Real Recipes From Real Home Cooks ®

peaches and cream dumpling

★★★★★ 3
a recipe by
Sherry Kinkel
Fieldon, IL

Fall is my favorite time of year. With fall, we get beautiful fall foliage, apples, peaches, and so much more. I found a recipe for a whole peach pie and I thought what a wonderful idea. I took the whole peach concept and applied it to my two favorites, peaches and cream. This is something to share with someone that you love on a cold fall evening. Enjoy... I'm off to enjoy some with my hunny.

Blue Ribbon Recipe

A delicious and rustic peaches and cream dumpling recipe. Once baked, it truly tastes likes like you're enjoying an individual peach pie. They have a flaky homemade crust that's buttery and crumbly. The combination of crust, cream filling, and peach make for a divine bite. It's an easy dessert to serve at a party. Guests will be surprised when they cut the dumpling open to reveal an entire fresh peach.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 12
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For peaches and cream dumpling

  • 2 stick
    butter, melted
  • 2/3 c
  • 3 c
    all purpose flour
  • 1 pinch
  • 1/2 tsp
    vanilla extract
  • 4 oz
    cream cheese, room temperature
  • 1/2 c
  • 1 lg
  • 1/8 tsp
    vanilla extract
  • 6
    ripe peaches
  • 1/4 c
  • 1/4 tsp
  • 1 lg
    egg white

How To Make peaches and cream dumpling

Test Kitchen Tips
We added cut-out rounds of parchment paper to the muffin tins before pressing in the dough to make sure the dumplings did not stick in the pan. If the dough is too crumbly to roll out in step 4, add a couple of extra tablespoons of melted butter to the dough.
  • Melted butter, sugar, and vanilla extract in a bowl.
    Preheat oven 400. For the crust: combine melted butter, sugar, and vanilla extract in a bowl with a fork.
  • Sifting flour and salt.
    Sift flour and salt.
  • Melted butter added to the flour.
    Slowly add the butter mixture to the flour. It will be slightly crumbly but will hold together when pressed.
  • Pressing dough into cupcake tins.
    Take a large muffin pan and press the dough into the bottom and around the sides. Set aside the remaining dough.
  • Mixing cream cheese until creamy.
    For the filling: Cream cheese will need to be at room temperature. With a mixer blend cream cheese until smooth and creamy.
  • Adding egg, sugar, and vanilla.
    Add egg, sugar, and vanilla. Mix until well combined and fluffy. Set aside.
  • Peeling, cutting, and pitting the peaches.
    Peel the peaches. Cut peaches in half and pit. I use a small scooper to scoop the center out a little larger for the filling. But you can use a spoon as well.
  • Cream cheese filling in the middle of the peach.
    Fill the center with the filling mixture.
  • Peach halves put together and placed in a muffin tin.
    Put the sides together and place one whole peach into each muffin cup.
  • Sprinkling sugar over the peaches.
    Sprinkle sugar on peach.
  • Rolling out remaining dough.
    On a floured surface roll out remaining dough.
  • Brushing egg white over dough fit to cover the peach.
    Cut the dough to fit the top of the peach to form around the peach. Brush with egg white.
  • Peaches sprinkled with sugar and cinnamon.
    Sprinkle with sugar and cinnamon.
  • Peaches baking in the oven.
    Bake in a preheated oven for 20 min.
  • Peaches cooling after being baked.
    Once they come out of the oven, run a knife around the edges of the dumplings. Then cool for 10 minutes before removing from the pan. Enjoy... Yummmmmmmy!!