amy's caramel apple dessert

Name: Amy's Caramel Apple Dessert
Prep time: 5 min
Cook time: 12 min
Yield: 4
Cuisine: American
Ingredients: 1 package(s) pillsbury crescent rolls; 1/2 stick(s) butter, melted; 1/4 cup(s) white granulated sugar; 4 teaspoon(s) cinnamon, separated; 1/4 teaspoon(s) ground nutmeg; 5 medium golden delicious apples, peeled, cored and diced; 1 jar(s) smuckers caramel sauce; 1 quart(s) french vanilla ice cream

36 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Jul 15, 2017

This is a really fast and easy dessert I made one night when I was in the mood for apple pie ala mode but didn't feel like baking a pie. It turned out to be really good. If you don't have time or feel like cooking the apples you can always used canned apple pie filling instead and just heat it in a small saucepan on the stove until just warmed up.

Rate

prep time 5 Min

cook time 12 Min

method Bake

yield 4 serving(s)

Ingredients

1 package pillsbury crescent rolls
1/2 stick butter, melted
1/4 cup white granulated sugar
4 teaspoons cinnamon, separated
1/4 teaspoon ground nutmeg
5 medium golden delicious apples, peeled, cored and diced
1 jar smuckers caramel sauce
1 quart french vanilla ice cream

How To Make amy's caramel apple dessert

Step 1

Unroll crescent rolls. Separate individual triangles and lay out on a lightly greased cookie sheet. Leave in triangles, do not roll.

Step 2

Mix together the sugar and cinnamon. Brush the tops with melted butter and sprinkle with cinnamon and sugar mixture. Bake for 12 minutes until crescent rolls are done. Remove from oven.
Step 3

While crescent rolls are baking, sprinkle apples with 1/4 tsp. nutmeg and sprinkle with remaining sugar and cinnamon mixture.
Step 4

Pour remaining melted butter in skillet and add apples. Toss in pan over medium heat until apples are cooked and softened. Set aside, keep warm.
Step 5

Lay 2 triangle pastries on 4 individual dessert plate. Top with apples and a scoop of French vanilla ice cream then drizzle a spoon full of caramel sauce over the top.
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