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The crescent roll exterior makes these dumplings buttery and flakey. Dip them in caramel sauce or serve with homemade ice cream for an additional treat.
Preheat the oven to 350 degrees F. On a lightly floured surface, lay out the crescent rolls, cutting along the perforated lines. Place the apple on the widest edge of the crescent roll and roll the croissant as you normally would. Be sure to pinch the edges closed. Put the dumplings in a baking dish and set aside.
In a saucepan over medium-high heat, combine the butter, sugars, cinnamon, nutmeg, soda, and lemon juice. Melt the butter and stir to combine. Then pour the mixture over the dumplings.
Cover the dumplings with foil, and bake the dumplings in the oven for 15 to 20 minutes. Then bake uncovered for an additional 15 minutes.