Pioneer Woman's Apple Dumplings
Warm, cinnamon-spiced apple dumplings wrapped in flaky crescent dough, smothered in a buttery cinnamon-sugar sauce and fizzy soda.
Servings: 4 servings
Equipment
- Baking Dish
- Saucepan
Ingredients
Ingredients
- 1 large apple (Fuji, Granny Smith, or any tart variety), peeled, cored, and cut into 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, chilled
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Peel and core the apple, then cut it into 8–10 wedges.
- Unroll the crescent dough and separate it into triangles.
- Wrap each apple wedge in a crescent roll triangle, pinching the edges to seal.
- In a small saucepan, melt butter over low heat. Stir in sugar and cinnamon until thickened, then remove from heat and stir in vanilla extract.
- Pour the cinnamon-sugar butter mixture over the wrapped apples.
- Pour the soda around the dumplings in the baking dish.
- Bake for 40-45 minutes until golden brown and bubbly.
- Serve warm with vanilla ice cream.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven.