Rather than head full force, straight into Thanksgiving-dessert mode, I decided to put together a little treat – Cranberry-apple Pie Spring Rolls – to tide me over for the next month or so.
It’s not yet Halloween, but I’ve already started to think about one of my favorite Thanksgiving dessert recipes a family friend passed along to me years ago. It’s an apple-cranberry oat crumble that is seriously the bomb diggity. It might not sound like it, but it’s an indulgent dessert, and it’s one thing I always look forward to making and eating. If you like pears, try this crumble recipe for something simple and much less over the top.
These Cranberry-apple Pie Spring Rolls are a perfect way to enjoy a seasonal treat without too much indulgence. They’re like a little pie with the flavors of fall rolled into a crunchy crust. You’ll find apples, cranberries, brown sugar, cinnamon, and vanilla baked into these treats. They’re easy to make, and do I need to tell you that they’re totally adorable? I won’t even mention that you can eat them with one hand tied behind your back.
Forget about frying these spring rolls. I baked these lovelies so that I could eat them with vanilla ice cream on the side without feeling too guilty. Cranberry-apple Pie Spring Rolls are crunchy and filled with juicy fruit that is sweet and just a bit tart. Sprinkle a cinnamon-sugar mix over the top for the ultimate delight.
If you’re looking ahead a little, Cranberry-apple Pie Spring Rolls can help tide you over. They’re fun and convenient to serve for a crowd, so consider adding them to your holiday dessert list.
Cranberry-apple Pie Spring Rolls
Makes 12 Spring Rolls
- 2 apples (I used Braeburn), peeled and diced small
- 6 ounces frozen cranberries, thawed and cut in half
- 1/4 cup packed brown sugar
- 1/3 cup water
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 12 large wonton wrappers
- 1 egg, beaten
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter, divided
- (Optional) Vanilla ice cream
- Preheat the oven to 350 degrees F. Combine the granulated sugar and 1/2 teaspoon of ground cinnamon in a small bowl and mix to combine. Line a baking sheet with parchment paper and set aside.
- Add the water and brown sugar to a large sauce pan over medium heat. Stir until the sugar has dissolved. Add about 1-2 tablespoons of the water to a small bowl and add the cornstarch to it. Whisk until smooth. Add the mixture back to the sauce pan, whisking as you add it.
- Add the apples and cranberries to the pan along with 1-1/2 teaspoons of cinnamon, the ginger, and vanilla. Toss to combine.
- Allow the mixture to cook, stirring occasionally, for 4-5 minutes. Remove from the heat.
- One at a time, place a wonton wrapper in front of you on a flat work surface. Brush the outside edges of the wrapper with the beaten egg. Add about 2 tablespoons of the cranberry-apple mixture across the bottom of the wrapper, just inside the egg-washed edges.
- Fold the left and right sides of the wrapper toward the center, just over the egg-washed edge. Tightly roll the wrapper up from the bottom to the top. Place the spring roll, seam side down, on the baking sheet. Continue until the cranberry-apple mixture is gone.
- Bake for about 15 minutes. Remove from the oven and brush the tops with 1 tablespoon of melted butter. Continue baking for another 5 minutes or until the edges of the spring rolls are golden and tops are lightly golden.
- Remove and brush the remaining 1 tablespoon of butter over each spring roll, and sprinkle the cinnamon-sugar mixture over the tops of each.
- Serve warm.