Apple Dumpling Cobbler Recipe

 Apple cobbler is the ultimate Southern comfort food. This twist on a favorite makes it easy to serve and gives that perfect pastry to apple ratio in every bite.  

 Serves: 16 

 2  cans of Pillsbury Crescent Rolls, original 8 oz

2-3 quart jars of Canned Apple Pie Filling

4 peeled, sliced apples- suggest using a mix of Gala and Granny Smith

1 box of Honey Maid Cinnamon Graham Crackers 

PAM Original Cooking Spray

1 stick of unsalted butter (8 tbsp) 

Optional: ground cinnamon

Pan or glass baking dish

Food Processor

Peeler

Knife

Large Spoon

Kitchen Gloves

Serving Spoon

• Preheat oven to 375°.
• Spray pan with PAM Original Cooking Spray and set aside.
• Peel and cut apples into slices.
• Pop open the 1st can of Pillsbury Crescent Rolls and separate each crescent roll.
• Roll one peeled apple slice up in each crescent roll, placing the dumplings in the pan as you go. 
• Repeat with the 2nd can of Pillsbury Crescent Rolls.
• Place remaining apple slices inbetween dumplings.
• Cover generously with apple pie filling. Make sure each dumpling has filling on its top. That will make the graham cracker crust glue to it. 
• In food processor, pulse 1 pack of HoneyMaid Cinnamon Graham Crackers plus 4 more graham crackers with cold butter in food processor. Do not soften butter first. 
• Spread the graham cracker mix the top of the apple pie filling. Lightly press it into the filling.
• Bake at 375° for 30 min. Turn off the oven and leave the pan in for an additional 5 minutes on retained heat. 
• Use a large serving spoon to scoop individual dumplings out for a perfect serving size!
• To fancy it up, you can add a dollop of cool whip with a light sprinkle of cinnamon on top of each serving. or serve it with vanilla ice cream.