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!
What Are Peach Dumplings?
Similar to peach cobbler, peach dumplings are another traditional southern dessert that combines fruit and dough. They’re made by rolling peach slices in dough, usually storebought crescent roll or biscuit dough, placing them in a pan, and then pouring over a sauce made of sugar, spices, and melted butter.
Many recipes then call for pouring lemon-lime soda, such as Mountain Dew or Sprite, resulting in dumplings that are are soft and pillowing on the bottom but crispy and crunchy on top, the citrus flavor combining very nicely with the peaches.
Peach Dumplings on the Stovetop with Pie Crust
Although traditional peach dumplings sound great, I was concerned that they would be really doughy with very little fruit. The idea of making a super sweet syrup with butter and pop sounded a bit over the top, too. So, I thought back to how southern blackberry dumplings with pie crust have the perfect balance between fruit and dough, and I decided to make peach dumplings in a similar way.
Even though modifying a dish can be risky, the boiled apple dumplings recipe that I created in the same was well-received by the Internet, so I decided to run with my idea. I’m glad that I did because, as you’ll see, everything turned out great.
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!
When I made this recipe, I actually used a combination of fresh and frozen peaches. Originally, I was going to use all frozen, but I realized I didn’t have a full pound, so I peeled and sliced a fresh peach as well.
Normally I wouldn’t recommend mixing fresh and thawed fruit, but it turned out fine. The thawed peach slices might have been a little softer, but that’s it.
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.
I started off with only 1/2 of a 9-inch pie crust, but then I added the second half of the crust. If you prefer more fruit and syrup, half a crust is fine, but if you’re like me and you’re crazy for crust, add it all.
Boil the Peach Dumplings 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.
Your peaches might be more or less juicier than mine, or you might boil your dumplings on a slightly higher or lower heat. So, I suggest starting off with 1/2 cup water and then adding more if necessary.
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:
How to Serve Stovetop Peach Dumplings with Pie Crust
Although peach dumplings are great plain, you can also serve them with ice cream, Cool Whip, or whipped cream. If you want to learn how to make whipped cream, I have the perfect easy recipe!
Should I Use Fresh or Frozen Peaches in this Recipe?
You can use either fresh or frozen peaches in this recipe. Using frozen peaches makes this dessert super easy since there’s no prep work, but if you have access to quality fresh peaches, feel free to use those.
Can You Use Canned Peaches to Make this Dumplings Recipe?
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.
In regards to the juice, I would use it instead of adding extra water. However, I would still drain the peaches and measure the juice in the can to make sure you had at least 1/2 cup of liquid; if not, adjust accordingly, adding water if necessary.
Why Doesn’t This Recipe Call for Adding 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 the broth of a soup. 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.
For a thicker syrup, you could add 1-2 Tablespoons of cornstarch, but any more than that would change the texture too much, I think. And as always, remember to make a cornstarch slurry and don’t add the cornstarch directly to the hot juice.
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, make sure it’s not the kind that’s already in a pie plate so that you can roll it out and cut it into dumplings easily.
Can You Freeze Peach Dumplings?
Yes, but I wouldn’t recommend it. To freeze peach dumplings with pie crust, pour the leftovers into a plastic bag or plastic container and place into the freezer. The dumplings should maintain their quality for 1 month. To thaw, simply place in the refrigerator, then pour into a bowl and microwave to reheat.
However, I wouldn’t recommend freezing peach dumplings since the freezing / thawing process would make the pie crust dumplings soggy, especially consider that they would be frozen in liquid. For the best eating experience, this dessert is best enjoyed immediately after it’s made.
A Chef’s Review
My peach dumplings on the stovetop with pie crust recipe was a big success. The flavor was great, the orange complementing the peach better than you’d expect. The spices and light brown sugar added a nice depth of flavor, and the amount of sweetness was just right. This definitely had plenty of “from scratch” flavor that everyone is sure to love.
The dumplings were nice as well. They were soft and pillowy but not mushy or soggy, so they offered a nice texture contrast with the sweet syrup. Speaking of texture, the syrup was thickened just enough by flour that came off the dumplings and the evaporation that occurred during cooking, giving this dessert a soup or stew-like consistency.
Although the flavor and texture were great, this recipe didn’t have as much peach flavor as I was expecting. While I think that’s normal for peach dumpling recipes, some people might be disappointed that this doesn’t taste like a peach cobbler or pie–but that can be fixed with a few changes to the recipe.
Overall, I liked how my peach dumplings on the stovetop with pie crust recipe turned out. If you’re craving an old-fashioned southern pie or cobbler but want something that’ll be ready in minutes, this is it.
Possible Changes to the Recipe
Although I liked how my easy stovetop peach dumplings turned out, possible changes to the recipe include:
More Peach Flavor – For a strong peach flavor omit both the orange juice and zest, as well as the nutmeg. Reduce the light brown sugar to 1/8 cup and add another 1/8 cup white sugar.
Lemon-Lime Soda – As stated previously, there are many peach dumplings with Mountain Dew or Sprite recipes on the Internet. Next time, I might try replacing the water with lemon-lime soda.
Rum – Instead of citrus, bourbon or rum in peach dumplings might be a good way to flavor the syrup.
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:
