Using refrigerated crescent dough makes these apple dumplings a cinch to make and adds an extra buttery, flaky texture.
2 granny smith apples
2 cans crescent dough
3/4 c. (1 1/2 sticks) butter, plus more for pan
1 1/2 tsp. cinnamon
1 tsp. pure vanilla extract
Pinch kosher salt
8 oz. lemon-lime soda
- Preheat oven to 350° and grease a large baking dish with butter. Peel and core apples then cut each apple into eighths.
- Separate crescent dough into triangles. Starting at the wider end, roll one apple slice up in a crescent triangle. Repeat with remaining apple slices and crescents. Place into prepared pan.
- In a small saucepan over medium heat, melt butter, brown sugar, cinnamon, vanilla, and salt together. Pour mixture over apples.
- Pour soda around edge of pan, trying to avoid pouring on top of dumplings. Bake dumplings until golden, 30 minutes.
- Serve warm.