We spent Thanksgiving at my sister-in-law’s home again this year – a wonderful tradition for the last 20 years! Besides the wonderful dishes everyone brings, we get to visit with relatives we may not have seen for awhile. This year instead of turkey and a ham for the meat course, Bret’s sister asked him to make one of his great briskets along with his homemade BBQ sauce (I’ll post the brisket and BBQ sauce later…).
I lurk by the dessert table, looking to see what everyone has brought, and this year our niece Jennifer brought this amazing apple crescent cobbler. One bite and we swooned – really, it was that good! Jennifer giggled and told me that the surprise ingredient was Mountain Dew poured over the top of the crescents before baking. OK by me if it makes it taste that good! I’ll be making this one for the next pot luck coming up! This is really hard to describe, but maybe the picture will help…
- 2 large apples , peeled, cored and sliced into 8 wedges each
- 2, 8 oz cans of crescent rolls
- 2 sticks butter
- 1 1/2 Cups sugar
- 1/2 tsp vanilla
- 1 tsp cinnamon plus cinnamon to taste
- 1, 12 oz can Mountain Dew soda
Preheat oven to 350 degrees. Butter a 9x13" baking dish (glass dish).
Separate the crescent roll dough into eight triangles per can. Take the apple pieces, place into each crescent roll and roll up as usual into the crescent shape. Place each roll seam down into the baking dish.
In a saucepan, melt the butter. Whisk in the sugar, vanilla and cinnamon and remove from heat (sugar won't be entirely melted - that's the way you want it). Pour the butter mixture evenly over the crescents. Pour the Mountain Dew over the apple dumplings, filling to about one-third up the side of the baking dish. Sprinkle with a little cinnamon and bake 35-40 minutes until bubbly and lightly golden brown.
Tips and Stuff:
Use crisp tart-sweet apples (Granny Smith, Honey Crisp, Fuji), not Red Delicious so they won't get mushy.
There are a lot of variations of this recipe floating around out there. Some say to pour the Mountain Dew directly on the crescents and some say to pour around the sides and down the middle. Either way, they turn out great.
Be sure and don't completely melt the sugar in the butter because you want that texture on the crescents after baking.