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Easy Crescent Roll Peach Dumplings turn simple ingredients into a rich, buttery dessert with the help of a surprising fizzy twist. Using refrigerated crescent rolls for convenience, this recipe works just as well with peaches, apples, or pears! It’s the perfect easy and foolproof summer dessert that’s ready to enjoy in an hour.
If you have a lot of fresh peaches to use up, be sure to check out my recipes for Skillet Peach and Blueberry Cobbler with Ginger Biscuits and Walnut-Bottom Peach and Apple Pie.
Why This Recipe Works
- No Fuss and Quick Prep: There’s no need to make any dough; this recipe takes refrigerated crescent rolls! Just unroll, wrap, and bake.
- Simple Ingredients: You likely have everything you need already for this simple recipe–like my other desserts like apple strawberry crips with oatmeal crumble.
- Beginner-Friendly: These dumplings are super easy to assemble, and are served with a quick sauce that includes a neat secret ingredient.
- Crowd-Pleasing Comfort: These dumplings feel special, but couldn’t be easier to make. Top with vanilla ice cream and wait to hear the rave reviews!
Introduction
Summer is in full swing, and that means peaches are everywhere! When you’ve got an abundance of ripe, juicy peaches, these easy peach crescent roll dumplings are the kind of dessert that takes minutes to prep, but always gets rave reviews. With a short list of store-bought ingredients and minimal prep, this recipe delivers great flavor and nostalgia–just like easy banana pudding trifle or these boozy macerated strawberries!
This simple dessert is inspired by a vintage McCall’s apple dumpling recipe and by the overflowing peach trees I had growing up. It’s quickly become a family favorite; the peaches bake with a bubbling, buttery caramel sauce while the crescent dough turns golden and crisp on top. It’s a 10/10 crowd-pleaser, especially served warm with a scoop of vanilla ice cream!
Ingredients
Curious what you need to make these easy peach crescent roll dumplings? Gather these key ingredients, along with a few others, and then you’ll be ready to bake this simple and easy summer dessert!
- Fresh Peaches: Fresh peaches really shine in this dessert! You can use canned or frozen peaches, 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. You’ll need the equivalent of one fourth of a peach to roll one dumpling, so keep in mind the ‘fruit equivalent’ when substituting.
- Refrigerated Crescent Roll Dough: Use your favorite brand of crescent rolls. This is what makes this recipe so quick and easy! I wouldn’t recommend using biscuit dough; I tried it and hated it! The biscuit dough is far too heavy and thick for this recipe.
- Spiced Rum: This adds a delightful flavor to the sauce!
- Lemon-Lime Soda: 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.
See recipe card for full information on ingredients and quantities.
Variations
- Can I use biscuit dough in lieu of crescent roll dough? I tried it and hated it. Biscuit dough is decidedly heavier and denser than crescent dough!
- Can I switch out the fruit? Yes! Oh my gosh, apples are obvious, but do try fresh pears! The method remains the same and pears do work beautifully.
- Can I use 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.
How to Make Peach Crescent Roll Dumplings
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Peel the Peaches
- Peel the peaches. Bring a large pot of water to a boil, then turn off the heat. Meanwhile, grab a small bowl and fill it half with ice water. Use a spider or slotted spoon to gently lower each peach into the boiling water. Let them sit in the water for 1-2 minutes, then remove them and plunge them into the ice water. Using a sharp peeling knife (or your fingers), peel back the skin from the flesh and discard the skins.
- Slice and pit the peaches. Cut each peach in half and remove the pits, then cut each half in half again. A quartered peach may seem chunky, but you’re only adding a single wedge to each crescent roll.
2
Roll the Dumplings
Unroll and separate crescent dough and place each triangle side by side on a clean work surface. 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.
3
Make the Sauce
- 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.)
4
Bake the Dumplings
Sprinkle cinnamon over the tops of the dumplings and place into a hot oven. You want to bake until the tops of the crescent rolls are golden brown and the liquid is bubbling rapidly, about 35-40 minutes. Remove the pan from your oven and allow to stand for 5 minutes.
5
Serve and Enjoy
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!
Recipe FAQs
I definitely recommend using fresh peaches, because there’s nothing like the amazing fresh flavor they have. If you can’t get fresh peaches, I suggest substituting with an equal volume of a similar fruit, such as nectarines, plums, apricots, apple, or even large berries.
I usually peel the peaches for a better texture, but you can get away without it if you don’t mind the skins to save time.
Yes, you definitely need to use it in the sauce! Sprite (or any lemon-lime soda) helps create a bubbly, caramelized sauce with almost no effort. You can use 7-UP or your favorite lemon-lime soda, but don’t skip it, because it’s the secret ingredient!
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.
Serving Peach Crescent Roll Dumplings
These peach crescent roll dumplings are perfect when paired with a scoop of good vanilla ice cream or a dollop of whipped cream or Cinnamon Cream. Planning a meal? Keep things southern and summery by serving these dumplings after a plate of Creamy Chicken Alfredo Casserole with a side of Jamie Oliver’s ‘Mothership’ Salad or Creamy & Easy Yellow Squash Casserole. Hosting a gathering? Pour a glass of blackberry-rosemary vodka and soda or sweet tea, and enjoy every bite of this easy, crowd-pleasing dessert!
If you have more fresh peaches to use up, I highly recommend enjoying other recipes like brown butter peach bourbon BBQ sauce, fresh peach and tomato caprese salad, and this ricotta crostini with peaches and proscuitto.
