Apple “Crack” Dumplings: Brought to You by Chef Spencer
Both of my boys know their way around a kitchen.
They’ve watched me cooking and baking, and have pestered me to be involved in whatever I’m making for years. Little boy hands have peeled carrots, stirred pots, and even chopped onions. They’ve sifted flour, measured out vanilla, and toasted pecans. It’s been wonderful having two sous chefs on hand. Especially two sous chefs I’m crazy about.
Now, however, they’re branching off and making lovely dishes all by themselves as the little boy hands have become adult-like hands.
Logan made chocolate chip cookies from scratch on Sunday night from a new online recipe he found that, honestly, were the best dang chocolate chips I’ve ever had. (SHHH! Don’t tell him I said that.)
Spencer’s omelet, that same morning, was heavenly.
But guess what? Here’s the new kitchen rule according to my sous chefs turned chefs. I have to stay far, far away from whatever they’re concocting. We’re talking (oven) mitts off!
What’s up with that?!
Apparently whatever is good for the goose is actually NOT good for the gander, at least around here.
Regardless, I thought I would feature one of Spencer’s kitchen escapades with one critical caveat, which I will repeat frequently: PEEL THE APPLES! When you peel them, the apples sort of become one with the dough. When you don’t, there’s a tough barrier that’s off-putting.
A few weeks ago, Spence decided that we were long overdue for a batch of Apple “Crack” Dumplings. (The “Crack” really doesn’t officially belong in the title. It’s only there due to the completely addicting quality of this dessert.) Spence also decided that he was going to make them all by himself, and that I should document the drama as it ensued. (Yep, this should give you a clue as to how things roll in this joint.)
So, here is Chef Spencer’s unaided creation of this deliciously simple (Only six ingredients!) dessert. By the way, this would be a wonderful addition to your Christmas dessert offerings!
Recipe courtesy of: Allrecipes.com
Makes 16 dumplings
2 Granny Smith apples, PEELED and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™
Here are the stars of the Spencer Apple Crack Dumpling Show.
Well, I mean, other than Spencer.
Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish.
Cut each PEELED apple into 8 wedges and set aside.
Pretty, picture, right? But the apple should be PEELED, dern it! I had to sit back quietly though. No interfering allowed. Couldn’t say a word about baking or let’s see, maybe . . . PEELING!
This boy will always be my little pumpkin, even years from now when I’ll have to go on tiptoe to kiss his stubbled cheek. For the purposes of this post, however, let’s just say he’s one of the apples of my eye.
Separate the crescent roll dough into triangles. Roll each PEELED apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
All rolled up and pinched tightly – as snug as a bug in a rug.
Hmm, probably not the most aPEELing (sorry, not sorry) phrase to use for an apple dumpling, but still . . .
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings.
Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
So this is what Apple “Crack” Dumplings look like when made by an 11-year-old.
The butter, sugar, cinnamon, and Mountain Dew combine to create an indescribable syrupy goodness.
I’ve made these for picnics and barbecues more times than I can count.
Serve them warm so the big scoop of vanilla ice cream you may just plop on top will slowly melt and mingle with the syrupy goodness.
They’re simple and foolproof and taste wonderful (as long as you PEEL THE DANG APPLES!)