Peach Dumplings
These spectacular Peach Dumplings are the best ever! This made-from-scratch recipe can't be beat. The peaches are packed into a flaky pastry with cinnamon-sugar and baked in a cinnamon-sugar syrup. This heavenly dessert is terrific for summer holidays like Father's Day, Fourth of July or Labor Day when peaches are in season.
Equipment
- 1 9x13" glass baking dish
- 1 small sauce pan
- 1 wooden spoon
- 1 Rolling Pin
- 1 sharp knife to peel peaches
- 1 small bowl to mix cinnamon and sugar
- 1 mixing bowl
- 1 pastry blender
Ingredients
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. sea salt or kosher salt
- 1 tsp. baking powder
- 1 cup Crisco shortening no substitutes
- 1/2 cup Ice water
- 6 large peaches peeled and pitted
- 2 cups water
- 2 cups granulated sugar
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1/2 stick unsalted butter (1/4 cup)
- 3/4 cup granulated sugar
- 3/4 tbsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 stick unsalted butter (1/4 cup)
Instructions
- Prepare two large 9x13” or 10x15” baking dishes by spraying with cooking spray.
- Mix flour, salt, baking powder.
- Cut in shortening with pastry blender.
- Add iced 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.
- Drizzle syrup from baking dish over top of peaches.
Notes
NOTE: This recipe is a LOT of work, but tastes absolutely divine when done. The syrup absorbs into the dumplings. It is really excellent. Don’t worry about being real exact with the dough. I have NEVER been able to form my dumplings so that they are pretty, instead I shape them into balls trying to seal the dough around the peaches as best I can so they don’t leak. No matter what they look like in the pan, they taste wonderful!
NOTE: Please note that this recipe is NOT an exact science! I make as many dumplings as I have pie dough for. If that means I need a little bit more cinnamon sugar mixture or butter I add it as necessary.
NOTE: This is a high maintenance recipe and the dough can tear easily. Don't attempt it unless you're willing to be patient and work with it.
NOTE: You can substitute pre-packaged pie crust if you prefer.
NOTE: The syrup thickens as it cools.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 512kcalCarbohydrates: 72gProtein: 3gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 3gCholesterol: 20mgSodium: 140mgPotassium: 139mgFiber: 3gSugar: 53gVitamin A: 525IUVitamin C: 4mgCalcium: 49mgIron: 1mg
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