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    Home » Recipes » Desserts » Fruit Desserts » Flaky Peach Dumplings with Fresh Peaches

    Flaky Peach Dumplings with Fresh Peaches

    Published: Jun 11, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    4.67 from 3 votes

    Disclaimer: This post may contain affiliate links.

    The top photo is a Peach Dumpling in the process of being made before it is wrapped in the puff pastry. The bottom photo is a Peach Dumpling with a bite taken out of it.
    Half of.a peach on a piece of dough and a peach dumpling on a plate
    A single peach dumpling with glaze.
    A single peach dumpling with glaze.

    Southern peach dumplings made with fresh peaches and a homemade pastry are the essence of summer. The heavenly combination of ripe, juicy peaches enveloped in a tender flaky pastry and topped with a bourbon or vanilla glaze are the perfect ending to any meal. Easy to assemble with step-by-step photos.

    A bite taken out of a peach dumpling.

    For those occasions where you want a show-stopper peach dessert but want to branch out from peach cobbler or peach pie, then grab a few peaches from your farmer’s market or grocery store and make some flaky peach dumplings.

    Not as sweet as apple dumplings that are made with crescent rolls, or recipes that use Mountain Dew in the glaze. Instead this peach dessert is mostly peaches with just a little brown sugar that is enveloped in a flaky buttery crust. It’s then topped with a buttery bourbon or vanilla glaze.

    Simple ingredients make the most amazing peach dessert recipes and take very little effort. While you can use a prepared pie crust for the pastry, a buttery homemade one will be even flakier.

    Three servings of peach dumplings on plates.

    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 dessert recipes all summer long.

    I have this favorite fruit stand on the drive to Pinehurst, where they always help me pick out the sweetest peaches during peach season. I stop in so much they recognize me.  I’m sure they think, how can this woman eat so many peaches! Here are some tips I’ve learned for picking ripe peaches.

    Little do they know how much Peach Vanilla Jam and peach cobbler cake 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.

    Types of Peaches for Peach Desserts

    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 so you can make the best peach desserts. For peach dumplings, it doesn’t matter what type of peaches you use as long as they’re ripe.

    A bowl of peaches on a black table.

    This peach dessert recipe really needs ripe 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 peaches baked in a Crumble  or  Coffee Cake, this method highlights the sweet flavor of the peaches themselves without all the added sugar.  I use a buttery pie crust for the pastry and put just a small amount of brown sugar, cinnamon and butter in the center of each peach.

    While this is such a wonderful fresh peach dessert recipe as is, it’s even better with a powdered sugar and butter glazed laced with bourbon or vanilla.

    This recipe makes 6-8 dumplings, so If you’re feeding a crowd, try making an easy peach cobbler with a crispy cake like topping that will feed 12.

    Reasons to Love Peach Dumplings

    • Fresh fruit makes the best desserts
    • Simple but fantastic flavors
    • Not overly sweet
    • Flaky crust
    • There’s bourbon in the sauce, just enough to make it interesting
    • You don’t have to peel the peaches

    Some might call these peach turnovers, but when I think of turnovers, I imagine puff pastry and not a pie crust. Since you’re using peach halves, I think they need something sturdier than puff pastry but equally good. If you’re looking for a puff pastry dessert, try my favorite cherry hand pies.

    Extend the Life of your Berries by 2 weeks!

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      Simple Ingredients You’ll Need

      Filling

      Ingredients for the filling of peach dumplings.
      Ingredients for the filling.
      • Peaches – any variety but they should be ready to eat. You don’t need to peel them. You can not use canned peaches for this recipe, they will be too soft. But you can use frozen.
      • Brown sugar, Cinnamon, Butter

      Glaze

      Ingredients for a bourbon glaze.
      Ingredients for the glaze.
      • Bourbon or Vanilla- either will make a delicious glaze
      • Powdered Sugar and Butter

      Pastry

      Ingredients for the pastry.
      Ingredients for the pastry.
      • Pantry items – butter, apple cider vinegar, sugar, and salt

      Step by Step Directions for Flaky Peach Dumplings

      Step 1: Make the pastry

      Add cold butter to the flour mixture in a food processor and process until you still have small butter pieces, or you can use a pastry cutter. Add ice cold water and process just it comes together. Refrigerate.

