Peach Dumplings

There’s something deeply nostalgic and comforting about the smell of warm peaches and cinnamon baking in the oven. For me, peach dumplings are more than just a dessert — they’re a cozy reminder of summer days at my grandmother’s house. She used to make them in her small farmhouse kitchen using ripe peaches from her garden, a splash of soda, and buttery crescent dough that baked up golden and crisp.

This peach dumpling recipe is inspired by hers, but with a little modern touch that makes it easier and even more irresistible. The best part? You don’t need to be a trained baker to pull this off — if you can wrap a peach slice in dough, you can make this.

Whether you’re planning a backyard dinner party or just want something sweet for a quiet weekend, this recipe will warm hearts and fill your kitchen with the most heavenly aroma. And once you’ve had that first bite — flaky on the outside, syrupy and juicy on the inside — you’ll understand why this is one of those treats that people never forget.

Why I Love This Recipe

What makes peach dumplings so special is the beautiful contrast in textures and flavors. You get that golden, buttery, and crisp outer layer from the crescent roll dough, which wraps around juicy, cinnamon-sweet peaches that melt in your mouth. Then there’s the magic of the sweet soda that transforms into a luscious syrup as it bakes — sticky, caramelized, and divine.

I love this recipe because it’s deceptively simple but feels like something that took hours to make. It’s one of those desserts that looks impressive but takes less than 20 minutes to put together. And it’s incredibly versatile — you can serve it fresh out of the oven with a scoop of vanilla ice cream or enjoy it cold with your morning coffee. I’ve brought this to potlucks, brunches, and family dinners, and without fail, someone always asks for the recipe.

The soda might sound strange if you’ve never made dumplings like this, but trust me — it’s the secret ingredient that gives the syrup that unmistakable richness. It gently soaks the bottom of the dumplings, giving them a caramel-like edge while the tops stay crisp and golden.

Ingredients for Peach Dumplings

This recipe uses pantry staples and just a few simple ingredients, but each one plays an important role in creating that melt-in-your-mouth experience. There’s no need for fancy kitchen gadgets or specialty tools — just grab a baking dish and a spoon.

Here’s what you’ll need to make it:

Fresh or canned peaches: I prefer fresh when they’re in season because they’re naturally juicy and full of flavor. But canned peaches work beautifully, especially if you’re short on time or it’s not peach season.

Crescent roll dough: Store-bought crescent rolls make this recipe incredibly easy. They bake up flaky and golden, and they’re the perfect shortcut when you want something homemade without all the fuss.

Unsalted butter: Melted butter coats the dumplings and blends into the sugary sauce, adding that rich, buttery finish that ties everything together.

Granulated sugar: It sweetens the peaches and forms the base of the syrup that caramelizes while baking.

Ground cinnamon and nutmeg: A little spice gives warmth and depth to the dumplings. Cinnamon is the star here, but a pinch of nutmeg gives it an old-fashioned charm.

Vanilla extract: This adds a lovely aroma and smooth sweetness to the sauce.

Lemon juice: Just a squeeze balances the sweetness and brightens up the whole dish.

Lemon-lime soda (like Sprite or 7Up): This may sound odd, but it’s the magic that turns the sugar and butter into that syrupy caramel. It also keeps the dumplings light and tender.

That’s it. Simple ingredients, extraordinary results.

How Much Time Will You Need

This is one of those rare desserts that you can whip up in under an hour, yet it tastes like it took all day.

Prep time: 15-20 minutes (especially if you’re slicing fresh peaches)

Cook time: 35-40 minutes

Total time: About 1 hour from start to finish

If you’re using canned peaches and ready-to-roll dough, you could be sitting down to a warm dessert in even less time.

How to Make This Peach Dumplings

Here’s a step-by-step guide to help you create the most irresistible peach dumplings, even if it’s your first time baking.

Step – 1: Preheat your oven

Set your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish or spray it with nonstick cooking spray.

