Every now and again a food comes along that I really and truly know I shouldn’t mess with. Pioneer Woman’s Apple Dumplings are a perfect example.
When one recipe manages to create ooey-gooey goodness while still maintaining awesome levels of crunch, chances are it’s going to turn out for very, very badly … for the size of my butt.
The most difficult part of these dumplings is waiting for them to bake. The smell alone has me fighting the urge to lick my oven door. I pretend I make these for the kids. It’s a lie. They’re for me. MINE MINE MINE.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.