Recipe: Country Apple Dumplings*

One item that stands out this week is Baby Back Ribs for $2.49/lb at Lee’s and Fresh Market.  The lowest I noticed for these all summer was $2.99/lb, so this would be a good time to put a few pounds in the freezer, or grill some this weekend while the weather is still nice.  Check out my “Fall off the Bones” recipe from last summer, if you are interested in making some and didn’t save it.  They are so easy, and turn out delicious either on the grill or in the oven.  Several of our savings sisters have told me they made these and their families really enjoyed them.


I am also adding at the bottom of this letter a recipe I came across yesterday while looking for a way to use a lone can of Pillsbury crescent rolls that have been hanging around in my fridge.  It’s for “Country Apple Dumplings,” and it looked so easy and delicious I thought I’d make it Thursday night for my parent’s anniversary dinner.  It seems like the perfect autumn dessert.  Detailed yet simple instructions are below.

• 2 large apples 
• 1 can Pillsbury Crescent dough
• 1/2 cup butter
• 2/3 cups sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 3/4 cup 7-up

Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.

Peel and cut each apple into 4 wedges, removing cores. 

Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}

Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.

Pour cinnamon mixture over the apple dumplings. Pour 7-up over the dumplings.

Bake for 40 to 45 minutes in the preheated oven, or until golden brown.  Serve warm with ice cream.

*Originally distributed October 2013