It’s a favorite in the blogging world and I have to say crescent roll apple dumplings deserve the praise. I first tasted these when my former neighbor, Sandy, brought some over. Oh my gosh, they were so good. “The dough is crescent rolls”, she said.

These dumplings are not low cal but you know what? As I told Matt Swaim today on the Sonrise Morning Show/Sacred Heart Radio, it’s apple season and we all deserve a decadent dessert now and then.

And did you know that the chapter in Genesis that describes the forbidden fruit that Eve tempted Adam with may not have been an apple, but perhaps a pomegranate or apricot? Regardless, apples did flourish in the Middle East during ancient days.

Anyway, here’s the recipe. And there’s a secret ingredient: lemon lime soda!

Trust me on this – try it and I think you’ll love it as much as we do.

TEMPTING CRESCENT ROLL APPLE DUMPLINGS

Serve these warm from the oven and everyone will want the recipe! I haven’t made these yet with a butter substitute or a sugar substitute, but that may work. 

Ingredients

2 cans, 8-10 oz each, crescent rolls, not low fat

2 Granny Smith or other apples –  peel, seed and cut each apple into 8 wedges

1 cup butter, melted 

1-1/4 cups sugar – you can use a bit less, or more, to taste

1 teaspoon cinnamon

1-1/2 teaspoons vanilla

12 oz can lemon or lemon/lime soda, not sugar free, room temperature

Instructions

Preheat oven to 350. 

Spray or butter 9×13 pan.

Working quickly while cold, unroll crescent dough sheets on lightly floured surface and separate perforated dough into 16 triangles. 

Place 1 apple wedge on wide base of a triangle and roll apple toward pointed end, letting dough overlap and wrap around apple. Continue until you’ve used the triangles and apple slices up.

Put into pan, side by side, seam side down. I used my Le Creuset ceramic baker and it baked up the dumplings golden brown.

Melt butter, then add sugar, cinnamon and vanilla. Mixture will look grainy. 

Pour this around dumplings – some will get on top and that’s ok.

Finish off with soda again around and on top of dumplings.

Bake 30 minutes or so until golden brown.
Serve with scoop of ice cream and sauce from pan.