Ingredients:

  • 8 refrigerated biscuit rounds (16 oz / 454 g can; or 8 large refrigerated biscuits) OR 1 sheet refrigerated crescent roll dough (8 triangles)
  • 4-6 medium ripe peaches, peeled and halved (about 1.25–1.5 lb / 600–700 g total) OR 2 (15 oz / 425 g) cans peach halves, drained
  • 1/2 cup (113 g) unsalted butter
  • 1 cup (220 g) packed light brown sugar
  • 1 tsp (4.5 g) ground cinnamon
  • 1/2 tsp fine sea salt (or table salt)
  • 1 tsp (5 ml) vanilla extract
  • 1/2 cup (120 ml) water or apple juice
  • Zest of 1 lemon (optional; about 1 tsp / 2–3 g)
  • 1–2 tbsp (12–24 g) granulated sugar (optional, for sprinkling over dough)
  • Optional homemade dumpling dough: 2 cups (250 g) all-purpose flour
  • Optional homemade dough: 1 tbsp (12 g) granulated sugar
  • Optional homemade dough: 1 tbsp (12 g) baking powder
  • Optional homemade dough: 1/2 tsp (3 g) fine salt
  • Optional homemade dough: 6 tbsp (85 g) cold unsalted butter, cubed
  • Optional homemade dough: 3/4 cup (180 ml) whole milk (or buttermilk)
  • Optional finishing: vanilla ice cream, whipped cream or mascarpone to serve

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly butter a 9x13-inch (23x33 cm) baking dish.
  2. Prepare peaches: for fresh peaches, score an X at the bottoms, blanch 30–60 seconds in boiling water until skin loosens, transfer to an ice bath and slip off skins; halve and pit. If using canned peaches, drain and pat dry.
  3. Prepare dough: Quick option — separate biscuit rounds or unroll crescent dough and flatten thick biscuits as needed. Homemade option — combine flour, sugar, baking powder and salt, cut in cold butter until pea-sized crumbs, stir in milk until just combined, divide into 8 pieces and roll into rounds.
  4. Wrap peaches: place a peach half on a dough round, sprinkle a little granulated sugar and a pinch of cinnamon or lemon zest if desired, enclose the peach by gathering and pinching the seams, and place seam-side down in the prepared dish. Repeat, leaving space between dumplings.
  5. Make the sauce: in a small saucepan over medium heat, melt butter until it browns slightly and smells nutty (30–90 seconds), remove from heat and whisk in brown sugar, cinnamon, salt, vanilla and water or apple juice until smooth. If you prefer, use melted butter without browning.
  6. Pour the sauce evenly over the arranged dumplings, sprinkle extra granulated sugar or cinnamon on top if desired, and bake uncovered for 35–45 minutes until dumplings are puffed and golden and the sauce is bubbling and thickened.
  7. Let rest 8–10 minutes to allow the sauce to thicken slightly. Serve warm with vanilla ice cream, whipped cream or mascarpone and spoon the caramel sauce over each serving.