APPLE CRESCENT DUMPLINGS RECIPE
These easy apple crescent dumplings feature tender apple wedges wrapped in buttery crescent dough and baked in a sweet cinnamon sauce until golden brown.
Ingredients
- 2 medium tart green apples peeled, cored, and cut into 8 wedges each
- 2 8-ounce cans refrigerated crescent roll dough
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ¾ cup regular lemon-lime soda
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Peel, core, and slice the apples into 16 equal wedges.
- Separate the crescent roll dough into 16 triangles.
- Place one apple wedge on the wide end of each triangle and roll the dough around the apple.
- Arrange the wrapped apples in the prepared baking dish with the pointed ends of the dough facing down.
- In a medium bowl, mix the melted butter, granulated sugar, brown sugar, cinnamon, vanilla extract, and salt.
- Spoon the butter mixture evenly over the dumplings.
- Slowly pour the lemon-lime soda around the edges of the baking dish and between the rolls, avoiding the tops.
- Bake for 35 to 40 minutes, until the pastry is golden brown, the apples are tender, and the sauce is bubbling.
- Remove from the oven and let rest for 10 minutes before serving with the warm cinnamon sauce.
Notes
- Use firm apples for the best texture.
- Keep the crescent roll dough refrigerated until ready to use.
- Pour the soda around the dumplings rather than directly over the tops.
- Let the dessert rest for 10 minutes so the sauce thickens slightly.
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to three days.