Crescent Roll Apple Dumplings are a dreamy, comforting dessert that’s both rustic and indulgent. Tart Granny Smith apple slices are wrapped in buttery crescent dough, baked until golden, and drenched in a rich caramel-like sauce made from butter, brown sugar, and cinnamon. The addition of lemon-lime soda may sound unusual, but it creates a subtle fizz and depth that lifts the dish, giving the sauce a silky texture and unique flavor you won’t want to skip.
As the dumplings bake, the dough becomes crisp on the outside while the inside stays soft and pillowy, absorbing the spiced syrup bubbling around them. Paired with a scoop of vanilla ice cream melting into that warm sauce, it’s the kind of dessert that brings pure joy with every bite. It’s easy enough for weeknight treats and special enough for the holidays or Sunday dinners.
Why You’ll Love This Recipe
• Only a few simple ingredients
• Warm, gooey, and sweet with a crisp edge
• Perfect with a scoop of ice cream
Ingredients
¾ cup unsalted butter, plus more for greasing the pan
2 Granny Smith apples, peeled, cored, and cut into 8 wedges each
2 cans crescent roll dough (8 oz each)
1 cup packed light brown sugar
1½ teaspoons ground cinnamon
1 teaspoon pure vanilla extract
Pinch of kosher salt
8 oz lemon-lime soda (such as Sprite or 7-Up)
Vanilla ice cream, for serving
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 13×9-inch baking dish with a light layer of butter.
Step 2: Slice the Apples
Peel, core, and slice the apples into 8 equal wedges each, for a total of 16 slices.
Step 3: Wrap the Apples
Unroll the crescent dough and separate it into triangles.
Place one apple wedge at the wide end of each triangle.
Roll the dough around the apple slice, starting at the wide end and tucking the point underneath.
Place each rolled apple into the prepared baking dish, seam-side down.
Step 4: Make the Sauce
In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar, cinnamon, vanilla extract, and a pinch of kosher salt.
Continue stirring until the mixture becomes smooth and glossy.
Step 5: Pour and Assemble
Pour the brown sugar sauce evenly over the dumplings, coating them well.
Gently pour the lemon-lime soda around the edges of the pan and in between the dumplings—avoid pouring it directly on top of the rolls.
Step 6: Bake
Bake uncovered for 30 minutes, or until the dumplings are golden brown and the sauce is bubbly and thickened.
Step 7: Serve
Let cool for 5 minutes before serving. Spoon extra sauce over each dumpling and top with a scoop of vanilla ice cream for a perfect finish.
Tips for Success
• Use Granny Smith apples for their tartness—they balance the sweetness beautifully
• Avoid pouring soda over the tops to keep the dough from becoming soggy
• Want more spice? Add a pinch of nutmeg or clove to the sauce
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in the microwave or oven at 300°F until warmed through
Not freezer-friendly due to the crescent dough’s texture after thawing
