Peach Dumplings Recipe
These easy peach dumplings are made with sweet juicy peaches wrapped in a flaky pastry, baked in a rich buttery cinnamon sauce. This classic peach dumpling recipe makes the perfect easy summer dessert when served warm and topped with cold vanilla ice cream.
Equipment
- 1 knife
- 1 9 x 13 inch (23 x 33 cm) baking dish
- 1 microwave safe dish
Ingredients
- 2 - 4 medium peaches
- 2 8 oz. canned crescent roll dough
- 1 cup (226 g) unsalted butter, sliced
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon ground cinnamon
- 1¼ - 1½ cups (300 - 360 ml) lime soda
Instructions
- Lightly grease a 9 x 13 pan. Preheat the oven to 350 F (177 C). Wash, peel, core and slice fresh peaches into about 8 equal sized wedges per peach. If you are using frozen peaches, make sure the peaches are fully thawed and pat as dry as you can.2 - 4 medium peaches
- Carefully unwrap and pop open two cans of crescent roll dough. Unroll the crescent roll dough and separate the crescent roll dough into 8 triangles. Place one large peach wedge or two smaller peach wedges onto crescent roll triangle. Roll the crescent roll and peach wedge into a crescent roll. Place the prepared peach roll dumpling into the prepared baking dish. Repeat for the remaining 15 dumplings.2 8 oz. canned crescent roll dough
- Place the butter in a microwave safe bowl. Melt the butter in the microwave. Once the butter has fully melted, mix in sugar, light brown sugar and vanilla extract until smooth and well combined. Top the prepared peach dumplings with the butter and sugar mixture.1 cup (226 g) unsalted butter, sliced, ¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract
- Evenly sprinkle ground cinnamon on top of the sugar and butter mixture. Finally, pour the soda or peach nectar into the pan around the edges of the peach dumplings.1 teaspoon ground cinnamon , 1¼ - 1½ cups (300 - 360 ml) lime soda
- Bake the crescent roll peach dumplings for about 30 - 40 minutes. The dumplings are done when the tops of the dumpling are golden brown and the sauce around the dumplings is bubbling.
- Remove the peach dumplings from the oven to cool in the baking dish for about 15 minutes. The sauce will thicken a bit while the dumplings cool. Scoop the warm peach dumplings into a bowl, top with cold vanilla ice cream and enjoy.
Notes
Store: Allow the peach crescent roll dumplings to fully cool. Transfer the dish to the fridge for up to 2 days. The dumplings can stored at room temperature for about 2 - 3 hours after baking, but should be stored in the fridge after that time.
Tip:
- Cut the recipe in half to bake these dumplings in a 8 x 8 (20 cm) baking dish.
- Use the fresh peaches when possible. Fresh, ripe but still firm peaches are the best for this dumpling recipe. If you would like to use frozen peaches, make sure to fully thaw and pat dry each peach slice. For canned peaches, make sure to fully drain and pat dry each peach slice.
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