Preheat the oven to 350ºF. Spray a pie plate (cast iron) or 8x8” baking pan with cooking spray.
Open the can of crescent rolls and roll the dough out flat. Roll each wedge of apple in 1 crescent roll.
Place the rolled crescents in the greased pan.
In a medium saucepan, melt the butter over low heat. Add the brown sugar, cinnamon, nutmeg and apple cider. Bring to a simmer, then remove from the heat.
Add the vanilla extract and stir.
Pour the brown sugar mixture over the crescents.
Bake for 20-25 minutes or until the crescents are golden brown.
Serve warm with caramel syrup and vanilla ice cream.
Store leftovers in an airtight container in the fridge for up to 3 days.
*I use an apple peeler / corer / slicer to prepare my apples, which means they end up in thin slices rather than wedges. It's ok...just take the same amount that would equal an apple wedge and roll them in the crescent rolls.*If I have coarse sugar on hand, I sprinkle the sugar over the dumplings right before baking. It gives them a little sparkle.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 8 servings, with 1 serving being 1 dumpling. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**