Recipe Review

This peach cobbler with canned peaches recipe was a big success. Unlike some versions I’ve seen online, mine had plenty of peaches, juice, and crust, so there was plenty of flavor as well as texture. I thought the spices were perfect as well–they gave this a classic southern taste. However, next time I’ll sprinkle on the spices before adding the peaches to ensure they don’t move around as much as the dough rises up around the fruit. But other than that, this recipe was a hit in every way, especially when served with ice cream. Normally I eat my desserts plain and at room temperature, but I HIGHLY recommend serving this with vanilla ice cream while it’s still warm—trust me, you won’t be disappointed.

The only two things to be aware of in this recipe are:

1. You might want to sprinkle the spices and other extra ingredients on top of the batter before adding the peaches—this will help ensure more even distribution.
2. When you pour in the juice from the 2 cans, it will look like too much liquid—but don’t worry—you didn’t ruin the cobbler. A lot of the liquid will be absorbed into the crust as it bakes, so everything will turn out fine—just trust the process!

Peach Cobbler with Canned Peaches FAQs

Other Peach Cobbler Recipes

If you liked this cobbler, be sure to take a look at similar desserts on my website:

Peach Cobbler with Canned Peaches and Pie Crust – Also made with canned fruit, this version has a crispy crust on the top and bottom.

Peach Cobbler with Frozen Peaches and Pie Crust – Frozen peaches are almost as good as fresh, so just a bit of light brown sugar and cinnamon is all you need to make this classic southern summertime dessert.

Peach Dump Cake with Cake Mix and Canned Peaches – This version of peach cobbler has a buttery crumble topping that’s irresistibly delicious.

Other Batter-Style Cobblers

If you love the combination of crispy top, cakey middle and fruity bottom, here are some other batter-style cobblers you should try:

Pear Cobbler with Canned Pears – If you like apple cobbler but don’t feel like washing, peeling, or cutting up fruit, this recipe is for you!

The post Peach Cobbler with Canned Peaches appeared first on ParnellTheChef.

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

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peach Dumplings on the Stovetop appeared first on ParnellTheChef.

Why Make Peach Pie With Frozen Peaches?

Traditionally, peach pie has been a summer dessert because that’s when fresh peaches are in season. If you have a tree in your backyard or an orchard nearby, you definitely need to take advantage in July and August.

But peach pie is so good that sometimes you can get a craving in December around Christmas when fresh fruit isn’t in season. Or, maybe you do have access to fresh peaches, but you want an easy recipe that has a few steps as possible.

That’s where frozen peaches come in. As in my peach cobbler with frozen peaches recipe, using frozen fruit allows you to not only make a summertime treat whenever you want, but it also reduces the number of steps since you don’t have to prep the fruit, making the recipe super easy.

Do You Thaw Frozen Peaches Before Making a Pie?

Yes, you have to thaw frozen peaches, or any other fruit, before using them to make a pie or cobbler. I say this because I have heard stories of people adding frozen vegetables to chicken pot pie, only to find that some of the vegetables are still partially frozen when they bite into the pie.

I assume the same would happen with a fruit pie, so that’s why I always thaw the fruit first. It’s an extra step, but well worth it if you want a delicious dessert.

Frozen Peach Pie Filling Ingredients

As I said, frozen fruit allows you to skip a lot of the prep work when making a pie. Another reason why my recipe is so easy is because it doesn’t have many ingredients, as you can see below:

Frozen Peaches – 16 oz (2 cups)

White Sugar – 1/3 + 1/6 cup (it’s an odd measurement, but it’s the perfect amount for me)

Light Brown Sugar – 1/6 cup

Cinnamon – 1/4 teaspoon

Cornstarch – 2 Tablespoons + 1/2 teaspoon

Salt – 1/8 teaspoon

*2 9-In Pie Crust – storebought or homemade

*Extra Sugar for The Top – 1 Tablespoon of white sugar and 1 Tablespoon of light brown sugar

Although some Southern peach pies have a lot of spices, I think that peach flavor is delicious yet subtle, so you don’t want to cover up the peach flavor with a lot of cinnamon, nutmeg, and other spices. Instead, I think that just 1/4 teaspoon of cinnamon and only 1/6 cup of light brown sugar is all you need to give the peaches a bit of help.

How Do You Thaw Frozen Peaches Before Making a Pie?

When thawing peaches for pie, I recommend using one of three ways:

In the refrigerator – Either leave them in the bag or empty the fruit into a bowl and leave in the refrigerator for 6-8 hours, or up to 12.

