This Amish Brown Sugar Dumpling recipe is one your family will love. It’s a wonderful dessert!
❤️WHY WE LOVE THIS RECIPE
This recipe for Amish Brown Sugar Dumplings is adapted from a recipe in a very old Amish cookbook I’ve had for years. I have added a few ingredients and used a little less sugar. It’s delicious and a wonderful dessert. We love it topped with ice cream, but whipped cream would be great too.
SWAPS& ADDITIONS
The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family. If you are not a fan of raisins, leave those out, too, or use craisins instead. Switch up the pecans for walnuts.
⭐TIP
These dumplings are great reheated in the microwave or even served cold. If you like brown sugar you will love this delicious dessert.
OTHER DELICIOUS AMISH RECIPES
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This is an Amish recipe that my family loves. Perfect dessert for any occasion.
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Course Dessert
Cuisine American
Batter Ingredients:
2cupsall-purpose flour
2teaspoonsbaking powder
1/2cupwhite granulated sugar
1/2teaspoonground cinnamon
1/2cupchopped pecans or walnuts
1cupraisins
2tablespoonsbuttersoftened
1cupmilk
Syrup Ingredients:
1 1/2cupsbrown sugar
2cupswater
1tablespoonbutter
1teaspoonvanilla extract
In a large mixing bowl whisk together the flour, baking powder, sugar and cinnamon. Stir in the nuts and raisins. Cut in the softened butter. Add milk and stir. The dough should come together in kind of a large ball. It should all be wet but not real sticky.
Next, combine the syrup ingredients except for the vanilla extract in a pot on top of the stove and bring to a boil. Remove the syrup, stir in the vanilla extract and pour into a 9 x 13 baking dish.
Drop spoonfuls of the batter on top of the hot syrup. Bake in a preheated 350 degree oven 30 to 35 minutes until the batter is done on top
The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family.
Chicago is home to a robust and diverse wine scene, yet the city is somehow behind the curve when it comes to glasses and bottles from Georgia, a nation at the crossroads of Asia and Europe that’s home to an 8,000-year-old winemaking tradition. If Tamta Sanodze, founder of Georgian restaurant Stumara in suburban Wheeling gets her way, that’s all about to change.
“[Georgia] is the birthplace of winemaking,” says Sanodze, a native Georgian who immigrated with her husband three years ago to the U.S. from the country’s capital city, Tbilisi. Georgian wines are fermented for months in a qvevri, a huge earthenware vessel buried deep underground. “We have a rare and special technology to make these wines, [so] the tannins and flavors are very special.”
Georgian wines aren’t novel anymore in places like Washington D.C.and New York, but have only recently begun to grab a foothold in a smattering of Chicago restaurants including Lakeview’s Chicago Diplomat Cafe and Mediterranean spot Oda in Andersonville.
Sanodze, who opened Stumara in April at 847 W. Dundee Road next door to her Georgian deli bakery Pirosmani, aims to bring an even higher local profile to Georgian viticulture with educational wine dinners, a menu of traditional dishes that pair well with the wines, and with an eventual second location in Downtown Chicago. “At Stumara, our guests are already asking for a location downtown where we can [share] a little bit more about our country, our history, our dishes, and wines.”
Stumara may also introduce Chicagoans to traditional staples like khinkali (massive, meaty Georgian soup dumplings), adjaruli khachapuri (bread boats stuffed with cheese and egg), and megruli kharcho — a savory beef cheek stew with rich spiced walnut sauce. Georgian cuisine has a well-earned reputation for meat-heavy dishes, but Sanodze also attends to vegetarians and vegans with options like nigvziani badrijani — fried eggplant stuffed with spicy garlic and walnut paste.
Tucked inside a suburban strip mall, Stumara seats around 50 in a space carefully designed to aid in Sanodze’s larger project — spreading the good word about Georgian history and culture. Its revered textile industry, for example, is represented in eye-catching pillows and upholstered furniture, and text from The Knight in the Panther’s Skin, the national epic poem of Georgia by medieval luminary Shota Rustaveli, decorates the walls in both Georgian and English.
“It’s a story about love and friendship,” Sanodze says of the poem, which scholars describe as a call to live each day with joy, courage, and perseverance. “It’s about the special moments and what’s important in life.”
