Delicious Apple Desserts

Today I bring you my list of 17 favorite Apple Desserts! I have the full recipes all linked here, so make sure you save or bookmark this post to keep it handy all season long. I hope you find a new favorite here. What will you be making first?

Apple Turnover

This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm.

Apple Crumble

This Apple Crumble with Salted Caramel will have you licking your plate clean! Soft apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Buttery Apple Pie

Nothing is more satisfying or comforting than this Apple Pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. 

Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. 

Apple Cake

This is a classic recipe for homemade, fresh Apple Cake made with lots of Granny Smith apples and flavored deliciously with cinnamon, ginger, nutmeg, cloves and orange zest. It’s a quintessential recipe to have in your recipe boxes for Fall! 

Homemade Apple Cider

Apple Season wouldn’t be complete without Homemade Apple Cider! Yes, yes please. Sweet and tart apples are cooked together with oranges and warm spices. Delicious plain, but over-the-top with whipped cream and caramel sauce.

Apple Dippers Bar

This Apple Dippers Bar consists of 3 kinds of sweet dips and lots of toppings for kids and adult alike to go buck wild and enjoy a sweet treat while staying occupied for a good 30 minutes. 

Buttery Apple Crisp

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! 

Apple Coffee Cake

If you like cake for breakfast or dessert you’ll love this easy Apple Coffee Cake Recipe! Topped with streusel and cream cheese glaze! 

How to Make Gourmet Caramel Apples

You can make amazing and gorgeous Gourmet Caramel Apples at home with just a few easy steps! Customize with different drizzles and toppings!

Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Applesauce Cake with Divinity Frosting

Soft and sweet apple and cinnamon cake made in 1-bowl and baked in a half sheet pan with brown sugar marshmallow divinity frosting! Applesauce Cake is seriously heavenly!

Cinnamon Apple Danish

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Apple Oatmeal Cookies

These delicious Apple Oatmeal Cookies are topped with creamy brown butter frosting and a sprinkle of cinnamon. It’s like apple pie meats oatmeal cookie, perfect as a yummy Fall treat!

Oven Dried Apples

Oven Dried Apples make a tasty and satisfying snack on their own and also make a delicious accompaniment to granola!

I hope you enjoy these Apple Desserts with family and friends this Fall season! Have a great weekend, friends!

The post 17 Apple Desserts appeared first on Lauren's Latest.

A Few Apple Fritter Basics

Before we dive deep into this recipe, I thought I would address some elementary things we need to get straight to begin:

Are Apple Fritters Donuts?

While Apple Fritters aren’t your typical cake or yeasted donut, they are certainly donuts! I use a yeasted donut dough, fill it with cooked and sweetened cinnamon apples, form it into fritters and give them a quick fry in my dutch oven on the stove. Finish it off with a quick powdered sugar-vanilla glaze and voila! The perfect homemade apple fritter. I’m on board with anything fried but these are seriously next level.

Should I Cook the Apples?

While older, more traditional apple fritter recipes call for using raw apples, I don’t like using raw apples. They don’t stay in the fritter very well and they stay crunchy even after being fried. Hard pass. I like to cook mine first with some cinnamon and sugar, then form my fritters, then fry.

The Best Apples for Apple Fritters

With any baked good, I always recommend Granny Smith apples (the green ones at the store). They are tart, hold their shape and have a great texture after baking. I suggest using them for apple pie, apple crisp and apple cake. They are the best.

How to Make Apple Fritters

Any homemade donut is a labor of love. My apple fritter recipe is no exception! But mama will they be worth it! There is nothing hard about this recipe, it just takes time. Also, be prepared for your house to smell like fried food for a good 24 hours. It’s totally normal. See my tips for getting rid of that fry smell below.

Make the Yeasted Donut Dough

If you’ve ever made cinnamon rolls or homemade bread before, you can make this dough. The methods are all extremely similar. Proof the yeast in warm milk and a little granulated sugar. Set it aside to proof and then add in the remaining sugar, melted butter, bread flour and salt.

What to look for: Your dough should come together on the dough hook, the bowl should be mostly clean and the dough itself should be smooth and feel tacky but not sticky enough to leave a residue on your hands. Set this aside to proof.

Cook the Apples

While the dough is rising, cook one large granny smith apple in a little butter with some sugar and cinnamon until they are mostly tender.

What to look for: apples should still hold their shape but be mostly soft. You want them to hold together in the actual apple fritter after it’s been fried.

Form the Apple Fritters

Flour a clean work surface and roll the dough somewhere between a rough rectangle and oval. Spread cooked apples onto 2/3rds of the rolled dough. Fold it into thirds to create three layers. Press the stack together gently.

The Donut Shop Secret for Making the Perfect Apple Fritter

I know this seems like a weird step, but it’s what gives the fritters that signature look. Using a sharp knife or bench scraper, cut filled dough into small 1/2 inch pieces. Then press those pieces into a log to try to stick them back together. I know it seems like counter intuitive to cut it all apart and then stick it back together but this is where the magic happens! I promise it will all make sense in the end.

Once your log has formed, cut into 8 equal portions. Press each fritter together so it won’t fall apart in the fryer. Set aside for 15-20 minutes to rise slightly while the oil heats up.

Fry the Fritters

Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375 degrees F. Anywhere between 360 and 380 degrees F is fine, but keep in mind the oil temperature will go down with the addition of the fritters and you will have to adjust. Add two or three donuts to the hot oil and fry 1 minute per side. Remove from oil and drain on paper towels.

What to look for: Apple Fritters are done when they float to the top and are a deep golden brown color on both sides.

Finish with a Glaze

Whisk all the ingredients for the glaze together, adding more milk as needed to get the consistency you want. Dip the top of each donut into the glaze and place onto a cooling rack to let it drip down. Enjoy warm or at room temperature.

Pro Tip: keep in mind the warmer the donut when you dip it in the glaze the less white the glaze will appear. If you want the glaze to be more obvious, dip them when they are warm to the touch and easy to handle, not hot.

Storing Apple Fritters

Just like store bought donuts, the homemade versions don’t taste very good the next day and are better eaten fresh within 18 hours of making them. If you are going to store them, make sure they are on a plate or in a box, gently covered with foil or plastic wrap. You can absolutely reheat in the microwave 10 seconds to bring a little life back to them the next day, but would highly recommend enjoying immediately.

Removing that Fry Smell From Your House

If the smell of fried foods is preventing you from making anything fried (kettle chips, pumpkin donuts, fries) never fear! I am here! A big reason the smell lingers is because that oil is still around. Here is how I get rid of that fried smell as fast as I can:

1. After I’m done frying, I keep the hot oil in the dutch oven or pot I used, covered with a lid to cool completely to room temperature.
2. During this time I will wash any utensils, dishes, the counter and the stove that had oil on it. I will also open a window or two if its not too cold outside.
3. Once the oil is at room temperature, I use a funnel and pour it into a sealable plastic container. (Not plastic bags, an actual container.) I will typically use a full 48 oz bottle of oil for frying, so I will pour the used oil back into that same container. Seal with the lid tightly.
4. Some people keep this oil to be their frying oil, but I don’t eat fried food enough to keep it, so I usually just toss it.
5. Wash the pot 2-3 times to get rid of all the oil and any greasy residue.
6. Voila! A non-stinky house! It really does come down to getting rid of that oil as soon as possible.

Other Apple Treats and Sweets You Will Love

Tis the season for all things apple! Here are a few tasty options my readers love:

• Old Fashioned Apple Cake
• Apple Pie
• Oven Dried Apples
• Apple Oatmeal Cookies (with brown butter frosting)
• Apple Turnovers
• Homemade Apple Cider

Be sure to check out my full apple recipe archive for salad, snack, dinner and dessert options that are all perfect for Fall! Anyways, I hope you LOVE this recipe and enjoy some amazing and fresh Apple Fritters at home this season.

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Apple Fritters

Fall means all the comforting apple and pumpkin treats including homemade Apple Fritters! A simple yeasted dough that is folded together with sweet cinnamon apples, then deep fried and glazed.

Course Breakfast, Dessert

Cuisine American

Keyword apple dessert, apple fritter, donut recipe

Prep Time 1 hour 30 minutes

Cook Time 15 minutes

Servings 8 fritters

Calories 363kcal

Equipment

• dutch oven
• candy thermometer

Ingredients

For the Yeasted Dough:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar divided
• 1/4 cup melted butter cooled
• 2-3 cups bread flour
• 1/2 teaspoon salt

For the Apple Filling:

• 1 granny smith apple peeled, cored and chopped into 1/2 inch pieces
• 1/2 tablespoon butter
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• vegetable or canola oil for frying

For the Fritter Glaze/Icing:

• 2 cups powdered sugar
• 2 tablespoons whole milk or more, if needed
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter

Instructions

Make the Fritter Dough

• Into the bottom of a mixing bowl, stir warm milk, 1 teaspoon granulated sugar and yeast together. Set aside 10 minutes to bloom and activate. After 10 minutes mixture should look foamy. Add in remaining sugar, melted butter, half the flour and the salt.
• Knead mixture on low to incorporate flour. Slowly add in more and more bread flour 2 tablespoons at a time until dough gathers on the dough hook and cleans the sides of the bowl. Dough should feel tacky but not sticky and leave residue on your hands. Knead 5 minutes.
• Grease bowl and dough thoroughly. Cover with plastic wrap or clean kitchen towel and set aside to rise and double in size.

Cook the Apples

• While dough is rising, peel, core and chop apple. Add apple to a small nonstick skillet with butter, sugar and cinnamon. Cook 5-7 minutes or until mostly tender but holding their shape. Set aside to cool.

Form the Apple Fritters

• Flour a clean work surface and rolling pin. Add dough to the center of the board and dust with more flour. Roll dough out to be an approximate 16"x10" rectangle/oval shape. Spread cooked apples onto 2/3rds of the rolled dough.
• Fold the bottom third on plain dough over the middle third section and fold the top section (with apples) overtop the middle third section. Press together gently.
• Using a sharp knife or bench scraper, cut filled dough into small 1/2 inch pieces. I know this seems like a weird step, but it's what gives the fritters that signature look.
• Flour your hands well and sprinkle the top of the chopped apples lightly with flour. Press into a log to try to stick it back together. I know it seems like counter intuitive to cut it all apart and then stick it back together but this is where the magic happens! I promise it will all make sense in the end.
• Once your log has formed, cut into 8 equal portions. Using more flour on your hands, press each fritter together so it won't fall apart in the fryer. Set aside for 15-20 minutes to rise slightly while the oil heats up.

Fry the Apple Fritters

• Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375 degrees F. Anywhere between 360 and 380 degrees F is fine, but keep in mind the oil temperature will go down with the addition of the fritters and you will have to adjust. Its better to be at 375-380, add the donuts and have the temp come down to 360. Add two or three donuts to the hot oil and fry 1 minute per side or until a deep golden brown color. Remove from oil and drain on paper towels.

Glaze the Fritters

• While the donuts are cooling, whisk all the ingredients together for the glaze. Add the milk in bit by bit until the glaze is a little runnier than white school glue. Dip the top of each apple fritter into the glaze and place on cooling rack to drip down. Enjoy warm or at room temperature.

Video

Notes

Nutrition facts do not include the oil.

Nutrition

Calories: 363kcal | Carbohydrates: 65g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 227mg | Potassium: 141mg | Fiber: 2g | Sugar: 40g | Vitamin A: 291IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

The post Apple Fritters appeared first on Lauren's Latest.

Easiest Apple Turnover Recipe, like ever.

Growing up, I used to hate the texture of cooked fruit, especially apples! I even hated fresh apples for a time. One time my mom was serving some kind of cobbler and I chose to eat salad for dessert. Um, what was wrong with me?

