Thelma is a former field editor for "Taste of Home" magazine and has a huge collection of recipes submitted to her from cooks across the US.
A Unique Apple Dumplings Recipe
This recipe for apple dumplings was shared with me by one of my readers from Blairsville, Georgia. According to her, it's a family favorite. It's easy to make because it uses canned, refrigerated crescent rolls, rather than fresh ones. No need to make the dough, roll it out, and cut it! All you have to do in this simple method is open the can and separate the pre-made dough into triangles.
I couldn't imagine using Mountain Dew in making this dessert. But knowing the donor of this recipe is one of the best cooks in the Georgia mountains, I knew it would be a winner. Try it when you need a quick dessert, and I think you will agree!
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
16 Apple Dumplings
- 2 large Granny Smith apples, peeled and cored
- 2 10 oz. cans refrigerated crescent roll dough
- 1 cup butter
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 12 ounce bottle Mountain Dew soda
- Preheat the oven to 350 degrees.
- Grease a 9x13-inch baking pan.
- Cut each apple into 8 wedges; set aside.
- Separate the crescent roll dough into 8 triangles.
- Place an apple wedge on the smallest end of the dough triangle. Roll the dough around the apple wedge. Pinch to seal the dough and place in the baking pan. Note: My wedges were large, so I had to pull and stretch the dough around the apple pieces. However, the dough is very pliable so it was fairly easy to enclose the apple completely in the dough.
- Melt butter in a small pan. When melted add the sugar and cinnamon to the butter. Stir until the sugar is melted and the cinnamon is mixed in well.
- Pour the butter mixture over the top of the dumplings.
- Pour the Mountain Dew over the dumplings.
- Bake for 35 to 45 minutes or until golden brown. Serve warm with ice cream or whipped topping. Also delicious served plain.
Changes to the Original Recipe
Here are a few ideas to consider when making these apple dumplings:
- I substituted Splenda for the granulated sugar called for in the recipe. If you are restricting sugar intake, you might want to consider a sugar substitute. They turned out fine using Splenda.
- A few raisins could be added to each dumpling before sealing the dough around the apple. Raisins and apples are a good taste combination.
- Sprinkle some shredded cheddar cheese on top of each dumpling during the last few minutes of baking (just long enough time to melt the cheese). It would be like a slice of apple pie with cheese.
- The original recipe calls for serving with ice cream or whipped topping. Instead, try a sprinkling of powdered sugar on each dumpling.
Other varieties of apples can be used. However, the tartness of the Granny Smith apples works well with the sweetness of this recipe.
© 2016 Thelma Raker Coffone