QXY, one of Chicago’s most popular restaurants for Chinese dumplings, is opening a location inside Time Out Market. It is one of three additions to the Fulton Market food hall. 2d Restaurant, known for its mochi doughnuts and comic book-style interior design in Lakeview, will soon arrive. So will Libanais, a Lebanese restaurant in suburban Lincolnwood.
The dumplings will arrive first, according to a news release. QXY, which stands for Qing Xiang Yuan, will open on Wednesday, July 17. It replaces Avli, the Greek restaurant that plans to open a standalone location in the area. The menu at QXY includes steamed or fried dumplings stuffed with a choice of kurobuta pork and cabbage; shrimp, kurobuta, and pork leek; wagyu beef and black truffle; or chicken and mushroom. Soup dumplings will also be available, as will sides and salads.
Libanais will follow at the end of the month. Beef and lamb or chicken shawarma with fries; rotisserie beef and lamb with sumac onion wrapped in pita are some of the menu options. It replaces Evette’s.
2d, which also has a location at the vegan XMarket food hall — off DuSable Lake Shore Drive’s Montrose exit in Uptown‚ will bring its doughnuts, Vietnamese coffee, ube milk, and more to Fulton Market. It replaces Firecakes.
Food halls have been volatile in recent years since the pandemic. Revival Food Hall recently announced a “closure” — 16” on Center, the company that opened and operated the space, will soon be replaced by an Atlanta company, STHRN Hospitality. The new operators will seemingly retain most of the current vendors and rename the food hall. Urbanspace, near Daley Plaza, has been renamed Washington Hall as the New York company that founded that venue has left the business.
Time Out Market, which falls under the same umbrella as the publication that covers restaurants in Chicago, opened in 2019. They run food halls all over the world, including in Lisbon, Cape Town, and Montreal. The U.S. cities consist of Boston, New York, and Chicago.
When Viceroy Chicago executive chef Verlord Laguatan moved to the U.S. from the Philippines 16 years ago, he found all Americans knew about Filipino cuisine was adobo chicken and ube.
The success of Kasama, Boonie Foods, and other spots has demonstrated Chicago now possesses a deeper interest in the cuisine. While working in Wicker Park at Indian street food restaurant Wazwan, he supplemented the South Asian menu with Pinoy-inspiredred items.
Laguatan is now seizing a larger opportunity by bringing Southeast Asian flavors to the Viceroy’s rooftop cocktail lounge, formerly known as Devereaux. The space’s new name is Pandan.
Crispy pork belly steamed buns.Viceroy/Neil John Burger Photography
Lobster dumplings, spicy tuna on crispy rice, and steamed buns.Viceroy/Neil John Burger Photography
“There were plenty of chefs who have come from high-end backgrounds and now they’re starting to represent themselves and their culture,” Laguatan says. “We are now bringing the spice, we are bringing the funk and people are accepting of that. For many years people were like ‘Ohh, what is that smell?’ or “Ohh, that’s too strong for me,” but now people are starting to accept all of it and there’s a sense of adventure when you’re finding something new.”
While there are still a few outdoor tables near the pool — which is only open to hotel guests — most of the space has been enclosed to allow it to stay open and provide views of Lake Michigan and the Chicago skyline throughout the winter. The decor focuses on simple elegance, with a main bar lined with leather high-backed chairs and club chairs positioned around candle-lit cocktail tables.
The bar’s namesake shrub is the star of a signature cocktail blended with lemon, lime, and Don Julio Blanco or Seedlip Notas de Agave for a non-alcoholic version. Pandan foam tops a float made with Ron Zacapa rum, amaro, sarsaparilla, and tiki bitters. Other drink highlights include a wood-smoked blend of bourbon and cardamom and the Flight School, a gin and mezcal-based drink colored purple with violet liqueur and served in a bird-shaped glass.
Viceroy/Neil John Burger Photography
Viceroy/Neil John Burger Photography
Laguatan’s food takes inspiration from Southeast Asia, pairing Filipino classics like pork lumpia and bistek tataki with sweet corn tempura and spicy tuna on crispy rice. The lobster dumplings with coconut curry, crispy shallots, and cilantro oil are inspired by the Nihari momo Laguatan made when working with chef Zubair Mohajir at Wazwan. The goal is to show the qualities that unify the region’s food.
“Every island [of the Philippines] definitely has their own way of cooking and you’ll find throughout Southeast Asia some people eat spicy, some people don’t,” Laguatan says. “The biggest thing that will always be consistent is that there will be some funk to it. You’ll get your fish sauce and other ferments in there and all tropical fruits and other warm weather ingredients.”
