I don’t always make dessert. But when I do, I want it to be easy. Like really, really easy — especially if it’s on a weeknight.
Butter, sugar, cinnamon, Granny Smith apples, vanilla and Pillsbury crescent rolls.
And the surprising ingredient in this is a little Sprite. If you don’t have Sprite, sparkling water does just fine.
Where it comes from
I’ve actually made this dish from The Pioneer Woman a few times now, and every time I’m always amazed at how these ingredients transform into something so warm and so delicious.
So look — I hope you’ll try this one. It’s just too easy not to.
One thing to watch
Pour the soda around the edges of the pan and into the gaps — not over the top of the dumplings. That is what keeps the tops crisp while the bottoms go syrupy.
Ingredients
Method
- Preheat the oven to 350°F. Grease a smaller baking pan (8x8 inch or similar) with butter or non-stick spray.
- Peel and core the Granny Smith apples. Cut into 6–8 wedges per apple.
- Separate the crescent roll dough into triangles. Wrap each apple wedge, starting at the wide end and rolling toward the point.
- Place the wrapped apples in the prepared pan.
- Melt the butter in a saucepan over medium heat. Stir in the sugar and vanilla until combined. Add cinnamon to taste.
- Pour the butter-sugar mixture over the dumplings.
- Gently pour the citrus soda around the edges of the pan and into the gaps between the dumplings. Avoid pouring directly over the dumplings, to keep the tops crisp.
- Bake 35–40 minutes, until golden brown and the sauce is bubbly.
- Allow to cool slightly. Serve warm, optionally with ice cream or whipped cream.