Easy, Cozy, and Absolutely Irresistible!
I’ll never forget the first time I made these apple dumplings. It was one of those chilly, gray afternoons when all I wanted was something warm, sweet, and just a little nostalgic. I was digging around in my fridge and pantry, and I realized I had a couple of Granny Smith apples, a can of crescent rolls, and a bottle of soda left over from a party. A little butter, a bit of sugar… and let me tell you, what came out of that oven was magic.
These 5-Ingredient Apple Dumplings are pure comfort in a dish—like a warm hug from grandma. The smell alone is worth making them for. Think cinnamon sugar, bubbling butter, and tender apples wrapped in golden pastry… I mean, come on. And the best part? They come together in less than 10 minutes and require zero fancy skills. If you can open a can of crescent rolls, you can make these dumplings.
Why You’ll Love This Recipe?
- Only 5 ingredients – Yup, that’s it! Perfect for busy nights or last-minute desserts.
- Buttery, sweet, and flaky – Each bite is a gooey, caramel-like dream with crispy golden edges.
- Kid-friendly AND dinner-party worthy – It’s a rare dessert that works for both.
- Smells like heaven while baking – Think apple pie, but way easier.
- Great way to use up apples – Especially ones that are a little past their prime!
Can I use a different type of apple?
Absolutely! Just choose a firmer apple like Honeycrisp, Fuji, or Pink Lady. Softer apples like Red Delicious tend to get mushy.
What if I don’t have soda?
You can use sparkling water with a splash of lemon juice, or even apple cider for a fall twist! Just make sure it’s fizzy to get that bubbly sauce going.
Can I make these ahead of time?
I recommend baking them fresh for the best texture, but you can assemble them and refrigerate (without the soda) for up to 4 hours. Add the soda and bake when ready.
Is there a gluten-free version?
Yes! Use gluten-free crescent roll dough (there are some good ones out there now) and make sure your soda is gluten-free too.
Ingredients:
Here’s everything you need to make these incredible dumplings:
- 2 large Granny Smith apples, peeled and cored – These are tart and hold their shape best, but you can use Honeycrisp or Fuji too.
- 1 can (8 oz) refrigerated crescent roll dough – Don’t worry if it tears a little. You’re wrapping them up like cozy little blankets.
- 1/2 cup (1 stick) unsalted butter – Melted, for that rich, buttery sauce.
- 3/4 cup granulated sugar – You could use brown sugar for a deeper flavor.
- 1/2 can (6 oz) lemon-lime soda – Yes, soda! It makes the most luscious syrupy sauce. Trust me.
- Optional but amazing: a dash of cinnamon or a little vanilla extract in the butter mixture. I add cinnamon every single time.
Instructions:
Alright, grab your apples and let’s make some dessert magic:
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with a little butter or cooking spray.
- Peel, core, and slice the apples into 8 wedges each. You’ll have 16 wedges total, just enough for 8 crescent rolls.
- Wrap it up! Unroll the crescent dough and separate into 8 triangles. Place one apple wedge at the wide end of each triangle and roll it up toward the point. Tuck the ends in a bit if you want. Place each dumpling in the prepared baking dish.
- Mix your magic butter sauce. In a small bowl, combine the melted butter and sugar (and cinnamon, if using). Pour this mixture evenly over the dumplings—don’t worry if it looks grainy, it melts beautifully in the oven.
- Pour the soda around (not on top of) the dumplings. Just pour it into the dish and let it bubble up around the edges. This creates the most luscious caramel-like syrup.
- Bake for 35–40 minutes, or until the dumplings are golden brown and the sauce is thick and bubbly.
- Let them cool for about 5 minutes—if you can wait that long—and then serve warm with a scoop of vanilla ice cream. Or whipped cream. Or straight from the pan with a fork. I don’t judge.
Pro Tips for Success:
- Granny Smith apples are my go-to because they hold their shape and balance the sweetness, but you can get creative!
- Don’t skip the soda. I know it sounds weird, but it’s the secret ingredient that makes the syrup so gooey and amazing.
- Want a crispier top? Sprinkle a little extra sugar or even cinnamon sugar over the dumplings before baking.
- Add a pinch of salt to the butter-sugar mixture to really bring out the flavors.
- If you’re feeling fancy, a drizzle of caramel sauce at the end takes these over the top.
Storage and Serving Suggestions:
These dumplings are best served warm, straight from the oven—but if you do have leftovers (which is rare around here), here’s what to do:
Store: Keep them in an airtight container in the fridge for up to 3 days.
Reheat: Pop them in the microwave for about 30 seconds or warm them in the oven at 300°F for 10–15 minutes to get that crusty edge back.
Serve with: Ice cream, whipped cream, or even a little drizzle of maple syrup in the morning with coffee. Yes, I’ve had them for breakfast. Zero regrets.
