Ingredients:

  • 2 medium apples (e.g., Granny Smith, about 300g total)
  • 1 tablespoon sugar (12g)
  • 1 teaspoon cinnamon (2g)
  • 2 cans refrigerated crescent roll dough (8 oz each / 226g each)
  • 1/2 cup unsalted butter (113g), melted
  • 1 cup sugar (200g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup water (240ml)
  • 1 teaspoon cinnamon (2g)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Peel, core, and slice the apples into wedges. In a mixing bowl, combine apples with sugar and cinnamon; toss to coat.
  3. Unroll the crescent rolls and separate into triangles. Place a few apple wedges at the wider end of each triangle. Roll the dough around the apple slices, starting from the wide end; ensure they are tightly wrapped.
  4. Place the dumplings in a greased baking dish, seam-side down.
  5. In a separate bowl, whisk together melted butter, sugar, vanilla extract, water, and cinnamon until combined.
  6. Pour the syrup evenly over the dumplings in the baking dish.
  7. Bake for 25-30 minutes or until golden brown and bubbly.
  8. Allow to cool slightly before serving warm with optional toppings of ice cream or whipped cream.