Y’all my Peach Dumplings are legit a viral sensation. I think it’s because its legit like peach cobbler in an individual package. I wrap peaches in store-bought crescent dough then I bake them in a spiced whiskey butter sauce. The whole prep takes minutes but the pay off is too bomb to resist.
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Peach Dumplings Ingredient Notes
- Crescent Roll Dough- I use the Pillsbury brand. Keep in the fridge until you need it.
- Peaches- If fresh peaches aren’t available (or in season), frozen or canned peaches will work just fine boos. Frozen peaches should be defrosted. Canned peaches will need to be fully drained.
- Butter- Unsalted and salted is fine.
- Whiskey- You can also use rum or use peach nectar if you don’t want it.
- Spices- Cinnamon and nutmeg. Or grab apple pie spice.
- Soda- Lemon-lime soda is what I use or you can use carbonated soda.
How to Make Peach Dumplings
Step 1: Unroll all the crescent dough, lay them out on your parchment-paper lined pans, and create a little procession line. Lay the peach slice in the center of the dough, then roll and tuck the large side of the dough over and seal the pointed end onto the dumpling. Place each dumpling in the pan after you finish.
Step 2: 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.
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Step 3: Carefully (and evenly) pour the mixture on top of the dumplings. Then top with the soda.
Step 4: 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. But if the skin is being a little stubborn, 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!
Peach Dumplings
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Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees and thoroughly grease a 9×13 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.
Notes
Nutrition
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Can this recipe be prepped and bake later?
I recommended baking as soon as you make it, but you can reheat it.
I made a half recipe because i only got 1 pack of crescent rolls. They were SO delicious and easy to make. I will definitely make them again.. using the full recipe. Thanks.
Yay, so glad you liked it, doll!
Easy recipe. Taste AMAZING!
Thanks so much, boo!
Oh, I thought I had died and gone to heaven when I took the first bite!! As a southern woman, I’m always looking for good recipes, but this one just blew my mind. I think it’s the whiskey and the butter together. Thank you so very much for sharing this outstanding revipe .
Thank you for making my peach dumplings recipe, Ms. Esther!
I was able to put this to in under 20 mins. To my surprise I was out of whiskey/ bourbon. I opted to sub with japanese plum wine brandy. This turned out amazing!
OO that sounds so interesting!! So glad you like the dumplings!
This was a crowd favOrite and very easy to make 🙂
Woo so happy to hear that!
The taste was great. However the bottom of the dumplng did not brown and the dough on the bottom Was gooey.
We flipped them over attempting to get them to brown. Did we do something wrong?
The dumplings should crisp up on the top but be a little softer on the bottom for sure because it is where the sauce has the most time to seep in. However they should most definitely brown quite a bit on the top.
I haveI have made this three times Fo for my son and daughter-in-law! They loved it. The third tray went to a small potluck party for my daughter-in-law. This is super easy to make, and it turns out perfect every single time! Thank you
Thank you for making them and sharing with friends and family!
You think you can use apples too?
Absolutely! I have an apple dumpling recipe here: https://grandbaby-cakes.com/apple-dumplings/
I love this recipe! My family gave it 5 stars. It was quick to assemble and the house smells great after cooking. The whiskey glaze is superior!
Thank you so so much!