Apple Dumplings Recipe

These Apple Dumplings are made with crescent roll dough, fresh apples, and a buttery cinnamon-sugar sauce that bakes up golden and gooey. It’s inspired by the ones from Cracker Barrel — super simple, really cozy, and honestly hard to mess up. You’ll only need a handful of stuff and one baking dish.

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Quick Summary

• Prep time: 15 mins
• Cook time: 40 mins
• Flavor: buttery, cinnamony, sweet
• Great for: chill desserts, fall baking, late-night sugar cravings

Why I Like This Recipe

No lie, I didn’t even wanna bake. But we had apples, and the crescent dough was about to expire, so… here we are. These dumplings are way easier than they sound — wrap, pour, bake. You don’t even stir the sauce all the way, just melt + dump. Somehow, it all works out.

Ingredients

• 2 Granny Smith apples
• 2 cans (8 oz each) crescent rolls
• 1 cup butter
• 1½ cups sugar
• 1 tsp vanilla extract
• 1 can (12 oz) Mountain Dew
• 1 tsp cinnamon

How To Make Apple Dumplings

1. Prep your pan: Butter a 13×9 inch dish. Oven goes to 350°F (175°C). No parchment, just grease.
2. Slice the apples: Peel them first. Core, then cut each apple into 8 wedges. That gives you 16 total — one for each triangle.
3. Wrap it up: Unroll the crescent dough and separate the triangles. Put one apple wedge on the wide end of each. Roll toward the point. Don’t worry if it’s messy — just get ‘em wrapped. Place in dish.
4. Make the magic sauce: Melt the butter in a saucepan. Add sugar + vanilla. Barely stir — it’ll look gritty. That’s fine. Pour it right over the dumplings.
5. Add the soda: Pour the Mountain Dew around the edges. Not on top. You want the tops to crisp.
6. Cinnamon + bake: Sprinkle cinnamon all over the top. Bake for 30–45 mins. Tops should be golden and kinda crusty. The sauce bubbles up all over.
7. Serve: Scoop one out, spoon some of the sauce over it, and add vanilla ice cream if you’ve got it. Boom.

Tips for Success

• Use cold dough — it’s way easier to roll.
• Don’t stir the butter/sugar too much. Gritty is good.
• Mountain Dew sounds weird, but trust it.
• Check at 30 mins. Some ovens run hot.
• These taste even better after sitting a few mins out of the oven.

Storage and Reheating

• Fridge: Store leftovers in the dish, covered. Keeps 2–3 days max.
• Microwave: About 20–30 seconds per dumpling. Gets soft but still good.
• Oven (best): Reheat at 300°F for 10–12 mins. Sauce will bubble again, and the top crisps back up a bit.

Frequently Asked Questions

• What kind of apples work best?
  Granny Smith. Tart ones hold up better and don’t go mushy.
• Do I have to use Mountain Dew?
  Technically no, but lemon-lime soda is part of the deal. Sprite works, but Dew gives the best caramel-y top.
• Can I make this ahead?
  Not really. It’s best baked fresh. But you can prep and store in the fridge, then bake later.
• Can I cut down the sugar?
  You could. But it’s dessert — lean in.
• Do these freeze well?
  Not great. The dough gets weird. Just make and eat.

Common Mistakes and How to Dodge Them

• Overmixing the sauce: It’s supposed to be lumpy. Don’t whisk it to death — melted butter + sugar + a quick stir is all.
• Pouring soda on top: It’ll make the tops soggy. Pour around the edges only.
• Using the wrong apples: Soft apples = mushy filling. Go tart and firm — Granny Smith is the move.
• Unrolling dough too warm: Gets sticky. Keep it cold until right before using.
• Underbaking: Don’t panic if it looks bubbly. Let it bake till tops are golden and crusty. That’s where the texture lives.

Nutrition Facts (Per Dumpling — estimated)

• Calories: 390 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 210mg
• Potassium: 80mg
• Total Carbohydrate: 55g
• Dietary Fiber: 1g
• Sugars: 40g
• Protein: 2g