These peach dumplings are an easy old fashioned styled dessert made with sliced peaches wrapped in crescent roll dough, and baked in a sweet and irresistible cinnamon sugar sauce. Perfect topped with whipped cream or ice cream.
Peach dumplings are such an easy and delicious dessert, it’s made with only 8 ingredients and comes together with only a few minutes of work! In the end you have flaky, crusty sweet dough wrapped around sweet juicy peaches, that is perfect topped with a scoop of vanilla ice cream!
I love warm peach desserts, like this peach cobbler dump cake. These peach dumplings are a perfect way to use up some of those fresh peaches that you grabbed at the store, or even better if they’re fresh of a tree. But of course you can also use frozen peaches, or canned peaches to make sure you can make this yummy recipe all year long.
You may have tried apple dumplings the same way as these, but I think this peach version might be even better than the original.
How to make Peach Dumplings?
First you’ll preheat the oven and spray a baking pan with nonstick spray. Roll out the crescent roll dough, and slice the pieces along the perforated edges. Roll up two peach slices (or one quarter slice) in each roll by placing them on the wide end of the crescent roll, and rolling it onto itself to the smaller end. Place them in the prepared baking pan.
In a medium microwave safe bowl, melt the butter. Then mix in the sugars and cinnamon, and vanilla. Stir them together until a sauce forms. Pour the sauce over the top of the crescent rolls. Then pour the club soda around the edges of the pan and down the middle between the rolls (but not on top of them).
Bake the pan up until the tops of crescent rolls are golden brown and the dough is cooked all the way through. Serve the dumplings warm with vanilla ice cream or fresh whipped cream!
Tips to make Peach Dumplings:
- You can use club soda, or a lemon lime soda like 7-Up or Sprite. The soda can be omitted, but I don’t recommend it because it helps the crescent rolls get a nice crispy edge while baking, and also adds to the gooey sauce surrounding them.
- You can use fresh, frozen, or canned peaches in the recipe. If you’re using fresh or canned peaches I recommend using thicker cut peaches, like 1/4 of a peach per dumpling (instead of two thinner slices) to help keep the peach from breaking down so much as it bakes.
The smell of these peach dumplings filling the kitchen is enough to make you drool. They’re so warm, comforting, and delicious.
Looking for more peach desserts?
- Peach Ice Cream
- Peach Cobbler Dump Cake
- Peach Tart
- Peach Hand Pies on Shugary Sweets
- Peach Crumb Bars on Celebrating Sweets
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- 32 peach slices (peeled - can use fresh, frozen or canned)
- 2 (8 oz) packages crescent rolls
- 1/2 cup salted butter
- 1/3 cup granulated white sugar
- 1/3 cup brown sugar (packed)
- 1 tsp ground cinnamon
- 1 TBS vanilla extract
- 1/2 cup club soda (optional - can sub sprite, or 7up)
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13-inch baking pan with nonstick spray.
- Roll out the crescent roll dough and slice to separate the pieces along the perforated edges.
- Roll two peach slices up in each roll by placing them on the wider end and wrapping them up to the smaller end. Place them in the prepared baking pan.
- Melt the butter in a medium microwave-safe bowl, then mix in the white sugar and brown sugar, cinnamon, and vanilla until a sauce forms.
- Pour the sauce over the top of the crescent rolls.
- Pour the club soda around the edges and down the middle between the rolls, NOT on top of them.
- Bake the pan for 35 to 40 minutes until the tops are golden brown and the dough is cooked through.