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
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!
STEP 8: Sprinkle some apple pie spice on top, then heat in the oven at 400 for 12-15 minutes, or until golden brown.
It’s sweet, warm apples wrapped in a puffy golden pastry. Perfect for just a bite of Autumn!