Description
Easy Apple Dumplings are a delightful dessert featuring tender Granny Smith apple slices wrapped in flaky crescent dough, baked to golden perfection in a rich caramel-like sauce made from butter, brown sugar, cinnamon, and lemon-lime soda. This simple recipe is perfect for cozy gatherings and pairs wonderfully with vanilla ice cream for an indulgent treat.
Ingredients
Units
Scale
Apple and Dough
- 2 large Granny Smith apples, peeled and cored
- 2 cans crescent dough
Sauce
- 2 sticks unsalted butter
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
- 1 can Mountain Dew (or lemon-lime soda)
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking and facilitate easy cleanup.
- Slice and Wrap Apples: Cut each peeled and cored Granny Smith apple into eight slices. Roll each apple slice tightly into crescent roll dough starting from the wide end. Place the wrapped apple slices seam side down in the prepared baking dish.
- Make the Sauce: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, then add vanilla extract, cinnamon, and a pinch of salt. Mix well until combined and then remove from heat.
- Apply Sauce: Pour the warm butter and sugar sauce evenly over the apple dumplings, ensuring they are well coated.
- Add Soda: Carefully pour the can of Mountain Dew or lemon-lime soda around the edges of the baking dish to keep the tops of the dumplings crisp and create a bubbling caramel sauce in the pan.
- Bake: Place the baking dish in the oven and bake for 30 to 40 minutes, or until the dumplings are golden brown, the pastry is crispy, and the sauce is bubbly and caramelized.
- Serve: Let the apple dumplings cool slightly to allow the sauce to thicken. Serve warm with a scoop of vanilla ice cream and spoon some of the delicious sauce over the top for an extra indulgent experience.
Notes
- Use tart apples: Granny Smith apples hold their shape and provide a perfect balance to the sweetness of the sauce.
- Don’t overbake: Overbaking makes the caramel sauce hard to remove; the dumplings are done when apples are tender and the pastry is golden.
- Pour soda around the edges: This technique keeps the top of the dumplings crisp while allowing the sauce to bubble and caramelize below.
- Keep the dough sealed: Pinch the crescent roll edges tightly around the apples to prevent unwrapping during baking.
- Let them cool slightly: Cooling thickens the sauce and intensifies the flavors, plus it prevents burns.
