Description
Delight in these warm, gooey Crescent Roll Apple Dumplings, featuring crisp Granny Smith apples wrapped in buttery crescent dough and baked to golden perfection. Served with a sweet cinnamon-sugar syrup made from melted butter, sugar, and lemon-lime soda, these dumplings are a nostalgic homemade dessert perfect for cozy evenings.
Ingredients
Scale
Apple Dumplings
- 2 large Granny Smith apples (peeled, cored, sliced into 8 wedges each)
- 2 (8-ounce) cans refrigerated crescent roll dough
Syrup
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 cup lemon-lime soda (such as Sprite or 7UP)
Optional
- Additional cinnamon sugar for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Prepare Apples: Peel, core, and slice each apple into 8 wedges, then pat the wedges dry with a paper towel to remove excess moisture.
- Wrap Apples: Unroll the crescent dough and wrap each apple wedge starting from the wide end, making sure to seal the edges tightly to keep the filling enclosed during baking.
- Arrange Dumplings: Place each wrapped apple dumpling seam-side down in the greased baking dish, arranging them evenly spaced.
- Make Syrup: In a saucepan over medium heat, melt the butter, then stir in granulated sugar, ground cinnamon, nutmeg (if using), a pinch of salt, and vanilla extract until smooth and fully blended.
- Pour Syrup Over Dumplings: Evenly pour the warm butter and sugar mixture over the dumplings, ensuring each one is coated well.
- Add Soda: Carefully pour the lemon-lime soda around the dumplings in the baking dish, avoiding pouring directly on top, which helps create a flavorful syrup as it bakes.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the dumplings turn golden brown and the syrup is bubbling.
- Cool Slightly: Remove from the oven and allow the dumplings to cool in the pan for about 10 minutes to set the syrup and prevent burns.
- Serve: Serve the dumplings warm, optionally topped with a scoop of vanilla ice cream or drizzled with the pan syrup. Sprinkle additional cinnamon sugar on top if desired for extra sweetness and crunch.
Notes
- Using Granny Smith apples provides the perfect tartness to balance the sweetness of the syrup.
- Ensuring the apple wedges are patted dry helps prevent the dough from becoming soggy.
- Wrapping the apple wedges tightly in crescent dough seals in the juices during baking for a moist filling.
- Pour soda around dumplings, not on top, to avoid washing off the sugar mixture.
- Cool dumplings slightly before serving to avoid burns from hot syrup.
- For a richer flavor, try sprinkling additional cinnamon sugar or topping with vanilla ice cream.
