Pioneer Woman’s Apple Dumplings
Simple, buttery, and irresistible—this dessert combines flaky crescent rolls, spiced apples, and a fizzy twist.
Ingredients
1 large apple (Fuji, Granny Smith, or any tart variety works best)
1 can Pillsbury Crescent Dough
1/2 cup (1 stick) butter
2/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3/4 cup (6 oz) 7-Up, Sprite, or any lemon-lime soda
Instructions
1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Peel and core the apple, then cut it into 8–10 wedges. Pat each wedge dry with a paper towel to help the dough stick better.
3. Unroll the crescent dough and separate it into triangles.
4. Wrap each apple wedge in a crescent dough triangle, starting at the wide end. Gently pinch to seal the dough around the apple.
5. Place the wrapped apple dumplings into the prepared baking dish in a single layer.
6. In a small saucepan, melt the butter over medium heat. Stir in the sugar and cinnamon. Whisk until combined and smooth—do not let it boil.
7. Remove from heat and stir in the vanilla extract.
8. Pour the butter-sugar mixture evenly over the dumplings in the pan.
9. Gently pour the 7-Up around the edges of the dumplings—not directly on top—to keep the tops crisp while the bottom stays gooey.
10. Bake for 35–40 minutes, or until the dumplings are golden brown and bubbly.
11. Serve warm, optionally w
ith vanilla ice cream or a drizzle of the pan sauce.
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