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Occasionally, a little pleasure like Strawberry Dumplings may transport us to long-ago, sunny kitchens when the aroma of freshly baked dough and delicious fruit filled the air, promising a reward that was well worth the wait. This dish is a throwback to our rural Midwesterner ancestors’ inventive homemaking—a period when we treasured every scrap of dough and every luscious fruit. As an homage to those days, here are Strawberry Dumplings—easier than pie but just as satisfying—wrapped in delicate crescent rolls. When the berries are in season or when you just want something sweet and simple, these are the way to go.
While Strawberry Dumplings are delicious on their own, they really shine when topped with vanilla ice cream or whipped cream. A dollop of heated cream, if you’re in the mood for something decadent, may make your day. To keep things in perspective, try drinking some cold milk or a strong cup of coffee.
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Cherry Pie Dumplings
A can of crescent rolls (8 count), a pint of fresh strawberries (hulled and halved), a quarter cup of granulated sugar, one teaspoon of pure vanilla essence, and a quarter teaspoon of ground cinnamon are the ingredients for eight servings.
1 A little amount of nutmeg
– Two teaspoons of melted unsalted butter
– Extra sugar for topping off
Here are the directions:
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