Apple Dumplings
Apples baked in pastry — Apple Dumplings, Mini Apple Dumplings, Pennsylvania Dutch Apple Dumplings, and Puff Pastry Apple Dumplings for cool-weather nights.
★ dessert
dessertApple Dumplings
This recipe is great if you need a crowd pleasing dessert with ingredients you probably already have at home. We love enjoying this with vanilla ice cream or whipped cream. If apples aren’t your thing you can customize this with whatever fruit you prefer I suggest peaches.
Janie GravesIngredients
- 1 Granny Smith or Baking Apple
- 1 can Crescent Roll
- 1 stick Butter
- 3/4 cup Sugar
- 1 tsp Vanilla
- 6oz (half a can) Lemon Lime Soda (Sprite)
- to taste Cinnamon and nutmeg
- Vanilla Ice Cream
Instructions
- 1Preheat oven to 350 degrees. Peel and slice apple into 8 slices.
- 2Roll one apple slice per crescent rolls until you have 8 rolls with the apple inside.
- 3In a microwave safe bowl or in a saucepot on the stove you are going to heat the stick of butter, sugar, and vanilla until butter melts and everything is incorporated. NOTE: Do not dissolve sugar. You want it grainy just melt the butter and mix everything together.
- 4In a deep pie pan or 8x8 brownie pan place the crescent rolls inside leaving a little space between them for expansion.
- 5Spoon the Butter, Sugar, and Vanilla mixture over the dumplings making sure to cover each of them.
- 6Pour 6oz sprite in all over the dumplings. It will look very liquidy but trust the process.
- 7Next sprinkle cinnamon(optional) on top of each dumpling.
- 8Bake for 30-40 minutes or until the tops are golden browned. There will be a little juice around the dumplings this is fine you just want your dumpling tops nice and golden.
- 9Serve with vanilla ice cream or whipped cream.This recipe is written to allow 2 dumplings per person but be warned you may want more since they are very addicting so feel free to double the recipe if you’d like. Also if you can find Granny Smith apples any baking/ pie apple is a great substitute we use honey crisp and courtlands from time to time depending on what is in season and locally available.
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Open in Pepper →Apples Wrapped In Pastry And Baked Soft
An apple dumpling is about as close as dessert gets to a sure thing. You peel apples, wrap them up, pour something sweet over the top, and the oven does the rest while dinner is still on the table.
Cooks on Pepper reach for these when the weather turns and there's a bag of apples on the counter, or when company is coming and nobody wants to fuss with a layer cake.
Every recipe here starts with apples and pastry. There's the classic Apple Dumplings with crescent rolls and a stick of butter, Mini Apple Dumplings for smaller servings, Pennsylvania Dutch Apple Dumplings made with pie crust, and Puff Pastry Apple Dumplings when you want flaky.
Quick Tips
- 1
Use firm baking apples
Granny Smith holds its shape through 40 minutes in a hot oven. Softer apples turn to sauce inside the pastry.
- 2
Core without cutting through
Leave the bottom half inch of the apple intact so the butter and sugar filling stays put instead of running out into the pan.
- 3
Keep the pastry cold
Work with crescent rolls or puff pastry straight from the fridge, and pop the wrapped dumplings back in for 10 minutes before baking if the dough gets soft.
- 4
Spoon the sauce twice
Baste the dumplings with the pan syrup about 20 minutes in, then again when they come out, so the tops glaze instead of drying.
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