Apple Dumplings
Apple Dumplings couldn’t be easier or more delish.
Prep: 5min
Total: 40min
Yield: 8 serving(s)
Nutrition Facts: calories 415 Calories, Fat 19 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 46 mg, Sodium 375 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 25 g, Protein 5 g
Ingredients:
- 2 granny smith apples
- 2 cans crescent dough
- 3/4 c. (1 1/2 sticks) butter, plus more for pan
- 1 c. brown sugar
- 1 1/2 tsp. cinnamon
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- 8 oz. lemon-lime soda
Instruction:
- Preheat oven to 350° and grease a large baking dish with butter. Peel and core apples then cut each apple into eighths.
- Separate crescent dough into triangles. Starting at the wider end, roll one apple slice up in a crescent triangle. Repeat with remaining apple slices and crescents. Place into prepared pan.
- Serve warm with ice cream and spoon sauce from pan over dumplings.
Classic Apple Dumplings for Fall | Preppy Kitchen
FAQ
What is the difference between an apple dumpling and an apple turnover?
What’s the difference between an apple dumpling and an apple turnover, you may ask? Largely, the shape: Apple dumplings are round or dome-shape and filled with whole or halved apples. Turnovers are typically triangles filled with diced apples.
How long are apple dumplings good for?
Apple Dumplings can be kept, covered, at room temperature for up to 2 days, however, refrigerating apple dumplings can prolong their freshness. To refrigerate, store in an airtight container and refrigerate for 4-5 days.
How to core an apple for dumplings?
You’ll simply need to:
- Slice the apple in half vertically.
- Cut each half in two (again, vertically).
- Set each apple piece on the cutting board and slice the core off at an angle.
Can you use Pillsbury pie crust for dumplings?
Tips from the Pillsbury Kitchens
Use both of the refrigerated pie crusts from a 14.1-ounce box, and double the remaining ingredients. Bake the dumplings in a 12×8-inch (2-quart) glass baking dish. Cover and refrigerate any leftover dumplings.
