I guess I’m on a dumpling kick these days. This is a recipe my SiL, Laura, made for us on Christmas Eve for brunch. Yummeee!
At first glance this one doesn’t look like a winner. I know if you try it you’ll declare it a keeper! I think most church cookbooks have some version of this recipe. Some use orange juice instead of Sprite and brown sugar instead of white sugar. I’m kinda’ partial to this version though.
I have halved Laura’s recipe to fit our family of 4.
Apple Dumplings
2 granny smith apples, peeled, quartered & seeded
1 can crescent rolls (8 rolls per can)
1/2 c. sugar
1/2 c. Sprite
6 T. butter, melted & cooled
ground cinnamon
Preheat oven to 350*.
Place 1/4 apple in point of roll and wrap remaining around apple. End with large part over the top.
Place in an oil sprayed casserole. Sprinkle with cinnamon.
Mix together butter, Sprite, and sugar. Pour over dumplings. Bake for 30minutes and wait for the magic to happen. The apples cook perfectly. The dough gets crispy on top and the liquid turns into a super thick syrup. Mmmm good!
These dumplings are good for breakfast or dessert (with a scoop of vanilla ice cream on top).
