Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 4890
Florence Patterson
Recipe Title
Peach Dumplings
Recipe Theme
Tallapoosa River EC
3 cups all-purpose plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1/3 cup milk
1/4 cup white sugar
1/4 cup brown sugar (firmly packed)
1/2 teaspoon each of ground cinnamon, ground allspice, ground nutmeg and ground cloves
6 medium-ripe peaches, peeled
2 tablespoons butter, melted
Combine flour, baking powder and salt; cut in 1 cup butter with pastry blender until mixture is crumbly. Sprinkle 1/3 cup milk a tablespoon at a time evenly over surface and stir with fork until dry ingredients are moistened. Divide dough into six portions and roll each portion into a 7-inch square on a lightly floured surface. Trim edges of dough. Combine sugar and next five ingredients. Reserve two tablespoons of mixture and set aside. Coat each peach with remaining sugar mixture and place in center of each pastry square. For each dumpling, moisten edges of dough with milk. Pull all corners of square over peach and pinch dough together, sealing all seams. Freeze for 30 minutes, then place in greased 13x9-inch baking dish. Drizzle each dumpling with 1 tablespoon butter and sprinkle with reserved sugar mixture. Bake 425 degrees for 35 minutes. Makes six servings.