Peach Dumplings are warm peach halves wrapped in a flaky pie crust then topped with creamy vanilla ice cream and fresh raspberry sauce.
I have a cookbook addiction. Like, more than 300 cookbooks. In fact, it could be even more since the last time I counted was shortly after I moved three years ago. In my apartment I have a bookcase built into the wall, which has three shelves dedicated to cookbooks. However, over the years I ended up with books everywhere but the shelf – on the kitchen table, on the coffee table, on the living room floor, on the bedroom floor. Finally I decided to weed through the piles and put them back onto the bookcase. While organizing, I got rid of a big chunk (funny how your taste changes when you grow up). My system was simple – if it had less than five recipes I would make, I didn’t keep it. For the few recipes I did like, I either wrote down the idea or saved it digitally into my phone. The one book had a recipe for Peach Dumplings with Raspberry Sauce that intrigued me. I jotted down the idea into the August section of my recipe planner then put the cookbook into my donation pile. Now that it’s peach season, I was eager to try out the dumplings. I love apple dumplings, so I know using peaches paired with raspberry would be a winner.
I love pairing warm desserts with cold ice cream; that contrast just dances on your tongue. I think it’s a culinary sin if you don’t. Flaky pie crust. Partially melted ice cream. Warm raspberry sauce. Now that’s how you eat dessert.
I had some pretty big peaches for the dumplings, so I actually cut them into quarters. Use your judgment when filling the dumplings, and don’t stretch the dough too much or it’ll tear and leak during baking. Peeling the peaches is optional. I usually don’t bother peeling, but if you don’t like peach skins, I wrote how to peel peaches here.
For the raspberry sauce, I knew I wanted something simple. Fresh berries, little bit of sugar, lemon juice. Put into a blender and strain – boom, done. Raspberries and peaches go so well together. If you’re not a raspberry fan, you could always make caramel syrup.
Peach Dumplings with Raspberry Sauce
Yield: 4
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients
- 1/4 cup + 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- One 9 inch pie crust dough (homemade or store bought)
- 2 medium peaches, cut in half and pits removed (peeling optional)
- 1 egg white
Raspberry Sauce
- 6 ounces raspberries
- 1 1/2 tablespoons water
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 400F degrees. Line an 8x8 pan with foil and lightly grease the foil with cooking spray.
- In a small bowl, whisk together the 1/4 cup sugar, cinnamon, and melted butter.
- Roll out the pie dough into a 13 inch circle. Cut into quarters. Place one peach half,* cut side up, on top of one quarter. Spoon 1/4 of the cinnamon mixture on top. Brush the edge of the crust with egg white then bring the sides up over the peach. Press edges to seal and place in the pan. Repeat with the remaining peaches.
- Sprinkle 2 teaspoons sugar on top of the dumplings then cut a slit into the top of each to allow steam to escape. Bake 25 minutes or until golden brown. Cool 15 minutes before serving with raspberry sauce.
For the raspberry sauce
- In a blender, blend together the raspberries, water, sugar, and lemon juice. Strain into a bowl, pressing on the solids to extract as much liquid as possible. Pour on top of warm dumplings.
Notes
*If the peach halves are too big, cut into quarters.
Source: Adapted from Pillsbury
More Peach Recipes
Peach Galette
Tieghan says
I need more cookbooks, so you could send a fe my way! LOL!
These look awesome!1 I am so happy to see as summery post!
Anita at Hungry Couple says
I must have this. As in, I’m going out to get some peaches right now!!
Ruthy @ Omeletta says
I recently did a cookbook purge as well! I like your idea of copying down recipes you wished to try; I should have thought of that before donating.
I’m sooo digging on all the peaches right now, I cannot get enough. These dumplings looks incredible!
Susan says
This sounds pretty much perfect! Hmmm. . .I just bought some puff pastry squares. I might cheat and swap it out for that pie dough. :-)
Jocelyn @BruCrew Life says
You just reminded me that I have a whole bunch of cookbooks in the closet that I need to go through. I like your idea of 5 or less goes in the get rid of pile. Now peach dumplings? What an awesome idea to use a different fruit in a dumpling…I just always think of apples. And the raspberry topping? Love it!
Sarah Reid, RHNC (@jo_jo_ba) says
I think I just went to heaven. I adore strawberries and peaches!
[email protected] says
Carla,
I take pictures of recipes with my phone–especially from the magazines at the orthodontist’s office (my 3rd home). I should do a cookbook purge with the next round of consignments. Thanks for the inspiration as well as the sweet treat.