Peach Crescent Butter Dumplings

These peach dumplings are my go-to dessert whenever summer peaches start rolling in and I need a treat that looks stunning but comes together in a flash. Warm flaky dough wraps around juicy peach slices and everything gets drenched in a buttery cinnamon glaze that bubbles up with a little burst of citrus. I love how easy it is to pull off yet it always earns me oohs and ahhs at the table.

I made these peach dumplings as a last-minute dessert for a backyard dinner when I was short on time but wanted something memorable. Now every summer I find myself making them again and again for family and friends.

Ingredients

• Medium ripe peaches: about two needed for this recipe fresh or canned both work well just make sure they are juicy and fragrant for top flavor
• Pillsbury crescent roll dough: this shortcut dough bakes up perfectly golden and flaky every time and keeps prep incredibly simple
• Unsalted butter: using real butter ensures rich flavor and tender texture in the topping try to pick a good-quality stick brand
• Granulated sugar: adds sweetness and balances acidity in the peaches look for finely grained sugar so it melts easily
• Brown sugar: brings a mellow caramel note to the syrup and helps make the crust glossy and delicious choose a soft fresh brown sugar for best results
• Ground cinnamon: gives the syrup an inviting warm spice aroma use the freshest cinnamon you can for full flavor
• Fresca citrus soda: this gives the dumplings a bubbly crisp bottom and delicate citrus perk you can use another lemonlime soda in a pinch but Fresca keeps things light
• Vanilla ice cream: a perfect finishing touch that melts into the warm cinnamon sauce go for a creamy classic vanilla

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit and coat an eight by eight baking dish with nonstick spray to keep the dumplings from sticking and to ensure an easy cleanup

Prepare the Crescent Dough:

Roll out the crescent roll dough onto a clean work surface and separate into eight triangles gently stretch each one to make wrapping the fruit easier

Wrap the Peaches:

Place a peach slice at the narrow end of each dough triangle tuck in the sides and roll up completely so no peach peeks out pinch all the edges to seal well then nestle each wrapped dumpling into the prepared baking dish

Mix the Topping:

Melt the butter in a microwave safe bowl then stir in the granulated sugar brown sugar and cinnamon until the mixture becomes glossy and smooth with no lumps

Add Butter Mixture:

Use a spoon to evenly drizzle the cinnamon butter syrup over each dumpling letting it run between but not around the sides for the prettiest finish

Incorporate Fresca:

Slowly pour the Fresca citrus soda all around the dumplings along the edges of the baking dish do not pour over the tops this helps the bottoms get crispy and caramelized while the tops stay soft

Bake:

Transfer the dish to the oven and let the dumplings bake for thirty five minutes until the dough is deeply golden brown and the peach slices are tender a little syrup will bubble up and thicken as they bake let the finished dish cool about ten minutes before serving

Serve:

Scoop the warm dumplings into bowls and let everyone add a scoop of vanilla ice cream on top for the ultimate sweet treat serve immediately so the ice cream melts into the hot cinnamon syrup

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Peaches are my favorite part of this recipe especially when I use fresh ones from the farm stand. I still remember picking peaches as a kid then returning home and helping turn them into dumplings with my grandmother. We always fought over whose dumplings got the crispiest edges from the syrup.

Storage Tips

If you have leftover dumplings store them in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave before serving to keep the crust tender and the fruit warm. These also freeze surprisingly well just wrap tightly and reheat from frozen whenever a craving strikes.

Ingredient Substitutions

You can substitute canned peaches for fresh in a pinch just drain them fully first. Crescent roll dough is best but other biscuit doughs will work if cut thin. For the soda Sprite or 7Up make easy swaps though Fresca gives a lighter finish. Make it dairy free with plant based butter and serve with non dairy vanilla ice cream if needed.

Serving Suggestions

I love serving these dumplings warm from the oven as the syrup is bubbling and the dough is golden. Top each with a scoop of ice cream or some whipped cream for a little extra indulgence. For breakfast serve alongside Greek yogurt and a sprinkle of toasted pecans to turn dessert into a special morning treat.

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Cultural and Historical Context

Fruit dumplings have long roots in southern and midwestern kitchens where creative home cooks found ways to use summer fruits and stretch simple ingredients like biscuit dough. My family’s tradition ties back to county fair bakeoffs where peach dumplings always drew a crowd. This version is a modern twist with convenient dough and soda but the flavors are timeless.

Common Recipe Questions

→ Can I use canned peaches instead of fresh?

Yes, canned peaches are an excellent alternative for convenience. Drain them well before assembling to avoid excess liquid.

→ What type of dough works best?

Pillsbury crescent roll dough is ideal for a flaky, buttery crust but other similar refrigerated dough can be used.

→ Why add citrus soda to the baking dish?

The soda enhances caramelization, giving the dumplings a golden, crisped base while adding subtle citrus notes.

→ How should these dumplings be served?

Enjoy them warm from the oven, ideally topped with a scoop of vanilla ice cream for a classic pairing.

→ Can these dumplings be prepared ahead of time?

Assemble them in advance and bake just before serving for best results, or reheat gently if needed.