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Pioneer Woman’s Apple Dumplings




For the Dumplings:

2 large Granny Smith apples, peeled and cored

2 cans (8 ounces each) refrigerated crescent roll dough

1 cup unsalted butter

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

12 ounces lemon-lime soda (such as Sprite or 7UP)

For Serving (Optional):

Vanilla ice cream

Ground cinnamon (for dusting)


Preheat the oven to 350°F (175°C).

Cut each peeled and cored apple into 8 equal slices.

Unroll the crescent roll dough and separate it into triangles. Wrap each apple slice in one crescent roll triangle, starting from the wider end and rolling it up. Place the wrapped apples in a 9×13-inch baking dish.

In a saucepan over medium heat, melt the butter. Add the sugar, vanilla extract, and ground cinnamon, stirring until well combined and the sugar is dissolved. Let it simmer for a minute or two, stirring occasionally.

Pour the buttery sugar mixture over the wrapped apples in the baking dish.

Pour the lemon-lime soda around the edges of the baking dish, not over the dumplings.

Bake for 35-45 minutes or until the dumplings are golden brown and the apples are tender when pierced with a fork.

Serve the warm apple dumplings with a scoop of vanilla ice cream and a sprinkle of ground cinnamon if desired.

Prep Time: 15 minutes | Baking Time: 35-45 minutes | Total Time: 50-60 minutes

Yield: Makes 16 apple dumplings

See also  Two-Ingredient Lemon Bars 

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