Ingredients:

  • 2 large Granny Smith apples (approx. 1 lb / 450g), peeled, cored, and cut into 8 wedges
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 1 can (8 oz / 225g) refrigerated crescent roll dough
  • ½ cup (115g) unsalted butter, melted
  • ¼ cup (50g) light brown sugar, packed
  • 1 cup (240ml) Sprite or Mountain Dew
  • 1 tbsp (8g) ground cinnamon

Instructions:

  1. Peel and core the apples, slicing each into four equal wedges.
  2. In a small bowl, toss the apple wedges with the salt and a pinch of cinnamon until evenly coated. Pat dry with a paper towel to remove excess surface moisture.
  3. Lay one crescent roll triangle on a flat surface, place an apple wedge at the widest end, and roll the apple tightly toward the point, ensuring the dough overlaps slightly. Repeat for all 8 wedges.
  4. Preheat the oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
  5. Arrange the dumplings in the dish, pointed side down.
  6. Whisk the melted butter and brown sugar together, then pour evenly over the dumplings.
  7. Carefully pour the soda around the edges of the dumplings, avoiding direct pours on top.
  8. Sprinkle the remaining cinnamon over the top.
  9. Bake for 35–40 minutes until the crusts are mahogany-colored and the sauce has thickened into a syrupy glaze.