Description

These Pioneer Woman Apple Dumplings are a delightful, easy-to-make dessert that combines tender, tart apple wedges wrapped in flaky crescent dough, baked in a sweet, buttery cinnamon-sugar sauce. The addition of 7-Up (or another citrus-based soda) gives the dumplings a unique twist, making them light, fluffy, and extra delicious. Whether served warm with a scoop of ice cream or drizzled with caramel sauce, this dessert is a crowd-pleaser for any occasion, especially during the fall and holiday seasons.

Ingredients

Scale

1 large apple (Fuji or any tart variety, peeled and cut into 8–10 wedges)
1 can Pillsbury Crescent Dough
1/2 cup butter
2/3 cup sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
3/4 cup 7-Up or equivalent soda

Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray.
Peel and cut the apple into 8–10 wedges. Pat the wedges dry with a paper towel.
Separate the crescent dough into triangles. Roll each apple wedge in the dough, starting at the wide end, and pinch the edges to seal. Place the wrapped wedges in the baking dish.
In a small saucepan, melt butter over medium heat. Stir in sugar and cinnamon, whisking constantly until thickened. Remove from heat and add vanilla extract.
Pour the cinnamon-sugar mixture evenly over the dumplings. Pour the 7-Up around the edges of the dish.
Bake for 40–45 minutes, until the dumplings are golden brown and the sauce is bubbly.
Let cool slightly and serve warm with ice cream or whipped cream if desired.

Notes

Apple Variety: While Fuji apples are a great choice for their sweetness and firmness, Granny Smith or Honeycrisp apples also work well in this recipe due to their tartness and ability to hold up during baking.
Soda Substitutes: If you prefer not to use 7-Up, you can substitute with Sprite, ginger ale, or a mix of water and lemon juice. These alternatives maintain the moisture and lightness of the dough.
Storage: Leftovers can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat in the oven for best results.
Make-Ahead Option: You can assemble the dumplings ahead of time and refrigerate them for up to 24 hours before baking, or freeze them for longer storage. Bake directly from frozen, adding a few extra minutes to the cooking time.