If you think Apple Dumplings are delicious then wait ’til you try my Peach Dumplings! These dumplings are heavenly! Every mouthful is a culinary delight. Cinnamon, nutmeg, sugar and butter fill these delicious dumplings in a wonderfully flaky crust, and then each one is baked in a delicious syrup that thickens during cooking.
The syrup thickens even more if the dumplings are allowed to cool. Then, of course, to serve these dumplings you have to drizzle a LOT more of the syrup over top. A dollop or two of Blue Bell ice cream provides the finishing touch for this magnificent dessert.
When I was making Apple Dumplings a couple of weeks ago, I decided on a lark to try my hand at Peach Dumplings. Peaches are my favorite fruit so this was really a no-brainer–albeit a belated one–I can’t figure out why I’ve never tried this before! The Peach Dumplings turned out terrific. I had about 5 or 6 humongous peaches I was trying to use up, so I pitted, peeled, and halved them and used a peach half for every dumpling.
These peach halves were about the size of some whole peaches–they were that big. The same flavors and spices that work for Apple Dumplings work just as well for Peach Dumplings. I can surely attest to that fact! And, yes, I ate WAY TOO MANY Peach Dumplings too. I have no self control when it comes to pastries or pies so that’s why you haven’t seen too many on my blog yet, although I will get around to posting up all my delicious pie recipes one of these days.
This recipe is an adaptation of my recipe for Apple Dumplings from my good buddy and friend, Mimi Pownall. Mimi and I went to church together in Florida when our children were little. She now lives in North Carolina and John and I were able to see her and her husband, Ron, for a delicious lunch at the Veranda Cafe in Black Mountain, NC, last week. (If you’re ever in the Asheville area, check out this fabulous restaurant. Their food was nothing short of spectacular!)
So many recipes I’ve shared on my blog have come from Mimi. Neither of us have ever been shy in trying something new–especially desserts. Peach Dumplings are a take off on her recipe. You can use the recipe as I’ve made it below or go back to the Apple Dumplings recipe and use her recipe for crust. It’s fabulous, too. I was in a hurry and wasn’t looking at the directions closely enough so I followed the crust from my Mom’s Homemade Pie Crust recipe more than Mimi’s original. But I highly recommend you make Peach Dumplings using her crust recipe sometime too.
Every time Mimi sees me she declares she gains weight just looking at the pictures on my blog and doesn’t understand how I can stay so skinny. The bottom line is I’m not one of those who can get away with eating anything and everything anymore! 🙁
I walk three miles every day and I eat really clean most of the time with meals consisting of one or two ingredients (like a baked sweet potato, or an apple with some kind of nut butter and without any other added ingredients). I also eat several times during the day. When my meal/snack consists of a cup of raspberries or grape tomatoes, I’m usually hungry more frequently – like every hour to an hour and a half. I probably eat at least six times a day.
Basically, I’ve gone back to a simpler more clean-eating way of eating, and save scrumptious treats like Peach Dumplings for special occasions–like when we have company over. I wish I could gorge on sweet desserts all the time but I can’t (unless I want to blimp out to 300 pounds). So most of the time when I’m making desserts I’ve never made before, I sample them and then hand them off to someone else!
However, with the Peach Dumplings that was not the case. I think I ate two whole ones loaded with ice cream all by myself, thank you very much! Oh, and did I tell you I loaded mine down with syrup, too? Yeah, those babies probably weighed in at 500-1,000 calories a piece! Yikes. But I digress.
This is one of those recipes that’s hard to mess up. And, as I said in the Apple Dumplings recipe, this is NOT an exact science. I make enough dumplings for what I have dough for. If I don’t seem to have enough syrup, I make a little more. If I need more butter, or more cinnamon-sugar-nutmeg mixture, then I add as needed. I don’t really measure it out all that closely.
The biggest thing is to roll out the pie crust dough so that you have a large enough amount of dough to totally cover your peach half or apple if that’s what you’re making. If the dough seems to fall apart, then shape the mixture around the peach or apple as best you can even if it looks more like a ball-shape. Try to seal the edges so all the cinnamon sugar mixture doesn’t leak out while baking.
It may not look as elegant, but I guarantee it will taste every bit as good. I have to admit, I’m not a perfectionist when it comes to making pastries like this. I’m completely satisfied with something that tastes great even if it doesn’t look as beautiful as some. I’ve tried many of those dumplings that looked beautiful on the outside but the texture of the dough was tough (which is not what I desire to accomplish), or they weren’t sweet enough.
I think you will find these dumplings are just about perfect. If however, you like a lot of cinnamon. Feel free to add more to the syrup and more the the cinnamon-sugar mixture. It will just increase the yumminess. So, if you don’t mind something that is not picture perfect but tastes absolutely splendid, then please consider making up a batch of Peach Dumplings in the near future.
If you’re looking for a sensational dessert for the holidays or any other time of the year, these mouthwatering Peach Dumplings may be all you’ve hoped for. If you can’t find peaches in season, I’m sure canned peach halves would work quite well, too.
Peach Dumplings are a great alternative for those who are tired of Pumpkin Pie for holiday desserts! Although they take more time to prepare than a lot of desserts–especially if you’re making homemade crust–I assure you, the outcome is worth it! Peach Dumplings are a keeper. Once you make them the first time, your family will be begging you to make them again and again and again!
