What’s the purpose of baking with soda pop? Well, when it’s baked into a cake, the carbon dioxide bubbles can act as a leavener to make the cake lighter and fluffier. Here, it helps add a sweet flavor to the sauce that pairs well with the dumplings themselves.
- Serves: 8
- Prep Time: 20 minutes
- Cook Time: 4–6 hours
- 3 (8-ounce) cans crescent rolls
- 3 apples, peeled, cored, and sliced into 8 wedges
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon apple pie spice
- 1 cup (2 sticks) unsalted butter, cut into ½-tablespoon slices
- 1 teaspoon vanilla extract
- 1 (12-ounce) can lemon-lime soda
- Caramel sauce, warmed, for serving
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Separate the crescent roll dough along the perforations. Wrap one crescent roll around an apple slice starting at the small end of the crescent roll. Place in the slow cooker. Repeat with each apple slice.
- In a large microwaveable bowl, combine the granulated sugar, brown sugar, and apple pie spice. Arrange the butter slices over the sugar and apple spice mixture. Microwave in 15-second intervals until the butter has fully melted. Mix in the vanilla. Pour the mixture over the apple dumplings.
- Carefully pour the lemon-line soda around the edges and between the apple dumplings—not over the top.
- Cover and cook on High for 4 to 6 hours. The apple dumplings will be puffed up and golden brown.
- Serve with a drizzle of warm caramel sauce.