Now that my passion for food has grown into this full blown love affair (hello food blog!), I’ve come to start eating cooked fruit again, but only in the right application. Enter Apple Turnovers. My ratio of cooked apple to puff pastry is right where I like it: not too much fruit and not too much pastry, though if I had to choose, I’d probably still choose puff pastry over apples. Ha! The cinnamon/butter/sugar syrup that you get when you cook the apples is so delicious and the flaky pastry after its all baked is heavenly. Add a little (or a lot) of glaze and ya’ll, that’s a tasty treat that will help you win friends and influence people. So be sure to keep reading because this Apple Turnover recipe is one you won’t want to lose.

A Note About Puff Pastry

Puff Pastry is just that…pastry! Just knowing that can scare a few of you readers off, but never fear! Back up is here!

The most common brand of puff pastry is Pepperidge Farm Puff Pastry Sheets found in the freezer section, probably right around the frozen fruit and the cool whip. To use these for ANY recipe, you’ll want to follow package directions to thaw, typically in the fridge for a day.

When you open up the package, there will be two sheets. For this recipe, you’ll only use one. One sheet will make four apple turnovers. When you unfold the sheet, there might be cracks along the seams where it was folded. Totally normal! Flour your work surface and your fingers and simply press it back together. After I do this, I use a rolling pin to even out the sides and then a pizza cutter or sharp knife to cut it into four even squares. Fill, fold into triangles, seal with a fork and bake.

What if I don’t have puff pastry?

A great substitute for store-bought puff pastry is refrigerated pie dough. Again, a store-bought, the pre-made dough is easiest, but this homemade pie crust recipe is really hard to pass up. Regardless of what you choose, this apple turnover recipe cannot be beat!

Also, if you can find sheets of crescent roll dough, that would work well, too! It would be a bit of work to press all the seams together in the pre-cut crescent rolls, but doable. I’ve definitely done that before in a pinch. Bake apple turnovers made with crescent rolls according to the crescent roll packaging.

How to Make Apple Turnovers

I know I keep saying this again and again, but this truly is one of those recipes that can be made my anyone, regardless of their skill level. Because we are taking the help from the store from puff pastry, all you really need to do is cook the apples, fill the puff pastry and bake. It’s basically like eating an apple pie that was made in one third of the time! (But if you wanted an apple pie recipe, I have a great one here.) For full recipe details, see the printable recipe card below. Here’s what to expect when making these:

Preheat Oven + Prep Baking Sheet

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Prepare Apples + Cook Until Soft

Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apples. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.

Cut Puff Pastry into 4 Even Squares

Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square.

Brush Edges of Puff Pastry, Fold + Seal

Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.

Bake Apple Turnovers

Bake 15-17 minutes or until puffed and golden brown.

Make the Apple Turnover Glaze

While turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You’re looking for the glaze to be the consistency of white school glue.)

Allow to Cool + Drizzle With Glaze

Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Want more fruit dessert options? Try these easy fruit desserts: Peach Dumplings, Raspberry Peach Cobbler Recipe, Lemon Raspberry Cake & Orange Cranberry Crinkle Cookies.

Make-Ahead + Storage Directions

My favorite method for making these in advance is preparing them up to assembly and then storing in the refrigerator until you are ready to bake. Right before baking, brush with the egg wash, add the sprinkling of sugar and bake until puffed and golden.

While I prefer the taste and texture of freshly baked puff pastry, you can definitely bake and store the pre-baked turnovers in the fridge for 2-3 days and reheat in the microwave 20 seconds at a time.

Love Apple Turnovers? Try these other tasty Apple treats!

• Caramel Apple Cinnamon Rolls
• Apple Cinnamon Cream Cheese Danish
• Buttery Apple Crisp Recipe
• Apple Streusel Cake with Cream Cheese Glaze
• Buttery Apple Pie Recipe
• Salted Caramel Apple Crumble Recipe

I hope you love this recipe as much as we did! It’s a tasty one you will be making again and again. Have a great day, friends!

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Apple Turnover

This Apple Turnover recipe is simplicity at its best. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm. It's the perfect treat for Fall.

Course Breakfast, Dessert

Cuisine American

Keyword Apple Turnover, Apple Turnover Recipe, Apple Turnovers with Puff Pastry, Apples

Prep Time 15 minutes

Cook Time 15 minutes

Cool Time 5 minutes

Total Time 35 minutes

Servings 4 servings

Calories 504kcal

Author Lauren’s Latest

Ingredients

For the Apple Turnovers

• 1 tablespoon butter
• 1 large granny smith apple
• 3 tablespoons packed brown sugar
• 1/8 teaspoon cinnamon
• pinch salt
• 1 sheet puff pastry defrosted
• flour for rolling
• 1 egg
• 1 tablespoon milk

For the Glaze

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1/2 tablespoon milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apple. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.
• Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square. Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.
• Bake 15-17 minutes or until puffed and golden brown.
• While apple turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You're looking for the glaze to be the consistency of white school glue.)
• Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Nutrition

Calories: 504kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

The post Apple Turnover appeared first on Lauren's Latest.

Apple Crumble

I remember being a little girl and watching my mom make her recipe for apple crumble which was heavy on the apples and very light on the crumble and I remember thinking what a travesty it was. I was probably 5.

So, as an adult armed with a decent amount of kitchen knowledge, I took matters into my own hands promising myself that I would create a recipe that even I, the cooked fruit hater, could love.

And I did it! I took it pretty easy on the apples, doubled the normal amount of crumble topping, and was quite heavy-handed with the warm salted caramel sauce for the ultimate fall dessert that everyone and their mom will love. So let’s make this baby!

How to Make Apple Crumble with Salted Caramel

This apple crumble recipe has three main components. The sauce, crumble, and apple filling. Each section needs its own set of ingredients and so I’m going to break it down for you. See the printable recipe card below for full details on ingredients & measurements. Here is what you can expect when making this recipe.

Make the Crumble Topping

This is a super easy process where you just measure, dump, and mix. Combine flour, brown sugar, white sugar, butter and salt into a bowl (or stand mixer bowl) and mix. The mixture will be crumbly but stay together when squeezed. Set aside.