      Cubes of butter on top of  flour.
      Add cold butter to the flour mixture.
      A food processor filled with pastry dough.
      Process until there are small pieces of butter.
      Finished pastry in a food processor.
      Process until it just comes together.

      Step 2: Make the filling

      Combine brown sugar and cinnamon and add butter pinching it together with your fingers.

      Brown sugar filling in a glass bowl.
      Combine the brown sugar, cinnamon, nutmeg and butter.

      Step 3: Cut the squares

      Roll out the pie crust into a square and cut it into either 6 or 8 squares depending on how big your peaches are. You can use a knife or a pizza cutter works great.

      Pastry rolled out and cut into squares.
      Roll out and cut into squares.

      Step 4: Assemble

      Place a half of a peach on each square of pastry and place some of the butter mixture in the center of the peach.

      A peach half on a piece of pastry dough.
      Place the peach on the square and add filling.
      Pastry being pinched together over a peach.
      Pull the corners of the pastry over the peach.

      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. Refrigerate for about 30 minutes or longer if you need to. This cools the butter making the pastry super flaky when baked.

      Peach dumplings before they have been baked.
      Place in a pan and refrigerate.

      PRO TIP: 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.

      Step 5: Bake

      Brush with an egg wash and bake until golden brown. Bake these on a rimmed baking sheet in case the peach juices escape or in a casserole dish.

      Peach dumplings baked in a baking dish.
      Bake until golden brown.

      Step 6: Make the glaze

      With a hand mixer beat the butter, powdered sugar and bourbon or vanilla until smooth and add a spoonful to the top of the warm dumplings.

      A bourbon glaze in a bowl.
      Mix the butter, powdered sugar and bourbon.

      How to Serve

      We loved these slightly cooled right out of the oven topped with the glaze or you could add a scoop of ice cream or whipped cream. This easy summer dessert is also delicious without any topping. You can serve them at room temperature of if serving later, re-heat them in the oven for a few minutes.

      How to Store Dumplings

      These will stay fresh for about 2 days on the counter stored in an airtight container. You can refrigerate them for a few days but after that the pastry will get soggy. It is best to freeze any leftovers. If you are going to freeze them, add the glaze before you put them in the freezer. When you warm them later the glaze will melt over the top.

      You can also freeze these after you have assembled them before they have been baked. Then let them thaw in the refrigerator before baking.

      Frequent Questions About Peach Dumplings

      Do peaches ripen off the tree?

      Yes, as long as they’re not picked too green. Let them ripen on the counter. If you want to speed up the process, learn some tips for how to ripen peaches.

      How do you store peaches?

      Once your peaches have ripened at room temperature, then you can place them in the refrigerator where they should last about a week.

      Can you freeze peaches?

      Yes, but first peel them and toss them with lemon juice and a little sugar. Then place on a baking sheet until frozen. Remove and place in an airtight bag.

      Can you use a prepared pie crust?

      You can, but I hope you’ll try a homemade pie crust, you won’t be sorry.

      More Peach Recipes You’ll Love

      • A sliced peach pound cake
        Old Fashioned Peach Pound Cake Recipe
      • A peach galette with rhubarb baked with a spoonful of whipped cream.
        Rhubarb Galette with Peaches
      • Slices of a peach Dutch baby pancake in an iron skillet.
        Dutch Baby Recipe with Peaches
      • Slices of peach coffee cake in a cake pan.
        Peach Cake with Cinnamon Streusel

      Other Fruit Desserts to Try

      • A sliced strawberry pie in a pie pan.
        No-Bake Strawberry Cream Cheese Pie
      • A bowl of self-saucing pudding topped with ice cream.
        Blueberry Self-Saucing Pudding Cake
      • A slice removed from a pear and apple galette.
        Caramel Pear Galette with Apples
      • Strawberry cake servings on white plates.
        Fresh Strawberry Mousse Cake

      If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

      A glazed peach dumpling on a plate with a fork.

