APPLE or PEACH DUMPLINGS
There are several versions of this recipe. As the liquid some people use Mountain Dew, Sprite, Apple Juice or Orange Juice instead of water but I prefer the water. It's your choice.
Try using peaches sometime. I make it using 2 fresh peaches, which is my personal favorite. If using canned peaches I would use the juice from the peaches then water to equal the 1 1/2 to 1 3/4 cups.
- 1 can(s)
- refrigerated crescent rolls
- 2 large
- granny smith apples or 2 peaches
- 1 stick
- butter (8 tablespoons total)
- 1 c
- granulated sugar
- 1 1/2 c
- water (1 3/4 c is fine)
- 1/2 tsp
- vanilla extract ( optional)
- cinnamon (optional)
How to Make APPLE or PEACH DUMPLINGS
- 5Leftovers are good when heated up in the oven, toaster oven or microwave.
- 6TIP: I have doubled the recipe when I had several apples that I needed to cook. I just put a can of crescent rolls in the bottom of the dish, put several sliced apples on that and another can of crescent rolls on top. I then poured the boiled mixture over that and baked until golden brown. It's very good that way, too. And I have certainly used other apples besides the granny smith. Also, I have used half granulated sugar and half brown sugar. Sometimes I omit the vanilla. They're good any way you make them.
- 7HEARTH METHOD BY DANA RAMSEY:
Follow Steps 1 and 2 of the Modern Method. Prepare your fire and preheat your Dutch Oven including the lid by simply placing both near the fire and turning them to make sure they both are preheated evenly.
In a small kettle hung over the fire, bring to a boil the butter, sugar and water. Remove from heat and add vanilla and cinnamon. Pour over the apples.
Now a trivet inside your Dutch Oven. (Note if you do not have a trivet you can use 3 canning rings). Place the baking dish or pan on top and place lid on. Carefully put the Dutch Oven on a bed of coals prepared by making a bed of ash and then adding the nice red hot coals. Place more coals on the lid. Replace as coals die down, every 15 minutes if needed. Bake for 35 to 40 minutes until golden brown and syrup is bubbly. Dana checked to see how the baking was progressing after 30 minutes, just had to bake a little longer about 7 minutes to get the nice golden color she was looking for. Allow to cool slightly in the Dutch Oven, remove with ovenmits and serve warm or cold. Very Yummy!
NOTE: if cooking over a fire pit you can either place the Dutch Oven beside the fire in a smaller pit or on a prepared service. You want to be able to continue to feed your fire so you can have a good supply of red hot coals. Dana said she had heard of people using brickets but unfortunately she has no experience using them. She said she's just a little old fashioned (that's why I love her) but is sure we have some members who could add an additional comment on using the charcoal brickets.