This recipe was given to me by my mom. When it comes to pies & cobblers, I'm considered a "crust snatcher" as I love the crusts more than the fruit or filling; and when I see a cobbler, I'll cut into it and lift out all of the crust and just leave the fruit and juice for everyone else (if given the chance)! LOL!! So this recipe is definitely one of my favorites because I can put as many dumplings in it as I want.
When peaches are in season, we use fresh peaches, but at this time I can't so this recipe has been written and made using canned peaches.
- 2 cans (1 lb, 13 oz. each) sliced peaches, in syrup or juice
- 2 cans water (use the peaches can)*
- 1 2/3 c. granulated sugar**
- 1 T. ground cinnamon
- 2 tsp. ground nutmeg
- 2/3 stick butter
- 1/4 tsp. salt
- DUMPLING DOUGH
- 3 Â¾ c. self-rising flour
- 1/2 c. shortening
- 1/2 c. cold water (add a little at a time)
- In a large pot or Dutch oven, combine the peaches & syrup/juice, water, sugar, cinnamon, nutmeg, salt and butter. Over medium heat, cover and bring mixture to a boil; stirring occasionally to ensure butter and seasonings are well dispersed. Cook for approximately 15 minutes. **You can add more sugar to taste once the peaches have cooked for a little while.
- While the peaches are cooking, prepare the dumpling dough. Sift the flour in a medium or large bowl. Cut the shortening into the flour until you get a mealy consistency. Gradually add the cold water, mixing just until the dough holds together. Do not add too much water. Knead lightly 4 to 5 times. (Mealy Consistency - you will finely cut the shortening into the flour.)
- On a floured surface, roll out the dough very thinly (no thicker than about 1/4" thick). Cut into 2 to 2 Â½ inch wide strips; then cut each strip diagonally into even pieces.
- Place enough strips of dough into the boiling peach mixture to cover and press them down into the juice. Cook those strips for approximately 7 minutes. Repeat the process (of adding dough strips & cooking) until all of the dough has been used up. Cook until the dumplings look translucent and start to settle into the juice and the juice thickens....then they are done. *Once you add & start cooking the dumplings, you may need to add a little more water.
|Amount Per Serving||%DV|
|Serving Size 166g|
|Recipe makes 12 servings|
|Calories from Fat 125||34%|
|Total Fat 14.15g||18%|
|Saturated Fat 5.36g||21%|
|Trans Fat 2.86g|
|Total Carbs 57.12g||15%|
|Dietary Fiber 1.2g||4%|