It’s no wonder Georgia is nicknamed “The Peach State.” Georgia has long been known throughout the country for it’s high quality peaches. Georgia-grown peaches are recognized for their outstanding flavor, texture, appearance and rich nutrients. In 1995, the peach became the state’s official fruit. The U.S. Mint even features a peach on the Georgia quarter.
It’s nickname came to be in the decades following the Civil War. Georgia farmers were looking for alternatives to cotton and tried their hands at the peach. Production exploded! They were so successful at it, that in the following decades Georgia rightfully earned the nickname “the Peach State.”
So, if ever there was a recipe that screams GEORGIA PEACH — this one is it. The Georgia Peach Dumpling is an iconic recipe from the South. We tweaked this recipe a bit to kick it up a notch. Inside the Georgia Peach Dumpling is half a peach with a brown sugar crumble that’ll make your mouth water. While the peach grows throughout the U.S., it’s Georgia who claimed the peach first.
INGREDIENTS
3 large peaches, cut in half
⅓ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon fresh nutmeg
⅓ cup cold butter
1 egg
3 tablespoons butter, room temp
2/3 cup powdered sugar
2 tablespoons milk
2 ½ cups flour
2 teaspoons sugar
1 teaspoon salt
20 tablespoons butter, (2 1/2 sticks) cold
1 tablespoon apple cider vinegar
¼ cup Ice cold water
DIRECTIONS
PIE CRUST:
In a food processor, add flour, sugar and salt and pulse to combine. Add butter, cut into 1 inch pieces, and pulse until it looks like coarse meal with no large chunks remaining. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated (it won’t be smooth). Wrap in plastic wrap and refrigerate for at least 2 hours.
Roll crust into a 12 x 18 inch rectangle and divide into six 6-inch squares.
FILLING:
Mix flour, brown sugar, butter, cinnamon, salt and oats in a food processor (or use a pastry cutter) until mixture resembles small crumbs.
Scoop out a bit of the peach half so that you have room for more filling. Place half a peach into the center of each dough square and spoon filling into the center of each peach.
Bring the corners of the dough together and pinch the seams to seal. Don’t worry how it looks– it’s supposed to look rustic (at least that’s what I tell myself)! Place in a buttered 9 x 13 inch baking dish and chill for 30 minutes.
Preheat oven to 375º. Whisk together the egg and 1 tablespoon of water. Brush over the tops and sides of the dumplings. Bake for 30-40 minutes until they are golden brown.
GLAZE:
While the peaches are baking, beat butter, powdered sugar and milk together until smooth. Add vanilla. When the peaches have been removed from the oven, spoon the glaze over the top so that it melts down the sides.
Serve with a dollop of whipped cream or vanilla ice cream.
Author: Andrea
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.
Yum! We will definitely be trying this recipe. I grew up in Byron, Georgia in Peach County where the best peaches EVER are grown. The Georgia Peach Festival is held there every June with the World’s Largest Peach Cobbler is made.
http://www.gapeachfestival.com/story.cfm
That’s fascinating! Thanks for sharing!
This just looks scrumptious. I live in Colorado where peaches from the mountains are plentiful this time of year, and I have got to try this! Pinning! 🙂
How many much oats are you supposed to use???
Ah! So sorry I forgot to add that. Use 1/3 cup oats!
Thank you. I was just rewriting this recipe to my box and realized it didn’t include the oats