Recipe(tried): Easy Apple Dumplings (using refrigerated crescent roll dough)

EASY APPLE DUMPLINGS

4 Medium apples, Romes or Northern Spy best
1 pkg. refrigerated crescent roll dough (eight rolls)
3 tablespoons butter
3 tablespoons brown sugar
2 tablespoons chopped walnuts or pecans
1/2 teaspoon ground cinnamon
Heavy (whipping) cream (optional, for serving)

Preheat oven to 350 degrees F.

Wash and core apples. Peel them if you wish (you don't have to) but do not slice them. They should be whole, with a hole going through them from the north pole to the south pole. Set the apples aside.

Open the package of refrigerated crescent rolls, but do not separate the dough as the directions suggest. Instead, separate the dough into four equal squares, rolling or using your fingers to press together the perforations where the dough would usually be separated into triangles. Place an apple on each. square.

In a small mixing bowl blend the butter, sugar, nuts, and cinnamon just until they are roughly mixed. Use a spoon to divide the mixture evenly among the apples, filling the holes.

Draw the dough up around each apple to enclose it completely. Pinch and/or twist it to secure it. Place the dough-wrapped apples in a lightly-greased baking dish big enough to hold them without touching.

Bake the apples until the dough is golden brown and the apples are tender when pierced with a thin knife or fork, about 30 to 40 minutes.

Serve warm (and for a real sinful treat) with heavy cream, if desired.

Makes 4 servings
Source: Detroit Free Press