They are wonderful. And evil. I’ve made them twice so far. What I learned after the first time is that it really helps to cook them for 30 minutes covered and then 15 minutes uncovered. This helps the dough cook longer. Also, it’s really important to seal the apple wedge into the dough… the first time I made these dishes, I let the apple hang because it seemed impossible to cover it completely. But the apple was much softer when I wrapped it completely the second time. Thanks for posting this!
It’s super good! Very quickly, we can make them in quantity and serve them for a vacation brunch. I will definitely make them again, and I will follow Chef Itchy Monkey’s suggestion to bake them covered for 30 minutes, then remove the foil and bake them for 15 minutes so that the dough is cooked through. Made for Zaar’s “Alphabet Chef’s Soup” tag game.
Sooooo good and dangerous (I might eat them all now!) I used a Jonagold apple and dark brown sugar. I agree with other critics that the dough was a bit, well, “doughy” at the bottom and there seemed to be a lot of sauce too (however delicious). Next time (and there will be a next time!), I’ll try with half the amount of sauce. Thanks for the recipe!
Ingredients
- 1 large apple (Fuji is recommended, but pie apples like Granny Smith would work well)
- 1 box of Pillsbury Crescent dough
- 1/2 cup butter
- 2/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 3/4 cup or 6 oz. 7-Up (or equivalent soda)
Itinerary
- Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.
- Peel and cut the apple into 8 to 10 wedges.
- Separate the crescent dough into triangles.
- Roll each apple wedge in crescent dough, starting at the wide side. Ensure the apple is completely covered by the dough. Place each wrapped apple in the baking dish.
- In a saucepan, melt the butter. Add sugar and cinnamon, whisking until combined. The mixture will slowly thicken. Once thickened, remove from heat and stir in vanilla.
- Pour the cinnamon mixture over the apple dumplings.
- Pour the 7-Up (or equivalent soda) over the dumplings.
- Bake in the preheated oven for 40-45 minutes or until golden brown.
What kind of soda, not mentioned in recipe.
Apologies for any confusion! The recipe calls for ‘7-Up’ or a similar lemon-lime flavored soda. You can use Sprite, Sierra Mist, or any equivalent soda. Thank you for pointing that out, and I’ll make sure to specify clearer in future recipes!
They look yum, yummy and I can’t wait to bake them.
Sorry, my wife and I are confused as well. Under Ingredients it states “1 big apple” but under Itenerary it states “cut each apple into 8 to 10 wedges.” How many apples are you actually using?
Next, under Itenerary, just above the 7-Up it simply states “3/4 cup or 6 oz.” The question is 3/4 cup or 6 oz of what?
Hi Michael D Hoyle,
Thank you for bringing these points to my attention. I apologize for the oversight. Let me clarify:
The recipe is intended for one large apple, which should be cut into 8 to 10 wedges. I realize the wording was misleading, and I appreciate you pointing it out.
You’re right about the “3/4 cup or 6 oz.”—it should refer to the 7-Up (or equivalent soda). Again, my apologies for the omission.
I truly appreciate feedback like yours as it helps ensure clarity and accuracy. I hope this clears up any confusion. Please let me know if you have any other questions, and I hope you enjoy the Apple Dumplings when you try them!
Warm regards,
Jessica
Last line of recipe says 3/4 cup or 6 oz of 7 up or equivalent.
Please re-post the recipe for quick cheddar cheese bread. I was coping it and lost it. Thank you