Peach dumplings are anything but the pits

By now, I?m guessing many of you have discovered the apple dumplings made by Ree Drummond, more commonly known by her blog and TV show, ?The Pioneer Woman Cooks.?

If you haven?t, they?re to die for, and you should try them (the recipe is at http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/ ?I always double the vanilla and add extra cinnamon).

Every fall, I find myself becoming increasingly tempted by the fresh apples in the produce section and the promise of a warm, cinnamon-filled dessert. Most recently, I?ve been tempted by peaches. Have you seen how delicious they look this year?

To be honest, I was more than tempted by peaches?I gave in completely, and when I found a recipe based off Drummond?s apple dumplings to make peach dumplings, I jumped all over it.

The recipe came from a blog called ?OMG Chocolate Desserts.? I find it ironic that I made one of the few recipes from the blog that doesn?t contain chocolate, but (and it takes a lot for me to say something like this) no chocolate is needed to make this dessert delicious.

You can find the original post at http://omgchocolatedesserts.com/peach-dumplings/. I changed up the ingredients a bit. I thought the original had way too much liquid and not enough dumplings (so, of course, I added dumplings rather than decreasing liquid).

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Peach Dumplings

Ingredients

2 (8 ounce) cans crescent rolls

1 stick unsalted butter

3/4 cups brown sugar

2 teaspoons vanilla

2-3 teaspoons cinnamon

1 teaspoon lemon juice

1 cup orange soda

2 big, fresh peaches

Directions

Preheat the oven to 350 degrees.

Butter a 9×13-inch baking dish.

Slice the peaches into eight slices each.

Roll each peach slice in a triangle of crescent roll dough and place in the buttered dish.

In a small saucepan, melt the butter. Mix in the brown sugar, vanilla, cinnamon and lemon juice, and let simmer until it thickens slightly.

Pour the butter mixture evenly over top of the dumplings.

Pour the orange soda around the edges of the pan (not over top of the dumplings). Sprinkle with more cinnamon, if desired.

Bake for 30 to 40 minutes, or until the dumplings are golden brown.

Serve these warm with vanilla ice cream (drizzle the juices from the pan over top of the ice cream and dumplings).

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This was an amazing way to use fresh peaches, and I think these are even better reheated out of the fridge than they are straight out of the oven (but I dare you to wait that long to try them).

Fall and all of its wonderful ways to bake apples will be coming soon, so be sure to experience a last taste of warm weather with some peach dumplings before it?s too late.

When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at lindseyclarion@gmail.com.