On the countertop – Either in the bag or in a bowl, thaw at room temperature. This should take 2-3 hours, more if in the bag, less if in a bowl.

In the microwave – Honestly, I always thaw my frozen peaches and other fruit in the microwave. It’s a lot faster, so you don’t have to plan ahead as much.

How to Thaw Peaches in the Microwave

Thawing peaches in the microwave doesn’t take as long and follows a fairly simple process with only a few steps:

1. Empty the fruit into a microwave-safe bowl – I don’t cover the fruit with a lid or plastic wrap, but you can if you want.

2. Microwave on the DEFROST or LOW setting in 3-minute increments – Stir after each increment. Repeat this two or three times.

3. Once the fruit has begun to thaw, you can then cook the fruit on HIGH in 1-minute increments – Stir after each increment. This will speed up the process significantly.

4. When the fruit is completely thawed, wait 15-20 minutes before making the filling – This is to avoid the possibility of accidentally causing the cornstarch to clump up by adding it to a hot liquid.

*NOTE: If you thaw peaches in a bag in the refrigerator, don’t leave them in the bag for more than 24 hours. If you do, they may start to ferment! Honestly, I recommend thawing them either in an opened bag or in a bowl so that you don’t have to worry.

Do Your Peaches Have To Be Peeled?

Yes, I highly recommend that you peel your peaches. As Shelly from FrugalFamilyHome.com found out when making apple pie, peels don’t break down totally in pie, causing her to end up with small, tough “surprises” as she says in the otherwise soft filling.

If you use storebought frozen peaches to make this pie, you don’t have to worry about the peel. However, if you freeze your own fruit, I highly recommend that you first peel your peaches and then freeze them so that you can use the fruit in pies or cobblers later on. Even though it’s a bit more work, it’s worth it.

Can You Use Canned Peaches?

Yes, it is possible to use canned peaches when making pie. I would follow the same process as when I make peach cobbler with canned peaches. That means not only boiling down some of the juice but also adding some more spices.

The canning process causes fruit to lose some of its flavor, so unlike peach pie made with fresh or frozen peaches, canned peaches need more spices. Although I will definitely give you a full recipe at some point, I honestly think that pie with fresh or frozen fruit as more flavor, I that is what I recommend using.

How to Prevent a Soggy Bottom

Nobody wants to cut into a pie that looks beautiful on the top only to find that it’s soggy on the bottom. To prevent a soggy bottom, you need to:

Add enough thickener to the filling – In this recipe, 2 Tablespoons + 1/2 teaspoon of cornstarch is enough to absorb the excess moisture.

Parbake the bottom crust – Baking the bottom crust on its own for 5 minutes precooks it so that it has a head start and can cook fully in spite of the moisture from the filling.

If you make sure your filling isn’t overly runny and your bottom is parbaked, you shouldn’t have a soggy crust on the bottom.

How to Add a Top Crust for Peach Pie

Although putting in the bottom crust and mixing the filling isn’t too hard, many people are afraid of putting the top crust on the pie. The best way to do it isn’t obvious, so here are some the steps:

1. Roll out the pie crust between two pieces of wax or parchment paper – This makes it much easier to handle and move around.

2. Peel off one of the pieces of wax or parchment paper – Then, position the it crust-side-down on top of the pie

3. Position the crust over the center – Try to center it as much as possible.

4. Place the crust on top of the pie – Adjust if needed. This is your last opportunity to slightly adjust the position.

5. Peel off the top piece of wax or parchment paper – And there you have it!

Although placing the top crust on top of a peach or other fruit pie can be a bit nerve-racking, it can be done relatively easily if you follow my tips.

Why Cut Slits in the Top Crust?

One, small yet important step that’s easy to overlook is cutting slits in the top crust. As with all fruit pies, the moisture in the fruit filling turns to steam as the pie bakes. If there is no way for the steam to escape, it will push the top crust up, forming a hollow dome over the fruit filling.

Although this won’t totally a pie, having hollow space between the top crust and fruit filling looks odd. That’s why it’s important to cut air vents in the top crust so the steam can escape. I usually cut 8 equidistant slits in the top pie crust that I use as guides when cutting and serving my pies, but you only really need 3-4 slits, about 1 inch long, to do the job.

