Apple Dumplings
These Apple Dumplings wrap tender apple wedges in flaky crescent dough and bake them in a buttery cinnamon-sugar sauce. A splash of lemon-lime soda helps create a sweet, glossy sauce around the dumplings as they bake. Serve them warm with vanilla ice cream for a cozy dessert that tastes like individual apple pies.
They’re easy enough for a weeknight treat and special enough for fall gatherings, Thanksgiving, or a holiday dessert table.
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Total Time: Approximately 1 hour
Servings: 8 apple dumplings
Why You’ll Love This Recipe
- Flaky crescent dough wrapped around tender apples
- Rich cinnamon-butter sauce
- Simple ingredients and easy preparation
- Individual servings make them easy to share
- Delicious warm with vanilla ice cream
- Great for fall, holidays, and family dinners
- Can be assembled ahead and baked before serving
Ingredients
- 2 medium Granny Smith apples
- 1 can refrigerated crescent roll dough, 8 ounces
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¾ cup lemon-lime soda, such as Sprite
- Pinch of salt
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Extra ground cinnamon
- Caramel sauce
- Chopped toasted pecans
How to Make Apple Dumplings
Step 1: Prepare the Oven and Baking Dish
Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
Step 2: Prepare the Apples
Peel and core the apples, then cut each apple into four wedges. You’ll have eight wedges total.
If your apples are especially large, cut them into smaller wedges so the crescent dough can wrap around them easily.
Step 3: Wrap the Apples
Unroll the crescent dough and separate it into eight triangles. Place one apple wedge on the wide end of each triangle and roll it toward the point.
Arrange the wrapped apples in the baking dish with the points tucked underneath.
Step 4: Make the Cinnamon Butter Sauce
Melt the butter in a small saucepan over low heat. Stir in the granulated sugar, brown sugar, cinnamon, vanilla, and salt.
Whisk until combined. The sugar may not completely dissolve, which is fine; it will continue to melt as the dumplings bake.
Step 5: Pour the Sauce over the Dumplings
Spoon the butter mixture evenly over the crescent-wrapped apples.
Slowly pour the lemon-lime soda around the edges of the pan. Try not to pour it directly over the tops of the dumplings so they stay flaky.
Step 6: Bake
Bake uncovered for 35–40 minutes, until the crescent dough is puffed and golden and the apples are tender.
If the tops brown before the apples are tender, loosely cover the dish with foil for the remaining baking time.
Step 7: Rest and Serve
Let the dumplings rest for about 5–10 minutes. Spoon some of the warm sauce from the baking dish over each portion.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel.
Tips for the Best Apple Dumplings
- Choose firm apples: Granny Smith apples hold their shape and balance the sweet sauce with a little tartness.
- Cut wedges evenly: Similar-sized pieces cook at about the same rate.
- Keep the dough cold: Crescent dough is easier to handle while chilled.
- Pour soda around the dumplings: This helps preserve the flaky tops.
- Check the apples before serving: A small knife should slide into the center with little resistance.
- Let the dumplings rest: The filling and sauce are very hot right out of the oven.
- Serve with sauce: Spoon the cinnamon-butter sauce from the bottom of the dish over each dumpling.
The Best Apples to Use
Granny Smith apples are a popular choice because they’re firm and pleasantly tart. You can also use Honeycrisp, Braeburn, or Pink Lady apples. Sweeter varieties such as Gala or Fuji work too, though the finished dessert will taste sweeter.
Can I Use a Different Soda?
Yes. Lemon-lime soda is the classic choice, but ginger ale can also be used. For less sweetness, use an equal amount of apple juice mixed with a tablespoon of lemon juice. The flavor and sauce texture may vary slightly.
Delicious Variations
Caramel Apple Dumplings
Add a small caramel candy or a teaspoon of thick caramel sauce beside each apple wedge before rolling it in the dough.
Pecan Apple Dumplings
Sprinkle chopped pecans over the dumplings before baking, or add them to the sauce for a nutty finish.
Cinnamon Roll Apple Dumplings
Replace the crescent dough with refrigerated cinnamon roll dough. Wrap one piece around each apple wedge and bake according to the package directions, checking for tenderness.
Apple Dumplings with Nutmeg
Add a pinch of ground nutmeg or allspice to the cinnamon-butter sauce for extra warm spice.
Salted Caramel Apple Dumplings
Finish the warm dumplings with caramel sauce and a small pinch of flaky sea salt.
Can I Make Them Ahead?
You can peel and cut the apples a few hours ahead. Keep the wedges in a bowl of cold water with a little lemon juice, then drain and pat them dry before wrapping.
For the best texture, assemble and bake the dumplings shortly before serving. The baked dumplings can also be prepared ahead and reheated, though the dough will be softer.
Storage
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheat them in a 325°F oven for 10–15 minutes until warm. Individual portions can be reheated in the microwave, though the crescent dough will be softer. Spoon some of the sauce over the dumplings before reheating to keep them moist.
Can You Freeze Apple Dumplings?
Yes. Let the baked dumplings cool completely, then freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
For the flakiest result, you can also freeze the unbaked wrapped dumplings without the sauce. Thaw them in the refrigerator, add the freshly prepared sauce and soda, then bake until golden and tender.
Frequently Asked Questions
Why are my apple dumplings soggy?
The soda may have been poured directly over the dough, or the dumplings may have been covered while baking. Pour the soda around the sides and bake uncovered.
How do I know when the apples are done?
The dough should be golden, and a small knife should slide easily into the apple. If the dough is ready first, cover the pan loosely with foil and continue baking.
Do I have to peel the apples?
Peeling is recommended for a softer, more tender filling. You can leave the peel on if you prefer a little more texture.
Can I use puff pastry instead of crescent dough?
Yes. Cut thawed puff pastry into eight pieces and wrap each apple wedge. Follow the pastry package temperature guidance and bake until puffed and golden.
Can I reduce the sugar?
You can reduce the granulated sugar to ½ cup, though the sauce will be less sweet and may be thinner. The apples’ natural sweetness and the soda also contribute to the flavor.
Can I make these without soda?
Yes. Replace the soda with apple juice or apple cider. The sauce will taste slightly different, but the dumplings will still bake well.
Pro Tips
Use firm apples, keep the crescent dough chilled, and pour the soda around the edges of the pan. Bake until the dough is golden and the apples are tender, then let the dumplings rest briefly. Spoon warm sauce over each serving and add ice cream just before serving.
Final Thoughts
These Apple Dumplings are a simple, comforting dessert with flaky pastry, tender cinnamon apples, and a buttery sauce. They’re easy to prepare with refrigerated crescent dough and make a lovely treat for autumn evenings, holiday dinners, or any time you’re craving apple pie flavors.
Serve them warm with vanilla ice cream and a little extra sauce from the baking dish for a cozy finish.
