Peach Crescent Butter Dumplings (Print-Friendly Version)
Sweet peaches baked in buttery crescent dough with cinnamon—perfect warm with a scoop of vanilla ice cream.
# What You'll Need:
→ Dumplings
01 -
2 medium peaches, quartered and pitted (substitute with 320 g canned peach quarters if desired)
02 -
226 g refrigerated crescent roll dough
→ Topping
03 -
113 g unsalted butter
04 -
67 g granulated sugar
05 -
67 g brown sugar
06 -
1 teaspoon ground cinnamon
→ For Baking
07 -
180 ml Fresca citrus soda
→ Serving
08 -
Vanilla ice cream, for serving (optional)
# How to Make It:
01 -
Preheat oven to 175°C. Grease an 20 cm x 20 cm baking dish with non-stick spray.
02 -
Unroll crescent dough and separate into 8 triangles on a clean work surface.
03 -
Place a peach wedge at the narrow end of each triangle. Roll the dough around each peach, sealing edges by pinching lightly. Arrange dumplings seam-side down in the prepared dish.
04 -
Melt the butter in a microwave-safe bowl. Stir in granulated sugar, brown sugar, and cinnamon until the mixture is smooth.
05 -
Pour the cinnamon butter evenly over the arranged dumplings.
06 -
Carefully pour Fresca soda around the dumplings in the dish, avoiding pouring over the top.
07 -
Bake for 35 minutes or until the dumplings are golden and the peaches are tender. Remove from oven and allow to cool for 10 minutes.
08 -
Serve warm, accompanied by vanilla ice cream if desired. Enjoy as a dessert or decadent breakfast.
# Additional Tips:
01 -
Opt for ripe, firm peaches for best texture, or use well-drained canned peaches when fresh fruit is unavailable.
02 -
Ensure soda is poured only around, not over, dumplings to preserve topping’s caramelization and crispness.