- Unroll crescent dough and separate into triangles.
- Place an apple wedge near the wide end of each triangle.
- Roll up, tucking sides as you go to “hug” the apple.
- Arrange dumplings in the baking dish.
Neater dumplings: Press seams gently so the dough stays wrapped while baking.
Step 3: Make the syrup sauce
- In a saucepan over medium heat, combine granulated sugar, brown sugar, butter, water, cinnamon, nutmeg (if using), and salt.
- Bring to a gentle simmer, stirring until butter melts and sugars dissolve.
- Simmer 2–3 minutes, then remove from heat and stir in vanilla.
Step 4: Pour and bake
- Pour the hot syrup evenly over the dumplings.
- Optional: sprinkle chopped nuts over top.
- Bake 35–45 minutes, until the dumplings are golden brown and the sauce is bubbling.
Watch the top: If browning too fast, loosely tent with foil for the last 10 minutes.
Step 5: Rest and serve
- Rest 10 minutes so the sauce thickens.
- Spoon dumplings and sauce into bowls.
- Serve warm with vanilla ice cream or whipped cream.
Serving and Storage
- Best served: Warm, with lots of sauce.
- Store: Cover and refrigerate up to 4 days.
- Reheat: Microwave individual portions 30–60 seconds, or warm in a 160°C oven until heated through.
- Make ahead: Bake the day before, chill, then reheat gently—the sauce becomes even richer.
Tips
- Use tart apples: Granny Smith balances the sweet caramel sauce perfectly.
- Don’t skip the salt: A pinch of salt makes caramel flavors pop.
- Keep dumplings spaced: A little room helps them brown instead of steaming.
- For extra cinnamon flavor: Sprinkle a light dusting over the dumplings before baking.
- Sauce too thin? Let it cool a bit—gelatinous thickness happens as it rests.
Variations
1) Caramel-apple pecan version
Add 1/2 cup chopped pecans and drizzle warm caramel sauce over the top before serving.
2) Apple pie spice swap
Use 2 tsp apple pie spice instead of cinnamon/nutmeg.
3) “Mini dumpling bites”
Cut apples into smaller chunks and use each crescent triangle to wrap two pieces for bite-size portions.
4) Pie dough dumplings
Use pie dough squares instead of crescent rolls for a flakier, more traditional dumpling feel.
5) Maple-brown sugar sauce
Replace 1/4 cup water with maple syrup for a deeper, cozy sweetness.
FAQ
Is this really a “cake”?
It’s called “cake” because it’s baked and served from a pan like a casserole dessert, but the texture is more like apple
dumplings in caramel sauce than a sponge cake.
Can I use puff pastry instead of crescent dough?
Yes, but baking time may vary and puff pastry can brown faster. Cut into squares, wrap the apples, and watch closely.
What apples work best?
Granny Smith for tartness, Honeycrisp for sweet-juicy balance, or Pink Lady for a nice in-between.
Why is my sauce watery?
The sauce thickens as it cools. If it’s still thin, bake a little longer so more liquid evaporates, then rest 10–15 minutes.
Can I make it ahead for a party?
Yes—bake it, cool, refrigerate, and reheat. Serve warm with ice cream for best results.
Can I reduce the sugar?
You can reduce each sugar by about 1/4 cup, but the sauce will be less caramel-like and slightly thinner.
