The Best Homemade Peach Dumplings with Raspberry Sauce & Vanilla Ice Cream

Peach Dumplings are a truly comforting dessert: warm, tender peach halves, lovingly wrapped in a golden, flaky pie crust, then crowned with a scoop of creamy vanilla ice cream and drizzled generously with a vibrant, fresh raspberry sauce. This delightful combination creates a symphony of flavors and textures that is simply irresistible, especially during the peak of peach season.

As someone with what can only be described as a passionate cookbook addiction, my home is a testament to the joy of culinary exploration. I’m not just talking about a few shelves; we’re talking over 300 cookbooks, a number that probably continues to grow since my last official count shortly after moving three years ago. My apartment boasts a built-in bookcase, with three generous shelves proudly dedicated to my ever-expanding collection. Yet, despite this designated space, the books have a charming way of migrating – you’d find them on the kitchen table, tucked beside the sofa on the coffee table, scattered across the living room floor, and even forming small stacks on the bedroom floor. It was a beautiful chaos, but chaos nonetheless.

Finally, a moment of reckoning arrived. I decided it was time to meticulously weed through the towering piles and reclaim some order, returning them to their rightful place on the bookcase. This wasn’t just about tidiness; it was an exercise in culinary evolution. It’s funny how your tastes mature and refine as you grow older. My system for decluttering was straightforward: if a cookbook contained fewer than five recipes I genuinely intended to make, it didn’t earn a permanent spot. For those precious few recipes I truly loved from the “out” pile, I’d either jot down the core idea in my trusted recipe planner or snap a quick photo to save digitally on my phone, ensuring the inspiration wasn’t lost. It was during this grand organization project that I rediscovered a recipe that instantly captivated my imagination: Peach Dumplings with Raspberry Sauce.

The idea of these warm, fruit-filled pastries immediately resonated with me. I swiftly jotted down the recipe concept into the August section of my trusty recipe planner, knowing it would be the perfect seasonal treat. The cookbook, having served its purpose, was then gently placed into my donation pile, its legacy living on in my culinary aspirations. With peach season now in full swing, the timing couldn’t be more perfect, and I was absolutely eager to try my hand at making these delightful homemade peach dumplings. Having a long-standing love affair with classic apple dumplings, I had an instinctive feeling that swapping apples for ripe, juicy peaches, especially when paired with the bright tang of raspberry, would create an absolute winner. This recipe promised not just a dessert, but an experience, a true celebration of summer’s bounty.

There’s something truly magical about the interplay of temperatures and textures in a well-crafted dessert. I am a firm believer in the culinary power of pairing warm desserts with cold ice cream; that exquisite contrast doesn’t just tantalize, it literally dances on your tongue, creating an unforgettable sensory experience. In my humble opinion, to serve a warm, comforting baked good without a scoop of something cold and creamy alongside it is almost a culinary sin! Imagine the scene: the golden-brown, flaky pie crust, delicately cradling a warm, tender peach. Then, a dollop of rich, creamy vanilla ice cream begins to slowly melt, forming a luxurious puddle around the pastry. Finally, a generous drizzle of warm, vibrant raspberry sauce cascades over everything, adding a burst of sweet-tart flavor. This, my friends, is how you truly eat dessert – a harmonious blend of crisp, soft, warm, and cold, all in one glorious bite. Each spoonful offers a different sensation, from the slight resistance of the crust to the yielding tenderness of the peach, followed by the smooth, cool sweetness of the ice cream and the bright fruitiness of the sauce. It’s a symphony for the senses, making these homemade peach dumplings an absolute showstopper.

When preparing your Peach Dumplings, selecting ripe, fragrant peaches is key to achieving that perfect juicy, sweet filling. For this particular recipe, I had some wonderfully large peaches on hand. Typically, peach halves work perfectly, but for these robust beauties, I found that cutting them into quarters was ideal. This ensured that each individual dumpling was perfectly portioned and easy to handle, preventing any potential issues with overfilling or stretching the pie dough too thin. Always use your best judgment when you’re filling the dumplings; the goal is to fully encase the peach while maintaining the integrity of the crust. Be mindful not to stretch the dough excessively, as doing so can easily lead to tears, causing the delicious juices to leak out during baking and compromising that coveted flaky texture.

