- 2 medium firm apples (I used Golden Delicious apples)
- 2 cans (8 oz. each) refrigerated crescent rolls
- ¾ c. butter, melted
- 1 c. packed brown sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cardamom
- Most of a can of ginger beer
Preheat the oven to 350°F. Spray 9x13-inch pan with cooking spray; set aside.
Peel and core the apples; cut into 16 even slices.
Unroll the crescent dough; separate it into 16 triangles. Place 1 apple slice on the longest side of each dough triangle. Starting with the longest side of the triangle, roll to the opposite point, wrapping the dough around the apple slice; arrange in the prepared pan.
In a medium bowl, stir together the melted butter, brown sugar, cinnamon, nutmeg, and cardamom. Pour the mixture evenly over the dumplings.
Carefully pour the ginger beer in the center and along the edges of the pan. (Do not pour any directly on top of the dumplings.)
Bake the dumplings in the preheated oven for 35 minutes or until golden brown. Allow them to stand for 15 minutes before serving them.
- Yields: 4-5 servings
- Preparation Time: 1 hour