Ingredients:

  • 6 large Granny Smith apples (approx. 3 lbs / 1.36kg)
  • 1 can (8 oz / 225g) refrigerated crescent roll dough
  • 2 tbsp (16g) melted butter
  • 1 stick (113g) unsalted butter
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 cup (240ml) water
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Peel, core, and halve the Granny Smith apples. Use a paper towel to pat each apple slice completely dry to prevent a soggy crust.
  2. Unroll the crescent roll dough into triangles. Place an apple half in the center of each triangle and fold the corners upward, tucking them slightly to secure the fruit.
  3. Place the wrapped dumplings seam-side down in a 9x13 inch baking dish.
  4. In a small saucepan over medium heat, melt the unsalted butter and whisk in the brown sugar, cinnamon, and water. Bring to a gentle simmer for 2-3 minutes until the sugar is fully dissolved.
  5. Stir in the vanilla extract and pour the hot cinnamon syrup evenly over the dumplings in the baking dish.
  6. Bake at 350°F (175°C) for 35-40 minutes until the pastry is deep golden brown and the sauce has thickened into a rich glaze.