Y’all, I make these easy apple dumplings when I don’t feel like fooling around with pie dough and making a full apple pie. When the craving hits, I can get these apple dumplings in the oven in 20 minutes flat! I still get that flaky pie vibe, but I use store-bought crescent rolls instead. Just wrap the apple slices with the dough and then drench in a delish fall-spiced syrup. The whole thing bakes up perfect and is a straight-up dream served with vanilla ice cream boos.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“It was ridiculously easy to get into the oven, and have the most delicious dessert ever….you would never guess this was a packaged crescent roll dough.”
How to Make Apple Dumplings
These step-by-step photos show how to make apple dumplings with crescent rolls, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Apple Dumplings Recipe
1. Wrap the apples in crescent roll dough
Separate the dough into triangles, place an apple slice on the wide end of each one, and roll the dough around it toward the pointed end.
2. Arrange the dumplings in your dish
Place the wrapped apples seam-side down in a thoroughly greased baking dish, leaving a little space between them.
PRO TIP: Keep the second can of dough in the fridge while you work through the first, boos. If the dough gets sticky or starts stretching and tearing, chill it briefly before rolling again.
3. Add the browned butter mixture and cider
Whisk together the browned butter, whiskey, both sugars, vanilla, cinnamon, nutmeg, and salt, pour over the dumplings, then pour the sparkling apple cider around the rolls.
4. Bake your country apple dumplings until golden
Bake until the tops are golden brown, then cover with foil and continue baking until the apples are tender.
PRO TIP: When browning your butter, use a light-colored saucepan so you can see those little bits on the bottom turn golden brown. Immediately pour it into a heatproof bowl, brown bits and all. Leaving it in the hot pan can burn it real quick!
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Full Apple Dumplings Recipe
Apple Dumplings Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
- 2 cans crescent roll dough refrigerated
- 2 large apples peeled, cored and in 8 slices
- 1 cup browned butter unsalted
- 2 tablespoons whiskey
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 8-10 ounces sparkling apple cider
Instructions
- Preheat the oven to 350 degrees and thoroughly grease a 9×13 sized baking dish.
- Unwrap crescent roll dough and separate into the set triangles.
- Place an apple slice in the center of each triangle then roll up the croissant around it. Place each apple dumpling into the baking dish.
- In a bowl, whisk together browned butter, whiskey, both sugars, vanilla, cinnamon, nutmeg, and pinch of salt until combined then pour over the dumplings.
- Next pour apple cider around the rolls then bake for about 40 minutes or until they turn perfectly golden brown. Then cover with foil for another 5-10 minutes to make sure the apples get softer.
- Serve warm with ice cream if desired.
Notes
How to Store
- Fridge: Store the dumplings with their sauce in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooled dumplings and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Reheating: Microwave individual portions with a little sauce in 20-second intervals until warmed through. The dough will soften more as it reheats.
Nutrition
Recipe Tips
- Choose a tart, firm apple. Granny Smith apples hold their shape and balance the sweet sauce.
- Use an apple corer. Lemme tell y’all, it’s a lifesaver! Your apple slices will be perfect every time, and it’ll save you a TON of time.
- Give your dumplings a little room to breathe in the baking dish. If they’re too close together, they’ll steam instead of bake.
- Pour the cider around the apple dumplings, not right on top. That’s how you get the perfect syrup without making the dough all soggy.
Recipe Help
I usually peel mine because the skins can stay chewy even after the apples soften. You can leave them on if that extra texture doesn’t bother you.
They need a lil more time, boo. Keep the dish covered with foil and bake in 5-minute increments until a small knife slides easily into an apple slice.
The bottoms will be soft from baking in the sauce, but the dough shouldn’t be gummy or raw. If it is, cover the pan with foil and keep baking until cooked through. A smaller, crowded dish or too much cider can also leave you with underbaked dough.
Nope. Most of the alcohol cooks off during baking, leaving behind just the rich, complex flavor. You can totally leave it out, tho.
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Is thereA sub for the whisky?
You can use apple juice or cider instead.
Tried this recipe now I have my own signature Thanksgiving dessert 🙂
Fantastic!!!