Ingredients:

  • 2 large Granny Smith apples, peeled, cored and cut into 16 total wedges
  • 1.5 tsp ground Ceylon cinnamon
  • 0.5 cup granulated sugar
  • 16 oz refrigerated crescent roll dough (2 cans)
  • 1 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 12 oz Mountain Dew soda

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9x13 inch baking dish with butter or non stick spray. Note: This prevents the sugar from sticking to the edges.
  2. Peel and core your 2 large Granny Smith apples, then cut each into 8 equal wedges (16 total).
  3. Unroll the crescent roll triangles. Place one apple wedge at the wide end of each triangle and roll it up toward the point.
  4. Arrange the rolls in the prepared dish in two rows of eight, leaving a little space between each for the soda to circulate.
  5. In a medium bowl, whisk together the 1 cup (225g) melted butter, 1 cup (200g) light brown sugar, 0.5 cup (100g) granulated sugar, 1 tsp vanilla, and 1.5 tsp cinnamon.
  6. Whisk until the sugar begins to dissolve and the mixture is thick and smooth.
  7. Spoon this butter sugar slurry evenly over the center of each crescent roll bundle.
  8. Pour the 12 oz (355ml) of Mountain Dew carefully around the edges of the pan and into the spaces between the rolls. Do not pour over the tops.
  9. Bake for 35 to 45 minutes until the pastry is deep golden brown and the sauce is frantically bubbling.
  10. Remove from the oven and let it sit for at least 10 minutes to allow the syrup to thicken before serving. The most important part of these steps is step 8. I can't stress this enough: protect the tops of your rolls! You want that dry heat to hit the dough so it can crisp up. If you pour the soda over them, they will stay pale and doughy, losing that satisfying shatter when you bite into them.