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Peach Dumplings from Scratch

Peach Dumplings are easy to make from scratch. Wrap fresh peach halves in flaky dough then bake them in a simple brown sugar syrup for built-in sauce. Serve these beauties with a scoop of ice cream for a wonderful summer treat.

Like tomatoes, peaches really are only worth eating when they’re in season. I eat as many as I can while the gettin’ is good. I have to indulge enough to carry me through to next summer!

I mostly prefer them as they are, in all their fuzzy, juicy glory. But hey, why not create a truly summery treat while peaches are bountiful?

These dumplings are a bit indulgent with the thick syrupy brown sugar sauce. The only thing you need to gild the lily is a scoop of homemade ice cream.

I served the dumplings with Homemade Bourbon Ice Cream. But they’d be great with Vanilla Bean Ice Cream, Buttermilk Ice Cream or Brown Sugar Ice Cream.

Scroll through the process photos to see how to make Peach Dumplings from scratch:

peach halves in a glass baking dish.
Sprinkle the peeled and pitted peach halves with cinnamon sugar.
A rectangle of dough cut into squares and the same dough topped with peach halves.
Cut the dough into eight 6″ squares. Put a peach half on each square. Fill the peaches with brown sugar and butter.
Folding dough over a peach half to form a packet.
Fold two corners of the dough over the peach. Fold the other two corners over to form a dumpling. Pinch the seams closed.
Syrup being poured from a pot  between dumplings in a pan.
Pour the brown sugar syrup between the dumplings.
A tray of peach dumplings before and after baking.
Bake until the dumplings are golden brown and the syrup is bubbling.

Tips for making Peach Dumplings from Scratch:

  • Use your favorite pie dough recipe or even store bought. I use Cream Cheese Dough because it rolls beautifully yet it is still flaky and tender.
  • Use ripe but firm peaches. The peaches will soften as they bake, but you do want them to be nice and ripe for the best flavor.
  • You can make the dough several days ahead and refrigerate it or freeze it for up to a month.
  • The dough can be rolled and cut ahead of time. Wrap the squares with wax or parchment paper between them to prevent sticking. The squares can be refrigerated for several days or frozen for up to a month. Defrost in the wrapper before separating the squares.
  • The brown sugar syrup can be prepared 1-2 days ahead of time and refrigerated. Reheat the syrup before pouring over the dumplings.
  • It’s best to prepare the peaches just before assembling. If you peel and pit the peaches too far ahead you’ll lose a lot of the juice.
  • The liquor in the syrup is optional.
  • The dumplings are best eaten when they’re still warm from the oven. Leftovers can be refrigerated then reheated (with the syrup) in the oven.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Print Recipe
5 from 1 review

Peach Dumplings

Peach Dumplings can easily be made from scratch. Wrap fresh peach halves in flaky dough then bake them in a simple brown sugar syrup for built-in sauce.
Prep Time45 mins
Bake Time40 mins
Total Time1 hr 25 mins
8 servings

Ingredients

  • 2 oz granulated sugar (1/4 cup, divided)
  • 1/2 teaspoons ground cinnamon
  • 4 peaches (peeled and halved)
  • 1 recipe cream cheese dough
  • 1 large egg (for egg wash)
  • 12 oz light brown sugar (2 cups (see note))
  • 4 teaspoons unsalted butter
  • 6 oz water (3/4 cup)
  • 1 Tablespoon rum or bourbon (optional)

Instructions

  • Preheat the oven to 400°F. Combine 2 tablespoons of the granulated sugar with the cinnamon in a small bowl. Line the peach halves, cut side down in a 13"x 9" baking pan. Sprinkle them with the cinnamon sugar. Flip them over and sprinkle the other side.
    2 oz granulated sugar, 1/2 teaspoons ground cinnamon, 4 peaches
  • Roll the dough to a 24"x12" rectangle. Cut the dough into eight 6" squares. Brush the edges of each dough square with egg wash. Set a peach half, cut side up, in the middle of each dough square. Put a 1/2 teaspoon of brown sugar and a 1/2 teaspoon of butter into each peach cavity. Lift two corners of a dough square to enclose the peach half, then lift the other two corners to form a dumpling. Pinch the edges to glue them closed. Repeat with the other peaches.
    1 recipe cream cheese dough, 12 oz light brown sugar, 4 teaspoons unsalted butter, 1 large egg
  • Line the dumplings into the 13"x9" pan. Brush the tops with egg wash and sprinkle with the remaining granulated sugar.
  • Combine the light brown sugar and water in a small sauce pan. Bring the syrup to a full boil. Remove from the heat and add the optional liquor. Pour the syrup between the dumplings making sure not to get the syrup on the tops of the dumplings.
    12 oz light brown sugar, 6 oz water, 1 Tablespoon rum or bourbon
  • Bake until the dumplings are well browned, about 40 minutes. Cool in the pan for 5-10 minutes. Serve each dumping with a drizzle of sauce and some whipped cream or ice cream.

Equipment

My Book
9×13 Baking Pan
Rolling Pin
Pizza Cutter

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Notes

In place of light brown sugar you can use half granulated and half dark brown sugar.

Nutrition

Calories: 361kcal | Carbohydrates: 69g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 133mg | Potassium: 181mg | Fiber: 2g | Sugar: 55g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating




Janie

Sunday 14th of August 2022

I just love all your recipes, and your wonderful cookbook~

Eileen Gray

Sunday 14th of August 2022

Thanks!

Mary

Friday 12th of August 2022

um... is there a typo? Or have I missed what to do with those two extra peaches? (I don't mind eating them, of course!)

Thank you again for a wonderful seasonal recipe idea!

Eileen Gray

Saturday 13th of August 2022

Oops, thanks for pointing that out. Forgot to change the number of peaches after adjusting the recipe. It's been fixed.