Ingredient Amount Notes
Refrigerated crescent rolls 2 (8 oz) cans 16 total rolls
Apples 2-3 medium Granny Smith or Honeycrisp work best
Unsalted butter 1 cup (2 sticks) Melted
Sugar 1½ cups White sugar, or a mix of white and brown

For the Sugar Mix:

    • 1 cup granulated sugar

  • ½ cup packed brown sugar (optional, but adds depth)

  • 1 teaspoon cinnamon (optional, but highly recommended)

For Serving:

    • Vanilla ice cream

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Butter
Buttery
butter

 

  • Whipped cream

  • Caramel sauce

The Method: Wrap, Pour, Cook, Devour

Step 1: Prep the Apples

Peel and core the apples. Cut each apple into 8 wedges (each apple should give you 8 slices). Granny Smith apples hold their shape well; Honeycrisp are also excellent.

Step 2: Wrap the Apples

Unroll the crescent roll dough and separate into triangles. Place one apple wedge on the wide end of each triangle and roll up, tucking in the sides as you go. Place each wrapped apple wedge in your greased slow cooker.

Step 3: Make the Sugar Mix

In a small bowl, combine:

    • Granulated sugar

  • Brown sugar (if using)

  • Cinnamon (if using)

Step 4: Layer and Pour

Sprinkle half the sugar mixture over the wrapped apples. Drizzle with half the melted butter. Repeat with remaining sugar mixture and butter.

Dairy & Eggs

Step 5: Cook

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Potatoes
Cream
Potato

Cover and cook on:

    • LOW for 3-4 hours

  • HIGH for 2-3 hours

The dumplings are done when the apples are tender and the sauce is bubbly and caramelized.

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creamy
potatoes
Creamy

Step 6: Rest and Serve

Let the dumplings rest in the slow cooker, uncovered, for 10-15 minutes before serving. This allows the sauce to thicken slightly.

Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

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