Make Salted Caramel Sauce

The hardest part of this recipe is probably making the homemade salted caramel. I’m going to walk you through the steps pretty well but if it still intimidates you in any way, there are plenty of salted caramel sauces on the market which are great options. Even warming up store bought caramel sauce and adding in a little sea salt will work too. Here we go

1. Heat sugar and water in a small saucepan over medium heat to melt the sugar. Continue cooking and swirling sugar until it turns amber in color.
2. Whisk in sea salt and heavy cream. The mixture will bubble up violently briefly. Continue whisking until the sauce is smooth.
3. Stir in butter and vanilla. Set aside.

Prep Apples + Cook

Prepare apples and toss in lemon juice. The best apples to use for this dish are granny smith apples. This is simply because of their taste, texture, and good baking qualities.

Cook apples in a large cast-iron skillet over medium-low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.

Layer + Assemble Apple Crumble

Pour 3/4 of prepared caramel sauce into the apples and stir gently. Top with the crumble topping.

Bake + Serve

Bake at 350 for 20 minutes and serve with remaining caramel sauce.

Toppings

Besides the caramel sauce, you can also top this dessert with ice cream or whipped cream. Think of it as a deconstructed apple pie. So all that creaminess perfectly compliments this apple crumble recipe.

Leftovers

I doubt you’ll have any leftovers because this dessert is SO divine! But if you do, don’t worry. Cover with plastic wrap and store your apple crumble in the fridge for up to 4 days.

You can reheat it in the microwave for a few seconds at a time or pop it into the oven to warm it up.

More Apple Recipes to Try!

• Apple Turnover
• Caramel Apple Cinnamon Rolls
• Buttery Apple Crisp
• Apple Cinnamon Cream Cheese Danish
• Apple Streusel Cake with Cream Cheese Glaze
• Buttery Apple Pie Recipe

Be sure to save, print, bookmark or share this recipe so you have it and use it all Fall long. It’s a good one!

The printable recipe card below. Have a great day, friends!

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Salted Caramel Apple Crumble

An Apple Crumble recipe that will have you licking your plate clean! Soft Apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Course Dessert

Cuisine American

Keyword Apple crumble, apple crumble recipe, how to make apple crumble, salted caramel sauce

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 485kcal

Author Lauren’s Latest

Ingredients

For the caramel sauce-

• 1 cup sugar
• 1/4 cup water
• 1 teaspoon sea salt
• 3/4 cup heavy cream
• 3 tablespoons butter
• 1 teaspoon vanilla

For the crumble-

• 1 cup all purpose flour
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 6 tablespoons butter softened
• 1/2 teaspoon salt

For the apples-

• 4 granny smith apples peeled, cored and sliced
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1/4 teaspoon salt

US Customary – Metric

Instructions

For the caramel sauce-

• Heat sugar and water in a small saucepan over medium heat to melt the sugar. Continue cooking and swirling sugar until it turns amber in color.
• Whisk in sea salt and heavy cream. The mixture will bubble up violently briefly. Continue whisking until sauce is smooth.
• Stir in butter and vanilla. Set aside.
  

For the Crumble

• Combine all ingredients together using a stand mixer. The mixture will be crumbly but stay together when squeezed. Set aside.
  

For the Apples

• Prepare apples and toss in lemon juice.
  
• Cook apples in a large cast-iron skillet over medium-low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.
  
• Pour 3/4 of prepared caramel sauce into the apples and stir gently.
  
• Top with the crumble topping.
  
• Bake at 350 for 20 minutes and serve with remaining caramel sauce.
  

Video

Nutrition

Calories: 485kcal | Carbohydrates: 67g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 659mg | Potassium: 143mg | Fiber: 2g | Sugar: 51g | Vitamin A: 860IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.9mg

The post Apple Crumble appeared first on Lauren's Latest.

Perfect Make Ahead Dessert

I never used to be a banana pudding addict until I started making this banana pudding recipe. Ohhhh mama is it good! A little time consuming because you have to plan ahead, but so so delicious! This recipe comes from Magnolia Bakery (as in the place in NYC known for their banana pudding). There is no better banana pudding recipe out there which is why I’m sharing this slight variation of their recipe with you today. Because this is completely no-bake, it’s a perfect make ahead dessert. Also, it’s a serious crowd pleaser. You’re going to love it.

Banana Pudding Basics

Banana Pudding is a traditional southern recipe consisting of pudding, banana, and vanilla wafer cookie layers. However, this recipe can be found just about anywhere nowadays. Although it’s easier to buy it pre-made, it tastes even better homemade. So here’s what you’ll need to make my banana pudding recipe yourself:

Bananas – you’re going to need ripe bananas for this recipe. FYI: The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air. (Brown bananas are still fine to eat, they just don’t look very appetizing.)

Vanilla Wafer Layers – essentially a texture and flavor compliment to the creamy pudding and sweet bananas.

Pudding Layers – made with instant vanilla pudding, cold water and sweetened condensed milk. After it sets, fresh whipped cream is folded into the pudding to make it even lighter.

Ingredient Substitutions

One disclaimer about using substitutions: this recipe is basically a copycat of the Magnolia Bakery Banana Pudding Recipe, so if you do sub anything in or out it’s not going to be as close to that recipe. But as always, feel free to make it how YOU like it.

• Banana Pudding Instead of Vanilla Pudding. If you love love love banana flavoring, try using banana flavored pudding mix or stirring in a little banana extract into your vanilla pudding.
• Cream Cheese. One of my readers has made this recipe but they mixed in cream cheese to the pudding mixture. Sounds delicious!
• Butter Cookies or Shortbread instead of Vanilla Wafers. You can use any sort of plain cookie you like. You can even try shortbread, golden (vanilla) oreos or girl scout cookies for this recipe.

Before You Begin, Read This-

So, this banana pudding recipe comes down to doing two major things. Follow these tips and you too will end up with an amazing and delicious homemade banana pudding.

