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.
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.