Cracker Barrel Apple Dumplings Recipe is an American baked dessert made with Bramley apple wedges wrapped in crescent roll pastry, baked in melted butter, caster sugar, Mountain Dew, cinnamon, and vanilla until golden and bubbling.
The first time I made these, I stirred the butter and sugar together until smooth and the sauce came out thin and syrupy. Now I barely stir it so it stays lumpy and grainy, and it bakes into a thick, candy-like glaze.
Don’t pour the Mountain Dew directly over the dumplings. Pour it around the edges of the tin so it doesn’t wash off the sugar coating. The sugar needs to stay on top to caramelise properly.
Jump to RecipeCracker Barrel Apple Dumplings Recipe Ingredients
- 2 Bramley apples (the tartness cuts through the sweet sauce)
- 2 (227g/8oz) tins crescent rolls
- 225g (8oz) unsalted butter, melted
- 300g (10½oz) caster sugar
- 355ml (12fl oz) Mountain Dew or lemonade
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
How To Make Cracker Barrel Apple Dumplings Recipe
- Prep the oven and dish: Preheat your oven to 180°C (350°F/Gas Mark 4). Generously butter a 23 x 33cm (9 x 13 inch) baking dish to stop anything sticking to the bottom as the sugars caramelise.
- Prepare the apples: Peel and core the Bramley apples. Cut each apple in half vertically, then slice each half into 4 equal wedges. You should end up with 16 tart apple slices in total.
- Wrap the dumplings: Unroll the crescent sheets and separate them into 16 triangles. Place one apple wedge on the wide base of a dough triangle. Roll the apple towards the pointed tip, wrapping the dough securely around the fruit. Place each wrapped dumpling into the prepared baking dish.
- Create the butter sauce: Melt the butter in a small saucepan over low heat. Take it off the heat and add the sugar. Barely stir the mixture. You want it to remain lumpy and grainy, not smooth. Stir in the vanilla extract just enough to combine.
- Assemble the casserole: Pour the grainy butter-sugar mixture evenly over the wrapped apples. Pour the Mountain Dew or lemonade gently around the edges of the tin without washing the sugar off the tops of the dumplings. Sprinkle the cinnamon generously over the entire dish.
- Bake to perfection: Bake for 30-45 minutes until the dumplings turn deep golden brown and the liquid bubbles into thick syrup.
- Serve: Serve warm, spooning the sauce from the bottom of the tin over the dumplings.
Recipe Tips
Use Bramley apples. Their tartness balances the intensely sweet sauce. Sweet apples like Gala make the whole dish cloyingly sweet.
Don’t stir the butter and sugar smooth. Barely mix it so it stays lumpy and grainy. That texture bakes into a thick, candy-like glaze instead of thin syrup.
Pour the Mountain Dew around the edges. Pouring it directly over the dumplings washes off the sugar coating. The sugar needs to stay on top to caramelise properly.
Work quickly with the dough. Cold crescent roll dough is easier to handle. If it warms up too much, it tears when you try to wrap the apples.
Check them after 30 minutes. Ovens vary and the dumplings can go from golden to burnt quickly. Pull them as soon as they’re deep golden brown.
Let them cool for 5 minutes before serving. The sauce is molten straight out of the oven. A few minutes off the heat lets it thicken slightly and makes it easier to spoon.
What To Serve With Apple Dumplings
These work well with a scoop of vanilla ice cream on the side. The cold ice cream melts into the warm sauce and balances the sweetness without needing anything else.
They also fit with whipped cream or custard for a proper pudding. The creamy topping cuts through the rich, sticky glaze without adding more sugar.
How To Store Apple Dumplings
Fridge
Let the dumplings cool completely, then cover the dish tightly with clingfilm and keep in the fridge for up to 3 days. The pastry softens as it sits but the flavour stays good.
Reheat
Reheat individual dumplings in the microwave for 30-45 seconds or warm the whole dish in the oven at 160°C (325°F/Gas Mark 3) for 10-15 minutes, covered with foil.
Freeze
Cool the dumplings completely, wrap tightly in clingfilm and foil, and freeze for up to 2 months. Defrost overnight in the fridge and reheat as directed above. The pastry won’t be as flaky after freezing.
Cracker Barrel Apple Dumplings Recipe Nutrition Facts
Per serving (1 of 8):
- Calories: 520 kcal
- Protein: 3g
- Fat: 28g
- Carbohydrates: 66g
- Sugar: 48g
- Sodium: 420mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but use a tart variety like Bramley or Granny Smith. Sweet apples like Gala or Pink Lady make the whole dish too sweet.
The sauce comes out thin and syrupy instead of thick and candy-like. Leave it lumpy and grainy for the best texture.
Yes. Lemonade or Sprite work well. Avoid dark fizzy drinks like cola as they make the sauce too brown and bitter.
Cracker Barrel Apple Dumplings Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutes520
kcalTart apple wedges wrapped in flaky crescent roll pastry and baked in a thick, candy-like glaze made with butter, sugar, Mountain Dew, and cinnamon.
Ingredients
2 Bramley apples
2 (227g) tins crescent rolls
225g unsalted butter, melted
300g caster sugar
355ml Mountain Dew or lemonade
1 tsp ground cinnamon
1 tsp vanilla extract
Directions
- Preheat oven to 180°C (350°F/Gas Mark 4). Generously butter a 23 x 33cm baking dish.
- Peel and core Bramley apples. Cut each in half vertically, then slice each half into 4 equal wedges for 16 slices total.
- Unroll crescent sheets and separate into 16 triangles. Place one apple wedge on wide base of each triangle. Roll apple towards pointed tip, wrapping dough securely. Place in prepared dish.
- Melt butter in a small saucepan over low heat. Remove from heat and add sugar. Barely stir to keep mixture lumpy and grainy, not smooth. Stir in vanilla just to combine.
- Pour grainy butter-sugar mixture evenly over wrapped apples. Pour Mountain Dew gently around edges of tin without washing sugar off tops. Sprinkle cinnamon over entire dish.
- Bake 30-45 minutes until dumplings turn deep golden brown and liquid bubbles into thick syrup.
- Let cool 5 minutes. Serve warm, spooning sauce from bottom of tin over dumplings.
