Crescent Roll Apple Dumplings with Heavy Cream

Serves 16 in about 1 hour. An oven recipe built around butter and sugar.

Ingredients

• 1 stick unsalted butter softened (plus extra for greasing pan)
• ½ cup brown sugar
• ½ cup white granulated sugar
• 1 ½ tablespoons apple pie spice mix (see notes)
• ¼ teaspoon salt
• 2 large apples
• 2 8-oz tubes crescent roll dough (8 rolls per tube)
• ½ cup heavy cream

Method

1. Heat your oven to 350⁰ F. Butter a 9x13-inch baking dish and keep it nearby.
2. Peel, core, and cut your apples into 16 equally-sized wedges.
3. In a mixing bowl, beat together the butter, brown sugar, white sugar, apple pie spice, and salt until thoroughly combined.
4. Unroll a crescent dough triangle onto a clean, flat surface.
5. Smooth about a Tablespoon of the sugar mixture onto the dough, concentrating it at the widest part of the dough.
6. Set a slice of apple onto the dough about ¼-½ inch from the base edge of the dough.
7. Tucking the apple slice inward, roll the dough into a crescent shape, pinching the seams together to keep the filling inside.
8. Continue working until all of the crescent rolls have been filled and shaped.
9. Arrange the dumplings side-by-side into the bottom of your prepared baking dish.
10. Tip in the heavy cream over the dumplings, concentrating on getting it into the cracks between the dumplings and all around the edges of the pan.
11. Cook for 30-35 minutes, or until the dough is set and golden brown on the top, and the apples are soft when pierced with a knife. Cover with foil during baking if tops are browning too fast.
12. Plate warm with vanilla ice cream and/or caramel sauce for garnish if you want it.

More dessert ideas are in the dessert collection.