Flight School (Tanqueray No. Ten, mezcal unión el viejo, crème de violette, cocchi americano, lemon)Viceroy/Neil John Burger Photography
Viceroy/Neil John Burger Photography
Classic cocktails and more familiar bites like Thai fried chicken and nori fries are also available. Keeping to the farm-to-table focus of Viceroy’s ground-floor restaurant Somerset, Pandan’s produce is sourced from Mick Klug and Nichols farms. Laguatan is also growing ingredients; he operates a garden and beehives on the roof above the kitchen, one of the first projects he started after joining Viceroy three years ago. The menu will change seasonally, with warm cocktails rolling out for winter.
“We’re continuously improving this garden, adding more things and using it as a learning platform for our cooks and sometimes our guests,” Laguatan says. “It’s for them to understand when ingredients are at their best and hopefully we can carry on this learning culture of using what’s around us. Working with our farmers and local vendors is how we keep our community alive.”
Pandan, 1112 N. State Street, opening Thursday, June 20.
Chickpea Dumplings in Curry Tomato Sauce | Kitchen Nostalgia
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Who knew that crescent rolls, cinnamon sugar apples, brown sugar, butter and sprite could make the best easy apple dumplings with Sprite ever!
Ditch your old apple dumplings recipe. Do it. Ditch it. These easy apple dumplings have a couple of very minor changes that make a HUGE difference and I’m totally not kidding. I’ll never make another apple dumplings recipe again.
This recipe reminds me so much of my grandma’s apple rolls recipe just because that sugar liquid is so deceiving. You pour it all around the rolls and it almost puts you into a panic attack seeing all of that liquid around the dough, like is this really going to work?! Are they going to be a soggy mess?!
And then those golden, crisp, pillows of dough come out and you’re a real life hero to the whole family.
Creating This Apple Dumpling Recipe
This is seriously the craziest apple dessert recipe. Most apple desserts seem to be inspired largely from the way apple pie is made. Think about it: apple crisp, apple pull-apart bread, and apple pie scones are all takes on the classic apple pie.
This apple dumpling recipe is similar, but as I’ve been making recipes from others over the years I felt like there was always something missing. Sure, it is a good recipe and one that your guests will love you for, but couldn’t it be taken up a notch without changing the whole recipe?
We started experimenting, a lot. Too much. I could hardly stand to look at another apple dumpling recipe, let alone the apple dumpling itself.
And then it hit me, when you’re trying to do something awesome and it’s not coming together, go back to the original recipe.
So I did. And do you know what I discovered? The apples were not like an apple pie, they were completely plain. No, no, no! Apples need a little cinnamon sugar action to really drive home that fall smell and flavor!
Well don’t stop there, I thought. We need a little cinnamon action in the butter mixture as well. Too many recipes called for just butter and brown sugar. No. We need more. We added vanilla and cinnamon. Let’s get this party started!
Apple Dumplings with Sprite?
Yes, you read right, we want to use a lemon lime soda around the dumplings, but never over the dumplings. If you pour the lemon lime soda over the dumplings, the brown sugar butter sauce won’t have a chance to crisp up the topping and we aren’t looking for soggy dumplings.
But then I changed that too.
Everyone said to use 1 1/2 cups of Sprite with the apple dumplings, but I just found that to be too much. We lowered it to 1 cup so the Sprite for sure wouldn’t go over the top but you’d still end up with a caramel sauce underneath.
Apple Dumplings Ingredients
For these easy apple dumplings, you’ll need just a handful of ingredients. To make this apple dessert, we used:
Salted Butter: if you only have unsalted, add a half teaspoon of salt to the melted butter
Apples: peel, core and slice them thinly
Cinnamon Sugar: adds flavor to the apples
Flour: just regular all-purpose flour works great, it helps thicken the apple filling
Pre-made Crescent Roll Dough: Pillsbury makes a great dough.
Brown Sugar: adds sweetness and rich flavor
Cinnamon: adds warmth, flavor, and just belongs with apples
Vanilla Extract: adds flavor
Sprite: trust me on this one, it just adds something magical!
Making crescent rolls from scratch is a bit of a process compared to just buying them, but you also know that we ADORE homemade bread. If you’d like to crescent rolls from scratch, then use this recipe for Homemade Crescent Rolls from Brown Eyed Baker.
