Pioneer Woman’s Apple Dumplings

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Pioneer Woman’s Apple Dumplings: Buttery, Cinnamon-Spiced Comfort in Every Bite

If you’re craving an old-fashioned dessert that tastes like a warm hug, Ree Drummond’s Pioneer Woman Apple Dumplings are pure magic. Imagine tender, tart apples wrapped in buttery pastry, baked in a golden syrup infused with cinnamon, nutmeg, and a surprising secret ingredient: soda! This recipe is cozy, gooey, and crowd-pleasing — perfect for family dinners, holidays, or any night you want something special without fuss.

 Why This Recipe Works

• Minimal ingredients — pantry staples do the heavy lifting
•  Secret soda trick — keeps the dumplings moist and syrupy
•  Tart apples + sweet syrup — a flavor balance you’ll crave
•  Perfect for sharing — feeds a crowd with ease

 Equipment Needed

• 9x13-inch baking dish
• Medium saucepan (for syrup)
• Apple peeler & corer
• Sharp knife
• Measuring cups & spoons
• Mixing spoon or whisk

 Ingredients

For the Dumplings

• 2 large Granny Smith apples (peeled, cored & cut into 8 slices each)
• 2 cans (8-count) refrigerated crescent rolls (or homemade pastry dough)
• 1 cup (2 sticks) unsalted butter
• 1 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg (optional but delicious)

For the Syrup

• 1 cup Mountain Dew or Sprite (adds moisture & flavor)
• Extra cinnamon for sprinkling

 Step-by-Step Instructions

1. Prepare Apples & Dough

Preheat oven to 350°F (175°C). Peel, core, and slice each apple into 8 wedges.
Unroll crescent dough and separate into triangles.

2. Wrap the Dumplings

Place 1 apple slice at the wide end of each dough triangle. Roll up tightly, tucking in the sides. Arrange in a greased 9x13-inch baking dish.

3. Make the Syrup

In a medium saucepan, melt butter over medium heat. Stir in sugar, vanilla, cinnamon, and nutmeg until sugar is dissolved. Do not boil. Pour syrup evenly over dumplings.

4. Add the Secret Ingredient

Slowly pour Mountain Dew or Sprite around the edges of the pan (not directly on top). Sprinkle with extra cinnamon.

5. Bake to Perfection

Bake for 35–45 minutes, or until golden brown and bubbling. Allow to cool for 10 minutes — the syrup will thicken as it rests.

 Serving Suggestions

• À la mode: Serve warm with vanilla ice cream
• Caramel drizzle: Add homemade or store-bought caramel sauce
• Whipped cream & nuts: Top with sweet cream and chopped pecans or walnuts

 Pro Tips

• Choose tart apples — Granny Smith holds up best during baking.
• Don’t skip the soda — It keeps the dumplings moist and tender.
• Make extra syrup — Perfect for drizzling over ice cream or pancakes.

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Pioneer Woman’s Apple Dumplings

Pioneer Woman’s Apple Dumplings: Buttery, Cinnamon-Spiced Comfort in Every Bite

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Ingredients Equipment Method Notes

Ingredients

  

For the Dumplings:

• - 2 large Granny Smith apples peeled, cored & sliced into 8 wedges each
• - 2 cans 8-count refrigerated crescent rolls
• - 1 cup 2 sticks unsalted butter
• - 1 ½ cups granulated sugar
• - 1 tsp vanilla extract
• - 1 tsp cinnamon
• - ½ tsp nutmeg optional

For the Syrup:

• - 1 cup Mountain Dew or Sprite
• - Extra cinnamon for sprinkling

Equipment

• 9×13-inch baking dish
• Medium saucepan (for syrup)
• Apple peeler & corer
• Sharp knife
• Measuring cups & spoons
• Mixing spoon or whisk

Method

 

1. Preheat oven to 350°F (175°C). Peel, core, and cut apples into wedges.
2. Wrap each apple wedge in a crescent dough triangle and place in greased 9x13-inch baking dish.
3. In saucepan, melt butter; stir in sugar, vanilla, cinnamon, and nutmeg until dissolved. Pour over dumplings.
4. Pour soda around edges of pan (not on top). Sprinkle with cinnamon.
5. Bake 35–45 minutes until golden brown and bubbling.
6. Cool 10 minutes before serving.

Notes

Choose tart apples — Granny Smith holds up best during baking.

Don’t skip the soda — It keeps the dumplings moist and tender.

Make extra syrup — Perfect for drizzling over ice cream or pancakes.