Prep the oven and pan: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.

Prep the apples: Peel, core, and slice apples into wedges. Toss with lemon juice and a teaspoon of the cinnamon to keep them fresh and flavorful.

Make the syrup: In a bowl or small saucepan, combine melted butter, granulated sugar, brown sugar, remaining cinnamon, nutmeg, vanilla, and a pinch of salt. Stir until the sugars look glossy and start to dissolve. If using soda or sparkling water, stir it in last. The mixture will be thin, and that’s okay.

Wrap the apples: Using crescent dough: Unroll and separate triangles. Place one apple wedge on the wide end of each triangle and roll up snugly.

Using pie dough: Cut each sheet into 8 roughly even squares or rectangles. Place an apple wedge in the center, fold corners over, and pinch to seal.

Arrange in the dish: Set the wrapped dumplings seam-side down in the prepared pan. Pack them close but not squished.

Pour the syrup: Slowly pour the butter-sugar mixture over and around the dumplings. Spoon a little on top of each one for even browning.

Bake: Bake for 35–45 minutes, until the tops are golden brown and the syrup is bubbling thickly around the edges. Crescent dough tends to brown faster than pie dough—start checking at 30 minutes.

Rest and serve: Let the dumplings rest for 10 minutes so the syrup can thicken slightly. Serve warm with ice cream or whipped cream. Spoon extra syrup from the pan over each serving.