You can make these with a sauce or without a sauce. You can use a pie crust or the recipe below, which includes milk in the mix. Serve the dumplings with ice cream, with milk, or plain. Decrease the sugar in the sauce if it’s too sweet. Add the nutmeg the recipe calls for or just leave it out. You can peel the peaches or leave the peelings on. You get to choose.
For this recipe, I used freestone peaches and left the peelings intact. The peelings have nutrients and also provide roughage. Truth be told, if you don’t tell folks the peelings are there, they probably won’t even notice them.
Ready, Set, Go.
Wash and halve the peaches, then slip the seed out. Make the sauce and then make your crust. This recipe is a lot like apple dumplings, only you use peaches instead.
I like the crust with milk because it is a softer crust. You’re welcome to use your favorite pie crust recipe if you’d like.
These peach dumplings can be served hot out of the oven. You can also make them and freeze them before baking. Add the sauce when you are ready to bake.
- Sauce: 2 cups water
- 2 cups sugar
- 4 Tbsp. butter
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- Dumplings: Cinnamon/Sugar mixture butter
- Crust: 2 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. alt
- 2/3 cup shortening
- 1/2 cup milk
- Wash peaches; peel if you desire
- Cut peaches in half and remove seed
- Make sauce: Put butter, sugar and water and spices into a kettle
- Bring to a boil and stir for one minute
- Remove from heat.
- CRUST: mix together flour, salt, baking powder and mix well
- Work in shortening (Crisco) until it is mixed well
- Add milk and stir until combined
- Take 1/3 of mixture and make into a bowl and roll out
- Cut squares and put 1/2 peach in center
- Dot with cinnamon/sugar and a dot of butter (1/2-1/2 tsp. each)
- Cover peach completely and put into pan with smooth side on top
- Cover with sauce
- Bake at 375 for 35 minutes or until crust is done