Recreating the Pioneer Woman’s renowned Apple Dumplings, you’re in for an enchanting dessert journey that encapsulates the rich tapestry of American Midwest gastronomy. The tradition of apple dumplings, though embedded in many global cuisines, finds special resonance in the US, particularly echoing the culinary craft of the Pennsylvania Dutch community.
While this community has its heart in Pennsylvania, its culinary influence reaches far beyond. Their signature twist on apple dumplings? Enveloping succulent apples in delicate pastry dough, then giving them a luscious bake in a saccharine sauce. This rendition has won hearts nationwide, especially in places touched by Pennsylvania Dutch flavors.
To truly immerse yourself in this delightful dish’s essence, relish it fresh out of the oven. While they stand splendidly on their own, to heighten the sensory delight, imagine a cool scoop of vanilla ice cream or a generous swirl of whipped cream melting atop. The juxtaposition of hot and cold is simply divine. And for those with an insatiable sweet tooth, a drizzle of golden caramel or a dusting of powdered sugar adds just the right touch of decadence.
1 robust apple
1 pack of Pillsbury Croissant Dough
2/3 cup granulated sugar
1/2 cup unsalted butter
A hint (1/2 tsp) of vanilla essence
1/2 tsp ground cinnamon
3/4 cup lemon-lime soda (such as 7-Up or Sprite)
Warm up your oven to 350°F (175°C) and prepare a baking dish with some grease.
Slice the apple into about 8-10 even wedges.
Envelop each apple slice with the croissant dough, starting from the broader end, and lay them in the dish.
In a saucepan, gently melt the butter and stir in the sugar and cinnamon. Keep whisking until you have a rich, thick concoction. Once off the heat, blend in the vanilla essence.
Drizzle this aromatic cinnamon blend over the prepped dumplings.
Pour over the zesty lemon-lime soda.
Let them bake to a beautiful golden hue for 40-45 minutes.