Good Eats, Vegetarian

Apple Crescents


I always wanted to try these and decided to make a small batch. These are not meant to be eaten in large batches! Remember, moderation is important! One crescent is less than 200 calories so for me this was a perfect little treat to have with some tea 🙂

Let’s jump right into it, shall we?! 😉


  • Two red apples (or whichever you prefer)
  • 1 eight ounce tin of Pillsbury Crescents
  • Non Stick Spray (I like Coconut oil 🙂 )
  • Cinnamon
  • Organic coconut Sugar
  • All natural almond butter



Preheat your oven to 350 degrees.

Slice your apples into half moons, I did not remove the skin but you can do so if you prefer it that way :). Set them aside and move on to the crescents.Carefully open the crescent container, (I always have trouble with it hehe) and gently pull them apart. It makes it simple as they have the markings on it. Take your baking sheet and line it with parchment paper. Open the rolls and lightly spray the coconut oil on each one, add just a bit of almond butter, and a pinch of coconut sugar. Then grab your apple slice, placing it at the widest end of your roll and rolling it until you’ve reached the end. Lightly spray the top of the crescents and add a dash off cinnamon.

Bake these babies for ten to twelve minutes. Ten minutes were not enough for me as I like them a bit more golden brown so i left them in for twelve. They are so soft and oh so good filled with the amazing apple and almond butter goodness! These are so delicious and although you might want to have more than one, enjoy this treat with a cup of your favorite tea and share the joy with friends! 🙂

This is a fun and very simple recipe anyone can take on! I think we might be ready to conquer an apple pie next! What do you think? 🙂


© Stephanie Cardozo and Stephanie Cardozo, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Stephanie Cardozo and Stephanie Cardozo with appropriate and specific direction to the original content.

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