1. Let the initial pudding-sweetened condensed milk mixture set up in the fridge for enough time to be really thick. Several hours to several days is fine!
2. Let the entire banana pudding set in the fridge long enough so that the vanilla wafers have enough time to soften. At least 12 hours.

How to Make Banana Pudding

This banana pudding recipe is so darn simple that anyone can make it! The hardest part is having the patience to let the pudding mixture thicken and then leaving the finished banana pudding in the fridge long enough for the vanilla wafers to soften. Even though this takes some time, it ends up being the perfect make ahead dessert for any gathering or holiday. For full recipe details, see the printable recipe card down below. Here is what you can expect making this Banana Pudding.

Make the Pudding Mixture

In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well.

Cover and refrigerate for 3-4 hours up to overnight to set and become very thick.

In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.

Slice the Bananas

Peel and Slice four bananas right before assembly. Yellow bananas with a few brown spots are the perfect bananas to use! Sweet, soft and ripe.

Assemble the Banana Pudding

Add 1/2 the Nilla wafers into the bottom of a 9×13 pan. Yes, you can use a trifle dish. See my notes below about that.

Top with a layer of bananas, and 1/2 of the pudding mixture.

Repeat these layers once more, garnishing with additional wafers or wafer crumbs on the top layer.

Cover Tightly + Chill

Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours. Once everything has had time to set, serve it up and enjoy!

Trifle Dish vs Shallow Serving Dish

It’s pretty traditional to serve a layered dessert, like a banana pudding, in a trifle dish to see all the pretty layers. While it certainly makes a statement, it’s not necessary. I actually prefer making this in a 9×13 for easy transportation as well as storage. It also takes up less space in my fridge.

If you’d like to use a trifle dish, divide the vanilla wafers, the bananas, and the pudding mixture into thirds and layer three times instead of just two.

Do I Serve Banana Pudding Warm or Cold?

The answer to this question is: it depends. There are lots of variations of banana pudding out there! This recipe is served cold and is completely no-bake, thanks to the instant vanilla pudding. Other recipes for banana pudding are made completely from scratch with a homemade pudding (similar to how you would make a banana cream pie filling), some have a meringue topping (more traditional southern) and some are served warm.

Storing Banana Pudding

How Long Does Banana Pudding Last?

I would suggest eating this banana pudding within two days of making it. Any longer and the bananas start to get too brown and ripe. Since I suggest using very ripe bananas to begin with, that window is only about two days. BUT, if you use bananas that aren’t as soft or ripe, you could push this to 3-4 days.

The time frame on this recipe is what makes it such a great potluck or holiday dessert, lots of mouths to feed means not worrying about what to do with leftovers.

Can this Banana Pudding Recipe be Frozen?

Unfortunately, because of the ingredients in banana pudding, it should not be frozen. The pudding is mixed with water and then folded together with whipped cream. When frozen and then thawed, the consistency of the pudding will inevitably change. The bananas will also turn brown and mushy when defrosted. Not pretty or delicious.

If you do want to make this in advance, simply make the pudding mixture ahead of time and don’t assemble with the nilla wafers and bananas until the day before.

Love Banana Pudding? Try These Other Favorites:

• Easy Cannoli Recipe
• The Best Homemade Brownie Recipe
• Rice Krispie Treats
• The Best Homemade Cinnamon Rolls
• Chewy Oatmeal Cookies
• Banana Cream Pie Recipe

Below is the printable banana pudding recipe card. Be sure to pin, save, bookmark, print, share, so you can keep this recipe close. It’s a good one.

Have a great, day, friends!

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Banana Pudding

Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.

Course Dessert

Cuisine American

Keyword Banana Pudding, Banana Pudding Recipe, How to Make Banana Pudding

Prep Time 2 hours

Refrigeration 6 hours

Total Time 2 hours

Servings 18 servings

Calories 344kcal

Author Lauren’s Latest

Ingredients

• 14 ounces sweetened condensed milk 1 can
• 1 1/2 cups ice cold water
• 3.4 ounces vanilla instant pudding mix 1 box
• 3 cups heavy cream
• 4 cups sliced ripe bananas
• 12 ounces vanilla wafers 1 box

US Customary – Metric

Instructions

• In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
• In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
  
• To assemble dessert, use a 9×13 glass dish. 
  
• Arrange 1/2 of the vanilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours. 
  

Video

Notes

The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air.

If you’d like to use a trifle dish, divide the vanilla wafers, the bananas and the pudding mixture into 3rds and layer three times instead of just two.

Nutrition

Calories: 344kcal | Carbohydrates: 39g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 154mg | Potassium: 246mg | Fiber: 1g | Sugar: 26g | Vitamin A: 665IU | Vitamin C: 3.7mg | Calcium: 91mg | Iron: 0.1mg

The post Banana Pudding Recipe appeared first on Lauren's Latest.

Cobbler…Crisp…Crumble…What’s the Difference?

I know we’ve probably all had a variation of each of these fruit desserts, but what sets them apart? Well, cobblers have a biscuit or pie crust top with no bottom crust. Crisps have a streusel topping made with brown sugar, flour, butter and oats. Crumbles are very similar to a crisp, sometimes have nuts…but without the oats.

Can I Make This Recipe Using Canned or Frozen Peaches?

Fresh peach crisp is heavenly! I highly recommend using fresh peaches if you have them and they are in season. For baking, like in making Peach Crisp, it’s perfectly fine to use canned or frozen fruit if you cannot get your hands on fresh in season peaches.

For Canned Peaches – I recommend using peaches that are canned in peach juice rather than syrup. Be sure to drain them before using.

For Frozen Peaches – thaw them first and drain any excess juice, and then use according to the recipe.

What if the Peaches Aren’t Ripe Enough?

If your peaches don’t give at all, and still feel hard as a rock, you can help speed up the ripening process by placing them in a paper bag at room temperature for 1-2 days.

How to Make Peach Crisp

The hardest part about making Peach Crisp is peeling the skin off the peaches. After that, this recipe comes together really fast. For full recipe details, see the recipe card down below.

