This post is dedicated to my friends Sherri and Dale. They are going through some difficult times right now, but they remain amazingly strong and have had tremendous faith throughout everything. Their cloud has a silver lining and they are wonderful examples to anyone that knows them.
Sherri and I have known of each other just about all of our lives. We grew up in the same small town and back when we were growing up that’s the way it was. If you didn’t know someone personally, you at least knew their uncle, cousin, or grandparents. We became friends 25 years ago when we worked in the same office.
Dale, her husband, is currently undergoing treatment for Melanoma. There have been a few hiccups, but he hasn’t lost his lust for life. He remains strong with the help of God, a good wife, and family & friends.
This recipe is one of Sherri’s. Sherri is the friend that never liked to cook, yet some of my favorite recipes came from her. She shared this recipe with me several years ago and it’s just as good today as it was back then. It’s so simple but I promise you it will impress! The recipe calls for one can of Crescent rolls, however, in the picture below I used two cans. My apples were large and I cut them into eights instead of fourths. I did not increase the amount of sugar or Sprite but I did melt additional butter.
So…as you prepare Sherri’s Apple Dumplings, please take a minute to say a prayer for Sherri and Dale. They will be most grateful and I thank you!
- 1 can (8-oz.) Crescent rolls
- 2 Granny Smith apples
- ½ stick butter, melted
- 1 c. sugar, divided
- 1 can Sprite or Ginger Ale
- Preheat oven to 350 degrees.
- Melt butter in a 9 x 13-inch baking dish.
- Peel and core apples. Cut into quarters. Wrap each apple piece in one roll triangle. Dip into melted butter to coat and place in baking dish.
- Sprinkle rolled apples with ½ c. sugar. Pour soda over apples, then sprinkle with remaining ½ c. sugar (I use Demerara Raw Sugar for this sprinkling.)
- Bake about 20 - 25 minutes or until golden brown. Serve warm.