tent with foil for the last 10 minutes.
9. Serve warm with a scoop of vanilla ice cream and spoon the sauce from the pan over the dumplings for the best experience.

What to Serve With

• Vanilla ice cream or whipped cream to balance the warm cinnamon sauce.
• A scoop of salted caramel or drizzle of caramel sauce for more indulgence.
• Fresh whipped cream with a hint of cinnamon or nutmeg.
• A cup of strong coffee or spiced tea to cut through the sweetness if serving after dinner.
• For a brunch twist, add a side of bacon or breakfast sausage to make it a sweet-and-savory spread.

Top Tips for Perfecting

• Use a tart apple like Granny Smith or a balanced Fuji to avoid overly sweet or mealy results.
• Warm the soda to room temperature so it bubbles more readily when it hits the hot pan; cold soda can slow the bubbling action.
• Seal the crescent seams well to keep the sauce from leaking all over the pan and to ensure a tidy dumpling.
• If you like an extra golden top, brush the crescents lightly with melted butter before baking.
• Avoid overbaking — once the sauce is bubbling and the dough is golden, remove it to prevent dryness.

Storing and Reheating Tips

• Refrigeration: Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.
• Freezing: You can freeze baked dumplings in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a 325°F oven for 10–15 minutes until warmed through to keep the crust crisp. Microwaving will heat them faster but can make the crust softer; a 20–30 second zap can work in a pinch.

FAQs

Can I use a different type of soda instead of 7-Up?
Yes. Any lemon-lime soda works best for the classic flavor and bubbly effect. Avoid cola or other flavored sodas that could overpower the cinnamon and vanilla.

Can I make these ahead of time?
You can assemble them and refrigerate the pan for a few hours before baking. Add soda just before baking for best results.

Are these dumplings freezer-friendly before baking?
You can assemble and freeze the unbaked dumplings on a baking sheet, then transfer to a freezer bag. Bake from frozen but add extra baking time and add the soda just before baking.

Can I use puff pastry instead of crescent dough?
Yes. Puff pastry creates a flakier, richer crust. Keep an eye on baking time since puff pastry may brown faster.

What’s the best apple to use?
Granny Smith and Fuji are great choices. Granny Smith gives tartness to balance the sugar, while Fuji adds natural sweetness and firmness.

Conclusion

Pioneer Woman’s Apple Dumplings are a wonderful, straightforward dessert that delivers cozy, comforting flavor with minimal fuss. They’re perfect for busy weeknights, holiday gatherings, or any time you want to impress without stress. If you want the original inspiration and a slightly different take, check out the Best Apple Dumplings Recipe for more ideas and tips. Give this recipe a try, share it with family, and enjoy that warm, cinnamon-scented goodness together.

Pioneer Woman’s Apple Dumplings

Creamy, juicy, and wrapped in a golden, flaky crust, these apple dumplings are a comforting dessert that makes the whole kitchen smell like fall.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• Baking Dish
• Saucepan

Ingredients

  

Ingredients

• 1 large Apple (Fuji, Granny Smith, or any tart variety) Peeled, cored, and cut into 8–10 wedges
• 1 can Pillsbury Crescent dough Unrolled and separated into triangles
• 1/2 cup Butter Melted
• 2/3 cup Sugar
• 1/2 tsp Cinnamon
• 1/2 tsp Vanilla extract
• 3/4 cup 7-Up or equivalent lemon-lime soda Room temperature for best bubbling

Instructions

 

• Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly with butter or nonstick spray.
• Peel and core the apple, then cut it into 8–10 wedges.
• Unroll the crescent dough and separate it into triangles. Gently stretch each triangle if needed.
• Wrap each apple wedge in a crescent roll triangle, starting at the wide end and rolling toward the tip. Pinch the edges to seal and place seam-side down in the baking dish.
• In a small saucepan over low heat, melt the butter. Stir in the sugar and cinnamon until the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
• Pour the cinnamon-sugar butter mixture evenly over the wrapped apples.
• Pour the soda carefully around the dumplings in the baking dish.
• Bake for 40–45 minutes or until the dumplings are deep golden brown and the sauce is bubbly.
• Serve warm with a scoop of vanilla ice cream and spoon the sauce over the dumplings.

Notes

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.

Keyword Easy