Sometimes, odd combinations of ingredients make for THE BEST dishes, kind of like this Easy Crescent Roll Peach Dumpling recipe!
This deliciously peachy dessert uses refrigerated crescent rolls rendering it a super easy recipe and the decadent final product is made possible by a secret fizzy ingredient. The method works well not only with fresh peaches, but also apples and pears. Grab your baking dish and let’s go!
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Easy Peach Crescent Roll Dumpling Recipe
Frequently Asked Questions
You will need two peaches for these crescent roll peach dumplings. If you’ve got bunches of peaches, doubling or even tripling this recipe is a breeze as long as you have a crowd to eat them, as they do not keep well.
Keep in mind that each peach is cut into four wedges or slices and a single peach slice is used to roll exactly one dumpling.
Fresh will not be hard to find but feel like you can use canned or frozen peaches for this dessert. I say this, but with the caveat that fresh in this recipe is resulting in a far better final product.
Before reaching for canned or frozen, I would advise a different fresh fruit on hand – apples, pears, or even large berries.
Remember that you need the equivalent of one fourth of a peach to roll exactly one dumpling so just be sure to keep in mind the ‘fruit equivalent’ when deciding what alternate fruit to use.
The addition of lemon lime soda to this dish is crucial. As the liquid cooks, it becomes sweet and syrupy and results in a fantastically delicious sauce.
Use any lemon lime soda you like such as Mountain Dew, a can of Sprite, or 7-Up.
I like to serve this dessert with a scoop of good vanilla ice cream or a dollop of whipped cream.
Summer is in full swing (it’s peach season!), and familiar favorites harvested from the land are available EVERYWHERE! So, what do you do with an abundance of peaches?
These easy peach dumplings are a simply delicious dessert and an easy dessert at that. The combination of odd yet ridiculously EASY to gather ingredients make for a heck of a bragging right when baked up and shared with family and friends.
I feel like I’m cheating but this is honestly among my favorite recipes to prepare in mass when friends are coming over. It’s a solid ten out of ten hit with EVERYBODY and I am inevitably asked for this dessert recipe over and over again.
Do You Have the Ingredients for This Easy Peach Crescent Roll Recipe? Check the List!
- salted butter
- fresh peaches
- refrigerated crescent roll dough
- brown sugar
- spiced rum
- vanilla extract
- lemon-lime soda
- ground cinnamon
- whipped cream
- vanilla ice cream
How This Recipe Came About…
This is where I jump backwards in time 40 years to when we had our peach trees in the yard up north. Mom had super ripe peaches coming from every direction.
We canned whole peaches, assembled dozens and dozens of jars of peach jam, froze sliced peaches, and looked high and low for unique dessert recipes. This recipe for warm dumplings with a scoop of ice cream practically jumped off the pages of an old McCall’s.
This delicious treat emerged from an apple version of the same recipe. Frankly, I love this tasty dessert the best with our modification and use of peaches in lieu of the apples.
The sauce that emerges is buttery and caramel-like, and the sugary-crisp dumpling tops might well be my favorite part of every bite…
How To Make Easy Peach Crescent Roll Dumplings?
The easiest way to begin every recipe you will ever tackle is to measure and prep all of your ingredients first. Then, pull the bowls, appliances, and baking dishes so that you’re not hunting for them when it’s time.
Oh, and for this recipe anyway, preheat oven to 350°F.
…about two tablespoons, preferably salted. Use a pastry brush to grease the bottom and sides of an 11 x 7-inch baking dish with the melted butter. You can also use cooking spray, however the butter enables a slight crisping on the bottom of the dumplings, so I go butter.
Peel Your Peaches
Set a large pot filled with water atop a burner on your stove and bring the water to a boil. While you’re waiting for the water to boil, grab a small bowl and fill it half with ice and half with water. Set it beside the pot on the stove.
This easy summer dessert requires 2 ripe peaches. You can easily double or even triple this recipe, so calculate 1 peach equaling 4 dumplings. 1:4 is your ratio.
Once the water is boiling turn off the heat. Use a spider or slotted spoon to gently lower each peach into the water.
Allow the peaches about 1 minute in the water, no more than 2. Use the spider or slotted spoon to remove each peach and plunge them immediately into the prepared ice bath you’ve assembled.
Remove each peach and using a sharp peeling knife (or your fingers), peel back the skin from the flesh. Add the peaches to a bowl and finish peeling the remaining fruit and discard the peach skin.
Slice and Pit Your Peaches
Pretty simply, you will halve then quarter each peach. A quartered peach may seem chunky and clunky but you’re ultimately only adding a single wedge to each crescent roll.
Prepare to Roll Dumplings
Unroll and separate crescent dough and place each triangle side by side on a clean work surface; I like to work on parchment paper. Place a single peach wedge along the wide end of each triangle, then roll each fruit dumpling starting with that same wide end.
