It is simple to make apple dumplings. You can have cinnamon, pasta-cooked apples baked in a delicious caramel sauce, in less than an hour. You got ice cream, right? Although, if anything, ice cream should be better with these apple dumplings. My grandma also had a knack using only what she had in the kitchen at hand and put something super quick together.
It was something I’ll never forget to see her working in the kitchen and put all that love into her delicious treat. And the aroma of hot baking apples would just drive my sister, and I would be crazy until we sat down to devour her finished product. The sauce adds to the dish more flavor, making it tastier.
(2) peeled and cored Granny Smith apples, quartered
(1) (8 ounces) can refrigerated crescent rolls
1/8 tsp ground cinnamon
1/2 cup butter
3/4 cup white sugar
1 cup of orange juice
1 tsp vanilla extract
Preheat oven at about 175 degrees C (350 degrees F). Wrap each slice of apple in a crescent bun. In an 8×8 baking dish, put the seam side down and sprinkle with the cinnamon.
Add and combine butter, sugar, and orange juice in a medium saucepan; bring to a boil. Remove from heat and sprinkle with vanilla. Pour onto rolls.
Bake until the pastry turns brown and apple tenders, for 30 minutes. Spoon some sauce over the rolls while serving.
You don’t have to use the food processor for the dough, just mix it in a bowl.
For this apple dumpling recipe, you can use pretty much any cooking apple you want. We would like to use either Granny Smith or Honeycrisp apples, but that’s always only a matter of convenience. Granny Smith is tenderer than Honeycrisp, and both releases limited to juice and pack in loads of fresh apple flavor.