Irresistible Hot Apple Dumplings (Print version)
Buttery crescent rolls wrap cinnamon-sugar apples and bake in a rich caramel-like sauce for an easy, irresistible dessert.
# Ingredients:
For the dumplings
01 -
2 cans (8 oz / 226 g each) refrigerated crescent roll dough
02 -
2 large Granny Smith apples, peeled, cored, and each cut into 8 wedges
03 -
1/2 cup (100 g) granulated sugar
04 -
1 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg (optional)
For the sauce
06 -
1 cup (200 g) packed light brown sugar
07 -
1/2 cup (115 g) unsalted butter
08 -
1 teaspoon vanilla extract
09 -
12 oz (355 ml) citrus soda (such as lemon-lime soda or Mountain Dew)
# Instructions:
01 -
Heat the oven to 350 degrees F (175 degrees C). Butter a 9-by-13-inch baking dish so the caramel sauce does not stick.
02 -
Peel and core two large apples, then cut each into eight wedges. Separate the crescent dough into triangles. Roll one wedge into each triangle, starting at the wide end, and tuck the point underneath. Place each roll seam-down in the dish.
03 -
Stir together the granulated sugar, cinnamon, and nutmeg in a small bowl. Sprinkle the mixture evenly over the tops of the dough.
04 -
Melt the butter in a saucepan with the brown sugar and vanilla. Stir until smooth, then pour the mixture around the dumplings, not directly on top. Pour the citrus soda into the gaps between the rolls.
05 -
Bake for 35 to 40 minutes. The tops should be deep golden and the sauce thick and bubbling. A toothpick inserted into an apple should slide through easily.
06 -
Let the dish rest for five minutes so the sauce sets slightly, then spoon dumplings and plenty of sauce onto plates.
# Good to know:
01 -
Serve warm for the best texture.
02 -
Sauce thickens as it cools.