Best 7 4 Ingredient Peach Dumplings Recipes

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Are you looking for a delectable dessert that is easy to make and bursting with summery flavors? Look no further than our collection of 4-ingredient peach dumplings recipes! These mouthwatering treats combine the delightful sweetness of juicy peaches with a soft and fluffy dumpling crust that will melt in your mouth. With minimal ingredients and simple steps, you can create a homemade dessert that is both impressive and satisfying. Whether you're a seasoned baker or a novice in the kitchen, our 4-ingredient peach dumplings recipes are sure to become a family favorite that you'll turn to again and again.

Let's cook with our recipes!

EASY PEACH DUMPLINGS



Easy Peach Dumplings image

These Easy Peach Dumplings are soft and gooey on the bottom, but crispy on top, and taste like peach cobbler. Crazy easy and ridiculously delicious!

Provided by Amy

Categories     Dessert

Time 55m

Number Of Ingredients 8

2 medium peaches, cut into 4 wedges, pit removed ((Canned peaches work, too! See Recipe Notes))
8 ounce refrigerated Pillsbury crescent roll dough
1/2 cup (1 stick) unsalted butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon cinnamon
3/4 cup citrus Fresca soda
vanilla ice cream, for serving

Steps:

  • Preheat oven to 350 degrees F. Coat a 8x8 baking dish with nonstick cooking spray.
  • Separate the crescent dough into 8 triangles.
  • Place a peach wedge near the small end of the dough triangle, then roll up. Pinch the ends to seal. Transfer to the prepared baking dish.
  • In a medium microwave safe bowl, melt the butter. Add in the granulated sugar, brown sugar, and cinnamon; stir until combined and smooth.
  • Drizzle butter mixture over the dough.
  • Pour the Fresca to the sides of the dumplings (not on top!) so a nice crust is formed while baking.
  • Bake until golden brown and peaches are tender when pierced with a fork, about 35 minutes. Remove from the oven and let stand 10 minutes.
  • Serve for dessert with some vanilla ice cream or a very decadent breakfast!

Nutrition Facts : Calories 181 kcal, Carbohydrate 32 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Sodium 225 mg, Sugar 23 g, ServingSize 1 serving

PEACH DUMPLINGS



Peach Dumplings image

very tasty

Provided by Nathaniel Lutz

Categories     Other Desserts

Number Of Ingredients 7

2 whole large peaches
2 80z cans crescent rolls
2 sticks of butter
1 1/2 c of butter
1 tsp vanilla
cinnamon, to taste
1 12 oz can mountain dew

Steps:

  • 1. Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

OLD FASHIONED SUMMER PEACH DUMPLINGS RECIPE - (4.2/5)



Old Fashioned Summer Peach Dumplings Recipe - (4.2/5) image

Provided by á-46991

Number Of Ingredients 18

SAUCE:
Pie crust dough, enough for two crusts, either purchase or make from scratch
6 large ripe (but not over ripe) peaches ~ cut each peach in half and remove the pit
1/2 cup brown sugar
2 tablespoons butter
Pinch of fine sea salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
Pure vanilla extract
1 egg for egg wash
Sanding sugar
1/2 cup brown sugar
2 1/2 tablespoons butter
1 teaspoon pure vanilla
1/2 cup heavy cream
1/4 cup pf brandy
Pinch of fine sea salt
1 extra tablespoon of butter (added at the end)

Steps:

  • Roll out the dough into a rectangle so it is about an 1/8 of an inch thick (no more than a 1/4 inch). Cut the dough into 6 squares. On sheet pan lay out your peach halves. If you'd like, you can peel the peaches, but it is not necessary. Sprinkle the sugar and spices evenly over the peaches. Drizzle a few drops of vanilla onto the peaches then add a bit of the butter to the center of each peach half. Now take 2 halves of the peach and close them with the butter, sugar and spices inside. Hold them closed. Place the held closed peach into the center of a dough square. Pull the sides of the dough up around the peach. pinch the dough closed to seal the peach inside. Once the dough is closed, with your hand gently mold the dough so it hugs the peach and stays in shape. If you have extra dough hanging cut it off (you will gather the extra dough scraps and make leaves later). Repeat this with all of the peaches. Heat your oven to 450 degrees. In a baking dish that will fit comfortably all of your peaches gently place your dough covered peaches. Set the baking dish in the fridge while you make the sauce and leaves. The leaves are just cute, leave them off if you are not in the mood for the fuss. In a small saucepan heat the sugar and the butter. When the sugar begins to color swirl the pan to make the sugar color evenly. Be very careful...the sugar is EXTREMELY HOT. This should not be done by, or with, children!!!! When the sugar has taken on a nice amber color add the heavy cream. With a whisk make sure all the sugar is dissolved. Add the brandy, continue to stir. Once you no longer smell alcohol turn the heat down and reduce the sauce (at a simmer) for a couple of minutes. Take the sauce off the heat once its a slightly thickened and add the vanilla, salt and the final tablespoon of butter . Combine with the whisk. You should have a smooth velvety wonderful flavored caramel sauce. This stuff is delicious even without the dumplings!!!!! Now gather your dough scraps and re-roll them so you can cut out leaf shapes to garnish your dumplings. You can make the leaf veins using the back of your knife. Egg wash the dumplings and attach the leaves (I made two leaves per dumpling). Next, sprinkle sanding sugar over the dumplings.Now you will pour the caramel sauce into the pan with the dumplings without pouring the sauce onto the dumplings themselves. This is very important!!! The sauce should go between and around but NOT over or on the dumplings. Bake the dumplings at 450 degrees for about 45 minutes. If they seem to be getting too dark turn the temperature down to 400 for the last 10 minutes or so. Use your judgement on that. Have a platter ready to move the dumplings to when you take the pan out of the oven. The dumplings will need to be moved after they rest in the pan for 5 minutes. Use a spatula to move them. They will be fragile on the bottom. The sauce will be caramelized and thick. Drizzle a little of it over the dumplings or around the sides. Serve while warm, with ice cream if you like.

4 INGREDIENT PEACH DUMPLINGS RECIPE - (4.3/5)



4 Ingredient Peach Dumplings Recipe - (4.3/5) image

Provided by tschnet1

Number Of Ingredients 4

1 can crescent rolls (8 count)
1 can peach halves in light syrup, juice reserved
1/2 cup butter, melted
2 tablespoons cinnamon sugar

Steps:

  • Preheat oven to 350 degrees. Cut peaches in half. Unroll crescent rolls and roll each peach in a crescent roll. Place in an 8x8 baking dish or casserole dish. Combine melted butter with ⅔ cup of reserved peach syrup. Pour over rolls. Sprinkle with cinnamon sugar. Bake 30-35 minutes or until lightly browned. Serve warm with ice cream.

FRESH PEACH DUMPLINGS



Fresh Peach Dumplings image

Provided by Food Network

Categories     dessert

Time 1h45m

Number Of Ingredients 10

3/4 teaspoon cinnamon
1/3 cup plus 2 tablespoons sugar
1/3 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, chilled
1 package frozen puff pastry dough, thawed but chilled
6 medium, ripe peaches [must be freestone]
2 tablespoons lemon juice
1 egg beaten with 1 teaspoon water
Caramel sauce

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
  • Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
  • Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
  • Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
  • Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
  • To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).

PEACH DUMPLINGS



Peach Dumplings image

My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a dessert. Again, there are different ways to serve them: my friend's mother sprinkled hers with ricotta cheese and sugar.

Provided by Bettiann

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h20m

Yield 10

Number Of Ingredients 7

8 potatoes - peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
½ cup butter, melted
1 (16 ounce) package vanilla wafers, crushed

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
  • Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
  • Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
  • To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

Nutrition Facts : Calories 761.2 calories, Carbohydrate 135.3 g, Cholesterol 43 mg, Fat 19.2 g, Fiber 6.3 g, Protein 12.6 g, SaturatedFat 8.3 g, Sodium 224.8 mg, Sugar 27.5 g

AMISH PEACH DUMPLINGS



Amish Peach Dumplings image

Flour dumplings are added to a peach syrupy mixture to create a wonderful dessert. This is an Amish recipe. Using cream or canned milk instead of the milk gives this a creamier texture but also more calories. You can use fresh, frozen, or canned peaches.

Provided by MOMTO8

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 8

2 cups hot water
1 cup sugar
1 tablespoon butter
2 cups sliced peeled peaches
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Steps:

  • Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
  • Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
  • Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 40.6 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 293.3 mg, Sugar 28.4 g

Tips:

  • Use fresh, ripe peaches for the best flavor.
  • If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
  • Be careful not to overmix the dumpling dough, as this will make them tough.
  • Drop the dumplings into the boiling water gently, to avoid splashing.
  • Cook the dumplings until they are cooked through, but not overcooked, or they will become mushy.
  • Serve the dumplings warm, with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Peach dumplings are a classic summer dessert that are easy to make and always a hit with family and friends. With just a few simple ingredients, you can create a delicious and comforting dish that is perfect for any occasion.

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