Crescent Roll Apple Dumplings

Apple dumplings being lifted from a baking dish.

If you’re looking for a ridiculously easy, dangerously addictive, and unapologetically delicious dessert, these Crescent Roll Apple Dumplings are calling your name. Serve ‘em warm with a scoop of vanilla ice cream, and don’t even pretend you’re going to share.

Course Desserts

Cuisine American - Vintage

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 494kcal

Author Marye Audet-White

Ingredients

2 cups Granny Smith apples peeled and cored - about 2 medium apples
16 ounces refrigerated crescent rolls 2 8-ounce cans
¾ cup butter melted and allowed to turn golden brown
1 cup packed brown sugar
1 teaspoon ground cinnamon
⅔ cup ginger ale
¼ cup caramel sauce

Instructions

Heat oven to 350°F.
Spray 13x9-inch pan with nonstick cooking spray.
Cut apples into 16 slices.
Unroll crescent roll dough and separate into 16 triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end
Stir together brown butter, brown sugar, and cinnamon in a medium bowl.
Pour the butter mixture evenly over dumplings.
Carefully pour the gingerale in center and along edges of pan. (Do not pour on top of dumplings.)
Bake 30 to 35 minutes or until golden brown.
Let stand 5 minutes.
Drizzle with pan sauce and serve warm with a drizzle of caramels sauce and a scoop of vanilla ice cream

Notes

Storage:

Store leftovers in an airtight container in the fridge for up to three days.

The best way to reheat leftover apple dumplings is in a 350-degree F oven, covered, for 7-10 minutes or until warm. You can also heat 'em at the same temperature in an air fryer for 3-4 minutes.

For softer dumplings, microwave them on medium power in short bursts just until warm.

Tips:

Though I prefer firm, tart Granny Smith apples, other crisp apples work well, too. Honeycrisp, Braeburn, Winesap, Jonathan, or Jazz apples are great alternatives.

Use dark brown sugar for a deeper caramel flavor.

Besides cinnamon, you can add a dash of nutmeg, cloves, ginger, or allspice and a teaspoon of vanilla extract to "spice" things up!

Ginger ale is my favorite soda for this recipe, but lemon-lime or cream soda work, too.

Nutrition