Sometimes, when I have unexpected company drop in and feel compelled to invite them for dinner or when a last minute pot luck invitation comes my way, I fall back on an old reliable recipe from back in the day. 

Honestly, this is so quick and easy no one can ever believe how simple it is because it really is delicious. I have never served it to anyone who didn’t just rave over it especially if I serve it still warm with a little whipping cream or vanilla ice cream served with it. Give it a try while the apples are still fresh and delicious and readily available from your own trees or from our local Crow Mountain Orchard.
Even those of you who tell me “I like your columns but I just don’t cook much anymore” can find the time and inclination to put this together!

Trish Watson lives, writes, gardens and cooks on Crow Mountain. Reach her at trishwatson2 @ gmail.com.

3 medium cooking apples, peeled, cored and cut into small dice or grated
1 10 ounce package refrigerated crescent rolls (You know the kind the kids like sausages or hot dogs wrapped in for a special treat!)
3 Tablespoons finely grated, fresh ginger
1 teaspoon ground cinnamon or apple pie spice
6 Tablespoons butter
1/4 cup pure maple syrup (I sometimes use agave nectar as it supposedly has a lower glycemic than syrup)
1/8 cup honey (optional)
1 cup orange juice, fresh is best but bottled will work as well
1/4 cup apple cider or apple juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees. (If using a glass baking dish, reduce heat to 325 degrees.)
 On a lightly floured surface or cutting board, roll out the rolls into 8 separate pieces. place about 1/4 cup  diced or grated apples in the larger section of the crescent roll and roll them up. Pinch the ends and sides together so the apples don’t fall out. Place all 8 apple-filled rolls into a lightly buttered 9 x9 inch square baking pan.
 Place the rest of the ingredients-except the vanilla-in a small sauce pan and heat slowly until the mixture just comes to a boil. Remove from heat and add vanilla, whisking to combine well. Pour the mixture over the dumplings and bake for about 20-25 minutes or until the dumplings are golden brown.
To serve, place a dumpling or two in a small dish, add ice cream and spoon liquid mixture from the baking dish over dumplings and ice cream. Or, omit the ice cream and pour on a little whipping cream, then add the warm liquid. If you are one who does not use dairy products, this dessert is truly tasty enough that you won’t miss the added calories! This recipe serves 4 to 8  depending on how many dumplings you choose to serve one person. The recipe can also easily be doubled to accommodate a larger group.
Bet you don’t have a single dumpling left at the end of the evening!

Upcoming Events

03 Sep 2017
08:00AM - 04:00PM
Friends of the Scottsboro Library
03 Sep 2017
08:00AM - 04:00PM
Friends of the Scottsboro Library
03 Sep 2017
08:00AM - 04:00PM
Friends of the Scottsboro Library
03 Sep 2017
08:00AM - 04:00PM
Friends of the Scottsboro Library
03 Sep 2017
08:00AM - 04:00PM
Friends of the Scottsboro Library

Like The Clarion on FB!

© The Clarion - 2017

Designed and maintained by Aldrich Publishing, LLC.
All rights reserved. All articles, photographs and other content are property of The Clarion Newspaper. Do not reproduce or copy without permission. 

Close