One common question about peach recipes is whether to peel the peaches. Peeling the peaches for your dumplings is entirely optional and comes down to personal preference. I often don’t bother with peeling, as I appreciate the slight texture and color the skin adds, and it saves a step. However, if you’re not a fan of peach skins or prefer a completely smooth and tender filling, you certainly can peel them. It’s a simple process, and if you need a little guidance, I’ve detailed exactly how to peel peaches here, ensuring your peach dumpling preparation goes as smoothly as possible.

The vibrant, fresh raspberry sauce is an essential component that elevates these Peach Dumplings to a truly gourmet experience. When conceptualizing the sauce, I knew I wanted something simple yet bursting with natural flavor – nothing too complicated or heavy that would overshadow the delicate peaches. The ideal combination proved to be fresh, ripe raspberries, a touch of granulated sugar to enhance their natural sweetness, and a squeeze of fresh lemon juice to brighten the whole mixture. The process couldn’t be easier: simply combine all the ingredients in a blender, give it a quick pulse until smooth, and then strain it through a fine-mesh sieve to remove any seeds. Boom – done! This straightforward method yields a beautifully smooth, intensely flavorful sauce that perfectly complements the warmth and sweetness of the baked peaches. The pairing of raspberries and peaches is a classic for a reason; their sweet and slightly tart notes are incredibly harmonious, creating a balanced and refreshing finish to the rich dumplings.

However, if you happen to not be a fan of raspberries, or perhaps you’re looking for a different flavor profile, don’t despair! These versatile homemade peach dumplings can be wonderfully adapted. Instead of raspberry sauce, you could always opt for a rich, luscious caramel syrup. The buttery sweetness of caramel would provide a different, yet equally delicious, complement to the tender peaches and flaky crust. The key is to choose a topping that you love, allowing you to customize this incredible dessert to your personal taste. No matter your choice, ensure you serve these peach dumplings warm, alongside that essential scoop of melting vanilla ice cream, for the ultimate dessert indulgence.

Peach Dumplings with Raspberry Sauce

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Peach Dumplings are warm peach halves wrapped in a flaky pie crust then topped with creamy vanilla ice cream and fresh raspberry sauce.

Ingredients

• 1/4 cup + 2 teaspoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• One 9 inch pie crust dough (homemade or store bought)
• 2 medium peaches, cut in half and pits removed (peeling optional)
• 1 egg white

Raspberry Sauce

• 6 ounces raspberries
• 1 1/2 tablespoons water
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat the oven to 400F degrees. Line an 8×8 pan with foil and lightly grease the foil with cooking spray.
2. In a small bowl, whisk together the 1/4 cup sugar, cinnamon, and melted butter.
3. Roll out the pie dough into a 13 inch circle. Cut into quarters. Place one peach half,* cut side up, on top of one quarter. Spoon 1/4 of the cinnamon mixture on top. Brush the edge of the crust with egg white then bring the sides up over the peach. Press edges to seal and place in the pan. Repeat with the remaining peaches.
4. Sprinkle 2 teaspoons sugar on top of the dumplings then cut a slit into the top of each to allow steam to escape. Bake 25 minutes or until golden brown. Cool 15 minutes before serving with raspberry sauce.

For the raspberry sauce

1. In a blender, blend together the raspberries, water, sugar, and lemon juice. Strain into a bowl, pressing on the solids to extract as much liquid as possible. Pour on top of warm dumplings.

Notes

*If the peach halves are too big, cut into quarters.

Did you make this recipe?

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Source: Adapted from Pillsbury

More Delicious Peach Recipes to Try!

Peach Galette

Peach Pie Cheesecake Turnovers

Peach Cobbler For Two