Final Touches

Just before putting your peach pie with frozen peaches into the oven, remember to:

Sprinkle some extra sugar on top – This adds a nice crunch, along with a bit of extra sweetness. It’s a really nice addition, so if you’ve never tried it, you should!

Place the pie on a sheet – I highly recommend baking your pie on top of a pizza pan or cookie sheet. That way, if any of the filling boils out of the pie, it won’t fall onto the floor of your oven and make a mess.

What to Serve with Peach Pie

One of the reasons why my peach pie with frozen peaches recipe is so good is that it has the perfect amount of sweetness: plenty of sweetness to eat plain, but not so sweet that it’s too sweet to eat with ice cream or something extra. If you’re feeling extra indulgent, you could try:

Ice Cream – Vanilla ice cream and fruit pie is a classic for reason–it’s fantastic!

Whipped Cream / Cool Whip – The fattiness cuts through the sweetness, and the airiness adds a nice texture contrast to the crispy pie crust.

Dulce de Leche – Peaches with cream and dulce de leche caramel is an Argentinian flavor combination that is surprisingly delicious. You might want to try adding some silky smooth dulce de leche caramel on top of your slice of pie.

Peach Pie with Frozen Peaches FAQ’s

How Long Does this Pie Keep?

This pie is very delicious, so it probably won’t last long. However, to give you a timetable, this is my recommend:

Serve no more than 24 hours after baking – This pie is very juicy, so the moisture will start to make the top crust a bit soggy somewhere between the 12-hour mark and 24-hour mark. If baking this pie for Thanksgiving, bake it on Wednesday night or Thursday morning, no earlier.

Finish the pie no more than 36 hours after cutting the first slice – Although you may be able to push it to the 48-hour mark, the soggy crust will start to really affect the texture of this about 36 hours after cutting the first slice.

This pie is so good, it probably won’t be around long anyway. But just so you know, I recommend eating it fairly soon after baking.

Should I Keep this Pie in the Refrigerator?

Honestly, I normally keep my pies on the counter at room temperature. However, food safety guidelines dictate that this pie should be kept in the refrigerator, so I recommend placing it in the refrigerator once fully cooled.

Can Peach Pie Be Frozen?

Even though it is probably possible to freeze slices of this pie to eat later, I honestly wouldn’t recommend it. I think that the freezing and thawing process would have a negative affect on the crust, causing it to lose its crispiness.

Can You Make Peach Pie Ahead of Time?

As I said previously, I wouldn’t hold this pie too long after baking since the juicy filling will make the curst soggy. However, there is another way if you want to do some of the prep work ahead of time.

If you do want to make this pie ahead of time, I would freeze it whole. First, assemble the pie in a freezer and oven-safe disposable pie dish and then freeze the entire pie solid. When you want to bake it, don’t thaw–just place the entire, frozen pie into the oven, and bake until the crust is golden and you see juice bubbling up.

Recipe Review

Honestly, this peach pie with frozen peaches is absolutely amazing. If you look at the comments under the YouTube video, multiple people have said that this was one of the best, if not the best, peach pie they’ve ever had. I have to agree.

What really makes this pie amazing is the strong peach flavor: although fresh peaches are best, frozen are a close second–they are a lot more flavorful than canned. Also, this pie has only a pinch of cinnamon and a touch of brown sugar, just enough flavor to accentuate the peaches without competing against them.

There is nothing like homemade peach pie, so if you’ve never made a fruit pie before, please give this one a try. I know you’ll fall in love with it immediately, just like I did!

Possible Changes to the Recipe

Honestly, I think this pie was amazing, so I wouldn’t want to change it too much. The only thing I would consider changing would be to add more peaches to the filling. Most of my other fruit pies have 24 oz of fruit, not 16 oz like in this recipe, so this pie may look a bit thin compared to my others.

I used 16 oz since frozen peaches in the United States are usually sold in 16 oz bags. I will have to experiment with a bit more fruit in the future, but even so, this recipe is still sure to impress.

More Peach Dessert Recipes

If you like peaches as much as I do, then you should take a look at these other desserts:

Peach Cobbler with Canned Peaches and Pie Crust – This classic southern dessert is easy to make.

More Pie Recipes with Frozen Fruit

If you like making homemade pie quickly and easily at any time of the year, check out these recipes:

Strawberry Pie with Frozen Strawberries – The bright red filling makes this pie perfect for the 4th of July.

Mixed Berry Pie with Frozen Berries – 4 types of berries makes this pie one of the best summer desserts.

How to Make Peach Pie with Frozen Peaches Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

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