1 cup sugar
1 cup water
1/2 cup butter
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla
1 can (8 oz) refrigerated crescent rolls
2 large apples, peeled, cored and quartered
milk or ice cream
Preheat oven to 350 F.
Combine sugar, water, butter, cinnamon, nutmeg, and vanilla in sauce pan. Bring to a full rolling
boil. Remove from heat.
Peel, quarter, and core apples. Unroll crescent rolls and separate each triangle. Stretch triangle
slightly and wrap around each apple quarter. Place in a 9×13 baking pan. Pour hot syrup over
dumplings and bake for 30 minutes or until golden brown and apples are tender. Serve warm with
milk or ice cream. Recipe serves 8.
Traditional Apple Dumplings
Peel and core 6 small apples; leave whole. Stuff the center of each apple with 1-2 teaspoons
brown sugar. Sprinkle with a little cinnamon and nutmeg (centers may also be stuffed with raisins).
Roll pastry for a 2-crust pie out into a 24×16 inch rectangle. Cut into 6 squares. Place one apple
on each square. Dampen edges of square with water. Bring two opposite corners to top of apple
and press together. Bring remaining corners to the top and seal edges making a packet over apple.
Place in a 9×13 baking pan, add syrup from above and bake 45-60 minutes or until apples are
tender. Serve as for above.
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