Preheat oven to 350 F.

Peel and core apples and cut into fourths.

Unroll and separate crescent dough. Wrap each apple quarter in a crescent roll at a diagonal and pinch seam to seal.

Place seam down in lightly greased 8- or 9-inch baking dish and sprinkle with cinnamon.

In medium saucepan, combine butter, sugar and orange juice. Bring to a complete boil, remove from heat and add vanilla.

Pour over dumplings, sprinkle nuts on top. Bake for 30 minutes or until crust is golden and beginning to bubble and apples are tender when pierced with a fork.

To serve, place dumpling into bowl and spoon syrup over top. Delicious served warm with scoop of ice cream on top.