From the 'Burg to Your Kitchen

As I’m in the mood for Fall recipes and given some of the answers from the Herald’s “Ask the Williamsburgers,” feature, I think a great recipe for this week would be one of my best-kept secret recipes, and an easy way to get that Fall flavor all year-round.

Apple Crescent Dumpling

Ingredients

2 medium Honeycrisp apples (about two cups)

2 cans (8 count) crescent rolls

3/4 cup butter, melted

1 cup packed brown sugar

1 tsp. ground cinnamon

2/3 cup lemon-lime soda such as Sprite or 7-Up

Directions

Heat oven to 350 degrees F, grease a 13x9 pan.

Peel and core apples; cut into 16 slices. Unroll dough, separate into 16 triangles. Place 1 apple slice on the shortest side of each dough triangle. Starting with the shortest side of the triangle, roll to opposite point – basically wrapping the dough around slice.

In a medium bowl, stir together melted butter, brown sugar and cinnamon. Pour mixture oven dumplings.

Pour soft drink in center and along edges of pan. Do not pour on top of dumplings.

Bake 35 minutes or until golden brown – let stand 15 minutes.

Serve with whipped cream or ice cream.