Peach Dumplings

I have a favorite fruit stand on the way to Pinehurst, they always help me pick out the best peaches.  I go so much they know me.  I’m sure they think, how can this woman eat so many peaches!  Little do they know how much Peach Vanilla Jam I make each summer.  Peaches just bring back so many great childhood memories. My grandparents lived in California and it was such a treat to pick and can peaches when we would visit.  Carolina peaches are different but still fabulous.  There are so many varieties that I can’t keep up with them all. Lately I’ve been enjoying Bounty, but I’ve never discovered a variety that I don’t like.  Check out this great resource to find what varieties will be ripe and when in your area. All are great made into  Peach Dumplings.

If you have peaches that are ready to eat, baking them in a flaky crust is a wonderful way to show them off at their prime.  While I love them baked in Peach and Pecan Sandy Crumble   or Peach and Blueberry Coffee Cake, this method highlights the sweet flavor of the peaches themselves without all the added sugar.  I used my regular pie crust for the dough and put just a small amount of brown sugar and cinnamon in the center with a slice of butter.

How do you make Peach Dumplings

Peach Dumplings

You’re going to love Peach Dumplings, fresh peaches wrapped in a flaky crust and then topped with an amazing bourbon glaze. One of the best ways to showcase summer peaches and much easier than it looks. 

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Course: Dessert

Prep Time: 2 hours 30 minutes

Servings: 6

Calories: 764kcal

Ingredients

FILLING

• 3 large peaches cut in half
• ⅓ cup brown sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon fresh nutmeg
• 1 tablespoon butter cut into 6 pieces,cold
• 1 egg

SAUCE

• 4 tablespoons butter room temp
• ¾ cup powdered sugar
• 1 tablespoon bourbon

PIE CRUST

• 2 ½ cups flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 20 tablespoons butter (2 1/2 stickcold
• 1 tablespoon apple cider vinegar
• ¼ cup Ice cold water

Instructions

PIE CRUST:

• In a food processor, add flour, sugar and salt and pulse to combine. Add butter, cut into 1 inch pieces, and pulse until it looks like coarse meal with no large chunks remaining. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won’t be smooth. Wrap in plastic wrap and refrigerate for at least 2 hours.
• Roll crust into a 12 x 18 inch rectangle and divide into six 6-inch squares. If dough gets to warm, place in freezer for a few minutes.
• In a small bowl, combine brown sugar, cinnamon, salt and nutmeg. Scoop out a bit of the peach half so that you have room for more filling. Place half a peach into the center of each square and fill with the filling. Top with butter.
• Bring the corners together and pinch the seams to seal. Place in a butterd 9 x 13 inch baking dish and chill for 30 minutes.
• Preheat oven to 375º. Whisk together the egg and 1 tablespoon of water. Brush over the tops and sides of the dumplings. Bake for 30-40 minutes until they are golden brown.

SAUCE:

• While the peaches are baking, beat butter, powdered sugar and bourbon together until smooth. When the peaches have been removed from the oven, spoon the sauce over the top so that it melts down the sides.

Nutrition

Calories: 764kcal | Carbohydrates: 75g | Protein: 8g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 153mg | Sodium: 916mg | Potassium: 236mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1742IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 3mg