These Easy Peach Dumplings wrap tender peaches with flaky and crispy pastry dough then they are topped with a luscious spiced brown sugar whiskey butter sauce! If you love these, you will also love my Southern Peach Cobbler and Peach Cobbler Bread Pudding.
Peach season is slowly creeping up, and I couldn’t be more excited! So much so that I thought I’d share one of my favorite peach desserts: Peach Dumplings with Whiskey Butter. Not to toot my own horn, but these babies are pretty darn good! In fact, I might even like them more than peach cobbler or pie. There’s just something so impressive about the way all these ingredients work so well together.
These Peach Dumplings are a great way to get a delicious dessert on the table in less than an hour! Served warm alongside some vanilla ice cream, these dumplings are perfectly balanced and so very comforting.
Want a buttery, flakey dumpling filled with a juicy peach and smothered in smoky-sweet caramel sauce? You’ve come to the right place!
PEACH DUMPLING INGREDIENTS
It’s time to kick off this peach party y’all! Let’s gather our ingredients, get prepped, and do some baking!
CRESCENT ROLL DOUGH- Using store-bought dough is the biggest time saver! Personally, I like to use the Pillsbury brand; they’re so darn flaky and buttery. Be sure to keep them in the fridge until ready to use.
PEACHES- When in season, peaches are filled with a sticky-sweet juice that sings with each bite. Be sure to buy peaches with orangey-pink skin tones and a slight give when pressed into. Stone fruit should be aromatic without having been sliced yet.
BUTTER- For a delicious dessert like this, we definitely need the richness that butter provides. It gives it such incredible flavor, creaminess and luscious essence.
WHISKEY- Oaky, nutty, dry, and smoky, whiskey layers in complex and bright flavor. If you’re not a fan (or you don’t have any on hand), this ingredient can be omitted or replaced with rum.
GRANULATED & DARK BROWN SUGAR – When combined with the lemon-lime soda, both sugars create a sticky-sweet, syrupy sauce.
VANILLA EXTRACT- Vanilla enhances flavor and adds sweet aroma.
CINNAMON & NUTMEG- Both are warm, fragrant, and flavorful; they make this dessert that much more comforting.
LEMON LIME SODA- This is an ingredient you do not want to skip out on! The soda adds the sugary caramelization necessary to make these moist and flavorful.
TIP: If fresh peaches aren’t available (or in season), frozen or canned peaches will work. Frozen peaches should be defrosted. Canned peaches will need to be fully drained. Keep in mind that the texture will be a bit different.
HOW TO MAKE PEACH DUMPLINGS
Looking for a dessert that comes together in the blink of an eye? I got you. These dumplings are made in 3 quick steps which means less work and more munching.
Here’s all you gotta do:
- Roll Up the Peach Dumplings- The best way to do this is to unroll all the crescent dough, lay them out on your parchment-paper lined pans, and create a little procession line. Lay the peach slice on the pointed tip of the dough, then roll and tuck the two other pointed ends into the dumpling. Place each dumpling seam-side-down in the pan until all the dough/peaches have been used.
- Make the Butter Whiskey Sauce- In a large bowl, mix together all the ingredients except for the soda. Whisk until the mixture is smooth and dark amber brown in color. Carefully (and evenly) pour the mixture on top of the dumplings. Don’t forget to top with lemon-lime soda!
- Bake, Cool, and Serve- Bake until the dumplings are plump, fragrant, and golden brown. The tops of the dumplings should be covered in caramelized sugar. Allow them to cool for about 10 minutes, scoop some vanilla ice cream (or whipped cream) on top, and serve!
TIP: Most peach skin is soft enough to easily remove with a peeler or even the side of a spoon. If the peach skin is stubborn and tough to pull off without removing the flesh, you can use the blanching technique. Put peaches in boiling water for a few seconds, then quickly remove and plunge into ice water. The skin should come off almost by itself!
LEFTOVER STORAGE AND REHEATING
Before storing, allow the dumplings to completely cool. You should be able to hover your hand over the top of the dish and not feel any radiant heat. Wrap the top of the dish (or place leftovers in an airtight container) and store in the refrigerator for up to 3 days.
To reheat Peach Dumplings in the oven: preheat the oven to 350 degrees, remove the dumplings from the fridge, and place the desired amount in an oven-safe dish. Heat the dumplings for 10-15 minutes or until warmed all the way through. If reheating the entire dish, heat for 25-30 minutes. Allow to cool for 5 minutes before serving.
To reheat Peach Dumplings in the microwave: place the desired portion on a microwave-safe plate, then heat in 30 second intervals until nice and hot. Watch out! It’s gonna be HOT.
GRANDBABY CAKES’ PEACHIEST PIES, COBBLERS & CAKES
If you love peaches as much as I do, try out a few more of my juiciest, stone-fruit-filled recipes:
- 2 cans refrigerated crescent roll dough
- 2 large peaches peeled, cored and in 8 slices
- 1 cup unsalted butter melted
- 2 tbsp whiskey
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of salt
- 12 oz lemon lime soda
- Preheat the oven to 350 degrees and thoroughly grease a 9x13 sized baking dish.
- Unwrap crescent roll dough and separate into the set triangles.
- Place a peach slice in the center of each triangle then roll up the croissant around it. Place each peach dumpling into the baking dish.
- In a bowl, whisk together butter, whiskey, both sugars, vanilla, cinnamon, nutmeg, and pinch of salt until combined then pour over the dumplings.
- Next pour soda around the rolls then bake for 40-45 minutes or until they turn perfectly golden brown.
- Serve warm with ice cream if desired.