These Easy Peach Dumplings are soft and gooey on the bottom, but crispy on top, and taste like peach cobbler. Crazy easy and ridiculously delicious!
I’m not ashamed to admit that I made these peach dumplings three days in a row.
I saw fresh peaches at the market last week! Like…whaaat? I don’t usually see those until May. So I snatched several up and made my favorite Sour Cream Peach Pecan Pie and these Easy Peach Dumplings.
Yep! I’ve used canned peaches many times, because obviously fresh peaches are impossible to find in the winter time. They break down a little more, but it’s negligible and just as good! And even easier, because there’s no peeling.
Why the soda?
The soda adds necessary carbonation – do not eliminate it, or these will not turn out right. By pouring it around the edges of the pan, it creates moisture to cook the dumplings and an amazing crust on the crescent rolls while baking. It also boils down and contributes to the gooey sauce that will make your heart skip a beat.
7-Up, Sprite, or Mountain Dew can be used instead of Fresca, but Fresca gives these a slight citrus-y flavor to the biscuits. Plus Fresca has zero calories, so the alternatives will tack on some.
Easy Peach Dumplings
These Easy Peach Dumplings are soft and gooey on the bottom, but crispy on top, and taste like peach cobbler. Crazy easy and ridiculously delicious!
Ingredients
- 2 medium peaches, cut into 4 wedges, pit removed (Canned peaches work, too! See Recipe Notes)
- 8 ounce refrigerated Pillsbury crescent roll dough
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 3/4 cup citrus Fresca soda
- vanilla ice cream, for serving
Sour Cream Glazed Donuts
Instructions
- Preheat oven to 350 degrees F. Coat a 8×8 baking dish with nonstick cooking spray.
- Separate the crescent dough into 8 triangles.
- Place a peach wedge near the small end of the dough triangle, then roll up. Pinch the ends to seal. Transfer to the prepared baking dish.
- In a medium microwave-safe bowl, melt the butter. Add in the granulated sugar, brown sugar, and cinnamon; stir until combined and smooth.
- Drizzle butter mixture over the dough.
- Pour the Fresca to the sides of the dumplings (not on top!) so a nice crust is formed while baking.
- Bake until golden brown and peaches are tender when pierced with a fork, about 35 minutes. Remove from the oven and let stand 10 minutes.
- Serve for dessert with some vanilla ice cream or a very decadent breakfast!
Notes
- I don’t think fresh peaches need to be peeled for these – their skin seems to break down and get perfectly tender from baking, but feel free to peel them if you want. If using canned peaches, you’ll want a 29 ounce can of Halves.
- 7-Up, Sprite, or Mountain Dew can be used instead of Fresca, but Fresca gives these a slight citrus-y flavor to the biscuits. Plus Fresca has zero calories, so the alternatives will tack on some.
- Need to feed more than 4 people? No problem. Just double all the ingredients and bake in a 9×13 pan.
Nutrition
Calories: 181kcal | Carbohydrates: 32g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 225mg | Potassium: 83mg | Sugar: 23g | Vitamin A: 120IU | Vitamin C: 2.5mg | Calcium: 12mg | Iron: 0.5mgNutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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