Preheat Oven + Prep Casserole Dish

Preheat oven. Butter a medium-size casserole dish. Set aside.

Prep + Slice Peaches

Peel and slice peaches. If using fresh peaches, you will need about 6-7 medium size peaches. Slice into 1/4 inch pieces and place into large bowl. Toss together with sugar, melted butter, flour, vanilla and lemon juice. Pour into prepared pan and spread evenly.

Make the Streusel Topping

Measure all dry ingredients into a large bowl and use a pastry cutter or fork to blend butter into dry ingredients. Mix 1-2 minutes using your hands to soften the butter slightly and have the topping come together in clumps. Spread topping evenly over the peaches.

Bake + Serve

Bake uncovered. Serve warm with vanilla ice cream or whipped cream.

Storing Peach Crisp

After the crisp has cooled completely, cover the pan with plastic wrap and store in the fridge for 2-3 days.

To Reheat

I like to reheat it individually in little bowls in the microwave for 30 seconds at a time. Crisps taste great in the morning for breakfast too!

To Make Ahead and Freeze

The peach filling and streusel can be made and stored separately in the fridge the day before. When ready to bake, assemble and bake according to the recipe. To freeze peach crisp, allow to cool completely after baking. Cover with plastic wrap, and then with aluminum foil. Crisp will stay fresh in the freezer for up to 2 months. Let it thaw in the fridge overnight. Remove plastic wrap before baking of course.

Love Peach Crisp? More Fruit Dessert Recipes You Have to Try!

• Peach Dumplings
• Apple Dumplings
• Peach Galette
• Peach Cobbler
• Buttery Apple Crisp
• Strawberry Rhubarb Crisp

There you have it! I hope you love this recipe as much as we do! Be sure to print/save/bookmark or share this recipe. Have a great day, friends!

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Peach Crisp

Peach Crisp is an easy summer comfort dessert with fresh, juicy peaches and a warm brown sugar streusel topping. Serve with vanilla ice cream or whipped cream. 

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Calories 321kcal

Author Lauren’s Latest

Ingredients

For the peach filling:

• 1 lb fresh peaches peeled and sliced (about 6-7 med peaches)
• 1/2 cup granulated sugar
• 1 tablespoon butter melted
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

For the streusel topping:

• 1/2 cup rolled oats
• 1 cup all purpose flour
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 7 tablespoons butter cold and cubed
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Butter a medium-size casserole dish and set aside.
• Peel and slice peaches. Slice into 1/4 inch slices and place into large bowl. Toss together with sugar, melted butter, flour, vanilla and lemon juice. Pour into prepared pan and spread to even out.
• For the streusel topping: measure all ingredients into a large bowl and use a pastry cutter to blend butter into dry ingredients. Mix 1-2 minutes using your hands to soften the butter slightly and have the topping come together in clumps. Spread topping evenly over the peaches.
• Bake uncovered for 35-45 minutes. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Calories: 321kcal | Carbohydrates: 59g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 224mg | Potassium: 144mg | Fiber: 3g | Sugar: 39g | Vitamin A: 310IU | Vitamin C: 4.2mg | Calcium: 23mg | Iron: 1.2mg

The post Peach Crisp appeared first on Lauren's Latest.

Sneak Zucchini into Cookies

I’ve realized that zucchini is one of the most versatile vegetables ever and tastes almost like air. You throw it into whatever you want and it just sort of melds into the recipe you’re making. It’s PRIME for getting your kids to eat veggies without them knowing (muwahaha).

How to Make Lemon Zucchini Cookies

These Lemon Zucchini Cookies are almost like a mini cake with a phenomenal texture and a tangy lemon glaze. As you can expect, you can’t taste the zucchini and the poppy seeds pop out with that fabulous lemony flavor. For full recipe details and measurements, see the printable recipe card down below.

Preheat + Prep Pans

Preheat oven. Line baking sheets with parchment paper and set aside.

Combine Wet Ingredients

Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. 

Add Dry Ingredients + Bake

Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.

Make Glaze

For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and let set a few minutes. Serve.

Storing Lemon Zucchini Cookies

Lemon Zucchini Cookies can be stored in an airtight container or ziplock bag at room temperature for about 5 days.

More Lemon Cookie Recipes to Try!

• Lemon Crinkle Cookies
• Lemon Sour Cream Sugar Cookies
• Glazed Lemon Cookies
• Chewy Glazed Lemon Sugar Cookies

Give them a try today! They won’t last long. The printable recipe card is below. Enjoy!

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Lemon Zucchini Cookies

Lemon Zucchini Cookies are sweet pillows of deliciousness. Topped with a tangy lemon glaze these cookies are kid approved!

Course Dessert

Cuisine American

Keyword Lemon Zucchini Cookies

Prep Time 12 minutes

Cook Time 8 minutes

Total Time 20 minutes

Servings 32 cookies

Calories 120kcal

Author Lauren’s Latest

Ingredients

• 1/2 cup butter softened
• 1/2 cup butter flavored shortening
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 lemon zested
• 1 1/4 cups zucchini grated
• 2 teaspoons poppyseeds

for the glaze:

• 1 lemon juiced
• powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
• Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake 8 minutes or so until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.
• For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and set set a few minutes before diving in. Or, pay no attention to me and snarf ’em down!

Nutrition

Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 62mg | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 4.5mg | Calcium: 20mg | Iron: 0.6mg

The post Lemon Zucchini Cookies appeared first on Lauren's Latest.

Add Cream Cheese to Your Milkshake?

This Strawberry Milkshake was something I made on a whim as a fun afternoon treat. Oh, my word. I forgot how delicious, fun, easy, fabulous, and amazing milkshakes are. By adding cream cheese to the blender, it brings this milkshake to the next level of tangy and creamy! Yum!

How to Make a Strawberry Milkshake

Just 5 simple ingredients to make the best strawberry milkshake you’ve ever had. For full details on how to make a Strawberry Milkshake, see the recipe card down below

Add Ingredients to Blender

Start off with some milk in your blender and add in strawberries and cream cheese.

