Description

This Apple Crescent Dumplings recipe features tender slices of Granny Smith apples wrapped in flaky crescent roll dough, baked to golden perfection and drizzled with a luscious cinnamon brown sugar butter sauce. Enhanced by a splash of lemon-lime soda to keep the dumplings moist and tender, this classic dessert can be served warm with optional caramel sauce and vanilla ice cream for an irresistible treat.

Ingredients

Scale

Apples and Dough

2 medium Granny Smith apples
2 cans (8 ounces each) refrigerated Pillsbury™ Original Crescent Rolls

Sauce

¾ cup salted butter, melted
1 cup packed light brown sugar
1 teaspoon ground cinnamon
½ cup Sprite soda (or any lemon-lime soda)

Optional Toppings

Caramel Sauce
Vanilla Ice Cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Dish: Heat the oven to 350°F and grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
Prepare Apples: Peel and core the Granny Smith apples, then slice them into a total of 16 slices to match the dough pieces.
Assemble Dumplings: Unroll the crescent dough and separate it into 16 triangles. Place one apple slice at the larger end of each triangle, then roll toward the pointed end, wrapping the dough securely around the apple slice. Arrange the rolled dumplings in the prepared baking dish.
Create Sauce Mixture: In a medium bowl, combine the melted butter, light brown sugar, and ground cinnamon, stirring until fully mixed.
Add Sauce and Soda: Evenly pour the butter-sugar-cinnamon mixture over the dumplings. Next, pour the Sprite soda carefully into the center and along the edges of the pan, avoiding pouring it directly on top of the dumplings to maintain their texture.
Bake: Place the baking dish in the oven and bake for 35 minutes, or until the dumplings turn golden brown and the sauce is bubbly.
Cool and Serve: Remove the dish carefully from the oven and let it stand for 10 minutes to set. Serve warm with optional drizzles of caramel sauce and vanilla ice cream for added indulgence.

Notes

Use Granny Smith apples for a balance of tartness and sweetness that holds shape well during baking.
For a richer flavor, substitute salted butter with unsalted butter plus a pinch of salt.
Do not pour the soda directly over the dumplings to prevent sogginess; pouring around the edges helps keep the dough flaky.
Allow dumplings to rest after baking so the sauce thickens and flavors meld.
Serve with caramel sauce and vanilla ice cream for a classic restaurant-style dessert experience.