I make these at least 8 times a year because they are so good and easy! Can taste it now!

Every now and again, a simple delight like Strawberry Dumplings can whisk us back to the sunlit kitchens of our past, where the fragrance of sweet fruit and baking dough promised a treat worth waiting for. This particular recipe harkens back to a time when every scrap of dough and every ripe berry were cherished, a reflection of the resourceful homemaking of our rural Midwest ancestors. These Strawberry Dumplings, lovingly wrapped in tender crescent rolls, are a nod to those days—easier than a pie but just as satisfying. They’re perfect for when the berries are at their peak, or when you’re craving a bit of simplicity and sweetness in your day.
Strawberry Dumplings are a delight on their own, but my, do they pair nicely with a dollop of vanilla ice cream or a spoonful of freshly whipped cream. And if you’re feeling indulgent, a drizzle of warm cream could just send you over the moon. For balance, you might enjoy a cup of strong coffee or a glass of cold milk alongside.
Strawberry Dumplings
Servings: 8
Ingredients:
– 1 can of crescent rolls (8 count)
– 1 pint of fresh strawberries, hulled and halved
– 1/4 cup of granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon ground cinnamon
– A pinch of nutmeg
– 2 tablespoons unsalted butter, melted
– Additional sugar for sprinkling
Directions: