Easy Peach Crescent Roll Dumpling Recipe

4.67 from 3 votes

Easy Peach Crescent Roll Dumpling Recipe

These easy peach crescent roll dumplings with lemon-lime soda sauce are a Southern dessert that’s rich, buttery, and bursting with fresh peach flavor. Baked in a bubbly caramel-like sauce and made with crescent rolls, they’re the perfect no-fuss treat for summer gatherings, potlucks, or cozy Sunday suppers. Serve warm with ice cream or whipped cream for a crowd-pleasing finish!

Prep Time15

Cook Time40

Standing Time5

Total Time1

Course: Dessert

Cuisine: American

Servings: dumplings

Author: Jenny DeRemer

Cost: $1.02 per dumpling

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

US Customary - Metric

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.

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