Recipe Review

My fruit cocktail dump cake recipe with cake mix was a huge success. This old-fashioned cobbler has a really nice balance of sweetness and tartness, with the peaches and pears providing most of the flavor while the pineapple, grapes, and maraschino cherries add some interesting background notes. I especially liked how the tart fruit cocktail juice and lemon juice balanced the sweetness of the cake mix and brown sugar, keeping the filling from tasting overly sweet. While you can definitely make this dump cake with 3 ingredients, extras like the cinnamon, ginger, nutmeg, cloves, and almond extract added warmth and depth without overpowering the fruit.

I really liked the texture as well. The mixed fruit cooked down beautifully in the oven, creating a juicy filling that was soft and tender without being too watery. Some of the fruit held its shape, while the softer pieces blended together into a consistency that’s almost like a traditional cobbler filling. Above that was a buttery, golden-brown crumble topping with crispy edges and a slightly softer, cake-like texture underneath. I thought the contrast between the juicy fruit and the crunchy, buttery topping was fantastic.

One thing I was particularly happy with was how well the topping turned out. I was a little concerned that using three cans of fruit cocktail might introduce too much liquid and make the cake mix soggy, but draining one can while leaving the other two undrained provided just the right amount of moisture. The butter also helped create an evenly browned topping, especially when sliced into thin pats and distributed across the entire surface. Letting the dump cake cool for about 30 minutes afterward gave the juices time to thicken, making it easier to serve. While this mixed fruit cobbler is definitely good enough to serve on its own, it has just the right amount of sweetness to be served with ice cream, whipped cream, or Cool Whip without becoming overly sweet.

Honestly, there isn’t much I’d change about this recipe. I like using fruit cocktail canned in juice because it gives me more control over the sweetness, and the combination of white and brown sugar works really well with the fruit and spices. If you prefer a slightly richer flavor, yellow cake mix would also be a good option, and I think shredded coconut or chopped pecans could make interesting additions. You could even experiment with spice cake mix, although I haven’t tried that variation myself.

This fruit cocktail dump cake would be perfect for a beginner cook who wants to make an easy, old-fashioned dessert without peeling, chopping, or prepping fresh fruit. Since it uses canned fruit cocktail and boxed cake mix, it’s also a convenient pantry dessert that you can put together any time of the year. And because it makes a full 9×13-inch baking dish, it’s great for feeding a crowd at Thanksgiving, Christmas, Easter, Mother’s Day, Sunday dinner, or just about any family gathering. If you enjoy Southern-style cobblers and buttery dump cakes, I think you’ll really like this recipe!

Fruit Cocktail Dump Cake Recipe FAQs

Other Dump Cake Cobbler Recipes

If you like dump cakes made with fruit, be sure to take a look at:

Peach Dump Cake with Canned Peaches and Cake Mix – Spiced with cinnamon and cloves, it has plenty of old-school, southern-style flavor.

Pineapple Dump Cake with 3 Ingredients – A bit of lemon juice makes the canned crushed pineapple exceptionally flavorful.

Blackberry Dump Cake with Frozen Blackberries – There’s no need to thaw the frozen berries before using them in this dump cake cobbler, so the recipe is super quick and easy.

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Recipe Review

I really liked how this old-fashioned pecan pie dump cake with condensed milk turned out. The flavor was excellent, with the toasted pecans taking center stage and the caramel-like filling adding plenty of sweetness and richness. I particularly liked how the sweetened condensed milk and evaporated milk cooked down into a dulce de leche-like caramel that coated the nuts. Since the recipe has no eggs or corn syrup, the filling was different from traditional pecan pie, reminding me more of Southern pecan pralines. It had a rich, fudgy consistency with plenty of pecan flavor, and the sweetness was just right. Overall, I thought the combination of caramel and toasted pecans worked really well.

