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Peach Dumplings

Peach dumplings with crescent roll dough are baked until golden and pillowy, wrapped around soft jammy peach wedges and coated in cinnamon-butter caramel sauce. This easy Southern-style baked peach dessert uses Mountain Dew (or ginger ale) in the pan to create a bubbling glossy syrup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Peach Dumplings
  • 4 ripe peaches Peeled and quartered; use a wedge per dumpling.
  • 2 can (8 oz) refrigerated crescent roll dough Separate into triangles before rolling peaches.
  • 1 stick unsalted butter Melted for the cinnamon-sugar sauce.
  • 3 cup granulated sugar Mixed with butter and cinnamon; used to caramelize in the oven.
  • 1 tsp cinnamon Stir into the butter-sugar mixture.
  • 1 tsp vanilla extract Add to the butter-sugar-cinnamon mixture.
  • 1 can (12 oz) Mountain Dew or ginger ale Pour around dumplings in the baking dish, not over them.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 350F and grease a 9x13 baking dish with a thin, even coating so the dumplings release easily.
  2. Separate crescent roll dough into triangles and roll one peach wedge tightly in each triangle from the wide end to the tip to fully seal the peach inside.
  3. Place wrapped dumplings in the baking dish in a single layer with space between them so they bake and brown evenly.
Make sauce and bake
  1. Mix melted butter, sugar, cinnamon, and vanilla extract, then pour evenly over the dumplings to coat them and help caramelize the tops.
  2. Pour Mountain Dew or ginger ale around the dumplings in the dish, keeping it out of the dough so the peach dumplings don’t become soggy.
  3. Bake for 30-35 minutes at 350F until golden with the sauce bubbling around each dumpling for a shiny caramel finish.
Serve
  1. Serve warm with vanilla ice cream and spoon the caramel sauce from the pan over the top for a juicy, syrupy coating.

Notes

For best jammy centers, keep peach wedges intact and roll the dough tightly so the filling can steam inside. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350F oven until warm and bubbly. Freezing is not recommended because the crescent dough texture can soften after thawing. For a lighter option, swap regular ice cream for vanilla frozen yogurt or low-fat vanilla ice cream.