I Tried The Pioneer Woman’s “Apple Dumplings”
As someone who’s always on the hunt for easy, crowd-pleasing desserts, I’ve scrolled past Ree Drummond’s apple dumpling recipe more times than I can count. When I first came across it, I instantly thought of Tanara Mallory’s internet-famous phrase, “Everyone’s so creative,” because the combination of ingredients seemed bizarre. Crescent rolls, apples, boatloads of sugar, butter, and … Mountain Dew? That couldn’t be right. But months later, I was asked to test it. To my surprise, this dessert is incredibly straightforward, decidedly easy, and every bit as delicious as a fresh apple pie, but with a fraction of the work.
Get the recipe: Ree Drummond’s Apple Dumplings
How to Make Ree Drummond’s Apple Dumplings
Making these apple dumplings couldn’t be easier. First, preheat your oven to 350°F and butter a 9×13-inch baking dish. This is your canvas for dumpling magic. Next, you’ll peel and core Granny Smith apples, then cut so you end up with little wedges. Now, crack open some refrigerated crescent roll dough and separate them into triangles. Roll each apple slice in a piece of dough, tucking in the edges like you’re bundling up a tiny apple baby, and place these bundles in your buttered dish.
Now for the sauce: In a saucepan, melt butter. Add sugar and give it a half-hearted stir. Then, toss in vanilla extract. Pour the buttery concoction all over your dough-wrapped apples. Then, grab your can of Mountain Dew or other citrus soda, and pour it around the edges of the pan. Finish with a generous sprinkling of cinnamon. Pop it in the oven for about 40 minutes or until the top is golden-brown and crispy. Now, you just have to wait for it to cool slightly before diving in. The aroma is wonderfully delicious, so this might be the hardest part.
My Honest Review
I’ll be honest with you — when I first poured that Mountain Dew into the pan, I felt like I was participating in some sort of culinary prank. But as soon as the smell of cinnamon and apples started wafting through my kitchen, I knew something magical was happening. The crescent dough turns golden and slightly crisp on top, while the sauce underneath gets soft and gooey. The apples retain just enough tartness to balance out the sweet, buttery sauce that forms in the pan. Speaking of the sauce, the sugar, butter, and soda transform into a pseudo caramel sauce. As for the Mountain Dew, I couldn’t taste it specifically, but it must have a role in that irresistible sauce. My initial skepticism had been replaced with unapologetic enthusiasm — proof that sometimes, the most unexpected combinations yield the tastiest results. It’s not something I can see myself regularly making. But if I ever need a quick, easy apple pie-like recipe, this would be it!
Tips for Making Ree Drummond’s Apple Dumplings
Keep that dough cold. Use the crescent roll dough straight from the fridge. It’s much easier to work with when it’s cold, and it’ll bake up flakier.
Choose the right apples. Granny Smiths are perfect here — their tartness balances the sauce’s sweetness.
Seal those edges. When wrapping the apples, seal the dough’s edges well by placing that loose end underneath. This keeps the syrupy goodness on the outside where it belongs, allowing the dumpling dough to get puffed-up and flaky.
Swap your Mountain Dew. I made this twice to test and take photos. I used sugar-free citrus soda the second time, and there was no discernible difference in the flavor. So if it makes you feel better to use slightly less sugar, that’s an option! Alternatively, although I haven’t tried this, I think water, seltzer, or soda water, with lemon zest and juice would also swap in well. Make sure to pour the soda around the edges of the pan, not over the top of the dumplings. This keeps the tops crisp while the bottom gets saucy.
Let it rest. After baking, let the dumplings sit for about 5 to 10 minutes. It gives the sauce time to thicken up and makes serving easier.
Make and serve. The dumplings don’t save or store well and are best served immediately when they’re warm and crispy on the outside and gooey on the bottom. Make them when you have a crowd to feed. Everyone will love them — especially if you serve them with vanilla ice cream.
Get the recipe: Ree Drummond’s Apple Dumplings
This post originally appeared on The Kitchn. See it there: Once The Pioneer Woman Taught Me to Do This to a Can of Crescent Rolls, I’ve Never Made Them Another Way
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