Speaking of which, the texture was another highlight. One of my favorite things about this recipe was how it developed three distinct layers. The pecans were surrounded by a thick, gooey caramel that blended into a soft, fudgy yellow cake layer. Above that, the cake mix and butter baked into a golden-brown crumble topping that was crispy and buttery. I really liked the contrast between the soft, chewy filling and the crunchy topping. The caramel also bubbled up around the edges and through the topping as the dump cake baked, giving it a really nice appearance.

I also liked how easy this recipe was to put together. Unlike some pecan pie dump cake recipes that require mixing eggs, corn syrup, and other filling ingredients together, this version is a true dump cake—all you have to do is layer the pecans, canned milk, cake mix, and butter directly in the baking dish before putting it in the oven. There’s no separate filling to prepare, and you don’t even have to mix the cake batter. Just make sure to distribute the ingredients as evenly as possible so that every serving has a good balance of pecans, caramel, and cake topping.

One thing I particularly recommend is toasting the pecans before adding them to the baking dish. Although it’s optional, I think the extra step is worth it because it brings out their natural nuttiness and gives the finished dessert a richer flavor. I also recommend using chopped pecans rather than whole ones. Not only are they easier to distribute evenly across the bottom of the dish, but they also make the dump cake easier to slice and serve. You don’t have to worry about cutting through large whole pecans or ending up with some slices that have more nuts than others.

Another important detail is how you arrange the butter over the cake mix. I recommend keeping the butter cold and cutting it into thin slices rather than melting it and pouring it over the top. This makes it easier to distribute the butter evenly across the dry cake mix, helping the topping bake into a more consistent crumble. Try to arrange the slices close together without allowing them to touch, covering as much of the surface as possible. Also, let the dump cake cool for about 30–45 minutes before serving. The caramel filling will be very gooey when hot, so giving it time to settle makes it easier to serve.

Honestly, there isn’t much I’d change about this recipe. I think the combination of sweetened condensed milk and evaporated milk works really well. However, if you want to experiment, a tablespoon of molasses could add a deeper, brown sugar-like flavor to the caramel. You could also increase the salt slightly for more of a salted caramel flavor or try using butter pecan or chocolate cake mix instead of yellow cake mix.

Overall, this pecan pie dump cake with condensed milk was a big success! It had a rich, praline-like pecan filling, a soft and gooey cake layer, and a crispy, buttery crumble topping. Best of all, it’s incredibly easy to make because you simply layer the ingredients in a baking dish without having to prepare a separate filling or mix any batter. It’s a great dessert for Thanksgiving, Christmas, or any other occasion when you’re craving something sweet and nutty. If you love pecan pie but want something with a twist, this recipe is well worth trying!

Pecan Pie Dump Cake with Condensed Milk FAQs

Other Dump Cake Recipes

If you liked this dessert, be sure to take a look at other dump cakes on my site:

Peach Dump Cake with Cake Mix and Canned Peaches – A crispy, buttery crumble is the perfect topping for peach slices flavored with brown sugar, cinnamon, nutmeg, and cloves.

Pumpkin Dump Cake with 3 Ingredients – Spice cake mix, pumpkin pie filling and butter gives this fall-themed dessert a ton of flavor.

Blackberry Dump Cake with Frozen Berries – Use frozen blackberries straight from the freezer without thawing to make a delicious 9×13 cobbler.

Key Lime Dump Cake – For something sweet, tangy, and totally tropical, this would be the perfect dessert for a summer barbecue or pool party.

The post Pecan Pie Dump Cake with Condensed Milk appeared first on ParnellTheChef.

Recipe Review

I really liked how this apple crisp with frozen apples turned out. The aroma was fantastic, and the combination of cinnamon, ginger, nutmeg, brown sugar, and lemon juice gave the filling a delicious, old-fashioned flavor. Although the apple flavor wasn’t quite as pronounced as it would be in an apple cobbler or pie, the combination of warm spices and brown sugar created a deep, complex flavor that was absolutely delicious. Additionally, the lemon juice also added a little tanginess that helped balance the sweetness of the filling and the crumble topping.

