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Peach Dumplings with Raspberry Sauce

Peaches and raspberries pair perfectly in individual tarts served right out of the oven.

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  • prep time 15 min
  • total time 50 min
  • ingredients 6
  • servings 4
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
can (16 oz) peach halves in light syrup, drained, liquid reserved
1
egg white, slightly beaten
1
tablespoon sugar
1/2
cup red raspberry preserves
1/4
teaspoon almond extract

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters.
  • 2 Divide peaches evenly onto crust quarters. Brush crust edges lightly with reserved peach liquid. Bring sides of each crust quarter up over peaches; press edges to seal, making 3 seams. Place seam side up in ungreased 8-inch square or 12x8-inch (2-quart) glass baking dish. Brush with egg white; sprinkle with sugar.
  • 3 Bake 22 to 32 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
  • 4 In 1-quart saucepan, heat preserves and almond extract over low heat, stirring occasionally, until warm. Serve warm dumplings with sauce.
  • 1 Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters.
  • 2 Divide peaches evenly onto crust quarters. Brush crust edges lightly with reserved peach liquid. Bring sides of each crust quarter up over peaches; press edges to seal, making 3 seams. Place seam side up in ungreased 8-inch square or 12x8-inch (2-quart) glass baking dish. Brush with egg white; sprinkle with sugar.
  • 3 Bake 22 to 32 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
  • 4 In 1-quart saucepan, heat preserves and almond extract over low heat, stirring occasionally, until warm. Serve warm dumplings with sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
290mg
290%;
Total Carbohydrate
71g
71%
(Dietary Fiber
2g
2%
  Sugars
37g
37%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.