Ingredients:

  • 2 large Granny Smith apples, peeled, cored, and cut into 8 wedges each
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 15g lemon juice
  • 100g granulated sugar
  • 10g ground cinnamon
  • 2g ground nutmeg
  • 225g unsalted butter, melted
  • 200g light brown sugar, packed
  • 5ml pure vanilla extract
  • 355ml lemon-lime soda

Instructions:

  1. Preheat your oven to 350°F (175°C). Peel and core the apples, slicing each into 8 equal wedges (16 total).
  2. Toss the apple wedges in a small bowl with 15g of lemon juice to prevent browning and add acidity.
  3. Unroll the crescent roll triangles. Place one apple wedge at the wide end of each dough triangle and roll it up toward the point.
  4. Arrange the rolled dumplings in a 9x13 inch ceramic or glass baking dish in two rows of eight.
  5. In a medium bowl, whisk together the melted butter, granulated sugar, light brown sugar, cinnamon, nutmeg, and vanilla extract until well combined.
  6. Pour the spiced butter mixture evenly over the dumplings in the baking dish.
  7. Carefully pour the lemon-lime soda around the edges and in the spaces between the dumplings (do not pour directly over the tops to preserve the pastry texture).
  8. Bake for 35 minutes until the pastry is mahogany brown and the sauce has thickened into a glossy syrup.