There’s something about a warm fruit dessert that just feels like home—especially when peaches are involved. I first made these Peach Dumplings on a whim when I had one ripe peach and a roll of crescent dough in the fridge. Let me tell you, they disappeared faster than anything else on the table.
This recipe is ridiculously easy, and that’s part of what makes it so great. You get juicy, tender peaches wrapped in golden crescent dough, smothered in a buttery cinnamon-sugar glaze, and baked in fizzy lemon-lime soda that turns into a luscious syrup underneath. Add a scoop of vanilla ice cream or a dollop of whipped cream, and it’s the kind of dessert that makes people close their eyes after the first bite.
If you’ve never made fruit dumplings this way before, trust me—it’s time.
Why This Recipe Works So Well
This is one of those “dump and bake” type desserts that looks humble but delivers huge on flavor and comfort.
- Crescent rolls = effortless crust: No dough rolling or chilling—just unwrap, roll, and bake.
- Fresh peaches get ultra tender and juicy: Baked inside the dough, they soften beautifully without turning mushy.
- The buttery topping caramelizes perfectly: Sugar + cinnamon + butter = crusty golden edges and gooey bottoms.
- Lemon-lime soda adds a tangy-sweet syrup: It bubbles up around the dumplings and creates the perfect sticky glaze.
Ingredients You’ll Need
(Makes 8 dumplings | Prep Time: 10 mins | Bake Time: 35–40 mins)
- 1 large fresh peach
- 1 (8-ounce) tube of crescent roll dough (8-count)
- ½ cup (1 stick) butter, melted
- ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1½ tablespoons all-purpose flour
- ¾ cup lemon-lime soda (like Sprite or 7UP)
- Nonstick cooking spray
- Optional: vanilla ice cream or whipped cream, for serving
How I Make Peach Dumplings (Step-by-Step)
1. Prep the Oven and Dish
I preheat the oven to 350°F and lightly spray an 8×8-inch glass baking dish with nonstick spray. Glass works best for this because it lets me see that golden syrup bubbling underneath.
2. Slice the Peach
I peel the peach first—if the skin’s thin, sometimes I skip this step. Then I slice it into 8 equal wedges, discarding the pit. One peach is the perfect amount for this recipe.
Pro tip: If peaches aren’t in season, canned or frozen slices work too. Just drain or thaw first.
3. Wrap the Dumplings
I open the crescent dough and unroll it. Each triangle gets one peach slice on the wide end. I roll it up loosely and place the dumplings seam-side down in the prepared baking dish. They should fit snugly with a little space in between.
4. Make the Glaze
In a small bowl, I stir together the melted butter, sugar, cinnamon, and flour until it forms a sugary paste. I spoon this mixture evenly over the tops of each dumpling. It’ll melt down as it bakes and seep into every crevice.
5. Add the Soda
Here’s the fun part—I pour the lemon-lime soda between the dumplings, not over the top. This creates a bubbling syrup underneath without making the tops soggy. I try to keep it off the rolls themselves so they can brown up properly.
6. Bake Until Golden and Bubbly
I pop the dish in the oven and bake for 35–40 minutes. By the end, the crescent dough is golden brown and puffed, the syrup is thickened and sticky, and everything smells like a peach cobbler’s cozier cousin.
7. Serve Warm
I let the dumplings cool for just a few minutes, then serve them warm with a scoop of vanilla ice cream or fresh whipped cream. The cold cream against the hot, syrupy dumpling is pure magic.
How I Switch It Up
- Try other fruit: Apples, pears, or plums all work here too.
- Spice it differently: A pinch of nutmeg or cardamom in the glaze gives it a whole new twist.
- Add nuts: Sprinkle chopped pecans or walnuts over the top before baking for crunch.
- Make it boozy: A splash of bourbon in the soda or glaze adds a warm depth.
FAQs From My Kitchen to Yours
Q: Can I use canned crescent dough sheets instead of triangles?
A: Yes! Just cut it into 8 squares or triangles and proceed as usual.
Q: What if I only have canned peaches?
A: That works too! Use eight slices, drained well. Skip any with heavy syrup—look for fruit packed in juice.
Q: Does it need to be served right away?
A: It’s best warm, but I’ve reheated leftovers in the microwave the next day and they were still delicious.
Q: Why use lemon-lime soda?
A: It sweetens and creates a syrup that helps cook and flavor the dumplings—plus, the carbonation gives the dish a light, almost caramel-like lift.
Final Thoughts
These Peach Dumplings are the kind of dessert you make when you want something easy, nostalgic, and guaranteed to wow a crowd. The ingredients are simple, the process is quick, and the result tastes like something Grandma would’ve made—if Grandma had crescent rolls and soda in her kitchen.
It’s a little Southern, a little retro, and a whole lot of delicious. If you’ve got one peach and 45 minutes, you’re about to discover a new favorite dessert. Just don’t forget the ice cream—you’ll want it.
Buttery, Flaky, and Sweet—These Peach Dumplings Are My Favorite Shortcut Dessert
Ingredients
- 1 ripe peach, sliced
- 1 roll of crescent dough
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
- 1/2 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the melted butter, sugar, cinnamon, and vanilla extract to create a sweet syrup.
- Unroll the crescent dough and separate it into triangles.
- Place a few slices of peach at the wide end of each triangle and roll them up, enclosing the peach slices.
- Arrange the rolled dumplings in a greased baking dish.
- Pour the sweet syrup over the dumplings.
- Add water around the dumplings to help them bake evenly.
- Bake in the preheated oven for 30 minutes or until golden brown.
- Serve warm, optionally with ice cream.
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