by Holladay Allen
Native Foods Cafe
I bet you guys thought I totally spaced on National Apple Dumpling Day….. never! September 17th will always occupy a very important space in my heart, as National Apple Dumpling Day. And I realize that I am just making it in by the skin of my teeth. I literally just finished making these, and despite my doubts throughout the baking process, they came out absolutely delicious. So whilst googling various recipes, I also look at the images for the best-looking goods… and my eyes were drawn to these baked apple dumplings. So I switched out the real butter for vegan, and here we have (recipe borrowed from Alli ‘n Sons):
Browned Buttah & Ginger Ale Apple Dumplings
1 large apple (I used honey crisp)
1 can refrigerated crescent roll dough (Yes! It’s vegan. Not necessarily healthy, but vegan. Feel free to make your own dough too :)
½ cup browned butter
¼ cups white sugar
¼ cup brown sugar
½ tsp ground cinnamon
½ cup ginger ale
For da Browned Buttah:
1. Heat a medium saucepan over medium heat.
2. Cut the butter and add it to the pan, whisking as you go so it doesn't burn.
3. The butter will foam up, then subside. (This happened with the vegan butter.)
4. Let the butter cook, whisking often. Tiny brown flecks will begin to form at the bottom of the pan, and then the butter will turn a golden brown and smell nutty. (This did not happen with the vegan butter. It actually smelled a bit strange. So I just stopped cooking it, and poured it over the sugar and cinnamon.)
5. Remove the pan from the heat and pour the butter into a dish with sugars and cinnamon. Let cool.
For das Dumplings
1.Preheat the oven to 350º F.
2. Spray an 8x8 inch baking dish with nonstick spray.
3. Cut the apple into 8 wedges.
4. Open the can of crescent roll dough and separate into triangles, 8 total.
5. Wrap each crescent roll triangle around each apple wedge. Pinch to seal and place in the baking dish.
6. Spoon the butter-sugar-cinnamon mixture on top of the dumplings.
7. Pour the ginger ale top of the dumplings. Sh** will get foamy!
8. Bake for 20 minutes, remove from oven and spoon the sauce from the bottom of the pan over the dumplings. Bake for another 15-25 minutes until golden brown.
9. Serve warm with vegan ice cream. So freakin’ good. And a half can of soda was poured over them, jeesh.