Apple Dumplings 4-Ingredient in the Slow Cooker

Apple Dumplings 4-Ingredient in the Slow Cooker. It is something my grandma prepares every Easter and the entire family struggles to get the final bite. The stickiest, sweetest treat only 4 ingredients.

Ingredients

2 large firm apples (such as Granny Smith or Honeycrisp), peeled and cored and cut into 8 wedges each.
1 (8-ounce) can refrigerated crescent roll dough.
500ml (1 stick) unsalted butter, melted.
1 cup packed light brown sugar

Apple Dumplings: Instructions

Spray the interior of a 4- to 6-quart slow cooker with a small amount of nonstick cooking spray or wipe using a small amount of butter to prevent sticking.
Peel, core and slice the apples into 8 apples (16 in total) wedges. Make the slices roughly equal in size in order to cook them evenly.
Take out the cans dough of the crescent rolls and divide it into 8 triangles. Position the 2 pieces of the apple at the broad end of the triangles.
Roll the dough round the apples starting at the wide end and tucking the sides in as you go around, to ensure that the apples are largely covered. It does not have to be so–rustic is all right.
Place the dumplings that have been wrapped into a single tight layer in the bottom of the slow cooker, the seam facing downwards where possible. This is because they can touch and squeeze and be crammed in a bit; it keeps them soft in the sauce as the tops get just a bit golden.
The butter and brown sugar are melted and whisked together in a small bowl or a measuring cup until the mixture consists of a syrup that is thick, grainy. It will be some sandy, that will do all right.
Add the butter-brown sugar mixture in the slow cooker, making sure all the dumplings receive some of the mixture. It will melt into caramel like sauce during the cooking process.
Use the lid to cover the slow cooker and cook on either HIGH or LOW (2-2 1/2 hours or 4-4 1/2 hours). The dumplings are ready when the dough has cooked through and is risen, the tops are golden and the sauce is thick and bubbling around the dumplings.
After cooking, switch the slow cooker to WARM and allow the dumplings to rest with the lid removed approximately 10 minutes to allow the sauce to thicken slightly, and also the tops to be set. This is when the sides become so soft, yet crisp a bit.
Spoon the hot dumplings into serving dishes, taking plenty of the sticky caramel-like sauce at the bottom of the slow cooker. Best texture is upon serving.