Summer looks best on fresh peach dumplings. The flaky sweet treat will satisfy any dessert-lover’s tastebuds. A scoop of ice cream on top of it’s bourbon glaze makes my mouth water just thinking about it.
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 including peach dumplings.
I have this 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! Here’s some tips for picking 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 so you can make the best peach desserts. All are great made when made into a peach dumpling.
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 used my regular pie crust for the dough and put just a small amount of brown sugar and cinnamon in the center of each peach with a slice of butter.
While this is such a wonderful fresh peach dessert recipe as is, it’s even better with a powdered sugar and butter icing laced with bourbon.
Why you’re going to love them
- 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
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 cherry hand pies.
What you’ll need
- Peaches – any variety but they should be ready to eat. You don’t need to peel them.
- Filling – brown sugar, cinnamon and nutmeg plus a slice of butter.
- Pastry – pantry staples – flour, sugar, butter and apple cider vinegar.
- Glaze – powdered sugar, butter and bourbon. You can use vanilla instead.
Step by step directions
Step 1: Make a pie crust, it’s super easy and let it refrigerate for a couple of hours. For photos and detailed steps, check out the banana cream pie recipe.
Step 2: 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.
Step 3: Place a half of a peach on each square of pastry and place some brown sugar, cinnamon and butter in the center of 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.
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 4: Brush with an egg wash and bake until golden brown. Bake these on a rimmed baking sheet in case the peach juices escape.
Step 5: These are 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!
We loved these slightly cooled right out of the oven but they were equally good a couple of days later when we re-heated them in the toaster oven. Make sure to put the glaze on when they are warm so you’ll have it on the leftovers.
FAQ’s and tips
Yes, as long as they’re not picked too green. Let them ripen on the counter. If you want to speed up the process, place them in a brown paper bag, speed it up even more by adding a ripe banana to the bag.
Once your peaches have ripened at room temperature, then you can place them in the refrigerator where they should last about a week.
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.
You can, but I hope you’ll try a homemade pie crust, you won’t be sorry.
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
Adapted from The Smitten Kitchen Cookbook
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- 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 6 pieces,cold
- 1 egg
- 4 tablespoons butter room temp
- ¾ cup powdered sugar
- 1 tablespoon bourbon
- 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
- 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.
- 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.
Barbara’s Tips + Notes
- If the dough gets hard to handle, place it back in the freezer for a few minutes.
- You do not peel the peaches for this recipe.
- Use ripe peaches, if they’re not ripe and you can’t wait, then increase the brown sugar.
- You can use a prepared pie crust.
- Add the bourbon a little at a time so that the glaze is not too strong.
- You can substitute vanilla for the bourbon.
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