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Apple Pie Bites with Crescent Rolls

I STILL have apples leftover from apple picking this fall. So last week I decided to use them up in my modified version of this Pillsbury recipe for Apple Pie Crescents. Unless you’re a bear preparing for hibernation, you really don’t know need all the butter their recipe calls for, plus I’ve added a delicious sweet and crunchy cookie twist to my Apple Pie Bites! Enjoy!


  • 1 apple, sliced into 8 pieces
  • 1 can of 8 crescent rolls
  • 1/3 cup of brown sugar
  • 1 tsp apple pie spice (or make your own blend of cinnamon, nutmeg, allspice if you have on hand)
  • 5-6 Ginger Snap cookies, crushed
  • 1 tablespoon butter
*you only need one apple

*you only need one apple

STEP 1: Preheat your oven to 400 degrees. Also, unroll your crescent rolls onto a baking sheet with parchment paper.

STEP 2: Put a few gingersnap cookies in a plastic bag and crush them up.


STEP 3: Mix 1/3 cup brown sugar, 1 tsp apple pie spice and the crushed ginger snaps.

STEP 4: Then melt 1 tbl of butter in microwave.

STEP 5: Brush half the butter on the crescent rolls. Then evenly distribute the brown sugar/ginger snap mix on each.

STEP 6: Slice an apple into 8 pieces.

STEP 7: Dip the apple slices into the remaining butter, then place at the top of the crescent roll, and roll up!



I roll from big end to small and tuck the sides around it, but other people roll small end to big. To each their own.

STEP 8: Sprinkle some apple pie spice on top, then heat in the oven at 400 for 12-15 minutes, or until golden brown.


Bon apetit!


It’s sweet, warm apples wrapped in a puffy golden pastry. Perfect for just a bite of Autumn!

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