These peach dumplings taste like a fresh peach pie, but are easier to serve. There’s no slicing – just spoon the desired number of little peach dumplings onto each plate. For added flair, garnish with whipped cream or a scoop of vanilla ice cream.
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4 large peaches, quartered (frozen peach slices will work)
1 roll-out refrigerator crust (or homemade pie crust dough)
1/4 cup chopped pecans
1/3 cup butter
1/4 cup brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Step 1) Roll out the pie crust on a cutting board. Use a pizza cutter to divide the crust into 16 pieces. Smaller pieces can be combined and rolled out to make larger pieces; I used rectangle (mostly) shaped pieces.
Step 2) Wrap one piece of pie crust around each peach slice. The crust doesn’t need to go all the way around, but it’s helpful if the crust is long enough to tuck underneath each peach slice.
Step 3) Arrange crust-covered peach slices close together in a lightly greased glass pie dish or tart pan as shown. Sprinkle with chopped pecans.
Step 4) In a small saucepan, combine butter, brown sugar, and spices. Stir over low heat until butter is melted and all ingredients are combined. Pour sauce evenly over peaches.
Step 5) Bake Peach Dumplings in a preheated 375 degree oven for 45 minutes, or until crust is golden brown. Serve warm.
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