Place each fruit dumpling, point sides up, in the prepared baking dish. Melt the remaining 3/4 cup butter and the brown sugar together over medium low heat, whisking until the sugar is dissolved and the mixture begins to thicken slightly. Stir in rum and vanilla.
Pour the entire mixture evenly over the peachy dumplings and top with the lemon-lime soft drink. Weird, right? TRUST ME, it creates THE MOST SPECTACULAR SAUCE as it cooks down.
Bake and Plate
Sprinkle cinnamon over the tops of the dumplings and place into a hot oven. You want to bake these until the tops of the crescent rolls are golden brown and the liquid is bubbling rapidly, about 35 to 40 minutes.
Remove the pan from your oven and allow to stand a full 5 minutes. Spoon a single dumpling into a dessert bowl and spoon some of the buttery cinnamon-sugar sauce atop.
Garnish with a dollop of whipped cream or a big scoop of vanilla ice cream. Tap your spoon on the top of the dumpling in your bowl and get ready to savor that lovely sugar crisp top!
How to Store Leftover Peach Dumplings?
These dumplings are best straight out of your oven. Well, after the 5-minute rest, but not necessarily a day or days after baking.
To avoid a real mess, simply store the leftovers right in the baking dish you baked them in. Make sure to add a sheet of plastic film to the top or a tight-fitting lid and refrigerate for up to one day.
Allowing these to simply stay covered and sitting on your counter is dicey. Refrigeration is the only way to avoid food spoilage, so absolutely do refrigerate all leftovers for this peach crescent roll recipe.
To eat, remove from the refrigerator and spoon into a bowl. Cover loosely with paper towel and microwave for 20 seconds to warm.
Modifying the Norm to Make It Not Entirely Average…
There are things you can tweak in this method for sure to make it your own. There are also a could things you need to leave as specified.
Can I Use Biscuit Dough In Lieu of Crescent Roll Dough?
Did it. Hated it. Biscuit dough is decidedly heavier and denser than crescent dough.
Can I Switch Out the Fruit I Use?
Yes! Oh my gosh, apples are obvious but DO TRY fresh pears! The method remains the same and pears do work beautifully.
What About Using Canned or Frozen Peaches?
I’ll be honest…yes…but neither are able to replace the properties a fresh peach (or any piece of fruit) possesses. In both experiments with canned and frozen, I ended up with a much softer dumpling.
If I did not have fresh peaches, I’d opt for any other fresh fruit to use over and above canned or frozen peaches.
If You Like This Recipe…
…you might also like:
- Cast Iron Peach and Blueberry Cobbler with Ginger Biscuits
- Honey Whipped Ricotta Crostini with Peaches and Prosciutto
- Fresh Peach and Tomato Caprese Salad
- Walnut-Bottom Peach & Apple Pie
Easy Peach Crescent Roll Dumpling Recipe
- 3/4 cup + 2 tablespoons salted butter divided
- 2 fresh peaches peeled and cut into quarters, pit discarded; see my notes in the post above for an EASY method for quickly peeling peaches
- 1 (8 ounce can) refrigerated crescent roll dough
- 3/4 cup brown sugar packed; may be light or dark
- 3 tablespoons spiced rum
- 1/2 teaspoon vanilla extract
- 3/4 cup lemon-lime soda 7up, Sprite, Mountain Dew
- 1/2 teaspoon ground cinnamon
- whipped cream
- vanilla ice cream
- Preheat oven to 350°F. Melt 2 tablespoons of the butter in a small saucepan. Use a pastry brush to spread the melted butter on the bottom and up the sides of an 11 x 7-inch baking dish. Set aside.
- Unroll and separate crescent dough and place each triangle side by side on a clean work surface such as parchment paper. Place a single peach wedge along the wide end of each triangle, then roll each fruit dumpling starting with that same wide end. Place each fruit dumpling, point sides up, in the prepared baking dish.
- Melt the remaining 3/4 cup butter and the brown sugar together over medium low heat, whisking until the sugar is dissolved and the mixture begins to thicken slightly. Stir in rum and vanilla.
- Pour the entire mixture evenly over the peachy dumplings and top with the lemon-lime soft drink. Sprinkle cinnamon over the tops of the dumplings and place into a hot oven for 35 to 40 minutes. The crescent rolls will be golden brown, and the liquid bubbling rapidly. Remove the pan from your oven and allow to stand a full 5 minutes.
- Spoon a single dumpling into a dessert bowl and spoon some of the buttery cinnamon-sugar sauce atop. Garnish with a dollop of whipped cream or a big scoop of vanilla ice cream. Tap your spoon on the top of the dumpling in your bowl and get ready to savor that lovely sugar crisp top!
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