Warm cinnamon apples wrapped in flaky crescent rolls make these easy apple dumplings a simple fall dessert. Made with Granny Smith apples, refrigerated crescent roll dough and Mountain Dew, these crescent roll apple dumplings bake in a buttery cinnamon-sugar sauce until golden brown. Serve them warm with vanilla ice cream for an easy apple dessert during fall, apple season or Thanksgiving.
Peel and core apples. Slice each apple into 8 wedges.
Wrap apples in dough. Wrap each apple quarter in a crescent roll and place each dumpling in a buttered baking dish. 9x12 size works best.
Make butter sauce. In a small pot, melt butter over medium heat. Add sugar and bring to a boil. Stir until sugar is completely dissolved. Stir in cinnamon, nutmeg and vanilla extract (if using). Pour butter sauce over dumplings completely covering each one.
Add Mountain Dew. Pour Mountain Dew around the edges of the pan and in between the dumplings but not on top to the dumplings so the they don't get soggy.
Bake at 350˚F for 35 minutes or until dumplings become golden brown.
Add toppings and serve. Sprinkle with powdered sugar and serve. Add a scoop of ice cream, a dollop of whipped cream, nuts and/or caramel sauce to each plate as desired.
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Notes
Bake on the middle or bottom rack in the oven to avoid over-browning the tops.
Allow to cool before adding ice cream or whipped cream.
Diet Mountain Dew can be used, but your sauce won't be as thick.