The texture was another highlight. The crumble topping turned out perfectly golden brown, crispy, and crunchy, while the apples underneath softened into a juicy filling with a delicious syrup. I especially liked the contrast between the crunchy topping and the soft, tender apples. The oats and toasted pecans contributed to the texture without overpowering the other ingredients. I highly recommend taking a few minutes to toast the pecans before adding them to the crumble. They continue to toast in the oven, so you don’t need to brown them too much beforehand.

I also liked how the recipe turned out using frozen apple slices. Being able to make apple crisp without peeling and slicing fresh apples is convenient, and frozen apples make it possible to enjoy this dessert any time of the year. I used Golden Delicious apples, which provided a nice balance of sweetness and apple flavor. Granny Smith apples would also work well if you prefer a more tart filling.

Although the recipe is easy to put together, making the crumble topping does take a little time. Cutting the cold butter into small pieces and working it into the flour, oats, and brown sugar with your fingers requires some patience. However, I think this step is worth the effort because it helps create those small crumbles that bake into such a crispy, crunchy topping. Just make sure to keep the butter cold and sprinkle the crumble loosely over the apples instead of pressing it down.

One thing I particularly liked about this recipe was the balance between the sweet filling and the buttery topping. The brown sugar and warm spices gave the apples plenty of flavor, while the lemon juice kept the dessert from tasting overly sweet. The topping was rich and crunchy, but the apples and their syrup provided a soft, juicy contrast. Although the apple flavor itself wasn’t the star of the show, the combination of flavors and textures worked beautifully together.

Overall, this was a 20/10 success! The aroma, golden-brown crumble, crunchy topping, and soft, juicy apples made this apple crisp absolutely fantastic. It’s a delicious way to use frozen apples, and you don’t have to wait for apple season to make it. Serve it warm or at room temperature, on its own or with a scoop of vanilla ice cream, whipped cream, or Cool Whip. If you’re looking for an old-fashioned apple crisp with a buttery, crunchy pecan-oat topping and a sweet, warmly spiced filling, I think you’ll really enjoy this recipe!

Apple Crisp with Frozen Apples FAQs

Other Apple Dessert Recipes

If you liked this easy dessert, be sure to check out some of my other apple favorites:

Apple Cobbler with Pie Crust – With plenty of sweet apples, soft dumplings, and crispy crust, this is a quintessential southern fall dessert.

Apple Cobbler with Cake Mix and Pie Filling – If you like crispy crumble toppings, this 9×13 dump cake is an easy way to make it using canned pie filling.

Applesauce Pie Recipe – Homemade applesauce is the base for this custard-style pie that has plenty of southern-style flavor.

Stovetop Apple Dumplings Recipe – Boiling apple chunks with spoonfuls of dumpling batter is an easy way to make a great dessert.

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Recipe Review

My blackberry dump cake with frozen berries recipe was a huge success. This cobbler has plenty of blackberry flavor with a balance of sweetness, tartness, and just a hint of bitterness from the seeds. The lemon juice, although optional, brightened the fruit without making the dessert taste lemony, and I thought the 3/4 cup of sugar was just enough to balance the natural tartness of the berries without making the dump cake overly sweet.

Although there was some bitterness from the seeds, the cakey, buttery crumble was the perfect counterbalance, mellowing out the bitterness so that it became an interesting background element rather than an annoying distraction. Even if you normally avoid blackberries because of the seeds, I think you would probably still like this dessert.

I really liked the texture as well. The blackberries cooked through beautifully, some holding their shape while others fell apart into a jammy, pie filling-like consistency. The cake mix topping was crispy, crumbly, and amazingly buttery, contrasting nicely with the fruit layer underneath.

In fact, I was very surprised by how well this recipe turned out. I was a bit nervous about using frozen blackberries without thawing them first, but I was pleasantly surprised by how they thawed out and cooked down in the oven as the topping turned golden brown. I was afraid that maybe the fruit layer would be watery, or that the crumble topping might burn while some of the berries stayed partially frozen, but none of my fears came true.

