Posted by: marthabernie | June 11, 2015

PEACH DUMPLINGS

This is a simple dessert that uses either fresh, frozen or canned peaches.  Canned or fresh biscuits can also be substituted for the pie crust.

1 – 14 oz pkg refrigerated piecrusts

1 – 20 oz package frozen sliced peaches, thawed and divided or 4 ripe peaches, peeled and sliced.  Or 20 oz canned peaches.

1/2 cup sugar

1/4 cup melted butter

1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees F.  Unroll piecrusts on a lightly floured surface, and roll each into a 10 inch circle.  Cut 5 – 4-inch circles from each crust.  Roll each circle into a 5 inch circle.  Coarsely chop 2 cups peach slices.  Divide among dough, placing in center of each circle (about 1/4 cup per circle).  Pull dough edges over peaches, and gather in center, pinching to seal and form a bundle.  Place in a lightly greased 11 x 7 inch baking dish.  Arrange remaining peaches around bundles.  Stir together sugar, melted butter and cinnamon, add 1/2 cup water until blended.  Pour over bundles and peaches.  Bake at 350 degrees F for one hour or until golden brown.  Cool ten minutes before serving with whipped cream (optional).


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