Apple Dumplins

I had never even HEARD of apple dumplings til I moved to the South (this is SUCH a travesty to me). I was introduced to them by John’s grandma, Linda. She brought them to a Christmas dinner one year and I was in heaven. See, I am not an apple person. Fruity desserts do not easily phase me. But when I had my first bite of this absolute deliciousness, that all changed. Oh. My. Goodness.

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These are SO SO SO ridiculously easy to make. AND they only require TWO APPLES! (which is amazing to me..considering that MOST apple dessert recipes require AT LEAST eight to ten apples—which you have to peel, and core, and slice…ugh.) You just peel and cut up the two  apples into eighths, wrap three-ish slices in each crescent roll, and bake this for about 14ish minutes.

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While these are baking, you melt together on the stovetop: orange juice (weird sounding, I know—but just wait and see… 😉 ), sugar, real butter (oh yea—in stick form…none of that nasty margarine in our house!), and the key key KEY ingredient: pure vanilla. (I refuse to buy anything other than Spice Island’s pure vanilla…aka pure amazingness.)

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Then you pour all that gooey goodness AROUND the dumplings that have been cooking for a bit (not on top of the dumplings or they will get soggy!!) and sprinkle with a bit of cinnamon, cook for about 20 more mins, and BAAM…there they are…just staring at you and BEGGING to be eaten. (although they are still ridiculously hot at this point..so don’t eat them quite yet ;)) Give them about 30 minutes to chill, and then scoop one out and add a side of vanilla ice cream to it. Oh. My. Goodness. This is most definitely in my top 3 favorite desserts of all time. I hope you try it 😉

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Here is a link to the actual recipe so you don’t have to guesstimate the measurements:

http://allrecipes.com/recipe/grandmas-apple-dumplings/

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2 thoughts on “Apple Dumplins

  1. If I liked cooked apples, I would try your recipe. 🙂 Did you know you can make your own vanilla? All you need is alcohol and vanilla beans. I read about it once in a magazine devoted to organic things. I’ve always wanted to try it. They listed a few different types of alcohol traditionally used for making vanilla. I want to say Bourbon was one. Maybe Rum???

  2. Pingback: My little dumpling | The Fearless Cooking Club

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