My grandma makes this every Easter and the whole family fights over the last bite. Only 4 ingredients for the stickiest, sweetest treat.

Every Easter, my grandma would plug in her old slow cooker before church and by the time everyone piled back into the house, it smelled like a caramel apple shop. These slow cooker 4-ingredient apple dumplings are exactly that memory: sticky, sweet, and so simple the kids can help. We’re talking just crescent roll dough, apples, butter, and brown sugar—nothing fancy, but somehow the whole family still fights over the last dumpling. It’s the kind of no-fuss, dump-and-go dessert that fits right into a busy weekend or holiday, but feels like it came straight from grandma’s kitchen.

Serve these apple dumplings warm, right out of the slow cooker, with a big spoonful of that caramel-like sauce drizzled over the top. They’re perfect on their own, but a scoop of vanilla ice cream or a dollop of whipped cream makes them extra special for holidays. If you’re hosting, keep them on the warm setting and let everyone help themselves as they finish dinner or coffee. A hot cup of coffee or tea balances the sweetness, and if you have leftovers, they’re amazing reheated the next morning with a little plain yogurt for a not-at-all-fancy, but very real, breakfast treat.

Servings: 8

2 large firm apples (like Granny Smith or Honeycrisp), peeled, cored, and cut into 8 wedges each

Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray or rub with a little butter to help prevent sticking.

Peel, core, and slice the apples into 8 wedges per apple (16 wedges total). Try to keep the slices roughly the same size so they cook evenly.

Open the can of crescent roll dough and separate it into 8 triangles. Place 2 apple wedges along the wide end of each triangle.

Starting at the wide end, roll the dough up around the apples, tucking in the sides as you go so the apples are mostly enclosed. It doesn’t need to be perfect—rustic is fine.

Arrange the wrapped dumplings in a single snug layer in the bottom of the slow cooker, seam side down if possible. They can touch and crowd together a bit; that helps them stay soft in the sauce while the tops get a little golden.

In a small bowl or measuring cup, whisk together the melted butter and brown sugar until you have a thick, grainy syrup. It will look a little sandy, and that’s okay.

Pour the butter–brown sugar mixture evenly over the dumplings in the slow cooker, making sure each dumpling gets some of the mixture. It will melt down into a caramel-like sauce as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours. The dumplings are done when the dough is cooked through and puffed, the tops are golden, and the sauce is bubbling and thickened around them.

Once cooked, turn the slow cooker to WARM and let the dumplings sit with the lid off for about 10 minutes to let the sauce thicken slightly and the tops set. This is when the edges get that perfect mix of soft and a little crispy.

Spoon the warm dumplings into bowls, making sure to scoop up plenty of the sticky caramel-like sauce from the bottom of the slow cooker. Serve immediately for the best texture.

To lean into the cozy, spiced pie vibe, you can sprinkle a little cinnamon or apple pie spice over the apples before wrapping them in dough (this technically adds an ingredient, but it’s a nice optional upgrade). If you like a deeper caramel flavor, swap half of the light brown sugar for dark brown sugar. For smaller kids or a crowd, cut the crescent dough triangles in half and use one apple wedge per mini dumpling; reduce the cook time slightly and start checking early. You can also use different apples—Granny Smith will give you a more tart, firm bite, while Gala or Fuji make a softer, sweeter filling. To prep ahead, you can peel and slice the apples a few hours in advance and store them in the fridge tossed with a little lemon juice, then assemble and start the slow cooker right before guests arrive. Leftovers keep well in the fridge for up to 3 days; reheat in the microwave in short bursts, adding a splash of water or cream if the sauce needs loosening. If you want a bit more texture, serve with chopped toasted pecans or walnuts on top (again, optional so you can keep the base recipe to four ingredients).