Description
These delightful apple dumplings offer the perfect harmony of comfort and convenience. By wrapping crisp apple wedges in flaky, buttery crescent rolls and baking them in a rich, caramelized cinnamon sauce made with ginger ale, you achieve a sophisticated dessert in minutes. It is a foolproof treat that yields a soft, custard-like base and a golden, crunchy top, making it the ultimate cozy dessert for any occasion, from weeknight treats to holiday gatherings.
Ingredients
3 medium honeycrisp apples, peeled, cored, and sliced into 8 wedges each
2 cans (8 count) refrigerated crescent roll dough
8 tablespoons unsalted butter, melted
3/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
12 ounces ginger ale
2 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F.
Grease a 9×13 inch baking dish.
Peel, core, and cut each apple into 8 even wedges.
Separate the crescent dough into triangles.
Place one apple wedge on the wide end of each dough triangle and roll it up toward the point.
Place the rolls in the prepared baking dish.
In a small bowl, whisk the melted butter, brown sugar, vanilla, and salt until smooth.
Pour the butter mixture evenly over the top of the crescents.
Pour the ginger ale carefully around the edges of the pan, not directly over the rolls.
Dust the tops with cinnamon.
Bake for 30-35 minutes until the pastry is golden brown and the sauce is bubbling.
Let sit for 5 minutes before serving.
Notes
Serve warm, ideally with a scoop of vanilla bean ice cream. You can substitute ginger ale with lemon-lime soda if preferred. Store leftovers covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 dumpling
- Calories: 210
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg