Ripe peaches are simply decadent. My mouth honestly waters when I think about biting into a just right, yellow peach. Fresh, perfectly ripe peaches are juicy, fragrant, and tasty. Oh my I could eat them any time and do! I love peach salsa, peach ice cream, peach crisp, grilled peaches and yes, peach schnapps. You get the idea. What I need is an easy, and fast, peach dessert that won’t heat up my kitchen. I absolutely love peach cobblers but they take a long time to bake. So I put my mind to it and here it is! Peaches & Dumplings is made on the stove top and is so easy you won’t believe it. The dumplings are maple-sweet and don’t over-power the peaches, which are the star of this dessert. Dress it up with a scoop of ice cream, or a drizzle of heavy cream right out of the carton. Better yet a drizzle of whiskey and a sprinkle of brown sugar and you have an amazing grown-up dessert. I make this dessert with the peel on the peach. I like to think it is because so many nutrients are near and in the peel. That is true, but sometimes I keep the peel on the peaches because I am in a hurry, or just plain lazy. This recipe will work with canned peaches too as long as you really dry the slices on paper towel a bit before hand. This is my warning to you: You won’t make this just once. Promise.
Peaches
3 large, just firm, ripe peaches
1 + 1/2 cup water
1/2 teaspoon pumpkin pie spice
1 teaspoon lemon juice
1/2 cup sugar
Dumplings
1 + 1/2 cup lite baking mix (Find this in your baking isle. It is very low in fat.)
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice
1 tablespoon sugar
2/3 cup milk
This recipe makes four servings. Cut the peaches into 1 1/2-inch chunks. Add the water, spice, lemon juice, and sugar to a sauce pan and heat on medium heat until the liquid just begins to boil. Stir often being sure to scrape the bottom of your pan to prevent any scorching. Once the liquid begins to boil add the cut peaches. The peach mixture will seem thin, but it will thicken as the dumplings cook. Stir well and temporarily remove the pan from the heat.
For the dumplings place all the dry ingredients in a bowl and whisk to blend them. To the milk add the syrup. Return the pan with the peaches to medium heat so it begins to heat a bit while you finish the dumplings. Once the fruit mixture just begins to boil again, stir the milk mixture into the 
dry ingredients. Mix 8 – 10 times with a fork. Do not over mix. The batter should be lumpy. If it seems too smooth you can add a tablespoon or two more of baking mix. Drop the mixture by large tablespoons onto the hot, simmering peach mixture. Cover and cook 5 minutes. Remove the lid and turn heat to medium-low and cook uncovered 6 – 8 minutes. Check the dumplings for doneness be gently poking with a fork to see if center appears dry and done. If the center is wet allow 2 extra minutes of cooking. To serve divide the dumplings among four dishes as you scoop them out. Top with peach mixture from under the dumplings. Drizzle any extra sauce froth pan over the peaches and dumplings. Garnish as you like. This is best served warm.
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