      Flaky Peach Dumplings with Fresh Peaches

      Author: Barbara Curry
      Southern peach dumplings made with fresh peaches and a homemade pastry are the essence of summer. The heavenly combination of ripe, juicy peaches enveloped in a tender flaky pastry and topped with a bourbon or vanilla glaze are the perfect ending to any meal. Easy to assemble with step-by-step photos.
      4.67 from 3 votes
      Print Pin
      PREP: 2 hours hours 45 minutes minutes
      COOK: 30 minutes minutes
      Servings: 8

      Ingredients
       

      FILLING

      • 3 large peaches cut in half or 4 small peaches
      • ⅓ cup brown sugar
      • ¼ teaspoon cinnamon
      • ¼ teaspoon salt
      • ¼ teaspoon fresh nutmeg
      • 1 tablespoon butter cut into cubes
      • 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 ½ sticks) cold
      • 1 tablespoon apple cider vinegar
      • ¼ cup Ice cold water

      Equipment

      • Rolling Pin
      • Rimmed Baking Sheet
      Prevent your screen from going dark

      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. Roll into a 12 by 18 inch rectangle and cover in plastic wrap and refrigerate for at least 2 hours, or leave in a ball and you can roll it out later.
      • Divide into six-to eight, 6-inch squares. If dough gets to warm, place it in the freezer for a few minutes.
      • In a small bowl, combine brown sugar, cinnamon, salt, nutmeg. Pinch in butter with your fingers until combined.
      • Cu the peaches in half and scoop out a small amount 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.
      • Bring the corners together and pinch the seams to seal. Place ion a rimmed baking sheet or casserole 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 or vanilla 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.
      Barbara’s Tips + Notes
      • You can either roll out the dough as soon as you have made it or wait until you are ready to make your dumplings.
      • If the dough gets hard to handle, place it in the freezer for a few minutes.
      • You do not peel the peaches for this recipe.
      • Use ripe peaches.
      • You can use a prepared pie crust.
      • Add the bourbon a little at a time so that the glaze is not too strong for your taste.
      • You can substitute vanilla for the bourbon.

      Nutrition

      Calories: 573kcal | Carbohydrates: 57g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 687mg | Potassium: 181mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1307IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Comments

      1. laura shinefield says

        July 31, 2018 at 11:32 am

        Thanks for sharing this creative recipe! I live in Colorado and the Palisade peaches are in full season right now. Peaches are my favorite fruit and I also have fond memories of going to peach orchards in the summer with my family and picking a bushel and then peeling peaches for homemade peach ice cream. I am on my second flat and I’ve put peaches in my smoothie, in my oatmeal, over yogurt and in cobble. I can’t wait to try this recipe for dessert tonight!

        Reply
        • Barbara Curry says

          July 31, 2018 at 5:10 pm

          Laura,
          I hope you like them as much as we do. You might also like Peach and Pecan Sandy Crumble. https://www.butterandbaggage.com/peach-and-pecan-sandy-crumble/

          Reply
      2. Nancy Turner says

        August 12, 2018 at 5:14 pm

        The peach dumplings were divine! The fresh peach flavor and your wonderful pastry recipe were a perfect match. The sauce was a decadent final touch. I used peach schnapps to flavor the sauce…delicious!

        Reply
        • Barbara Curry says

          August 17, 2018 at 4:47 pm

          Peach Schnapps sounds perfect, can’t wait to try them with this next time.

          Reply
      3. Tara says

        August 20, 2019 at 4:25 pm

        I’ve just bought a box of peaches and I’m planning on making some desserts to freeze for harvest which starts in a couple weeks, can these dumplings be made then frozen to bake later?

        Reply
        • Barbara Curry says

          August 20, 2019 at 9:07 pm

          I would freeze them before you bake them. Hope you enjoy them.

          Reply

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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