- For the Dumplings:
- 2 granny smith apples, cored, cut into 8 wedges
- 2 cans crescent roll dough
- 2 sticks of butter, cubed
- 1 1/2 cups brown sugar
- 1 tsp ground cinnamon
- 1 tbsp bourbon
- 3/4 cup apple juice
- For the Bourbon Whipped Cream:
- 2 cups heavy cream
- 3 tbsp sugar
- 1 tsp bourbon
Lay out the crescent roll triangles. Place a slice of apple at the smaller end and roll the apple toward the larger end. Pinch the dough around the sides to seal the apple in the dough.
Melt the butter in the cast iron skillet. Stir in the brown sugar and cinnamon. Cook to dissolve the sugar, about 10 minutes, stirring occasionally. Add the dumplings to the pan. Slowly pour the bourbon and apple juice over the dumplings. Move the pan to the second shelf and bake for about 20 minutes, until the top has browned. Remove from cooker and serve the dumplings with Bourbon Whipped Cream and sauce from the skillet.
Apple wedges wrapped in canned croissant dough. Easy as pie! Easier than pie, actually.