I have never eaten an apple dumpling. . .until now. And if you are an apple dumpling purist from either Washington or Michigan or elsewhere that apples grow in abundance, my apologies if this offends.
My mom gave me a GREAT recipe. It doesn’t seem like it would work, but boy-oh-boy does it EVER work.
Quick and Easy Apple Dumplings
1 can crescent rolls
2-4 baking apples (depending on how much apple you want to put in them–I use Granny Smith)
3/4 stick of butter
3/4 C. orange juice (like out of a bottle/carton–juice–not concentrate)
1/4 C. sugar
1 tsp. cinnamon
Melt the butter in a small sauce pan. Add the orange juice, sugar, and cinnamon. Bring to a boil, then immediately lower to simmer. Meanwhile take 8 peeled apple quarters (or halves if you like more apple–but cut them into two quarters so they will get tender all the way through), and wrap each quarter (half) in a crescent roll. Squish the roll around the apple so that it’s covered. Place roll covered apples in an 8×8 baking pan, sprinkle with cinnamon, pour butter/juice mixture over rolls, and bake at 350 degrees for 30 minutes or until rolls are golden brown on top.
Delish either with or without vanilla icecream. You can eat ’em hot. . .but the “juice” will thicken up some after they cool off a bit. Store the leftovers–if there are any–in the fridge.
These are REALLY good.