These Quick & Easy Apple Dumplings are AMAZING! Super simple, fast, and comforting with apples, sugar and cinnamon flavors with a built-in sauce to drizzle on top!
I am OBSESSED with these dumplings. Okay, I kinda hate the word ‘dumpling’ but that’s neither here nor there. (But seriously, why is it such an ugly word? UGH.)
And I am basically the last person on the planet to have tried this recipe… or so it seems.
Everyone of my blog friends has a recipe like this on their site, but I needed to try it for myself. One bite and I knew I had to post these. So what if the recipe is over-saturated? If I could turn one more person onto these dumplings (GAH!) I would be stoked.
So right now I’m kind of on a caramel apple bender. After my friend and neighbor (hi, Ashley!) brought me back a caramel apple from Apple Hill, I’ve been craving them like no other. However, Apple Hill is over an hour away, so not exactly conducive to my apple craving.
But these Apple Dumplings are kinda caramel apple-y in that they are juicy apples covered in a caramelized sauce that is so addictive, you’ll want seconds or thirds. Or the whole pan.
And of course, you can always drizzle them with more caramel. You know, for science purposes.
To make these dumplings, you’ll need a few key ingredients: apples (obvi), sugar, butter, cinnamon, refrigerated crescent rolls, and… lemon lime soda. Don’t you make that face at me! Yes, you need soda. No, it cannot be diet soda. Full sugar, in-your-face soda. Don’t hate the player, dude.
First, cut and core 2 peeled Granny Smith apples into 8 pieces each. Then open and unroll your crescent roll dough. Break it apart and roll up the apple slices one at a time into each crescent roll. Place them in the bottom of a buttered dish like little soldiers waiting for their buttery sugar bath.
In a small saucepan, you’ll melt some butter, sugar, and vanilla for flavor until bubbly – BUT you will barely stir this mixture. Why? You want it to be kinda thick and gloppy <- not a scientific term. That way, when you pour the mixture over the dumplings, the clumpy sugar mixture sticks onto the dumplings and creates this crackly sugar crust that is OUT OF CONTROL.
Sprinkle on some cinnamon and then pour in your soda/pop/cola. Some people use Sprite/7-Up, others use Mountain Dew. I personally did the Dew here, but as long as it is lemon limey and not diet, you’re good.
Bake it up until it is bubbly, browned, and the sugar on the dumplings has formed that irresistible crackly crust. Then drool and face plant the pan. (But wait until it cools down some, please).
- 2 medium Granny Smith apples, peeled, cored, and cut into 8 wedges each
- 2 cans refrigerated crescent roll dough
- 2 sticks salted butter
- 1 & ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 12 ounces lemon-lime soda (such as Sprite/7-Up, or Mountain Dew)
- Ice cream and caramel sauce for garnishing, optional but recommended
- Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray or butter; set aside.
- Unroll the cans of crescent roll dough and gently separate each roll. Roll one apple slice up in the crescent roll, starting from the thickest end of the roll. Place into the pan in a single layer. Repeat with remaining rolls and apples.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Drop in the sugar and vanilla and barely stir the mixture. The sugar mixture should be clumpy and thick. Pour the sugar mixture evenly over the dumplings in the pan. Sprinkle the tops of the dumplings liberally with the ground cinnamon. Lastly, pour the soda into the sides of the pan.
- Bake for about 40 minutes or until the mixture is bubbly and the tops of the dumplings are golden brown and crisp with crackly sugar tops. Cool for about 10-15 minutes before serving. Serve with ice cream and caramel, and spoon some of the sauce over the tops of each dumpling.
Easy, breezy, one-pan desserts are my favorite!
Have a super sweet day!