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Lighter Baked Apple Dumplings with Easy Caramel Sauce

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These lighter baked apple dumplings feature tender apples wrapped in flaky crescent roll dough, topped with a rich coconut milk caramel sauce. A quick and easy dessert that’s perfect for fall gatherings and satisfies cravings without the heavy butter and sugar.

Ingredients

Scale
  • 2 medium apples, peeled and cored (Honeycrisp or Granny Smith recommended)
  • 1 can (8 oz) refrigerated crescent roll dough
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup coconut milk (full-fat from a can)
  • 1/4 cup maple syrup (pure)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or line with parchment paper.
  2. Peel the apples and remove the core completely using a corer or small knife. Cut each apple in half horizontally to get four apple halves.
  3. In a small bowl, combine 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir together.
  4. Open the can of crescent rolls and separate the dough into 4 rectangles by pressing the perforations together firmly.
  5. Place one apple half, cut side down, in the center of each dough rectangle. Sprinkle the spice mixture generously over each apple half, including inside the core hole. Fold the corners of the dough up and over the apple, pinching the seams to seal.
  6. Arrange the wrapped apples seam-side down in the prepared baking dish, leaving a little space between them.
  7. Melt 2 tablespoons of butter and brush it over the tops of each dumpling.
  8. In a small saucepan over medium heat, combine 1/2 cup coconut milk, 1/4 cup maple syrup, 2 tablespoons brown sugar, and 1 tablespoon butter. Whisk constantly until the butter melts and the mixture comes to a gentle simmer. Let it bubble for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in 1/2 teaspoon vanilla extract and a pinch of sea salt.
  9. Carefully pour the warm caramel sauce around (not over) the dumplings, so it pools in the bottom of the dish.
  10. Bake for 20-25 minutes, until the dough is golden brown and the apples are tender when pierced with a fork.
  11. Let the dumplings cool in the dish for 5 minutes before serving. Spoon some of the caramel sauce over each dumpling when serving.

Notes

For best results, use Honeycrisp or Granny Smith apples. Let crescent dough sit at room temperature for 10 minutes before using to prevent cracking. Pour caramel sauce around the dumplings, not on top, to avoid soggy dough. The sauce will thicken as it cools. For a gluten-free version, use gluten-free crescent roll dough. For a vegan version, use vegan butter and ensure crescent rolls are vegan-friendly.

Nutrition

Keywords: apple dumplings, baked apple dumplings, lighter apple dumplings, caramel sauce, crescent roll dessert, easy apple dessert, fall dessert, quick dessert

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