Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (25g) unsalted butter
  • 3 tbsp (35g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 can (240g) refrigerated crescent rolls
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (8g) granulated sugar
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Melt 2 tbsp (25g) of butter in a skillet over medium heat.
  2. Add the diced apples, brown sugar, and cinnamon to the skillet.
  3. Sauté for 5–7 minutes until the apples are tender and the mixture looks glossy and fragrant.
  4. Stir in the lemon juice and remove from heat to cool slightly.
  5. Preheat the oven to 375°F (190°C) and lightly grease a muffin tin or baking sheet.
  6. Unroll the refrigerated crescent rolls and separate them into triangles.
  7. Place a generous tablespoon of the apple mixture on the wider end of each triangle.
  8. Roll the dough tightly toward the point to create a small cone or wrap the dough around the fruit to seal.
  9. Arrange the bites in the pan and brush the tops with melted butter.
  10. Mix the granulated sugar and cinnamon in a small bowl and sprinkle the mixture evenly over each bite.
  11. Bake for 12–15 minutes, or until the crust is a deep mahogany-colored gold and smells like toasted cinnamon.