Step – 2: Prepare the peaches

If you’re using fresh peaches, peel and slice them into eighths. Each dumpling will need one slice. If you’re using canned peaches, drain them well and pat dry with a paper towel. You don’t want too much excess moisture.

Step – 3: Wrap the peaches

Unroll the crescent dough and separate it into triangles. Place one peach slice at the wide end of each triangle and roll it up like a crescent roll. Place each wrapped peach in the prepared baking dish, seam side down.

Step – 4: Make the buttery sauce

In a small saucepan, melt the butter over medium heat. Stir in the sugar, cinnamon, nutmeg, vanilla, and lemon juice. Heat gently until everything is well blended — you don’t need to boil it. Pour this mixture evenly over the dumplings.

Step – 5: Add the soda

Slowly pour the lemon-lime soda around the edges of the dumplings, not directly over the tops — this helps create the caramel sauce at the bottom without making the tops soggy.

Step – 6: Bake until golden and bubbling

Place the baking dish in the oven and bake for 35–40 minutes, or until the tops are golden brown and the sauce is bubbling around the edges.

Step – 7: Let them cool slightly

Once they’re done, let them rest for at least 10 minutes before serving. The sauce will thicken slightly as it cools, and the dumplings will firm up.

These are best served warm with a big scoop of vanilla ice cream or a drizzle of cream.

Substitutions

Sometimes you don’t have exactly what you need, and that’s okay — here are a few smart substitutions that won’t take away from the flavor, and might even make it your own signature dish.

Peaches:
If fresh peaches are out of season, canned or frozen peaches work just fine. For a fun twist, try using nectarines, plums, or even apples.

Crescent rolls:
If you don’t have crescent dough, you can use puff pastry or homemade biscuit dough. Just be sure to roll it thin and wrap tightly.

Lemon-lime soda:
No soda on hand? Try ginger ale or even sparkling apple cider. These options still give you the bubbly lift and sweetness the sauce needs.

Butter:
For a dairy-free version, use plant-based butter. It works just as well, and you’ll barely notice the difference.

Spices:
Feel free to add cardamom or cloves for a spicier flavor profile. You can also cut back on the cinnamon if you want a subtler touch.

These little swaps are helpful when you’re improvising or catering to dietary preferences. No matter what version you make, the result will be comforting, sweet, and delicious.

Best Side Dish of Peach Dumplings

While peach dumplings shine beautifully on their own, pairing them with a side dish can elevate the dessert experience. Here are three favorites that complement the warm sweetness perfectly:

Vanilla Bean Ice Cream
There’s something magical about hot dumplings and cold, creamy vanilla ice cream. It melts over the top and mixes into the syrup — perfection.

Whipped Mascarpone Cream
For a richer, more decadent side, a lightly sweetened mascarpone cream adds an elegant, creamy contrast that’s a little more grown-up.

Chilled Berries with Mint
If you’re looking to balance the richness, serve these dumplings with a small bowl of fresh berries tossed with a hint of lemon and chopped mint. It adds a light, refreshing finish.

Serving and Presentation Tips

A warm, buttery peach dumpling already looks pretty inviting, but with just a few small touches, you can turn this humble dessert into something worthy of a dinner party.

Serve it warm, but not piping hot.
Letting the dumplings sit for about 10 minutes out of the oven allows the sauce to thicken and the flavors to settle. This also keeps the ice cream (or whipped topping) from melting too quickly when you serve it.

Add a scoop of ice cream or whipped cream.
Place a warm dumpling in a shallow dessert bowl and add a generous scoop of vanilla bean ice cream right next to it. The contrast of cold and warm makes every bite taste even better. For a more elevated touch, try whipped mascarpone or crème fraîche.

Drizzle the sauce.
Spoon some of the caramel-like sauce from the bottom of the pan over the dumplings just before serving. It looks glossy and tempting, and gives a sneak preview of all the buttery flavor inside.