What Are the Best Apples for Apple Dumplings?
You can use pretty much any cooking apple you’d like in this apple dumpling recipe. Personally, we prefer using either Granny Smith or Honeycrisp apples, but it’s really just a matter of preference. Granny Smith apples are more tart than Honeycrisp, and both release a minimal amount of juice and pack in lots of fresh apple flavor.
Is There a Sprite Substitute I Can Use?
Everyone always asks about the soda used for apple dumplings. If you don’t have any Sprite on hand, you can use other sodas as well. The three sodas you can use to make homemade apple dumplings include:
The most important thing here is no diet sodas!
How to Make Crescent Roll Apple Dumplings
Apple dumplings with Sprite are much easier to make than you’d think! Here’s the basic rundown of how to make apple dumplings at home:
Peel, core, and thinly slice the apples.
Toss the sliced apples with the cinnamon sugar and flour.
Roll the cinnamon sugar apples inside the crescent rolls and place into a buttered 9×13-inch pan.
Top the dumplings with a mixture of melted butter, sugar, cinnamon, and vanilla.
Pour the Sprite in between and around the dumplings (not directly on top of them!).
Bake until golden brown.
Top with vanilla ice cream or whipped cream and serve.
The complete instructions for making this recipe can be found in the recipe card at the end of this post.
How to Reheat Apple Dumplings
To reheat apple dumplings, stick them in a pan with tinfoil over the top and place in a preheated 350ºF oven for 10 minutes. Or you can use the microwave for about 15 seconds.
How Long Are Apple Dumplings Good For?
Apple dumplings can be kept for up to two days at room temperature. You’ll want to cover them lightly and refrigerate for up to an additional 2-3 days.
Can You Make Apple Dumplings Ahead of Time?
You can make apple dumplings up to a day ahead of time. Once the dumplings have been prepped, place them on wax paper and refrigerate until ready to bake. Make sure to remove them from the wax paper prior to baking them, as wax paper isn’t oven-safe.
Can You Freeze Apple Dumplings?
Once baked, place the apple dumplings on a sheet pan and freeze for one hour. After an hour, place the dumplings in a seal-able freezer bag and freeze for up to six months. (Note that if you freeze the dumplings in a freezer bag right away, they’ll get squished and won’t hold their shape).
Tips for Making Crescent Roll Apple Dumplings
When prepping the apples, it’s important that you slice them quite thinly. If the apple slices are too thick, they won’t bake fully in the oven and your dumplings won’t have that classic apple pie-esque filling. Think thin slices and not wedges.
You’re welcome to play around with the amount of spices in this easy apple dumpling recipe. If you prefer your dumplings more cinnamon-y, add more cinnamon. You might even be able to add other warming spices like pumpkin pie spice, ground ginger, or nutmeg. If you try out a different spice combination, leave us a comment letting us know how you like it!
Finally, we highly suggest eating these apple dumplings with a big scoop of vanilla ice cream. The warm dumplings paired with the creamy, cold ice cream is an unbeatable combo! If you have extra time on your hands, you could even whip up a batch of homemade caramel sauce to drizzle over these dumplings.
Everyone has favorite apple desserts, and now you have another one to add to your list! These apple dumplings with Sprite are so easy and delicious!
More Easy Apple Desserts:
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Servings: 16
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Description
Who knew that crescent rolls, cinnamon sugar apples, brown sugar butter and sprite could make the best easy apple dumplings with sprite ever!
Prevent your screen from going dark
Preheat the oven at 350 F.
Take one stick of the butter, and grease a 13 x 9 inch baking dish.
2 Sticks Butter
Place remaining butter and the other stick of butter in a microwave safe bowl.
2 Sticks Butter
Peel and core apples, then cut apples into 16 thin slices.
2 Apples
Toss the apples in a large bowl with the cinnamon sugar and flour.
Pour the soda in the middle and along the edges of a pan(not over the rolls!!)
1 Cup Soda Pop
Bake for 30-35 minutes, or until they become golden brown.
Serve warm with a scoop of ice cream or alone.
*When prepping the apples, it’s important that you slice them quite thinly. If the apple slices are too thick, they won’t bake fully in the oven and your dumplings won’t have that classic apple pie-esque filling. Store in the refrigerator for up to 5 days.
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