Scoop in some vanilla bean ice cream into the blender too. Don’t be afraid to be heavy handed with the ice cream.

What kind of milk is best to use for milkshakes?

I would recommend using whole milk or 2% milk for milkshakes. For a creamy and smooth milkshake, you need the higher fat content that skim milk offers. You can use a vanilla greek yogurt or a plant based milk, like almond milk. It will alter the taste and texture slightly, but will still be delicious!

Can I use other berries?

Short answer- Yes. I mean it won’t be a strawberry milkshake anymore, but you can use whatever berries you have on hand and choose to use. You could even add a couple different berries (1 cup total) for a different version.

Blend Until Creamy + Smooth

Secure the lid and blend until smooth! Add as much or as little milk as you’d like to get desired consistency.

Pour into Glasses + Garnish with Whipped Cream and Fresh Strawberries

Pour into serving glasses and top with whipped cream (or make your own homemade whipped cream) and fresh strawberries. Perfection right here. If you like my strawberry milkshake on the thick side, use a spoon, but feel free to add more milk and use a straw.

Storing Leftover Strawberry Milkshake

While I highly recommend enjoying your milkshake right after you make it, you can store leftovers for later! Simply put any remaining milkshake in an airtight, freezer safe container and store in the freezer. Strawberry Milkshakes will stay fresh and tasty in the freezer for 1-2 months. After that, they don’t taste as good as they did on day one.

To revive your frozen milkshake, remove from the freezer and allow it to sit on the counter for 5-10 minutes. Stir and enjoy.

Love Strawberry Milkshakes? Give These Sweet Treats a Try!

• Chocolate Peanut Butter Protein Shake
• Banana Berry Smoothie
• Sonic Ocean Water
• Healthy Smoothie Bowl

Enjoy this one guys! Perfect treat for the family!

The printable recipe card is down below.

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Strawberry Milkshake Recipe

Strawberries, vanilla ice cream, cream cheese, and milk all come together to make this incredible Strawberry Milkshake!

Course Dessert

Cuisine American

Keyword strawberry milkshake

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 2 large servings

Calories 430kcal

Author Lauren’s Latest

Ingredients

• 1/2-1 cup milk
• 2 cups vanilla bean ice cream
• 1 cup fresh strawberries
• 2 oz cream cheese
• Spray Cream + fresh strawberries for garnish if desired

US Customary – Metric

Instructions

• Start off with some milk in your blender and add in strawberries and cream cheese.
  
• Now comes the good stuff. Scoop in some vanilla bean ice cream into the blender too. Don’t go easy on this stuff.
  
• Add the lid and blend until smooth! Add as much or as little milk as you’d like to get desired consistency.
  
• Pour into serving glasses and top with whipped cream and fresh strawberries.
  

Nutrition

Calories: 430kcal | Carbohydrates: 41g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 224mg | Potassium: 492mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1035IU | Vitamin C: 43mg | Calcium: 277mg | Iron: 1mg

The post Strawberry Milkshake Recipe appeared first on Lauren's Latest.

No Soda Needed

While my apple dumplings recipe calls for soda (typically, Mountain Dew, Sprite or 7UP) poured into the bottom to create a delicious, caramel sauce…I decided to do something slightly different with these peach dumplings. Instead, I drizzled melted butter over the top of the dumplings and sprinkled with more cinnamon sugar. While the dumplings bake, this gave the peach juice and butter time to combine and create a yummy sauce in the bottom of the pan, plus gave it that crispy golden texture on top. It’s like a peach pie stuffed into crescent rolls…warm, comforting and delicious. Especially delicious with ice cream. If you feel so inclined, you can make some homemade vanilla ice cream to serve with these.

Can I use canned or frozen peaches instead of fresh?

Yes! While I prefer fresh peaches, I have used canned peaches a number of times because fresh peaches are hard to find in the winter months. They break down a little more than fresh, but they taste just as good. You can also use frozen peaches. You’ll save some time not needing to peel the skins off.

How to Make Peach Dumplings

You only need a few ingredients (most I bet you already have on hand) to make Peach Dumplings. For full recipe details and ingredient measurements, see the printable recipe card down below.

Preheat + Prep Pan

Preheat oven. Spray a 9×13 glass baking dish with nonstick cooking spray and set aside.

Combine Sugar + Cinnamon

In a small bowl, stir sugar and cinnamon together. Set aside.

Peel, Pit + Cut Peaches

Peel peaches and segment into 8 pieces per peach, for 16 pieces altogether. I like to remove the red centers because sometimes they have crunchy pieces from the pits.

Separate Crescent Roll Pieces + Roll up Peaches

Pop open the cans of crescent rolls and separate each triangle piece. Roll one slice of peach in the cinnamon sugar mixture and roll up carefully into one triangular piece of crescent roll dough.

Place Rolled Crescents in Pan

Place rolled crescents in prepared glass baking pan. Repeat with all the slices of peaches until all of them are rolled. Drizzle melted butter over peach dumplings and then sprinkle with remaining cinnamon and sugar.

Bake + Serve Warm

Bake 25-30 mins or until all puffed and golden and dough is cooked through. Serve warm with vanilla ice cream.

Storing Peach Dumplings

Store leftovers in an airtight container in the fridge up to 3-4 days. Reheat in the microwave or oven until heated through.

Make Ahead

You can make Peach Dumplings ahead of time. After baking, allow to cool, and then cover and refrigerate. When ready to use, place in the oven until hot throughout.

This recipe is easy to double too. You would need a second 9×13 pan. Easy Peasy!

Obsessed with peaches? Try these recipes:

• Peach Cobbler
• Peach Galette
• Fresh Peaches and Cream Pie
• Peach Raspberry Cobbler

I hope you enjoy these peach dumplings for dessert! Have a great day, friends!

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Peach Dumplings

Delicious little Peach Dumplings are warm & delicious! Peaches rolled in crescent rolls & Cinnamon Sugar, then topped with vanilla ice cream!

