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These cozy apple dumplings bring back memories of fall baking with my grandmother. The combination of tender apples wrapped in flaky crescent dough and bathed in cinnamon sugar sauce creates pure comfort in every bite. Its become my go to dessert for family gatherings or anytime I need something warm and nostalgic.
Why This Recipe Never Fails
I love how simple these dumplings are to make with ingredients you probably have right now. That magical mix of tart apples buttery dough and sweet spiced sauce just works perfectly together. Whether Im serving them with ice cream or enjoying them with my morning coffee they always disappear quickly.
Everything You Need
- Apple: One large tart apple, such as Granny Smith or Fuji, peeled and sliced into wedges for a crisp, tangy filling.
- Crescent Dough: One can of Pillsbury Crescent Dough for a buttery, flaky crust that wraps around the apple slices.
- Butter: 1/2 cup, melted, to create a rich and velvety base for the sauce.
- Sugar: 2/3 cup, for a sweet, caramelized glaze that enhances the apples.
- Cinnamon: 1/2 teaspoon, to add warm, aromatic spice to the dessert.
- Vanilla Extract: 1/2 teaspoon, for depth and enhanced sweetness in the sauce.
- 7-Up or Soda: 3/4 cup, for a light and fluffy texture in the dumplings.
Lets Make Dumplings
- Prepare the Apples
- Peel and slice the apple into 8-10 wedges. Pat them dry to prevent sogginess in the dough.
- Wrap with Dough
- Place each apple wedge on a crescent dough triangle. Roll tightly, ensuring the dough fully encases the apple.
- Make the Sauce
- Melt butter over medium heat. Add sugar and cinnamon, whisking until smooth. Remove from heat and stir in vanilla extract.
- Assemble
- Place wrapped apples in a greased baking dish. Pour the sauce evenly over the top.
- Bake
- Bake at 350°F (175°C) for 40-45 minutes, until golden brown and bubbling.
My Kitchen Secrets
I always choose firm tart apples like Granny Smith they hold up perfectly and balance the sweet sauce. Make sure to roll that dough nice and tight around the apples and pat them dry first. Keep an eye on the baking time you want them golden outside and tender inside.
Make Them Your Own
Sometimes I add chopped pecans or raisins before wrapping the apples. Try using puff pastry instead of crescent dough for an extra fancy touch. Even switching up the soda can create fun variations ginger ale gives them a nice twist.
Serving and Saving
These are heavenly warm with vanilla ice cream melting over top. If you have leftovers keep them in the fridge up to 4 days though they rarely last that long in my house. You can even freeze them before baking perfect for unexpected company.
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Why These Are Special
These dumplings remind us why homemade desserts are so wonderful. Theyre simple enough for everyday but special enough for celebrations. Every time I make them they fill the house with the most amazing aroma of apples and cinnamon.
Creative Touches
Get creative with your dumplings add nuts or dried fruit inside sprinkle extra cinnamon sugar on the dough or drizzle with caramel sauce. I love making whipped cream with a hint of maple to serve alongside. These little changes make each batch unique.
Perfect for Celebrations
These dumplings shine during the holidays. That golden crust and spiced apple filling fits right in at Thanksgiving or Christmas dinner. For parties I serve them individually or arrange them in a pretty dish with some fall decorations.
Keep Them Fresh
Store your dumplings in a good container at room temp for a couple days or pop them in the fridge for longer. When youre ready to enjoy them again warm them in the oven for about 10 minutes theyll taste just as good as fresh. They freeze beautifully too just thaw overnight before reheating.
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Frequently Asked Questions
- → What kind of apples work best in this recipe?
- Fuji apples are great for their sweetness and firmness, but Granny Smith and Honeycrisp work well too. These varieties hold their shape during baking and offer a nice balance of sweet and tart.
- → Can I make these dumplings ahead of time?
- You can prepare these dumplings up to 24 hours ahead and keep them in the fridge before baking. They can also be frozen for longer storage and baked straight from frozen.
- → What can I use instead of 7-Up?
- Sprite or ginger ale work great as substitutes. You can also use a mix of water and lemon juice to get similar results in the recipe.
- → How should I store leftover dumplings?
- Keep leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Warm them in the oven for the best texture.
- → Why do we add soda to the recipe?
- The citrus soda helps create a light, fluffy texture in the dumplings and adds moisture to the sauce. It's a unique touch that makes these dumplings special.