Crescent Roll Apple Dumplings

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 17th 2015 edition. By: Blaise Doubman 

Inspiration is key in recipe development…
Blaise Doubman

I have always had a fascination with family reunions, pot lucks, pitch-ins and Church dinners. Not just because of the familiar faces that usually greet you at these functions, and the good times that usually ensue, but because of the delicious food that is shared. I can’t remember one function that I’ve been to, that didn’t have tables and tables of food. I love those times, because it gives me a chance to taste familiar dishes, as well as give me ideas and inspiration in making and creating my own.

I am fascinated by people sharing their recipes and the history and stories behind them. Usually a recipe is “invented” through necessity, greed, or mistake. Let me give some examples. Years ago, in war time rations, cakes needed to be made without eggs and oil so mayonnaise was used. This is a good example of a recipe developed through necessity. I, on the other hand, when developing recipes, fall more into the category of greed. What is it that I would like to eat? Why haven’t there been a peanut butter, white chocolate and pretzel cheesecake invented? Sounds absolutely delicious to me! Recipes made my mistake are often one of the most popular methods in recipe development. I can’t tell you how many times I’ve been making a recipe, and forget to add this, or add a little pinch of that, and it takes the recipe to a whole other level.

This recipe was inspired by a dessert that I had at a Graduation open house years ago. It was good…but I knew I could make it even better. I changed the recipe by using crescent roll dough instead of puff pastry, changed the type of apple, left out the raisins, added more cinnamon and used Sprite instead of 7-Up. I also changed some of the measurements to find that perfect constancy in the glaze. I find it to be the perfect combination of sweet, tart, citrus and cinnamon all at the same time. This is so much better than your typical baked apple dumplings that you may be familiar with. A recipe developed by inspiration through something I had had before, but wanted to change and make better. I love recipes like this…

Crescent Roll Apple Dumplings

Using “Granny Smith” apples for this recipe is really the best choice because it gives a perfect tartness that is needed to cut through the sweetness of this dish. Also make sure you use regular “Sprite” – not the “Diet” variety – it will not result in the same flavor.

2 cans crescent rolls
2 Granny Smith apples, cored, peeled and sliced into 8 slices per apple
2 (4 oz.) sticks salted butter
1 ½ cups white granulated sugar
1 tablespoon ground cinnamon
¼ cup white all-purpose flour
1 (12 oz.) can of Sprite

Start by preheating the oven to 350 degrees F and spray a 9×13-inch baking pan with non-stick cooking spray.

Melt the butter in a medium saucepan over medium-high heat.

Add white granulated sugar and cinnamon to the melted butter and cook for about 2 minutes, stirring often.

After 2 minutes, stir in the white all-purpose flour and cook another 2 minutes.

Wrap each apple slice in a single crescent roll and place in prepared baking pan.

Next, pour the melted butter mixture evenly over the rolls.

Pour the can of Sprite over everything and place in preheated oven and bake for 38 minutes exactly.

Remove from oven and allow to cool slightly before serving.