My family usually loves eating this apple crescent dumpling dish for brunch. My husband told me once that it served as an appetizer for him, making him anticipate the main dish for lunch more. You can serve this in the afternoon too, if you find yourself craving for something sweet, but not so sweet. Just pair this off with coffee and you will have a satisfying afternoon.
Our friend over at Life In The Lofthouse has this to say about the recipe:
“Flaky crescent dough wrapped around green apple slices then baked in the most delicious cinnamon-sugar mixture. They are out of this world delicious! I know sharing an apple dumpling dessert is probably not in food ‘season’ right now, but these are too good not to share.”
Well, for me you can enjoy this dessert any time. I think desserts, no matter what ingredients they have, are meant to be enjoyed all year round. This apple crescent dumpling is one of those desserts. So enjoy this recipe from Pillsbury via Life In The Lofthouse!
Ingredients
- 2 cans (8 oz each) Pillsbury™ Refrigerated Crescent Dinner Rolls
- 2 green apples (Granny Smith or Golden Delicious)
- 1 1/2 cups Land O Lakes butter, melted
- 1 cup Domino packed light brown sugar
- 1 teaspoon McCormick ground cinnamon
- 3/4 cup (6 oz) Sprite lemon-lime carbonated beverage
Instructions
Heat oven to 350° F. Spray 13×9-inch pan with cooking spray.
Separate 2 cans (8 oz each) Pillsbury™ Refrigerated Crescent Dinner Rolls at perforations to make 16 triangles. Peel and core apples. Cut each apple into 8 slices.
Place 1 apple slice on shortest side of each dough triangle. Starting with shortest side of triangle, roll to opposite point enclosing apple slice; arrange in pan.
In medium bowl, stir together 1 1/2 cups melted butter, 1 cup packed light brown sugar and 1 teaspoon ground cinnamon. Pour mixture evenly over dumplings.
Pour 3/4 cup (6 oz) lemon-lime carbonated beverage in center and along edges of pan. (Do not pour on top of dumplings.)
Bake 35 to 40 minutes or until golden brown and thoroughly baked. Remove from oven to cooling rack. Let stand 5 minutes before serving.
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Quick Tip: Serve this with a giant scoop of vanilla ice cream and drizzle caramel syrup on top.
Thanks again to Life In The Lofthouse for this amazing recipe.
