Nov 20, 2021

Apple Dumplings

Simple and sweet apple dumplings recipe perfect for dessert on those special occasions.

Easy desserts are key when preparing big meals over the holidays, or for special occasions. That's why I love this recipe. It uses store-bought crescent roll dough to save time and effort, and it incorporates my favourite Honeycrisp apples.

The syrup these dumplings bake in uses natural sugars from unsweetened apple juice and monk fruit sweetener rather than refined sugars for its sweetness.

Vegans interested in trying these dumplings will need to find a vegan crescent roll dough, or prepare it from scratch. Same for my gluten-free readers. Read the label and select the store-bought dough that works with your diet.

Try serving these dumplings à la mode when warm, or drizzle with my homemade vegan salted caramel sauce.

Ingredients

(Makes 8 servings)

2 large Honeycrisp apples, peeled and cored (or Granny Smith)
2 cans ready-made crescent roll dough (vegan / gluten-free dough if required)
1 cup plant-based butter, melted
1 cup golden monk fruit sweetener
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1 cup unsweetened apple juice

Directions

Preheat the oven to 350°F / 180°C. Prepare a casserole dish with a light coating of cooking spray and set aside.

Once the apples are peeled and cored, cut them into 8ths. Roll each piece of apple in a segment of crescent roll dough then place them in the casserole dish.

In a saucepan over medium heat, melt the butter. Once melted, add the sweetener, vanilla extract, and cinnamon. Simmer, stirring regularly, until the sauce begins to thicken. If the temperature becomes too high, reduce to medium-low if required.

Spread the sauce over the dumplings then pour the apple juice in along the sides of the casserole dish, not directly over the dumplings.

Bake for 45 to 50 minutes, or until the dumplings turn golden brown. Remove from the oven and let stand for 15 minutes to allow the syrup to cool slightly.

Serve warm. Optional: enjoy the dumplings à la mode or drizzled with my homemade vegan salted caramel sauce.