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It’s apple picking time!
Nothing smells better baking in the oven than apples and cinnamon! This summer when my birthday group went to Wisconsin for a few days, my friend Bev Chicos brought a recipe and baked country apple dumplings. Everyone raved about them. Since I couldn’t go with them this time (a family commitment), they brought me the recipe. This week I finally got around to making the dumplings and took them to our church’s Wednesday supper. Pa Lloyd said I should make them again and Veryl Champine said, “they are good enough to put in the Photo Press.”
The dumplings are good either warm or cold and with ice cream or whipped topping.
Country Apple Dumplings:
2 large granny smith apples, peeled, cored and each cut into 8 wedges (16 wedges)
2 – 10 oz. cans crescent roll dough
1 cup butter
1 cup granulated sugar and 1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla
white sugar & cinnamon mixed to coat apple slices
1-12oz. can regular mountain Dew
Preheat oven to 350 degrees. Coat each wedge of apple in sugar/cinnamon mixture. Separate dough into triangles (you should have 16) place an apple wedge on dough start at the small end and roll, pinch to seal, place in 9x13 inch pan. You should have 16 apple dumplings. Melt butter in saucepan, stir in sugars, simmer until bubbly and thick, add vanilla and cinnamon, pour over dumplings, then pour mountain dew over all. Bake 35-45 minutes until golden brown! Enjoy! Tomorrow I am going to plant some fall bulbs. Love, love our beautiful fall! Have a great week!