Apple dumplings hold a special place in my heart, as they evoke memories of family gatherings and the comforting aroma of baked apples and cinnamon filling the house. This recipe, adapted from the beloved Pioneer Woman, is a simple yet indulgent treat that perfectly captures the essence of fall. The combination of tender apples, flaky crescent dough, and a sweet, buttery sauce makes these dumplings irresistible. Whether served as a dessert or a cozy afternoon snack, they never fail to impress.
This easy-to-make dessert features tart apple wedges wrapped in flaky crescent dough, baked in a sweet, buttery cinnamon-sugar sauce with a hint of vanilla and a fizzy touch of 7-Up. Perfectly golden and tender, these dumplings are best served warm, perhaps with a scoop of vanilla ice cream.
Ingredients
1 large apple Fuji or any tart variety, peeled and cut into 8-10 wedges
1 can Pillsbury Crescent dough
1/2 cup butter
2/3 cup sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
3/4 cup 7-Up or equivalent soda
Instructions
Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with butter or non-stick spray.
Peel and cut the apple into 8-10 wedges. Pat the wedges dry with a paper towel.
Separate the crescent dough into triangles. Roll each apple wedge in the dough, starting at the wide end, and pinch the edges to seal. Place wrapped wedges in the baking dish.
Melt butter in a small saucepan over medium heat. Stir in sugar and cinnamon, whisking constantly until thickened. Remove from heat and add vanilla extract.
Pour the cinnamon-sugar mixture evenly over the dumplings. Pour the 7-Up around the edges of the dish.
Bake for 40-45 minutes, until the dumplings are golden brown and the sauce is bubbly.
Let cool slightly and serve warm, optionally with ice cream or whipped cream.