This 4-ingredient slow cooker apple dumpling recipe is my go-to when I want a cozy, Valentine’s Week dessert that tastes like I spent hours rolling out dough—but really took me about 10 minutes to throw together between work emails. Store-bought crescent roll dough wraps tender apple slices, then everything simmers away in a bubbly, caramel-like sauce made from a secret soda ingredient. It’s very much a Midwest-style shortcut dessert: practical, inexpensive, and wildly comforting, with that golden, pillowy pastry floating in an amber syrup that smells like a hug.
Serve these slow cooker apple dumplings warm, spooning plenty of the syrupy sauce over each portion. They’re fantastic with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of heavy cream if that’s what you have on hand. I like to sprinkle a little cinnamon over the top right before serving for extra cozy vibes. Pair with coffee, hot tea, or a small glass of cold milk for a simple weeknight dessert, or dress it up with fancy bowls and candles for a Valentine’s Week treat that still feels low-effort.

4-Ingredient Slow Cooker Apple Dumplings
Servings: 6–8
Ingredients
2 large apples, peeled, cored, and cut into 8 wedges each
1 (8-ounce) can refrigerated crescent roll dough
1 cup granulated sugar
1 (12-ounce) can lemon-lime soda (such as Sprite or 7UP)
Directions
Prep the slow cooker: Lightly coat the bottom and sides of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter so the dumplings don’t stick.
Wrap the apples: Unroll the crescent roll dough and separate it into 8 triangles. Place one apple wedge at the wide end of each triangle and roll it up toward the point, tucking in the sides slightly as you go to fully wrap the apple. Repeat with remaining apple wedges and dough triangles.
Arrange in the slow cooker: Place the wrapped dumplings seam-side down in a single, slightly snug layer in the bottom of the slow cooker. It’s okay if they touch or nestle up against each other—this helps them stay pillowy as they cook.
Add the sugar: Sprinkle the granulated sugar evenly over the tops and in between all the dumplings. Don’t worry if it looks like a lot; it will dissolve into the sauce and help create that rich, amber syrup.
Pour in the soda: Slowly pour the lemon-lime soda around the dumplings and along the sides of the slow cooker, trying not to wash all the sugar off the tops. The soda will combine with the sugar and dough drippings to create a bubbly, caramel-like sauce as it cooks.
Cook until golden and pillowy: Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the dumplings are puffed, cooked through, and the sauce is thickened and amber-colored. The tops will look soft and glossy, and the dumplings will be surrounded by a rich, bubbling syrup.
Rest and serve: Turn off the slow cooker and let the dumplings sit for about 10 minutes to allow the sauce to thicken slightly. Spoon warm dumplings into bowls, making sure to ladle plenty of the syrup over each serving. Serve as-is or with ice cream or whipped cream.

Variations & Tips
Use what you have: Any firm baking apple works here—Granny Smith will give you a tart contrast, while Honeycrisp, Gala, or Fuji make it sweeter and softer. If your apples are small, just cut them into 6 wedges each and use fewer rolls, or double the crescent dough if you want extra dumplings. Soda swaps: Lemon-lime soda keeps the flavor bright and lets the apple shine, but you can use ginger ale for a cozy, spiced vibe or a mild cream soda for extra vanilla-caramel notes. Avoid dark colas—they’ll overpower the apples and change the color of the syrup. Extra flavor without extra ingredients: If you keep cinnamon in your pantry, you can sprinkle a bit over the sugar for a warm spice note, or add a tiny splash of vanilla to the soda before pouring. Make-ahead tip: You can peel, core, and slice the apples in the morning, then store them in the fridge in a zip-top bag with a squeeze of lemon juice to prevent browning. When you’re ready, just wrap, dump, and go. Texture tips: For slightly crisper tops, crack the lid for the last 15–20 minutes of cooking to let a bit of steam escape. For ultra-soft, almost bread-pudding-like dumplings, keep the lid on the whole time. Leftovers reheat well in the microwave with an extra spoonful of sauce, and they’re surprisingly good for breakfast with a side of yogurt.