To make the dumplings:

2 big peeled and cored Granny Smith apples

2 (8-ounce) cans of dough for crescent rolls

2 sticks (1 cup) unseasoned butter

granulated sugar 1 1/2 cups

A tsp vanilla extract

1 teaspoon cinnamon powder

To make the sauce:

granulated sugar 1 1/2 cups

1 cup of water

A half teaspoon of vanilla extract


Prepare the apples as follows:

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Each apple should be cut into 8 wedges. Place aside.

Make the Dumplings:

Starting at the wide end, roll each apple slice into a crescent roll dough triangle. Place the covered apples in a 913-inch baking dish that has been buttered.

Make the Sauce:

Melt the butter in a medium saucepan over medium heat. Combine the sugar, vanilla extract, and cinnamon in a mixing bowl. Cook for a few minutes, stirring constantly, until the mixture is smooth.

Pour the sauce on top:

In the baking dish, pour the sauce over the wrapped apple dumplings.

Bake for 35-45 minutes, or until the dumplings are golden brown and the sauce is boiling, in a preheated oven.

Make the Serving Sauce: Combine the ingredients for the serving sauce (sugar, water, and vanilla extract) in a separate saucepan. Bring the mixture to a boil and then reduce to low heat for a few minutes or until the sugar dissolves.

Remove the apple dumplings from the oven when they are done. Serve warm, with the warm serving sauce poured over top.

These Apple Dumplings from the Pioneer Woman are a delectable treat that blends delicate apples, flaky crescent roll dough, and a sweet buttery sauce. Enjoy the soothing flavors that have made this recipe a classic.