Peach Dumplings are a sumptuous dessert treat your family will love! I like to serve Peach Dumplings with LOTS of syrup drizzled over top and then with large scoops of vanilla ice cream.
I don’t cram more than six dumplings in a really large baking dish when I make this. The syrup infuses into the crust and the dumplings expand while baking. The syrup thickens the longer it sets out after baking.
Oh, man! I’m ready for a bite right now!
You can see the peach peeking out of the side of this dumpling. I didn’t seal the dough around it well enough, but it does show you a little bit of the interior contents of the Peach Dumpling.
Here’s what I did.
First make the syrup: Place a medium saucepan over high heat. Add butter (I was making multiple batches of dumplings so this is more than the usual amount). Add sugar, cinnamon and nutmeg. If you like a stronger cinnamon flavor add an extra teaspoon here. Add water.
Whisk ingredients to combine. Bring the syrup to a boil for a minute or so. Remove from heat and set aside.
To make the cinnamon-sugar mixture: Place remaining sugar in a glass measuring cup. Add cinnamon and nutmeg. Stir to combine.
Mix up your pie crust dough. Spread some waxed paper out on your counter top. Sprinkle waxed paper heavily with flour. Pinch off a golf-ball sized (or a little more) piece of dough and sprinkle with more flour.
Cover with waxed paper and roll out a few times. Remove waxed paper. Turn dough over and add more flour on top if necessary to prevent sticking. Recover with waxed paper and roll out dough into large enough squares or circles to completely encase the peach half.
Cut peaches in half, remove pits, and peel.
Place peeled peach half in center of pie dough. Sprinkle 1 to 1 1/2 tablespoonfuls of the cinnamon-nutmeg-sugar mixture over top. Dot with butter. About a teaspoon or two will do.
Fold up one side of the dough. (I actually should have folded diagonal corners together.) Then fold the other side to cover and seal edges well. Fold up one side over the top to the middle. Finally, fold up the remaining side and bring to the middle. Crimp and seal the edges as well as possible to seal in all of the cinnamon-sugar and butter mixture while baking.
Spray two glass baking dishes (at least 9×13″–larger is preferred) with cooking spray. Place Peach Dumplings into baking dish.
Pour syrup over top.
Bake peaches at 375 for about 35-40 minutes or until done. Serve Peach Dumplings hot by spooning extra syrup in pan over top of the dumplings and then add ice cream.
Here’s a look at one of them in the baking dish.
These babies were amazing. Each bite was luscious, rich, and decadent!
I actually didn’t serve mine hot. I baked them the day before so after sitting out another day the syrup was nice and thick! I wolfed mine down in short order!
Here’s the recipe.
(Recipe adapted from Mimi Pownall’s Apple Dumpling Recipe, when we attended First Baptist Church, Indian Rocks, Largo, FL)
- 2 cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. kosher salt
- 1 tsp. baking powder
- 1 cup [url href=”http://www.crisco.com/” target=”_blank” title=”crisco shortening”]Crisco[/url] shortening
- ½ cup ice water
- 6 large peaches, pitted, halved, and peeled
- 2 cups water
- 2 cups sugar
- ¼ tsp. nutmeg
- 1 tsp. cinnamon
- ½ stick butter
- ¾ cup sugar
- ¾ tbsp. cinnamon
- 1/8 tsp. nutmeg
- ½ stick unsalted butter
- Prepare two large 9×13” or 10×14” baking dishes by spraying with cooking spray.
- Mix flour, salt, baking powder.
- Cut in shortening with pastry blender.
- Add water and mix with hands to combine. Set aside.
- Bring water, 2 cups sugar, ¼ tsp. nutmeg, 1 tsp. cinnamon and ½ stick butter to a boil.
- Boil one minute and remove from heat. Set aside.
- Mix remaining sugar, cinnamon and nutmeg. Set aside.
- Halve peaches, remove pits, and peel.
- Spread waxed paper on counter top.
- Cover generously with flour.
- Take a golf-ball sized piece of pie dough (or a little larger) and place on top of flour.
- Sprinkle generously with flour.
- Place waxed paper over top and roll out a few times.
- Check for sticking by removing the waxed paper and adding more flour on top if necessary.
- Roll out in a circle.
- Remove top layer of waxed paper and set aside to reuse.
- Place peach half in center of rolled dough.
- Sprinkle with about 1 ½ heaping tablespoonfuls of the cinnamon sugar mixture.
- Dab about a teaspoon or so of butter over top.
- Fold corners to center. Pinch edges together.
- Place in prepared baking dishes.
- Usually only about six will fit in each dish. Don’t cram them together because the dough expands while baking.
- Continue rolling out all the dough and adding peach halves, cinnamon sugar and butter.
- Evenly divide the syrup and pour over each glass baking dish.
- Bake at 375° for about 35 minutes.
- Serve Peach Dumplings warm with ice cream.
Peach Dumplings have such heavenly flavors.
Peach Dumplings are spectacular. You’ve got to try these tasty treats soon!
This dessert is terrific to make for summer holidays like Father’s Day, Fourth of July and Labor Day when peaches are in season.
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