If you’ve ever been to a church potluck in the South or the Midwest, you’ve probably seen a pan of these. Apple wedges are wrapped in crescent roll dough, tucked into a baking dish, covered with melted butter, sugar and cinnamon, and then a can of Mountain Dew is poured over the top.
It sounds odd, but it works. The soda bakes down with the butter and sugar into a sticky, buttery caramel syrup, and the dumplings come out golden on top and soft and gooey underneath.
Why You’ll Love These Apple Dumplings
- Just 7 ingredients. Apples, crescent rolls, butter, sugar, vanilla, cinnamon and soda.
- No pastry to make. Canned crescent dough does all the work.
- The syrup is the best part. Spoon it over each dumpling.
- Easy for a crowd. One 9×13 pan makes 16 dumplings.
What You’ll Need
- Apples. Two large Granny Smith apples. Their tartness balances the sweet syrup, and they hold their shape when baked.
- Crescent roll dough. Two 8-ounce cans of refrigerated crescent rolls (16 triangles).
- Butter. One cup (2 sticks).
- Sugar. One and a half cups of granulated sugar.
- Vanilla extract and cinnamon.
- Mountain Dew. One 12-ounce can. Sprite or 7Up also work if that’s what you have.
How to Make Mountain Dew Apple Dumplings
1. Heat the oven. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Cut the apples. Peel and core the apples and cut each one into 8 wedges, for 16 wedges total.
3. Wrap the apples. Unroll the crescent dough and separate it into triangles. Place an apple wedge at the wide end of each triangle and roll it up toward the point. Arrange the dumplings in the baking dish.
4. Make the butter sauce. Melt the butter in a saucepan over low heat. Stir in the sugar and vanilla until combined (it will be thick and grainy). Pour it evenly over the dumplings.
5. Add the cinnamon and soda. Sprinkle the cinnamon over the top. Slowly pour the Mountain Dew around the edges of the pan, not over the tops, so the dough stays crisp.
6. Bake. Bake for 40 to 45 minutes, until the tops are deep golden brown and the syrup is bubbling.
7. Serve warm. Let them sit for 10 minutes, then serve with the syrup spooned over the top, with vanilla ice cream if you like.
Tips for the Best Apple Dumplings
- Pour the soda around the edges. Pouring it over the top makes the dough soggy.
- Use tart apples. Granny Smith keeps its shape and balances the sugar.
- Don’t skimp on baking time. The tops need to be truly golden or the undersides stay doughy.
- Let them rest. The syrup thickens as it cools slightly.
Variations
- Cinnamon roll dough: Use canned cinnamon roll dough instead of crescents, and drizzle the icing on after baking.
- Pecan topping: Sprinkle 1/2 cup chopped pecans over the top with the cinnamon.
- Peach dumplings: Use peach slices instead of apples.
Storage and Reheating
Cover leftovers and keep them in the fridge for up to 3 days. Reheat in the microwave for 30 to 45 seconds, or warm the pan in a 325°F oven for about 15 minutes.
Frequently Asked Questions
Can I taste the Mountain Dew?
Not really. It adds a light citrus note and helps the butter and sugar turn into a syrup.
Can I use diet soda?
It’s best with regular soda. Diet soda doesn’t caramelize the same way.
Can I make them ahead?
They’re best fresh from the oven. You can wrap the apples in the dough a few hours ahead and keep the pan covered in the fridge, then add the sauce and soda just before baking.
Can I use a different apple?
Yes. Any firm baking apple works, such as Honeycrisp, Braeburn or Pink Lady.
Warm, sticky and golden, these disappear fast. You may want to make two pans.
Mountain Dew Apple Dumplings
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Ingredients
- 2 large Granny Smith apples peeled, cored, each cut into 8 wedges
- 2 cans (8 oz each) refrigerated crescent rolls
- 1 cup butter
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 12 oz Mountain Dew or lemon-lime soda
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Roll each apple wedge up in a crescent triangle, wide end first, and arrange in the dish.
- Melt the butter, stir in the sugar and vanilla, and pour over the dumplings.
- Sprinkle with cinnamon and pour the soda around the edges of the pan.
- Bake 40 to 45 minutes, until deep golden and bubbling. Rest 10 minutes and serve with the syrup.
