Saturday, July 30, 2011

Fresh Peach Dumplings

     I really don't know the origins of this recipe, it's from a 1984 cookbook I have called, 1001 Recipes From Your Favorite Hometown Newspaper.  I liked the looks of it because it reminds me of old fashioned dumplings only much easier to make because you use Crescent Rolls to wrap the peaches.  If you're used to using canned peaches it is a little time consuming because you have to peel the peaches, slice them in half and remove the pits.  It is well worth the effort, there is nothing like biting into a warm, fresh peach right from the oven.  The original recipe calls for placing two walnut halves in the center of the peach, I omitted this step as I didn't have any walnuts on hand.  I would recommend placing a piece of parchment paper under your dumplings while baking.  Some of the brown sugar seeped out and formed a concrete crust in the bottom of my oven which thankfully dissolved with a kettle full of boiling water.  You could easily double this recipe.  I haven't seen them in my neck of the woods but Pillsbury makes Crescent Recipe Creations which are basically Crescent Rolls without the perforations, they would be perfect for this recipe.  I used my 12 inch oven to give the dumplings a little more head room and baked them with 12 coals in a circle around the bottom with 24 on the lid.  They were brown and puffy in 18 minutes.  Serve this old time dessert with a dollop of whipped cream or a big scoop of your favorite ice cream.  These packets of sweetness and cinnamon will definitely remind you of the good old summertime. 

Fresh Peach Dumplings
1 8 oz. package of Crescent Rolls
1/4 cup firmly packed brown sugar
1 Tblsp flour
1/2 tsp cinnamon
4 fresh peaches, peeled, halved and pits removed
8 walnut halves
Milk or cream
Sugar for dusting

     Lightly oil or spray a 12 inch dutch oven.
     Divide Crescent Rolls into 4 portions (2 triangles to each portion) and roll into squares, sealing seams completely.
     Combine brown sugar, flour and nutmeg in a mixing bowl; blend thoroughly.
     Roll peach halves in brown sugar mixture.
     Place two walnut halves in center cavity and sandwich two halves stacking one half on top of the other to form whole peach.
     Place in center of dough squares and bring ends of dough up, pinching to seal.
     Brush with milk or cream and sprinkle with sugar. 
     Place in bottom of dutch oven and bake at 375 degrees for 15-18 minutes or until golden brown.  Serve warm or at room temperature.

Peaches wrapped in a blanket of Crescent dough

Golden and puffy in under 20 minutes

Treat yourself to the bounty of summer


  1. Could you do this with apples? Would you have to soak the apples over night to soften them up? Sounds really yummy!

  2. I wouldn't suggest making these with whole apples, they would take too long to cook and the dough would probably be overcooked or burn. You could cut the apple into eighths then roll the dough like a crescent roll over it, similar to the recipe on here for Peach Dumplings. The recipes for Granny Smiths in a Blanket and Apple Pies Inside and Apple use refrigerated pie dough instead, it can hold up better to the longer cooking times that you need to soften the apples.