Description
These Country Peach Dumplings are a classic Southern dessert featuring ripe peaches wrapped in tender, buttery dough, baked in a sweet cinnamon-spiced syrup. Soft peach centers and flaky dumpling dough meld perfectly with warm, fragrant sauce for a comforting treat beloved across all seasons.
Ingredients
Scale
Dumpling Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into small cubes
- 1/2 cup buttermilk
Fruit
- 4 large ripe peaches, peeled and pitted
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, ensuring a flaky texture.
- Add Buttermilk: Gradually pour in the buttermilk, stirring gently until the dough just comes together. Avoid overmixing to keep the dough tender.
- Roll Out Dough: Lightly flour a surface and gently roll out the dough into a rectangle about 1/4 inch thick, preparing it to be cut into squares.
- Cut Dough Squares: Cut the rolled dough into approximately 4-inch squares, large enough to wrap fully around each peach.
- Wrap Peaches: Place each peeled and pitted peach in the center of a dough square, then fold and seal the edges neatly to form individual packets.
- Prepare Syrup: In a medium saucepan, combine granulated sugar, water, vanilla extract, ground cinnamon, ground nutmeg, and 2 tablespoons of unsalted butter. Heat over medium, stirring occasionally, until the sugar fully dissolves and the mixture begins to simmer.
- Assemble Dumplings: Pour the hot syrup into the greased baking dish. Arrange the wrapped peaches into the syrup, spacing them slightly apart to allow even cooking.
- Bake: Bake in the preheated oven for 30-35 minutes or until the dumpling dough is golden brown and the peaches are tender when tested with a fork.
- Cool and Serve: Remove the dumplings from the oven and let them cool for a few minutes before serving to allow the syrup to thicken slightly.
- Optional Serving Suggestion: Serve the warm peach dumplings drizzled with the syrup and topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent finish.
Notes
- Peeling peaches is easier if you blanch them briefly in boiling water, then plunge into ice water.
- Keep the butter cold while working it into the dough to ensure a flaky texture.
- If buttermilk is not available, substitute with milk plus 1 tablespoon vinegar or lemon juice per 1/2 cup milk.
- These dumplings can be served warm or at room temperature and store well refrigerated for up to 2 days.
- For a vegan version, use plant-based butter and a buttermilk substitute.