Course Dessert

Cuisine American

Keyword Peach Dumplings

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16 dumplings

Calories 151kcal

Author Lauren Brennan

Ingredients

• 6 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 2 large ripe peaches
• 2 cans crescent rolls
• 1/4 cup salted butter melted
• vanilla ice cream for serving, optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Spray a 9×13 glass baking dish with nonstick cooking spray and set aside.
• In a small bowl, stir sugar and cinnamon together. Set aside.
  
• Peel peaches and segment into 8 pieces per peach, for 16 pieces all together.
  
• Pop open one can of crescent rolls and separate each piece. Roll one slice of peach in the cinnamon sugar mixture and roll up carefully into one triangular piece of crescent roll dough.
  
• Place in prepared glass baking pan. Repeat with all the slices of peaches until all of them are rolled. Drizzle melted butter over peach dumplings and then sprinkle with remaining cinnamon and sugar.
  
• Bake 25-30 minutes or until all puffed and golden and dough is cooked through. Serve warm with vanilla ice cream.
  

Nutrition

Calories: 151kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 247mg | Potassium: 42mg | Fiber: 1g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

The post Peach Dumplings appeared first on Lauren's Latest.

Six Main Ingredients

I love this Apple Dumpling Recipe for many reasons, but a big one right up front is it only calls for a handful of simple to find ingredients! Things like granny smith apples, crescent rolls, butter, brown sugar, cinnamon and Sprite. (Yes, Sprite!)

Soda in Apple Dumplings?

Yes, I know its a little strange, but adding Sprite to the pan right before baking is the secret to creating the caramel sauce! More on that below. And if you don’t have Sprite, feel free to use 7UP or Mtn Dew.

Best Apples for Baking

I prefer a tart granny smith apple for any baked apple dessert, including apple crumble, apple crisp…and these apple dumplings aren’t any different. It holds its shape well, doesn’t get mushy after baking, is always available and relatively inexpensive. Other great options would include Honeycrisp, Braeburn or Pink Lady.

Yes, I Use Crescent Rolls.

While I love and appreciate recipes made completely from scratch, this is not one of them. If you need a fast and lovely dessert that everyone will love, these Apple Dumplings are a great option! The crescent rolls save a ton of time and taste great. Before baking, this is going to take 10-15 minutes of active prep to peel the apples, roll the slices in the crescent roll dough and then pour over the caramel sauce. It goes quickly….so much quicker than making the dough from scratch.

How to Make Apple Dumplings

Get ready to live! You are a few minutes away from cinnamon-apple-caramelly heaven. Here’s how to make this apple dumpling recipe:

Prep Apples

Preheat oven to 350 degrees F. Spray a 9×13 glass baking dish with nonstick cooking spray and set aside. Prepare the apples by peeling, coring and cutting into eight equal pieces. You should have 16 total apple wedges.

Wrap Apples in Crescent Roll Dough

Pop open crescent rolls and separate into triangles. Roll one apple wedge into one crescent roll and place into prepared pan. Continue rolling and wrapping until all sixteen are in the baking pan.

Make the Caramel Sauce

Make the caramel sauce by melting butter, brown sugar and cinnamon together in a small saucepan. Stir until hot and sugar as melted. Remove from heat and pour over rolls. Pour Sprite in along the edges (not on top of the rolls).

Making the Caramel Sauce Thicker or Thinner

This really simple butter/brown sugar sauce gets its viscosity from the Sprite you pour into the pan. The more sprite you pour in, the thinner the sauce gets. The less you pour in, the thicker it gets. Make sense? I like a bit of a thicker sauce, so I only use 1/2 cup. Feel free to add up to 1 cup of Sprite. I would not add more than that.

Bake and Serve

Bake for 30-35 minutes or until hot, bubbly and golden brown. Serve warm with whipped cream or ice cream. My favorite topping for homemade cobblers or warm pies is always vanilla ice cream. But of course some freshly whipped cream is a close second.

Making Ahead and Storing Directions

If you are wanting to bake these ahead of time, you totally can! Make them exactly according to recipe directions below. Then cool to room temperature, cover tightly with foil and refrigerate for up to 3 days. The caramel sauce at the bottom will solidify as it chills. This is completely normal. When you’re ready to serve, reheat in a 225 degree F oven until warmed completely through and the caramel sauce has become liquid again. I would not recommend freezing.

Other Apple Desserts You Will Love

• Buttery Apple Pie
• Apple Crisp
• Salted Caramel Apple Crumble
• Apple Fritters
• Caramel Apple Cinnamon Rolls

So there you have my new favorite dessert. I hope you love these apple dumplings as much as me and my family did. They are a great recipe to have in your back pocket for company or a weeknight dessert. Have a great day, friends!

Printable recipe card below!

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Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Similar to Apple Turnovers or Apple Crisp, these Apple Dumplings are in a league of their own. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. Simply heavenly.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16 dumplings

Calories 243kcal

Equipment

• 1 9×13 glass dish

Ingredients

• 2 granny smith apples
• 16 oz crescent rolls 2 cans
• 3/4 cup salted butter
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup Sprite
• vanilla ice cream, whipped cream for serving

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13 glass baking dish with nonstick cooking spray and set aside.
• Prep the apples by peeling, coring and cutting into eight equal pieces. You should have 16 total apple wedges.
• Pop open crescent rolls and separate into triangles. Roll one apple wedge into one crescent roll and place into prepared pan. Continue rolling and wrapping until all sixteen are in the baking pan.
• Make the caramel sauce by melting butter, brown sugar and cinnamon together in a small saucepan. Stir until hot and sugar as melted. Remove from heat and pour overtop rolls.
• Pour Sprite in along the edges (not on top of the rolls). Bake for 30-35 minutes or until hot, bubbly and golden brown. Serve warm with whipped cream or ice cream.

Nutrition

Calories: 243kcal | Carbohydrates: 29g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 296mg | Potassium: 46mg | Fiber: 1g | Sugar: 19g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

The post Apple Dumplings appeared first on Lauren's Latest.