ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mother's Peach Dumplings

Yield 8 servings


  • Dumpling Pastry
  • 8 fresh peaches, peeled, pitted, and cut in half
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • Butter or margarine
  • Syrup
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Divide pastry into 8 equal portions; roll each to 1/4-inch thickness on a lightly floured surface. Trim edges to form a square.

  2. Place 1 peach half, cut side up, in center of each pastry square. Combine sugar and cinnamon; spoon 1 tablespoon of sugar mixture into center of each peach half. Dot with butter. Place remaining peach halves, cut side down, over sugar mixture. Moisten edges of each dumpling with water; bring comers to center, pinching edges to seal. Place dumplings, seam side down, in a lightly greased 13- x 9- x 2-inch baking dish.

  3. Bake at 450° for 15 minutes or until lightly browned. Reduce heat to 300°; pour half of syrup over dumplings. Stir vanilla into remaining syrup. Bake an additional 30 minutes, gradually adding additional syrup so dumplings will not bake dry.

Oxmoor House Homestyle Recipes