Honestly, there isn’t really anything that I’d change about this recipe—I thought the flavor and texture were on point, not only meeting but also exceeding my expectations. I’ve made a lot of variations of old-fashioned blackberry cobbler with pie crust, which I love, so I honestly didn’t think I’d like the dump cake version as much as I did. The only tweak you might want to make is adding some spices—maybe 1/4 teaspoon cinnamon or 1/8 teaspoon nutmeg, but I usually use minimal spices when using fresh or frozen fruit because I don’t want to cover up the amazing flavor.

This blackberry dump cake using frozen blackberries would be perfect for a beginner cook who wants to make a quick and easy dessert without rolling out pie dough or prepping fruit. And since it’s made in a 9×13 dish, it’s perfect for feeding crowds, especially on a holiday like Memorial Day, Labor Day, Thanksgiving, or even just a large gathering for a picnic or Sunday dinner. If you make this recipe, I know you’ll love it! Best of all, you can make this recipe any time of the year because frozen blackberries are readily available and don’t need to be thawed before baking.

Blackberry Dump Cake with Frozen Berries FAQ

Other Dump Cake Recipes:

If you like cake mix cobblers, take a look at these other desserts:

Blackberry Dump Cake with Pie Filling – This 3-ingredient cobbler has all the same flavor but with a slightly crispier crust.

Peach Dump Cake with Canned Peaches – A simple version of a southern classic, canned fruit makes this cobbler super easy to make.

Strawberry Dump Cake with Cake Mix – Pie filling, cake mix, and butter make this 3-ingredient cobbler a winner.

Pecan Pie Dump Cake with Condensed Milk – Chopped pecans baked into a praline-like fudgy caramel make this Thanksgiving dessert absolutely delicious.

The post Blackberry Dump Cake with Frozen Berries appeared first on ParnellTheChef.

Recipe Review

My blueberry cobbler recipe with pie crust was a big success. The flavor was full and rich—especially because I used wild blueberries—the bit of lemon juice brightening the flavor and the light brown sugar deepening it. The homemade pie crust was buttery but not overpowering, complementing the filling perfectly.

This dessert was great in terms of texture, too. The pie crust was crispy and crunchy on the top and bottom and the dumplings inside the filling were soft and pillowy, both of which contrasted nicely with the juicy filling. Speaking of the filling, some of the berries disintegrated as the cobbler baked while others stayed whole, creating a velvety filling that was thick and rich yet juicy.

In short, this old-fashioned blueberry cobbler with pie crust was phenomenal. The only thing I’d change would be to omit the lemon zest to have a pure blueberry flavor, but other than that, this recipe is perfect as-written. Even though this cobbler is perfect for the Fourth of July, picnics, and other summer gatherings, the fact that it can be made with frozen blueberries means you can enjoy it any time of year—even for Thanksgiving, Christmas, Easter, or Mother’s Day.! If you make this dessert, I know you won’t be disappointed.

Blueberry Cobbler Recipe with Pie Crust FAQs

Other Pie Crust Cobbler Recipes

If you liked this recipe, try other versions of this classic southern-style dessert:

Blackberry Cobbler with Pie Crust – With a top and bottom crust, as well as strips in the middle, this has plenty of texture.

Strawberry Cobbler with Pie Crust – The juicy berries turn bright when they they bake, making this dessert very eye-catching.

Peach Cobbler with Frozen Peaches and Pie Crust – A lattice top and crust dumplings give this recipe an old-fashioned feel.

The post Blueberry Cobbler Recipe with Pie Crust appeared first on ParnellTheChef.

Recipe Review

My apple braised pork roast recipe was a big success. The pork turned out incredibly tender and flavorful, with the braising liquid infusing every bite with a rich sweet and sour apple-forward taste. The combination of apple juice, cider vinegar, and a touch of sugar created a balanced contrast that gave the dish a comforting Southern-style depth without being overly sweet or heavy.

Most of the pork broke down into fork-tender pieces, while the vegetables softened beautifully and absorbed the braising liquid. The potatoes held their shape but became fluffy inside, and the onions and carrots developed a natural sweetness that blended perfectly with the sauce. The apples were especially good, breaking down into a soft, almost applesauce-like texture that added a sweet contrast to the savory meat.

