Transform store-bought crescent rolls into a quick and easy dessert with this crowd favorite recipe for Crescent Roll Apple Dumplings.
Oh, crescent rolls, how do I love thee? Let me count the ways…
- You’re buttery.
- You’re flaky.
- You’re sweet, or savory.
- You’re carbs.
Need I say more?
My love affair with poppable cans of dough began long ago. It was my great-grandmother Momoo who first introduced me to the Pillsbury classic, as she stretched, shaped, baked and topped the dough with a rainbow of cruciferous veggies into what we now know as Veggie Bars. The recipe has withstood the test of time, and now we have a sweet take on those buttery triangles and they look a little something like this…
Like pigs in a blanket, except we’re swapping the hot dogs for tangy, juicy Granny Smith apples. And there lies the glorious versatility of a canned dough that is as equally tasty in both savory and sweet forms.
Crescent Roll Apple Dumplings, much like their culinary cousin, Veggie Bars, are a timeless delicacy. But it wasn’t until I was recently staring down an extra tube of rolls that I decided it was time to bring this recipe to the main stage.
The setup couldn’t be simpler, and the results could not be more spectacular. Doughy, fruit-filled dumplings baked to perfection in a brown sugar and apple juice caramel sauce. What’s not to love?
I’ve gone the extra (0.023 of a) mile and added some sanding sugar on top for a bit of crunch. So grab the crescent rolls and your fruit of choice (pears would be a-mazing) and don’t forget a big scoop of vanilla ice cream or a dollop of whipped cream on top!
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- 1/2 cup (1 stick) unsalted butter
- 1 cup apple juice
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 2 (8-oz.) cans refrigerated crescent rolls
- 2 medium Granny Smith apples, peeled and cored
- Sanding sugar, for topping (optional)
- Preheat the oven to 350°F and grease a 9x13-inch baking pan with cooking spray.
- In a medium saucepan set over medium-high heat, combine the butter, apple juice, brown sugar and cinnamon. Cook, stirring, until the butter is melted and the mixture comes to a rolling boil. Remove the mixture from the heat and stir in the vanilla extract. Set the mixture aside.
- Tear apart the crescent rolls and arrange the triangular-shaped pieces of dough on your work surface.
- Cut each of the apples into 8 wedges. Place an apple wedge on the widest side of the triangle then roll the apple up with the dough. Arrange the dumplings in the greased pan then pour the apple juice mixture on top of and around the dumplings. Sprinkle with sanding sugar.
- Bake the dumplings for 25 to 30 minutes or until the dough is cooked through and they are golden brown. Remove the dumplings from the oven and allow them to cool for 5 to 10 minutes in the pan before serving.
- These apple dumplings are great served straight from the pan, but for added indulgence, top them off with a scoop of vanilla ice cream or whipping cream.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.