Peach Dumpling Cobbler
  • 2 cups sifted all purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 5 to 7 Tablespoons cold water
  • Ground cinnamon and granulated sugar to taste for topping.
Peach Filling:
  • 2 cans (1 lb 13 oz) sliced peaches, in syrup or juice
  • 1 can condensed milk
  • 1 cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2/3 stick butter
  • 1/4 tsp salt
Dumpling dough:
  • 3 3/4 cups self-rising flour
  • 1/2 cups shortening
  • 1/2 cup cold water add a little at a time
  1. Sift together flour and salt. Cut in shortening with pastry blender or blending fork until pieces are the size of small peas.
  2. To make pastry extra tender and flaky, divide shortening in half. Cut in first half until mixture looks like corn meal. Then cut in remaining half until looks like small peas.
  3. Sprinkle 1 Tablespoon of the water over part of the flour mixture. Gently toss with a fork; push to one side of bowl.
  4. Sprinkle next Tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers; form into ball. Divide dough for upper and lower crust. Form each in ball.
  5. On a lightly floured surface roll out 1 of the balls. Flatten ball sightly and roll 1/8 inch thick. If edges split, pinch together. Always roll dough from center to edge. Using light strokes.
  6. To transfer pastry, roll it over rolling pin; unroll pastry over 9x13 inch baking pan, fitting loosely onto bottom and sides. Trim 1/2 to 1 inch beyond edge; fold under and flute. DO NOT prick pastry.

  7. Roll out the other pastry ball and cut into lattice shape. Set aside.
To make the peach filling:
  1. In a large pot, combine the peaches and syrup/juice,, brown sugar, condensed milk, cinnamon, nutmeg, vanilla, lemon extract, 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.

Dumpling Dough:
  1. 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.
  2. On a floured surface, roll out the dough very thinly (no thicker than about 1/4" thick). Cut into 2 to 2 1/2 inch wide strips; then cut each strip diagonally into even pieces.
  3. 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) and cook 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.

  4. Preheat oven to 350 degrees F.

  5. Place the mixture into the prepared pie crust.
  6. Add the lattice to the top.
  7. Sprinkle Cinnamon and Sugar on top, to taste

  8. Bake for 35 to 40 minutes or until golden brown.

For an easier version of the dumplings you can use 1 can of canned biscuits. Just fry the biscuits in 2 teaspoons vegetable oil. Brown on both sides and then turn down heat, cooking until done. Remove from pan and place on paper towel to drain. Cut into fourths and drop into peach mixture. Continue with recipe above.  

You could also use canned rolled dough instead of making your own pie crust.