Although this was great on its own, I especially liked it served over rice, where the braising liquid soaked in and acted almost like a gravy. The pork, vegetables, and softened apples all worked together in each bite, and the sauce tied everything together. A side of collard greens also helped balance the richness and added a nice earthy contrast.

If you’re looking for a simple oven braise that delivers big flavor with minimal effort, this apple braised pork roast is a great option for a Sunday dinner or holiday meal. It’s an easy one-pan recipe that fills the kitchen with great aroma and delivers a comforting, classic-style roast every time.

Apple Braised Pork Roast FAQs

Related Recipes

If you liked this dish, you might also want to try:

Chuck Roast in the Oven – Baked with potatoes and carrots, this is another one-pan meal that’s super savory and satisfying.

Mississippi Pot Roast with Potatoes and Carrots – Pepperoncini peppers and ranch dressing mix make the braising liquid super tangy and flavorful.

The post Apple Braised Pork Roast appeared first on ParnellTheChef.

Recipe Review

My blackberry dumplings with pie crust recipe was a big success. There was plenty of berry flavor, the sugar balancing out the tartness from the fruit and the bitterness from the seeds. The floral acidity from the lemon juice brought out the flavor, and the bit of salt balancing everything perfectly. The hint of butter in the pie crust was nice in the background, adding a savoriness that balanced the sweetness perfectly.

Most—but not all—of the berries broke down, creating a thick, juicy syrup that still had plenty of texture. The pie crust softened without getting mushy, contrasting nicely against the firm seeds in the syrup. Even if you sometimes avoid blackberries because of the seeds, I didn’t find this overly seedy—the extra water and pie crust were just enough to spread out the seeds and make them less noticeable.

Although this was great plain, I also loved it with a scoop of vanilla ice cream, the residual heat melting it so that the creaminess flowed into the berries and dumplings. I thought it helped to balance out the slight bitterness from the seeds very nicely, so while definitely not required, a bit of Cool Whip, homemade whipped cream, or vanilla ice cream would be a nice addition to this.

If you’re craving a fruit cobbler but don’t want to wait an hour for it to bake or heat up your kitchen, this stovetop dumplings recipe is a great alternative to my old-fashioned blackberry cobbler with pie crust. Even though it’s a perfect summer dessert for the 4th of July or a Sunday dinner, you can make it with frozen berries and enjoy it any time of year.

Blackberry Dumplings with Pie Crust FAQs

Other Blackberry Recipes:

If you liked this dessert, you might want to try these as well:

Blackberry Cobbler with Pie Crust – This old-fashioned southern dessert has plenty of crispy pie crust and juicy berries.

Blackberry Cobbler with Dumplings – Bits of pie crust added to directly to the filling give this version a nice contrast in textures.

Seedless Blackberry Cobbler – Juicing the berries and adding pineapple chunks gives this no-seed version plenty of flavor and texture.

More Stovetop Dumplings

For more cobbler-like desserts in less time and without turning on your oven, take a look at:

Peach Dumplings on the Stovetop – Flavored with cinnamon, nutmeg, and citrus, this southern-style dessert is full of flavor.

Stovetop Apple Dumplings – Made with spoon dumplings, the texture is a bit different, but still good.

The post Blackberry Dumplings with Pie Crust appeared first on ParnellTheChef.

Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

Blueberry Cobbler with Frozen Blueberries – This easy dessert is made without thawing the berries first, making it super simple.

The post Pear Cobbler with Canned Pears appeared first on ParnellTheChef.

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!

Blueberry Cobbler with Frozen Blueberries – This old-fashioned dessert is a good way to satisfy a craving for a summer treat at any time of the year.

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.

Stovetop Blackberry Dumplings with Pie Crust – Although this dessert is great plain, serving it with vanilla ice cream cuts through the bitterness of the seeds even more.

Peach Dumplings on the Stovetop Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

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