Easy Cranberry Apple Dumplings

These cranberry apple dumplings have become a staple at my family gatherings during the holidays. The tartness of fresh cranberries and the sweetness of crisp apples are tucked inside buttery crescent roll dough, all baked in a rich apple cider sauce for a warm dessert that feels both festive and nostalgic. Whether you need a show-stopping ending to a special meal or just want something cozy to share on a chilly evening, these dumplings are easy enough for any baker and guaranteed to bring everyone back for seconds.

I first tried this recipe on a rainy Thanksgiving afternoon when I needed something quick but impressive. It was such a hit that now even my neighbors ask if I’m making them when they see apples and cranberries on my counter.

Ingredients

• Green apples: Granny Smith or similar hold their shape and balance the sweetness of the sauce. Choose apples that feel firm and have smooth skin for best results
• Fresh cranberries: Bright pops of tartness and gorgeous color. Look for berries that are plump and deep red
• Crescent roll dough: Two cans of refrigerated crescent rolls make assembly a breeze. Choose brands with real butter for extra flavor
• Cinnamon: Adds warm depth. Freshly ground is best for bold flavor
• Unsalted butter: The base of the sauce. Opt for high-quality butter to make the sauce extra silky
• Granulated sugar: Sweetens the sauce and balances the apple and cranberry tartness
• Packed brown sugar: Deepens the flavor of the sauce. A moist texture is best so the sauce is rich instead of gritty
• Apple cider: Infuses the sauce with irresistible fall notes. Freshly pressed cider is perfect but clear apple juice works as well
• Vanilla ice cream: The best way to serve dumplings warm. Choose a creamy premium brand for a decadent scoop

Step-by-Step Instructions

Prepare the pan:

Grease a nine by thirteen inch baking dish or a large cast iron skillet generously so nothing sticks. Preheat the oven to three hundred fifty degrees Fahrenheit so it is hot and ready for your dumplings

Prepare apples and cranberries:

Core and slice your apples into eight wedges each. Carefully peel the skins off for a tender bite. Set out some fresh cranberries. Pat them dry if they look too wet

Sprinkle and fill:

Toss apple slices with a tablespoon of cinnamon until they are evenly coated. Place one apple slice and a few cranberries onto each crescent roll triangle before gently rolling it up from wide end to tip

Arrange the dumplings:

Set the wrapped dumplings seam side down in your greased pan. Organize them in two neat rows and leave space around each for the sauce

Make the sauce:

Combine the unsalted butter brown sugar granulated sugar and remaining cinnamon in a small pot. Heat over medium stirring occasionally until the mixture comes to a gentle boil and the sugars dissolve into a glossy thick sauce

Pour and soak:

Slowly drizzle the hot sauce over each dumpling making sure to coat each one. Then carefully pour the apple cider around the edges of the pan letting it pool beneath the dumplings

Bake to perfection:

Slide the pan into your preheated oven and bake for forty to forty five minutes. Watch for the tops to turn deep golden brown and bubbling syrup forming around the dumplings

Serve with style:

Lift the warm dumplings onto plates and drizzle plenty of the buttery apple cider sauce over each. Top with a generous scoop of vanilla ice cream and a sprinkle of extra cranberries if desired

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My favorite part is the mix of fresh tart cranberries with soft apples. It reminds me of Sunday afternoons spent baking with my grandmother who always let me sneak extra cranberries into the filling. Every time I make this recipe the kitchen smells like her old farmhouse and it feels like I am passing on our family tradition.

Storage Tips

These dumplings are best enjoyed hot but if you have leftovers let them cool completely before storing in an airtight container in the refrigerator. Reheat briefly in the oven to revive some of the crispy top. Avoid microwaving because it can make the pastry soggy. If you want to keep them longer freeze the unbaked assembled dumplings and bake straight from frozen adding a few extra minutes to the baking time

Ingredient Substitutions

No fresh cranberries Try dried cranberries or cherries but soak them in hot water for ten minutes first so they do not dry out the filling. If you do not have apple cider use regular apple juice with a dash of lemon for a little extra zing. For a vegan version use a dairy free butter and try plant based crescent dough if you can find it

Serving Suggestions

Always dish up these dumplings warm with a scoop of creamy vanilla ice cream. Homemade whipped cream is a nice alternative. For a holiday touch add a sprinkle of toasted pecans or walnuts on top or drizzle with caramel sauce for something extra decadent. Serve them solo or as a festive end to a roast dinner

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Cultural and Historical Context

Apple dumplings have deep roots in European baking traditions where whole apples were wrapped in pastry as a thrifty way to use orchard fruit. Over time they became especially popular in Pennsylvania Dutch cuisine and in rural kitchens across the United States. Adding cranberries is a delicious North American twist that pairs perfectly with autumn and winter celebrations

Commonly Asked Questions

→ What apples work best for these dumplings?

Granny Smith apples are ideal due to their tartness, but Honeycrisp, Gala, or Jonagold are also delicious options.

→ Why use crescent roll dough?

Crescent rolls save time while providing a flaky, buttery crust, making assembly quick and simple.

→ Can dried cranberries be substituted for fresh?

Fresh cranberries give more tartness, but dried cranberries can be used for a milder flavor or if fresh are not available.

→ What is the secret to extra flavorful sauce?

Baking the dumplings in a mixture of butter, brown sugar, and apple cider or juice creates a rich, aromatic sauce.

→ How do I serve these dumplings for dessert?

Serve warm with a generous scoop of vanilla ice cream and a drizzle of the buttery sauce from the pan.

→ How should leftovers be stored?

Place in an airtight container and refrigerate. Reheat gently, though the texture is best fresh from the oven.