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cracker barrel apple dumpling recipe

Apple Dumpling Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 large Granny Smith apples
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 cup granulated sugar
  • 1 cup water
  • 6 tbsp unsalted butter, divided (4 tbsp for syrup, 2 tbsp melted for brushing)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Peel, core, and quarter the apples into 8 wedges. Mix the cinnamon and nutmeg together in a small bowl.
  2. Preheat oven to 350°F (175°C). Separate the crescent dough into 8 triangles. Place 1 apple wedge on each triangle, sprinkle with the cinnamon-nutmeg mixture, and roll up seam-side down into an ungreased 9x13-inch baking dish.
  3. In a small saucepan over medium heat, combine sugar, water, 4 tbsp butter, and salt. Simmer 3 to 4 minutes until the butter melts and sugar dissolves. Remove from heat and stir in vanilla extract.
  4. Pour the syrup around (not over) the dumplings. Brush tops with the remaining 2 tbsp melted butter. Bake at 350°F (175°C) for 30 to 35 minutes until deep golden brown and the syrup is bubbling.
  5. Spoon 2 dumplings per person into a bowl, ladle syrup over the top, and finish with a scoop of vanilla ice cream and a pinch of cinnamon.

Notes

You can make the syrup up to a day ahead and keep it in the fridge; warm it back up before pouring so it flows easily around the dumplings. If your apples are on the smaller side, reduce the bake time by about 5 minutes and check the color early. The recipe doubles well in the same 9x13-inch dish if you stack the dumplings slightly and add 7 to 10 minutes to the bake time.