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These old-fashioned peach dumplings are made completely from scratch without any crescent rolls, and have a delicate pastry dough wrapping each peach. Perfect for a summer dessert, or use frozen peaches for an amazingly fresh treat any time!
I LOVE old recipes like these old-fashioned peach dumplings. They don’t use a pre-made crust, and the flavors are incredible. There’s a reason everyone wants food like Grandma used to make!
Old-Fashioned Peach Dumplings
To put it simply, old-fashioned peach dumplings are peach halves wrapped in a handmade dough, and baked in a sugar water bath to create an ooey gooey sauce.
Old fashioned means from scratch with no pre-made ingredients, or at least it does to me. I made this recipe using a pamphlet on peaches from the 1940’s and it’s incredible!
Best Peaches for Peach Dumplings
While fresh peaches are always preferred, when I want to make this recipe out of season, FROZEN peaches are my go-to for this recipe! But not just any frozen peaches (though you can)… I buy fresh peaches in the summer when they’re in season because the flavor is dramatically different, and I freeze them to use later. I use frozen peaches in my dump-and-bake peach cobbler, and it turns out perfect every time too.
To use frozen peach halves, make sure they’re peeled, and then place them on a cookie sheet to thaw at room temperature before making your old-fashioned peach dumplings.
While you can use canned peaches, for the sake of flavor you shouldn’t do. The recipe will work with canned peach halves, but the flavor will be crazy different. Canned peaches have a different flavor and texture than fresh or frozen peaches, while typically maintaining their health benefits.
How to make Old Fashioned Peach Dumplings
The process for making these peach dumplings is so simple that they will become an instant favorite! Keep in mind that this is an overview, with the full printable recipe, with more detailed steps, being available at the bottom of the post!
- Prep Peaches – Cut and peel three fresh peaches, and cut them in half, or use six frozen peach halves.
- Prep Dough – Make the dough, and then roll it out in a 12×18 inch rectangle.
- Cut – Cut the dough into six even-ish squares. I trimmed the edges of mine to make them squares. In a greased baking dish, place one dough square.
- Roll – Make the cinnamon sugar mixture to roll the peach halves in. Roll a peach half into the cinnamon sugar mixture, and then place it on the dough square, flat side down.
- Fill – Pinch all four corners into the center of the peach, and squeeze them closed.
- Repeat – Repeat for the remaining five peach halves, leaving an inch between each dumpling for baking.
- Boil – Bring the sugar syrup to a rolling boil, and then immediately pour over the top of the dumplings. Don’t worry, this doesn’t make them soggy! It’s just the syrup that will gel during baking.
- Bake – Bake at 425 degrees for 40 minutes.
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Old Fashioned Peach Dumplings
Ingredients
- 3 peaches, peeled and halved
- 1 3/4 cups flour
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 1 egg yolk
- 3 tablespoons water
- 1 tablespoon lemon juice
FOR THE CINNAMON SUGAR MIX:
- 1/2 teaspoon cinamon
- 2 tablespoons sugar
FOR THE SUGAR SYRUP:
- 3/4 cup sugar
- 2/3 cup water
Instructions
- Preheat your oven to 425.
- If using frozen peaches, allow them to thaw before making your dumplings.
- In a large bowl mix together the flour and salt.
- Using a fork, cut in the shortening until it makes a crumbly mixture.
- In a small bowl, combine the egg yolk, water, and lemon juice.
- Mix the egg mixture into the shortening mixture using a fork.
- Mix until you have a soft dough (you may have to mold a bit with your hands, and not just the fork.)
- Roll your dough out into a 12"x18" rectangle, then cut into 6 even-ish squares. Feel free to trim the dough to make even squares.
- Grease a 9×12 baking dish and place one dough square inside.
- Make the cinnamon sugar mix in a bowl.
- Roll a peach half in the cinnamon sugar mic and place on the dough square, flat side down.
- Pinch all four corners of the dough up to the center of the dumpling. Wet the dough edges if needed to make them stick.
- Repeat five more times.
- Boil the sugar and water until it's a rolling boil, then pour over all the dumplings.
- Place immediately in the oven at bake at 425 for 40 minutes.
- Let them cool for 10 minutes until serving.
Notes
- Fresh peaches are best with this, but frozen peach halves work too.
- You can also use canned peach halves but you will sacrifice a ton of flavor.
- These are best served warm with vanilla ice cream!
Nutrition
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Can I sub butter for shortening?
You could try! I didn’t.
Do you cover when baking?
Nope!
I am confused. The recipe calls for six peaches, but you only use a half a peach in each one of the six squares. Doesn’t that mean you only need three peaches? Am I missing something here?
Are you actually supposed to use the whole peach in each one?
Sorry about that! It should say 6 peach halves. I’ll fix that!
Do you bake them in a pan but then transfer them to individual serving dishes and pour the juice over top?
Yes maam! =)