Let Me Tell You About These Peach Dumplings...
So, you know those recipes you keep tucked in a dog-eared notebook, the ones you end up making just because you want to taste summer again? That’s what these Easy Peach Dumplings (Buttery & Crisp) are for me. I think the first time I tried making them was at 2am (don’t ask), in my old apartment, with exactly one can of peaches and a fridge that was, frankly, a disgrace. And yet—they came out golden, bubbling, and so good I called my sister to gloat. I still make these whenever peaches are on sale or, let’s be honest, when life feels like it needs a little extra syrupy sweetness. Oh, and if you ever find yourself accidentally dumping in double the cinnamon (been there), just own it. It’s still great.
Why This Recipe Is a Lifesaver
I make this when I want dessert but am feeling a bit lazy, or honestly, slightly chaotic. My family goes absolutely bonkers for these because you get melty, soft peaches but also that crispy, buttery outside (and most of the work is done by the oven). Sometimes I just need something that feels like it came from an old Southern church cookbook. Plus, I’ve never met anyone who didn’t ask for seconds—except my cousin Dave, but he’s weird about fruit in dessert. (He doesn’t count.) Oh, and if you’ve ever ruined a pie crust (shh, me too), this is a great workaround.
Here’s What You’ll Need, Give or Take
- 2 fresh peaches (or 1 big can of peach halves if you’re in a pinch; I actually think canned give it a nostalgic flavor, but fresh is lovely too)
- 1 can crescent roll dough (the kind that pops—always makes me jump; you can use homemade but honestly, I rarely bother)
- ½ cup (1 stick) butter (salted is fine, or unsalted with a pinch more salt; my grandma swore by Kerrygold but store-brand does just fine)
- ¾ cup sugar (white, but I sometimes swap in brown sugar for a deeper flavor; or even coconut sugar in a wild moment)
- 1 teaspoon cinnamon (I’ve dumped in more by accident and it was still good—cinnamon is forgiving)
- ½ teaspoon vanilla extract (if you’re out, leave it; I sometimes use almond extract for a twist)
- ½ cup lemon-lime soda (Sprite, 7Up, or even ginger ale—trust me, it helps make the edges crisp, and it’s weirdly fun)
- A pinch of salt
How I Actually Make Them (And You Should Too)
- Preheat your oven to 350°F (about 175°C). I always forget this step and end up waiting around, so maybe do it first.
- Peel and slice your peaches into eighths. If you’re using canned, just drain them and pat dry.
- Pop open the crescent roll tube—brace yourself—and roll each peach slice up in a little triangle of dough. Place ‘em in a buttered 8x8-inch baking dish, crowded is fine.
- Now, melt your butter (microwave or stovetop, whatever’s handy), and stir in the sugar, cinnamon, salt, and vanilla. It’s grainy, but that’s what you want.
- Spoon (or pour, if you’re feeling bold) that buttery cinnamon mixture all over the dumplings. It’ll look like too much, but trust me, it cooks into everything.
- Pour the soda around—but not on top of—the dumplings. This is where I usually feel skeptical, but just go with it.
- Bake for 35–40 minutes until the tops are gorgeously golden and the sauce is bubbling. Don’t panic if it looks a little messy. That’s the charm.
- Cool for 5–10 minutes. (I almost never wait this long, but I should.)
Some Notes From My Many Mishaps
- Crescent dough can rip—don’t fret. Patch it up, it’ll still bake fine.
- If you use fresh peaches, toss them in a bit of sugar first; it helps the flavor pop.
- I once tried doubling the soda and got a soggy mess, so stick to the recipe here.
If You Want to Mix It Up
- Apples work great if you’re out of peaches. Pears? Not so much—came out kinda mushy. Lesson learned.
- Try a sprinkle of nutmeg or even a dash of cardamom for something different. My sister likes adding a handful of raspberries, but that made it a little runny for my taste.
- Once, I swapped the soda for ginger beer—surprisingly tasty, bit more zingy.
What If You Don’t Have All the Fancy Tools?
Honestly, all you really need is a baking dish and something to melt butter. I’ve used a coffee mug in a pinch. No 8x8 pan? Any small casserole dish will do. I’ve even made these in a pie plate, which looked a bit wonky but tasted the same.
Storing (But Will You Even Have Leftovers?)
These keep in the fridge for 2–3 days, just cover with foil or bung into a container. Reheat in the oven to get the crisp back. Though, honestly, in my house it never lasts more than a day. I think it tastes better the next day, but that’s just me—nobody ever agrees.
How I Like to Serve Them
Ice cream is the classic (vanilla, if you ask me), but my dad insists on a glug of heavy cream. My neighbor once suggested Greek yogurt, which is... healthier, I suppose. Sometimes I eat ‘em straight out of the pan with a fork. Family style!
Things I Learned the Hard Way (Pro Tips?)
- Don’t rush the baking. I once pulled them out too soon and got raw dough in the middle. Not fun.
- If you pour the soda right on the dumplings, they get a bit soggy on top. Better to go around the edges.
- Taste your peaches—unripe ones need more sugar, really ripe ones maybe less. Or just wing it.
FAQ—Because People Actually Ask Me
- Do I have to use soda?
I get this all the time. The soda is what makes the sauce bubbly and crisp. If you’re out, you could try apple juice, but it’s not quite the same. Or just skip it (it’ll still be good, just a bit less caramel-y on the edges). - Can you use puff pastry instead?
You know, I tried that once. It was fine, but not as flaky as crescent dough. More work, too. - Can you make these ahead?
Sure, but they’re best fresh. If you reheat, use the oven not the microwave, or they go a bit chewy. - Can I make them gluten-free?
I haven’t tried, but I’ve read that gluten-free crescent dough works if you can find it. Let me know if you try! - What about other fruits?
Totally! Apples, mango, even cherries (if you don’t mind a bit more juice), but I’d stick to something firm. - Where’d you get your pan?
It’s an old Pyrex one I got at a yard sale, but honestly, any sturdy baking dish will do. If you’re shopping, King Arthur has nice ones.
And if you want a great vanilla ice cream to go with it, I love this Serious Eats recipe—though sometimes I just grab a pint from the corner shop and call it a day. Anyway, let me know how your batch turns out. Or, you know, send leftovers my way (ha, as if any survive).
Ingredients
- 2 large fresh peaches, peeled and sliced
- 2 (8 oz) cans refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¾ cup lemon-lime soda (such as Sprite or 7-Up)
Instructions
-
1Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
-
2Unroll the crescent dough and separate into triangles. Place a peach slice at the wide end of each triangle and roll up, tucking in the sides.
-
3Arrange the dumplings in the prepared baking dish.
-
4In a small bowl, mix together the melted butter, granulated sugar, brown sugar, cinnamon, and vanilla extract. Pour the mixture evenly over the dumplings.
-
5Pour the lemon-lime soda around the edges of the pan, avoiding pouring directly over the dumplings.
-
6Bake for 35 minutes, or until the dumplings are golden brown and crisp. Serve warm, optionally with vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!