My peach dumplings on the stovetop with pie crust recipe is easy and delicious! By boiling sliced peaches with sugar, spices, and bits of crust, you can make an amazing old-fashioned dessert from scratch. I used a homemade crust, but you can use a premade one, too; likewise, you can use fresh, frozen, or even canned peaches. If you want to learn how to make southern-style peach cobbler dumplings on the stove top with pie crust, this recipe is for you!
Peach Dumplings on the Stovetop with Pie Crust Ingredients
My peach dumplings on the stove top with pie crust recipe is easy because it has just a few, simple ingredients:
Sliced Peaches – 1 pound / 2 cups, peeled and sliced (I used a combination of frozen and fresh peaches)
White Sugar – 1/4 cup
Light Brown Sugar – 1/4 cup
Water – 3/4 cup (I started with 1/2 cup, but then added 2 Tablespoons, then another 2 Tablespoons, later in the recipe)
Orange Juice – 1/4 cup
Orange Zest – 1-2 teaspoons (the zest of 1 medium orange)
Cinnamon – 1/4 teaspoon
Nutmeg – 1/8 teaspoon
Salt – 1/8 teaspoon
Pie Crust – 1 9-inch crust (I started with 1/2 pie crust, but then I added more)
How to Make Peach Dumplings on the Stovetop with Pie Crust
Learning how to make peach dumplings on the stovetop with pie crust from scratch is easy. Just follow a few, simple steps:
Prepare the Peaches
The first step in my peach dumplings on the stovetop with pie crust recipe is prepping the peaches. If using fresh peaches, peel and slice them; if using frozen, all you have to do is open the bag–and no need to defrost: they’ll thaw as they cook.
Add Sugar, Spices, and Water
Then, I added the sugar, spices, orange juice, orange zest, and water. Although adding water might seem odd, it’s necessary so that all the moisture doesn’t boil away and burn the peaches. I started out with 1/2 cup, but then eventually added a total of 3/4 cup water.
Bring the Pot to a Boil on the Stovetop
Once everything is in the pot on the stove, turn the heat onto high and bring everything to a boil, stirring occasionally. It should start boiling in about 5-10 minutes.
Turn the Heat Down and Add Pie Crust Dumplings
When the pot started boiling, I turned down the heat to medium and then adding the pie crust dumplings. The crust was already cut into strips, so I broke off 1/2 to 1-inch strips and dropped them into the syrup, stirring to combine.
Boil on the Stovetop for 10-12 Minutes
After adding all the pie crust dumplings, I continued boiling the pot on medium heat, uncovered, for 10-12 minutes, stirring occasionally. I stirred enough to keep everything from sticking to the bottom of the pot, but not enough to break about the fruit and dumplings.
If Necessary, Add More Water
As stated earlier in the recipe, originally I only added 1/2 cup of water. However, as the recipe progressed, I saw the liquid level going down significantly, so I added more water. First, I added an additional 2 Tablespoons, then a few minutes later, 2 more Tablespoons. In total, I used 3/4 cup water in the recipe.
Serve
Once you’re done simmering the stovetop peach dumplings, turn off the heat and let the pot cool down for a few minutes to let the sauce thicken slightly, then serve. Enjoy!
Peach Dumplings on the Stovetop Recipe FAQ’s
Although my peach cobbler dumplings on the stovetop with pie crust recipe is easy, here are the answers to a few frequently asked questions so you can avoid potential problems:
Can You Use Canned Peaches?
Yes! You can definitely use canned peaches to make this stovetop dumplings recipe. However, since the peaches are pre-cooked, so they’re less flavorful and softer than fresh or frozen fruit, so be aware of that.
Can I Add Cornstarch to Thicken the Sauce?
I didn’t use any cornstarch to thicken the liquid in this recipe because I wanted the syrup to be loose, almost like soup broth Some of the pie crust dumplings broke apart as the pot boiled, adding flour to the syrup and thickening it. Along with the thickening that comes from evaporating the liquid, I thought the juice was just right.
Can I Use Storebought Pie Crust?
Yes! Although I made my own pie crust from scratch, you can definitely use a storebought crust such as Pillsbury. If using storebought crust, don’t use the kind that’s already in a pie plate since you need to roll it out and cut it into dumplings.
Can You Freeze these Peach Dumplings?
No, I wouldn’t recommend freezing them since the freezing / thawing process would make the pie crust dumplings soggy. For the best eating experience, this dessert is best enjoyed immediately after it’s made.
Peach Dumplings on the Stove Top Recipe Variations
If you’re looking for ways to switch up this old-fashioned, southern-style dessert, you might want to try:
Biscuits Dumplings – As shown in this CookPad.com recipe, you can add bits of canned biscuit dough to the syrup if you want extra soft, fluffy, and pillow dumplings.
Crescent Roll Dumplings – While peach dumplings with crescent rolls recipes usually call for wrapping peach slices or wedges in the dough, cutting or tearing the dough into small pieces would be another way to give this dessert soft and pillowy dumplings quickly and easily.
Empanada Dough – Empanada dough is similar to pie crust, so cutting up empanada discs and adding them to the pot would be an interesting way to switch things up.
Other Peach Recipes
If you love southern peach desserts as much as I do, you’ll also want to check out:
Peach Cobbler with Canned Peaches with Pie Crust – This classic of southern cooking is super easy.
Peach Cobbler with Frozen Peaches and Pie Crust – If you can’t get fresh fruit, this is the next best thing.
More Stovetop Dumpling Recipes
For more old-fashioned pie crust dumplings, be sure to check out:
Stovetop Apple Dumplings Recipe – Boiling apples with pie crust makes the perfect simple fall dessert.
Peach Dumplings on the Stovetop Recipe Instructions
Peach Dumplings on the Stovetop
Ingredients
- 1 pound / 2 cups sliced peaches (454g)
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 3/4 cup water (I recommend starting with 1/2 cup and then adding more if necessary)
- 1/4 cup orange juice
- 1-2 teaspoons orange zest (the zest of 1 medium orange)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 9-inch pie crust
Instructions
- If using fresh peaches, peel and slice them; if using frozen, skip this step. For canned peaches, drain and measure the liquid to make sure you have at least 1/2 cup.
- Add the peaches, sugar, spices, orange zest, and liquids to a pot on the stove.
- Turn the heat to high and bring the pot to a boil, stirring occasionally.
- While the peaches are coming to a boil on the stove, cut the pie crust into 1/2 to 1-inch pieces.
- Once the pot comes to a boil, turn down the heat to medium and add the pie crust dumplings to the peaches and syrup.
- Continue cooking the peaches and dumplings on medium heat for 10-12 minutes, stirring occasionally.
- If necessary, add more water.
- Cool for a few minutes so the sauce can thicken and then serve. Enjoy!
YouTube Video
Be sure to watch my YouTube video tutorial, too:
