combine all the dry ingredients (granulated sugar to kosher salt) in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until evenly blended.

leaving the mixer on low, add the melted butter and mix for 2-3 minutes until all the dry ingredients are moist..

add the heavy cream and vanilla and mix for an additional 2-3 minutes until all the white streaks from the cream have disappeared into the mixture. stop the mixer and scrap down the sides of the bowl with a spatula.

add the egg yolks, one at a time, mixing each into the mixture just to combine before adding the next one. mix on low speed until the mixture is glossy and homogeneous; being careful not to aerate the mixture

preheat the oven to 350 F.

line a sheet pan with parchment or spray with cooking spray and set aside.

cream the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed for 2-3 minutes until fluffy and pale yellow. stop the mixer and scrape down the sides of the bowl with a spatula.

with the mixer on low speed, add the egg yolk and then increase the speed to medium and beat for 1-2 minutes until the mixture is pale white in color.

continuing to keep the mixer on low speed, add the remaining ingredients and mix for 1-2 minutes until all dry ingredients have been incorporated. stop the mixer and scrape down the sides of the bowl with a spatula.

place the cookie dough in the center of the prepared pan and spread out until it is 1/4 inch thick (it will not cover the entire pan).

bake in the preheated oven for 15 minutes or until puffed slightly but set firmly. cool while preparing the filling.

preheat the oven to 350 F.

put the baked (and cooled) oat cookie, brown sugar, salt, and melted butter into a food processor and pulse until the cookie is broken down and the butter has made the mixture moist (adding another 1-1 1/2 tablespoons butter if needed). alternatively, you can crumble and mix this with your hands, but the food processor works better. using your fingers and the palms of your hands, press the oat cookie crust firmly into a pie plate, making sure the bottom and sides of the pie plate are evenly covered. tumble the berries onto the oat cookie crust and top with the crack pie filling. bake the pie in the preheated oven for 15 minutes.

after 15 minutes of baking reduce the oven temperature to 325 F and open the oven door for 5 minutes to decrease the oven temp.

after 5 minutes, close the oven door and bake for another 10-15 minutes until the pie is jiggly only in the bulls eye center, but not around the outer edges.

take the pie out of the oven and transfer to a cooling rack to cool the pie to room temperature (about 30 minutes).

once the pie has cooled to room temperature, place in the freezer for at least 3 hours and up to overnight (this condenses the filling for a dense final product).

transfer the pie to the fridge to defrost for 1 hour and then serve the pie cold!

if not serving your pie right away, wrap well in plastic wrap and keep in the fridge for up to 5 days.

Preheat the oven to 350. Grease a 8 X 10 inch baking dish with margarine and set aside. Peel the apples. Core the apple and cut each apple into 6 wedges.

Wrap each apple wedge in 1 piece of crescent roll, beginning at the wide end of the triangle and ending at the point. Place each roll in the greased baking dish, seam side down. Repeat with the remaining 15 pieces of crescent roll (you will have 2 apple wedges left over.

Place the stick of margarine and stick of butter in a saucepan over low heat. Add the sugar and stir until the margarine and butter melt (the sugar does not have to melt completely). Remove from heat and add the vanilla.

Pour the butter/sugar mixture over the rolls in the pan.

Pour the can of Mountain Dew over the butter/sugar mixture on top of the rolls.

Sprinkle the cinnamon sugar over the top of the rolls.

Bake the rolls fro 40 minutes or until golden brown. If desired, serve the dumplings with vanilla ice cream, spooning up some of the sauce from the pan on top of the ice cream. Enjoy!