Apple season has arrived and so did recently a bag of sweet, crunchy, yummy organic honeycrisp apples from Wacky Apple Organic orchards in Hotchkiss, Colorado. I shared a few with my apple-loving daughter and her hubby, munched a few with my hubby, and made these easy apple turnovers — using refrigerated crescent rolls — with others. So good! Thank you, Wacky Apple!

1 honeycrisp apple or any variety of your choosing, peeled and cored/sliced using an apple corer into eight wedges. (If your corer, like mine, cuts apples into ten wedges, gobble the extra two real quick before anyone else claims them.)

1 can refrigerated crescent rolls

1/4 cup cinnamon sugar

egg yolk/egg wash

Turbinado sugar for sprinkling (large granule sugar-in-the-raw)

Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.

Unroll crescent rolls and lay triangles, separated but close together, on workspace. Sprinkle with cinnamon sugar, spreading the sugar with the back of a spoon to coat entire triangle.

Working with one triangle at a time, place an apple wedge on the wide end of the triangle and loosely roll up crescent-roll style. Place on baking sheet.

Once all turnovers are rolled and on sheet, use a pastry brush to lightly coat tops of crescent rolls with egg wash. Sprinkle each with Turbinado sugar.

Bake 13-17 minutes or until rolls are golden brown. Remove from baking sheet immediately (or the melted sugar will make them stick horribly so) and serve.

Makes 8 turnovers.

Disclosure: I received a bag of organic honeycrisp apples free from Wacky Apple for tasting and testing; the opinions and recipe above are my own.