Ingredients:

  • 2 medium apples (Granny Smith, Honeycrisp, or Braeburn recommended), peeled, cored, and sliced into 1/4-inch (6mm) thick wedges (approximately 300g)
  • 1 teaspoon ground cinnamon (5ml)
  • 1/4 teaspoon ground nutmeg (1ml)
  • 2 tablespoons granulated sugar (25g)
  • 1 package (8 ounces/225g) refrigerated crescent roll dough
  • 4 tablespoons (1/2 stick) unsalted butter, melted (55g)
  • 1 cup powdered sugar (120g)
  • 2 tablespoons milk (30ml)
  • 1/2 teaspoon vanilla extract (2.5ml)
  • 1 tablespoon lemon juice (15ml)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Line baking sheet with parchment paper.
  2. In a large bowl, combine apple slices, cinnamon, nutmeg, and granulated sugar. Toss to coat evenly.
  3. Unroll crescent roll dough and separate into triangles. Place a portion of the apple mixture (about 1/8th) at the base of each triangle. Roll up from base to tip, enclosing the apple filling. Pinch the edges to seal.
  4. Place the dumplings seam-side down on the prepared baking sheet, spacing them evenly. Brush each dumpling with melted butter.
  5. Bake for 30-35 minutes, or until the crescent rolls are golden brown and the apples are tender. Check at 25 minutes, tenting with foil if browning too quickly.
  6. While the dumplings are baking, whisk together powdered sugar, milk, vanilla extract, and lemon juice in a small bowl until smooth. Adjust milk for desired consistency (it should be pourable).
  7. Let the dumplings cool slightly on the baking sheet. Drizzle generously with the glaze. Serve warm. This recipe is for apple dumplings with crescent rolls.