Peach Dumplings

I’m so lucky to live within an hours drive of peach orchards in the Sandhills of North Carolina which gives me an excuse to make peach dumplings all summer long. I have a favorite fruit stand on the drive to Pinehurst, where they always help me pick out the sweetest peaches. I stop in so much they recognize 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 a Crumble  or  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

• First, make a flaky pie crust, it’s super easy.
• Second, roll out the pie crust into a square and cut it into either 6 or 8 squares depending on how big your peaches are.  I had pretty small peaches so I cut it into 8 squares for these photos. 
• Third, place some brown sugar, cinnamon and butter in the center of the peach and pull the corners of the dough into the center pinching it shut. Don’t worry about making them look perfect, they’re supposed to look rustic. 

If the dough gets too warm before you get them wrapped up, put it in the freezer for a few minutes. If you roll out your pastry onto parchment paper or plastic wrap, it’s easy to just pull it onto a flat baking sheet and put it in the freezer or refrigerator to let it chill.

• Fourth, put an egg wash on top and bake.
• Fifth, they’re fabulous just plain out of the oven, but we loved them even more when topped with a spoonful of a glaze made of butter, powdered sugar and just a hint of bourbon. For the Bourbon, I used Hibiki which has a smooth taste and to me is not overpowering like some bourbon can be. Add a little at a time to get the concentration that is just right for you. If you’re not a bourbon fan, you can’t go wrong with vanilla.  Of course it won’t hurt to put a dollop of whipped cream on top!

More PEACH recipes you’ll love

• Peach crumble
• Peach pound cake
• Grilled peaches
• Tex-Mex peach toquitos
• Peach salsa
• Peach pancake
• Peach galette
• Peach bacon jam
• Peaches with pork chops
• Peach coleslaw
• Peach coffee cake
• Tomato and peach salad

Fruit DESSERTS are the best

• Strawberry cobbler
• Fruit pizza
• Mixed berry crisp
• Cherry Clafoutis
• Blueberry cobbler

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. 

4.67 from 3 votes

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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