Baked Cinnamon Apple Dumplings
A combination of simple ingredients from your grocery store is all you need for this ultimate fall dessert. Grab some refrigerated crescent roll dough, some Granny Smith apples, and a bottle of Sprite to create this delicious treat. Flaky dough wraps up tender, tart apples that are flavored with a cinnamon sugar syrup. Don't forget to serve with scoops of vanilla ice cream on top!
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Servings: 8
Equipment
- dry measuring cups
- liquid measuring cup
- measuring spoons
- chef's knife
- small bowl
- cast-iron skillet or 3-quart baking dish
Ingredients
- 2 large Granny Smith apples, peeled and cored
- 2 (8-ounce) cans refrigerated crescent roll dough
- ¾ cup salted butter, melted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup lemon-lime soda (I used Sprite)
- 1 teaspoon vanilla extract
- Vanilla ice cream
Instructions
- Preheat the oven to 350°F. Cut each apple into 8 wedges. Separate the crescent roll dough into triangles along the perforated edges. (You should have 16 triangles and 16 apple wedges.)
- Place one apple wedge on the widest part of a dough triangle. Tuck the edges in to cover the apple. Roll up, like you would a crescent roll and cover the apple wedge completely. Repeat with all the apples and dough.
- Stir together the sugar, cinnamon, and nutmeg in a bowl.
- Dip the dumplings in the butter and then in the sugar mixture, turning to coat completely. Place the coated dumplings in single layer in a lightly greased cast-iron skillet or 3-quart baking dish.
- Stir together any remaining butter and sugar mixture. Stir in the vanilla. Drizzle the mixture over the dumplings in the pan. Pour the soda in between the dumplings.
- Bake, uncovered, for 30 to 35 minutes or until the dough is golden brown and cooked through and the sauce is bubbly. Serve warm with vanilla ice cream.