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 USA.
This apple dumpling recipe was shared with me by one of my readers from Blairsville, Georgia. She says it is a family favorite and so very easy to make because the dough is actually canned, refrigerated crescent rolls. No need to make a 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 butter. Stir until the sugar is melted and cinnamon 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 the Splenda.
- A few raisins could be added into 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
Please Share Your Comments
Deborah F Furrow on October 28, 2018:
peachy from Home Sweet Home on February 16, 2016:
how did you do that?? Awesome and clever idea to make apples into dumplings
Thelma Raker Coffone (author) from Blue Ridge Mountains, USA on February 15, 2016:
Yes I believe you can use fresh dough instead of the canned. If you try it, I hope you will stop by and let us know how it turns out. Thanks for reading!
Chitrangada Sharan from New Delhi, India on February 15, 2016:
I liked your Apple dumplings recipe very much and would like to try this. Can I use fresh dough instead of frozen one for wrapping the apple pieces?
Thank you for sharing this innovative recipe of fruit dessert.