Description
These apple dumplings are a delightful dessert featuring tart Granny Smith apples wrapped in crescent roll dough, baked in a buttery cinnamon-sugar sauce with a surprising addition of citrus-flavored soda. The result is a warm, comforting treat that’s perfect for any occasion.
Ingredients
Units
Scale
- Apples:
- 2 Granny Smith apples
- Dough:
- 2 cans (8 oz each) refrigerated crescent roll dough
- Sauce:
- 1 cup (2 sticks) salted butter
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 8 oz citrus-flavored soda (such as Mountain Dew)
- Topping:
- Ground cinnamon, for sprinkling
Instructions
- Prepare the Apples:
- Preheat your oven to 350°F (175°C).
- Butter a 9×13-inch baking dish to prevent sticking.
- Peel and core the apples, then cut each into 8 equal slices.
- Assemble the Dumplings:
- Unroll the crescent roll dough and separate it into triangles.
- Place an apple slice at the wide end of each triangle and roll it up toward the pointed end, encasing the apple.
- Arrange the wrapped apple slices in the prepared baking dish.
- Prepare the Sauce:
- In a saucepan over medium heat, melt the butter.
- Add the sugar and stir gently; the mixture will be grainy.
- Stir in the vanilla extract until combined.
- Combine and Bake:
- Pour the butter-sugar mixture evenly over the dumplings.
- Pour the citrus-flavored soda around the edges of the pan, avoiding pouring directly over the dumplings to maintain their texture.
- Lightly sprinkle ground cinnamon over the top.
- Bake in the preheated oven for 40 to 45 minutes, or until the dumplings are golden brown and the sauce is bubbling.
- Serve:
- Allow the dumplings to cool slightly before serving.
- Serve warm, spooning some of the sauce from the pan over each dumpling.
- Optional: Pair with vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- For a different flavor, you can substitute the citrus-flavored soda with lemon-lime soda or ginger ale.
- Ensure the crescent roll dough is cold when working with it to make rolling easier.
- This recipe is adapted from Ree Drummond’s original recipe.