Saturday, November 30, 2013

Pioneer Woman's Apple Dumplings

This was supposed to be our dessert for Thanksgiving, but alas, we were too full to eat another bite. However, after watching Catching Fire and grabbing some Mexican food for date night tonight, I decided that something sweet was in order.

I scrambled to the kitchen and made this quickly. Got to love Pioneer Woman for her easy and delicious recipes! They were like little apple pies, and we both loved them. There definitely was a lot of liquid leftover (which was great for spooning, but kind of excessive)- next time, I will try adjusting the butter/sugar and pop amounts*. I still want enough to top these dumplings with the "special sweet sauce" but cut back a bit on unnecessary calories and fat.

I was nervous the apples weren't going to be cooked all the way, but they were soft but not too mushy. The crescent rolls baked up nicely and had a nice cinnamon-sugar crust. We paired this with vanilla frozen yogurt, and sat down to be entertained by Lady Gaga and the Muppets Thanksgiving special.

  • 2 Granny Smith apples, peeled, and cored
  • (2) 8-oz cans of crescent rolls (I used the reduced-fat, perforated kind)
  • 1 cup (2 sticks) butter*
  • 1-1/2 cups sugar*
  • 1 tsp vanilla extract
  • 12-oz can (1-1/2 cups) Mt. Dew* (I used Diet 7-Up)
  • 1 dash cinnamon
  • Vanilla ice cream

  1. Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
  2. Slice the apples into 16 slices per apple (you should have 32 slices total).
  3. Roll 2 apple slices into a crescent roll triangle, and place into the 13x9 pan. Repeat with remaining apples and crescent rolls.
  4. Melt the butter, then add the sugar; barely stir.
  5. Add the vanilla and stir; pour the mixture over the apples.
  6. Pour the soda around the edges of the pan.
  7. Sprinkle with cinnamon, and bake for 40 minutes.
  8. Serve with ice cream, and spoon some of the sweet sauce from the pan over the top.
Source: Pioneer Woman


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