Valentine’s Week Treat: Just 4 ingredients. I make this when I want a dessert that tastes like hours of rolling dough, but it only takes minutes to prep. The bubbly sauce created by the secret soda in

Prep the slow cooker: Lightly coat the bottom and sides of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter so the dumplings don’t stick.

Wrap the apples: Unroll the crescent roll dough and separate it into 8 triangles. Place one apple wedge at the wide end of each triangle and roll it up toward the point, tucking in the sides slightly as you go to fully wrap the apple. Repeat with remaining apple wedges and dough triangles.

Arrange in the slow cooker: Place the wrapped dumplings seam-side down in a single, slightly snug layer in the bottom of the slow cooker. It’s okay if they touch or nestle up against each other—this helps them stay pillowy as they cook.

Add the sugar: Sprinkle the granulated sugar evenly over the tops and in between all the dumplings. Don’t worry if it looks like a lot; it will dissolve into the sauce and help create that rich, amber syrup.

Pour in the soda: Slowly pour the lemon-lime soda around the dumplings and along the sides of the slow cooker, trying not to wash all the sugar off the tops. The soda will combine with the sugar and dough drippings to create a bubbly, caramel-like sauce as it cooks.

Cook until golden and pillowy: Cover and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the dumplings are puffed, cooked through, and the sauce is thickened and amber-colored. The tops will look soft and glossy, and the dumplings will be surrounded by a rich, bubbling syrup.

Rest and serve: Turn off the slow cooker and let the dumplings sit for about 10 minutes to allow the sauce to thicken slightly. Spoon warm dumplings into bowls, making sure to ladle plenty of the syrup over each serving. Serve as-is or with ice cream or whipped cream.