Teresa’s Peach Extravaganza
Ingredients:
1 (24 oz) pkg. of Anne’s Flat Dumplings
3 large (29 oz) cans of Margaret Holmes Greer Peaches
1 stick butter
1 cup brown sugar
½ cup flour
¼ tsp salt
1 egg, beaten
1 tsp vanilla
¼ tsp. cinnamon
1 large package of pecans chopped
Recipe Instructions:
Melt 1 stick of butter and put aside. Drain the 3 cans of Margaret Holmes Greer Peaches and cut up in dices. Take the Anne’s Flat dumplings out of freezer and set to the side. Grease or spray a 15 x 10 baking dish (glass works best) and set aside. Preheat oven to 400 degrees.
Put ½ of the stick of melted butter in a mixing bowl, add the cut up Greer peaches, brown sugar, flour, salt, vanilla, cinnamon, and beaten egg. Toss well to mix. Then fold in the large package of chopped pecans.
Put in the greased baking dish. Now get the Anne’s Flat dumplings out and layer them on top of the peach mixture, making sure to cover all openings as best as you can. Take the remaining melted butter you reserved, and brush the top of the dumplings making up the top pie crust and then sprinkle a small amount of sugar and cinnamon mixed on top.
Put in preheated 400 degree oven for 30-45 minutes. If necessary cover the top with foil if it starts browning too much. Serves 9-12.
