Description

Delightfully sweet and flaky Crescent Apple Dumplings made by wrapping fresh Granny Smith apple wedges in buttery crescent roll dough, baked to golden perfection and topped with a rich cinnamon-butter sauce enhanced by a splash of lemon-lime soda. Served warm with vanilla ice cream, this classic dessert offers a perfect balance of tart apples and caramelized sweetness.

Ingredients

Scale

For the Dumplings

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
2 Granny Smith apples
2 (8-oz.) cans crescent roll dough

For the Sauce

1 cup (165 g) packed light brown sugar
1 1/2 tsp ground cinnamon
1 tsp pure vanilla extract
Pinch of kosher salt
8 oz lemon-lime soda

For Serving

Vanilla ice cream

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Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C) and generously butter a large baking dish to prevent sticking and add flavor.
Prepare apples: Peel and core the Granny Smith apples, then slice each apple into 8 equal wedges to ensure even cooking and manageable sizes for wrapping.
Wrap apple wedges: Separate the crescent roll dough into individual triangles. Starting at the wider end of each triangle, carefully roll one apple wedge inside, sealing the dough around the apple. Repeat for all apple pieces and place each wrapped wedge seam-side down in the prepared baking dish.
Make cinnamon butter sauce: In a small saucepan over medium heat, combine the butter, light brown sugar, ground cinnamon, pure vanilla extract, and a pinch of kosher salt. Stir frequently until the butter is completely melted and the mixture is smooth and slightly thickened, about 5 minutes.
Pour sauce over dumplings: Evenly pour the warm cinnamon butter sauce over the apple dumplings in the baking dish, ensuring each dumpling is coated.
Add soda: Carefully pour the lemon-lime soda around the edges of the baking dish, avoiding pouring it directly on top of the dumplings to maintain their texture.
Bake: Place the baking dish in the preheated oven and bake until the dumplings are golden brown and thoroughly warmed through, approximately 30 minutes.
Serve: Remove the dumplings from the oven, divide them among serving plates, spoon the pan sauce over the top, and serve warm alongside a scoop of vanilla ice cream for a decadent finish.

Notes

Granny Smith apples are preferred for their tartness and firm texture which holds well during baking.
You can substitute lemon-lime soda with ginger ale for a slightly different flavor profile.
Ensure the crescent dough is sealed well around the apple wedges to prevent sauce leakage during baking.
For a richer sauce, consider adding a tablespoon of heavy cream after melting butter and sugar.
Serve immediately for best taste and texture, especially with the melting ice cream.

Nutrition

Serving Size: 1 dumpling with sauce and ice cream
Calories: 350 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 45 mg