Ingredients
Method
Wrap Apple Wedges
- Preheat & prep dish: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch ceramic or glass baking dish with butter.
- Slice apples & unroll dough: Peel, core, and slice each Granny Smith apple into 8 even wedges. Unroll both cans of crescent dough and separate into 16 triangles.
- Wrap dumplings: Place one apple wedge on the wide end of each dough triangle. Roll the dough up tightly toward the pointed tip and place seam-side down into the baking dish, arranging them in two tidy rows of eight.
Pour Cinnamon Butter & Soda
- Whisk spiced butter: In a medium microwave-safe bowl, combine melted butter, brown sugar, cinnamon, nutmeg, and vanilla extract. Whisk vigorously until the sugar dissolves into a luscious caramel paste.
- Pour over dumplings: Slowly pour the spiced cinnamon-butter sauce evenly over the tops of all the wrapped dumplings.
- Add the secret soda: Pour 1 cup of lemon-lime soda carefully around the edges and between the dumplings in the dish (do not pour directly over the top of the pastry so it bakes up crispy!).
Bake to Golden Caramel Perfection
- Bake uncovered: Bake uncovered at 350°F (175°C) for 38 to 42 minutes, until the crescent pastry is deeply golden-brown, puffed, and flaky, and the bubbling sauce has thickened into a rich amber caramel.
- Cool slightly: Remove from the oven and let rest for 8 to 10 minutes so the bubbling caramel sauce thickens and adheres to the pastry.
- Plate & garnish: Serve two warm dumplings per bowl spooned with generous pan caramel syrup. Crown immediately with a scoop of cold vanilla ice cream, a swirl of warm salted caramel sauce, and toasted chopped pecans!