Expert Tips
- The easiest way to begin every recipe is to measure and prep all of the ingredients and pull out all the bowls, appliances, and baking dishes before you start baking.
- You can also use cooking spray to grease the pan; however, the butter enables a slight crisping on the bottom of the dumplings, so I prefer using butter.
- You can easily double or even triple this recipe; it’s a breeze as long as you have a crowd to eat them, as they do not keep well. You’ll need 1 peach to make 4 dumplings.
- I like to assemble the dumplings on parchment paper to keep my work surface clean and to make cleanup easy.
Other Peach Desserts You’ll Love
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Easy Peach Crescent Roll Dumpling Recipe
Ingredients
For the Dumplings
- 2 tablespoons salted butter
- 2 fresh peaches, peeled and quartered
- 1 8-ounce can refrigerated crescent roll dough
For the Sauce
- ¾ cup salted butter
- ¾ cup light or dark brown sugar, packed
- 3 tablespoons spiced rum
- ½ teaspoon vanilla extract
- ¾ cup lemon-lime soda, such as 7-UP, Sprite, or Mountain Dew
- ½ teaspoon ground cinnamon
For Serving
- whipped cream
- vanilla ice cream
Instructions
Prepping the Pan
- Preheat oven to 350°F. Melt 2 tablespoons of 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.
Peeling the Peaches
- Bring a large pot of water to a boil, then turn off the heat. Meanwhile, grab a small bowl and fill it half with ice water.
- Use a spider or slotted spoon to gently lower each peach into the boiling water. Let them sit in the water for 1-2 minutes, then remove them and plunge them into the ice water.
- Using a sharp peeling knife or your fingers, peel back the skin from the flesh and discard the skins. Cut each peach in half and remove the pits, then cut each half in half again. (A quartered peach may seem chunky, but you’re only adding a single wedge to each crescent roll.)
Assembling the Dumplings
- Unroll and separate the crescent dough and place each triangle side by side on a clean work surface. Place a single peach wedge along the wide end of each triangle, then roll each fruit dumpling starting with the wide end. Place each fruit dumpling, point sides up, in the prepared baking dish.
- Melt the 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 35-40 minutes. The crescent rolls will be golden brown, and the liquid should be bubbling rapidly. Remove the pan from the oven and allow to stand a full 5 minutes.
Serving the Dumplings
- 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. Enjoy the crisp sugary top of the dumplings!
Notes
- I wouldn’t recommend using biscuit dough in lieu of crescent roll dough. The density of biscuit dough is altogether different than what this recipe intends.
- Using canned or frozen peaches is not advisable. If you do not have access to fresh peaches, reach instead for fresh pears or apples or even large berries.
- You can also use cooking spray to grease the pan; however, the butter enables a slight crisping on the bottom of the dumplings, so I prefer using butter.
- You can easily double or even triple this recipe; it’s a breeze as long as you have a crowd to eat them, as they do not keep well. You’ll need 1 peach to make 4 dumplings.
- I like to assemble the dumplings on parchment paper to keep my work surface clean and to make cleanup easy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this using apples and was wondering if you could use peaches the same way. I just bought a 1/2 bushel of clingstones, here in VA., (for $40) and I intend to use every one of them!! Yours look yummy and I even have a little spiced rum in the fridge, left over from something. So tomorrow I will make your recipe and take it next door for dessert! Thanks for sharing. I can’t give it stars yet, as I haven’t made it but I will come back.
P.S. Yes, $80 a bushel – unbelievable!
Rebecca, I love the apple-version of this dessert sooooo much, but this method with peaches, especially fresh peaches like yours, is over the top. I think the spiced rum would make an incredible addition. I am in disbelief over the pricing. Honest to goodness – my brother and his family live in Virginia. When we head their way, we always make a point of stopping at roadside stands to stock up. I can tell you that I am impressed you’d do $40 for a half-bushel because I am not sure I would unless I had a plan for every peach, its stone and its skin. Peach sugar, peach vodka, peach simple syrup….Lordy! Would love to know how these are enjoyed, Rebecca! x – Jenny
Yes odd is good – love this combo.
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Miz Helen
Helen! Aren’t you sweet and thank you! Funny enough, I am baking these AGAIN for dessert tonight. I swear we’ve had this recipe 5 or 6 times in the last month 🙂 Jenny
Oh my goodness! This looks so yummy. If I had peaches, I’d be in the kitchen baking right now. 🙂 I can’t wait to try this.
Oh Miss Donna, DO TRY THESE! If not with fresh peaches, then fresh apples or pears as the recipe is incredible with both these fruits as well! Thank you for taking time from your day for me – please let me know how you enjoy them! Jenny
Oh Jenny this looks amazing! We are going peach picking this weekend so I am going to need to try your recipe! I’ll let you know how it comes out!
Nicolle, I am SO HAPPY to read from you! DO let me know how it turns out and I’d love to see your peach picking adventure on your website! You know, just in case you planned to do a post with those cute kiddos! x – Jenny
Another fabulous use for peaches! Now I’m starving! pinned
All these peach recipes are making me excited for peaches to get ripe! This one makes my mouth water! Pinned – Thanks for sharing at the What’s for Dinner party! I hope your week is going fantastic!
Haha, I hit the motherload of peaches this week, so I’ve been processing everything peach since Sunday. You know I was bound to share Helen!