Best 4 Apple Or Peach Dumplings Recipes

PEACH DUMPLINGS

Steps:

• Butter a 9 x 13 inch baking dish. Roll each peach slice in a crescent roll. Place in the pan.Melt butter, then add sugar and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/peaches in the pan. Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top.Unbelievably delicious!

APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
• Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
• Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
• Serve, spooning some of the sweet sauces from the pan over the top.

APPLE OR PEACH DUMPLINGS

Steps:

• 1. Preheat oven to 350. Peel, core and remove seeds from apples. Cut each apple into fourths. You will have 8 apple (or peach) quarters. *If using peaches just slice in half, remove seed, cut each half in half again then peel.
• 2. Seperate each crescent triangle and place into a deep baking dish. Place an apple or peach quarter in the center of each crescent. Wrap crescent roll around the apple slice.
• 3. In a saucepan bring to a boil the butter, sugar and water. Remove from heat and add vanilla. Pour over the apples or peaches and bake uncovered @ 350 for approximately 30 minutes or until golden brown.
• 4. Note: you may add cinnamon to the butter, sugar & water or you may sprinkle it on top once baked. It's your choice.
• 5. Leftovers are good when heated up in the oven, toaster oven or microwave.
• 6. TIP: I have doubled the recipe when I had several apples that I needed to cook. I just put a can of crescent rolls in the bottom of the dish, put several sliced apples on that and another can of crescent rolls on top. I then poured the boiled mixture over that and baked until golden brown. It's very good that way, too. And I have certainly used other apples besides the granny smith. Also, I have used half granulated sugar and half brown sugar. Sometimes I omit the vanilla. They're good any way you make them.
• 7. HEARTH METHOD BY DANA RAMSEY: Follow Steps 1 and 2 of the Modern Method. Prepare your fire and preheat your Dutch Oven including the lid by simply placing both near the fire and turning them to make sure they both are preheated evenly. In a small kettle hung over the fire, bring to a boil the butter, sugar and water. Remove from heat and add vanilla and cinnamon. Pour over the apples. Now a trivet inside your Dutch Oven. (Note if you do not have a trivet you can use 3 canning rings). Place the baking dish or pan on top and place lid on. Carefully put the Dutch Oven on a bed of coals prepared by making a bed of ash and then adding the nice red hot coals. Place more coals on the lid. Replace as coals die down, every 15 minutes if needed. Bake for 35 to 40 minutes until golden brown and syrup is bubbly. Dana checked to see how the baking was progressing after 30 minutes, just had to bake a little longer about 7 minutes to get the nice golden color she was looking for. Allow to cool slightly in the Dutch Oven, remove with ovenmits and serve warm or cold. Very Yummy! NOTE: if cooking over a fire pit you can either place the Dutch Oven beside the fire in a smaller pit or on a prepared service. You want to be able to continue to feed your fire so you can have a good supply of red hot coals. Dana said she had heard of people using brickets but unfortunately she has no experience using them. She said she's just a little old fashioned (that's why I love her) but is sure we have some members who could add an additional comment on using the charcoal brickets.

FRESH PEACH DUMPLINGS

Steps:

• Preheat oven to 375 degrees F.
• Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
• Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
• Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
• Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
• Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
• To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).