Ingredients

▢ 1/2 cup (1 stick) unsalted butter
▢ 1 cup apple juice
▢ 1 cup packed light brown sugar

▢ 1 teaspoon ground cinnamon
▢ 1 1/2 teaspoons vanilla extract
▢ 2 (8-oz.) cans refrigerated crescent rolls
▢ 2 medium Granny Smith apples, peeled and cored
▢ Sanding sugar, for topping (optional)

Instructions

* Preheat the oven to 350°F and grease a 9×13-inch baking pan with cooking spray.

* In a medium saucepan set over medium-high heat, combine the butter, apple juice, brown sugar and cinnamon. Cook, stirring, until the butter is melted and the mixture comes to a rolling boil. Remove the mixture from the heat and stir in the vanilla extract. Set the mixture aside.

* Tear apart the crescent rolls and arrange the triangular-shaped pieces of dough on your work surface.

* Cut each of the apples into 8 wedges. Place an apple wedge on the widest side of the triangle then roll the apple up with the dough.

Arrange the dumplings in the greased pan then pour the apple juice mixture on top of and around the dumplings. Sprinkle with sanding sugar.

* Bake the dumplings for 25 to 30 minutes or until the dough is cooked through and they are golden brown. Remove the dumplings from the oven and allow them to cool for 5 to 10 minutes in the pan before serving.

Kelly’s Note:

* These apple dumplings are great served straight from the pan, but for added indulgence, top them off with a scoop of vanilla ice cream or whipping cream.