Apple Dumplings
These apple dumplings are so tender and delicious. Tart slices of green apple are wrapped in cinnamon-sugar dusted crescent rolls, and cooked in a bubbling whiskey cinnamon sauce. Believe it or not, this is a pretty easy meal to make at camp, if you’ve got a Dutch oven and a fire. Don’t worry – the recipe includes directions for those of us cooking these at home, too.
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Whiskey Cinnamon Sauce
Apple dumplings are small bites of apple wrapped in dough, and baked in a sweet sauce. Often, the recipe for apple dumplings will call for lemon-lime soda. Because we wanted to add depth and flavor to the recipe, we added Crown Royal Apple and Cinnamon Whiskey.
Grab your saucepan and get the butter melted. Mix in the two sugars, cinnamon, Mountain Dew, apple whiskey, and cinnamon whiskey. Simmer for about 5 minutes, stirring frequently so as not to scorch the sauce.
Tip: Not a drinker? Skip the whiskey and add a little more Mountain Dew.
Perfect Apples for Dumplings
Green ‘Granny Smith’ apples work really well for apple dumplings, because they’re tart. The sauce is very sweet, so a tart apple provides a delicious contrast of flavors. That being said, you can use whatever kind of apple you prefer.
For this recipe, to save some time, we are using pre-made crescent roll dough. This recipe will be enough for two 8-roll packages of crescent dough. Get several apples, and fix up sixteen thick apple slices.
Before rolling the apple slices in the dough, sprinkle each dough triangle generously with cinnamon and sugar. Roll the dough up, tucking the apple slice in neatly, and place at the bottom of a buttered Dutch oven. Repeat until all of the dumplings are arranged evenly.
Apple Dumplings in a Dutch Oven
Reserve about a cup of the whiskey cinnamon sauce. Pour the remaining sauce over the dumplings, until they’re about half submerged in the sauce. Bake for 40 minutes or so, until the apples are fork tender and the crescents are browned.
Note: Watch the video if you’d like advice about cooking with multiple stacked Dutch ovens.
Thicken the Whiskey Cinnamon Sauce for Drizzling
Whisk together the cornstarch and cold water, straining any lumps. Bring the remaining sauce to a low boil, and whisk in the cornstarch. Cook until the sauce is thick enough for drizzling or dipping.
Allow the finished apple dumplings to cool for a few minutes, and serve warm with the sauce.
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More Delicious Dessert Recipes by Cowboy Kent Rollins:
- Old Fashioned Fried Pies
- Banana Split Cobbler
- Tres Leches
- Banana Pudding
- Banana Bread with Brown Sugar Crumble
Apple Dumplings - Cowboy Kent Rollins
Ingredients
- ½ stick butter
- 1 cup white sugar plus more for sprinkling
- ½ cup light brown sugar
- 3 teaspoons cinnamon plus extra for sprinkling
- 1 12 ounce bottle Mountain Dew soda
- 2 ounces Apple Crown Whiskey
- 2 ounces Fireball Cinnamon Whiskey
- 3 to 4 Granny Smith apples peeled and cored
- 2 cans crescent rolls
- Cinnamon for sprinkling
- Sugar for sprinkling
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Preheat the oven to 350 degrees F. Butter a 9x13-inch casserole dish, or 12-inch Dutch oven.
- In a medium saucepan, melt the butter over medium heat. Mix in the white sugar, brown sugar, 3 teaspoons of cinnamon, Mountain Dew, apple whisky and cinnamon whisky. Bring to a low simmer for about 5 minutes, stirring occasionally. Note: you can leave out the alcohol and substitute with additional Mountain Dew, if preferred.
- Slice the apples. You’ll need 16 slices, so you don’t need to slice them too thinly.
- Unroll the crescent rolls and separate. Sprinkle a little cinnamon and sugar on each roll. Place an apple slice at the larger end of the dough and roll up. Place the dumplings in the prepared baking dish.
- Pour the liquid in the bottom of the baking dish until the liquid reaches about halfway up the dumplings. You want to reserve about 1 to 1 ½ cups of the liquid. Bake for about 40 minutes, or until browned.
- Meanwhile, whisk together the cornstarch and water. Bring the leftover Mountain Dew sauce to a low boil. Pour the cornstarch mixture into the sauce. Cook until it thickens. Drizzle over top of the dumplings with ice cream.