To make the crust: Using a pastry stirrup cutter, cut together the butter, flour and salt until the mixture looks mealy, with crumbs the size of peas. Add the water a bit at a time, adding just enough so that the mixture can be gathered into a cohesive ball. (You can also use a food processor, but be careful not to over process the dough, as it will toughen the crust. Simply pulse together the flour salt and butter, and then pulse in the water briefly.) Wrap the ball of dough in waxed paper, and chill in the refrigerator for 1 hour.

Meanwhile, prepare the peaches by washing, peeling and removing the pits. The fruit should be cut into large slices or chunks. Place the fruit in a bowl, and add the lemon juice and ground cinnamon. Stir together well.

Heat your oven to 375°F (190°C). Remove the dough from the fridge and divide into 8-9* equal pieces. Roll out each piece into an oval shape on a floured surface. Place a large spoonful of the fruit onto the square.  Sprinkle over a bit of the sugar, and place a pat of butter on top of the fruit. Dust with cinnamon.

Form into a square dumpling by first folding the narrow sides of the oval in towards the center over the fruit, and then folding the long sides over the top. Flip the dumpling over so that the seams of the dumpling are underneath. Place in the baking pan lined with parchment paper, and shape all the dumplings in this fashion. Pierce the top of each dumpling with a knife.

Place the dumplings in the oven for 30 minutes. Meanwhile, prepare the syrup by combining the brown sugar with the water and cinnamon sticks in a medium sized saucepan. Heat over a medium flame until the sugar is completely dissolved.

Once the dumplings have baked for 30 minutes, remove the pan from the oven, and pour the syrup over the top of the dumplings. Return the pan to the oven, and bake for another 30 minutes.

Remove the dumplings from the oven, and allow to cool before serving.