Finish with garnishes.
A sprinkle of ground cinnamon, toasted almonds, or a few fresh mint leaves can make a huge difference in presentation — especially if you’re serving this at a gathering. A thin peach slice on the plate is another lovely touch.

Tips and Tricks to Make This Recipe Even Better

Making peach dumplings isn’t difficult, but there are a few things you can do to ensure they come out perfectly golden, flaky, and flavorful every single time.

Don’t overstuff the dough.
One slice of peach per crescent triangle is ideal. Too much fruit can cause the dough to split and become soggy in the oven.

Use cold crescent dough.
Warm dough gets sticky and hard to work with. Keep it chilled until you’re ready to use it. This helps it roll cleanly and bake up nice and flaky.

Pour the soda around the dumplings, not over the top.
This keeps the tops crisp while allowing the bottoms to soak in all that rich, syrupy goodness.

Bake until golden and bubbling.
Don’t underbake — the tops should be visibly golden brown and the sauce should be actively bubbling around the edges. If it looks pale, give it another 5 minutes.

Taste your peaches.
If they’re super sweet already, you can cut back slightly on the sugar. If they’re tart or out of season, leave the sugar as-is or add a touch more cinnamon for warmth.

Common Mistakes to Avoid

Even with a simple recipe like this one, a few missteps can keep your peach dumplings from reaching their full potential. Here’s what to watch out for:

Using overly wet peaches.
Canned peaches should be drained well and patted dry before wrapping. Too much liquid will prevent the dumplings from crisping up and may make the bottoms mushy.

Overbaking or underbaking.
Keep an eye on them during the final 10 minutes. Underbaking can leave you with raw dough in the center, while overbaking might dry them out and burn the syrup.

Pouring soda directly on top.
This can ruin the crispy texture of the dumplings. Pour carefully around the edges instead — you want that syrup to pool underneath and cook into the base, not soak the tops.

Skipping the lemon juice.
It might seem minor, but the acidity balances all the sweetness and brings out the fruit flavor beautifully. Don’t leave it out.

Using margarine instead of butter.
Butter gives the best flavor and caramelization. Margarine or spreads with added water can make the sauce greasy or too thin.

How to Store It

Peach dumplings actually store better than you’d expect — they reheat beautifully and taste just as comforting the next day.

Refrigerator:
Let the dumplings cool completely, then store them in an airtight container in the fridge for up to 3 days. Keep the sauce with them — it will help rehydrate them when reheating.

Reheating:
For best results, reheat in the oven at 350°F for 10–15 minutes, covered loosely with foil. This helps bring back the crispness. You can also microwave individual servings for 30–45 seconds, though the texture may be a bit softer.

Freezing:
These dumplings are best enjoyed fresh, but you can freeze them in a pinch. Wrap each one tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat as above.

Make-ahead tip:
You can prep the dumplings a few hours in advance (wrapped in dough and placed in the pan), then refrigerate until ready to bake. Don’t add the soda or sauce until just before baking.

FAQ

Can I use canned biscuits instead of crescent rolls?
Yes, you can. Just make sure to flatten them a bit before wrapping the peaches so they cook evenly.

Can I make this with apples instead of peaches?
Absolutely. Apples work really well in this recipe. I recommend using thin slices of Granny Smith or Honeycrisp apples and maybe increasing the cinnamon a bit for extra warmth.

What can I use instead of lemon-lime soda?
Ginger ale, sparkling apple cider, or even plain soda water with a spoonful of sugar will work in a pinch. Each one gives a slightly different flavor, but they all create that essential bubbly syrup.

Is this recipe suitable for vegetarians?
Yes! It doesn’t contain any meat or animal-derived gelatin, making it a great vegetarian-friendly dessert.

Can I make this recipe ahead of time?
Yes — you can assemble the dumplings in the baking dish and refrigerate them for a few hours. Just add the butter mixture and soda right before baking.

Print