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

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.