Crescent Roll Apple Dumplings
Warm, buttery apple dumplings wrapped in flaky crescent rolls and baked in cinnamon sugar caramel sauce. An easy 30-minute fall dessert.
Equipment
- 9x13-inch baking dish
- Mixing Bowl
- Saucepan
- Knife
- Cutting Board
Ingredients
- 2 large Granny Smith apples peeled and cored
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 can (12 oz) lemon-lime soda or ginger ale chilled
- 2 tablespoons coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F and grease a 9x13 inch baking dish with butter or cooking spray.
- Cut each apple into 8 equal wedges (16 total). Unroll crescent dough and separate into triangles along perforations.
- Place one apple wedge on the wide end of each triangle. Roll up toward the point and arrange seam-side down in the prepared baking dish.
- In a medium bowl, whisk together melted butter, granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth.
- Pour the butter mixture evenly over the dumplings. Pour chilled soda around the edges and down the center of the pan, avoiding the tops.
- Sprinkle with coarse sugar if desired. Bake uncovered for 35-45 minutes until golden brown and sauce bubbles thickly.
- Let rest for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- For best results, use firm Granny Smith apples that hold their shape during baking.
- Pour soda around edges only to prevent soggy tops.
- Dumplings can be assembled 24 hours ahead and refrigerated before baking.
- Store leftovers covered in refrigerator for up to 3 days.