These easy-yet-decadent Peach Dumplings will melt in your mouth! Topped with rich brown butter caramel sauce, these easy dumplings made with crescent rolls will have your family begging for seconds.
*This recipe is sponsored by Dixie Crystals. Thank you for supporting the brands that make this site possible!*
A Simple, Homespun Summer Dessert
When fresh peaches are in season, it’s so rewarding to pick up a few and eat them as-is, drown them in cream, or turn them into something extra-special. This dessert definitely falls into the extra-special category! It’s a twist on Mountain Dew Apple Dumplings, and it is a totally summery indulgence.
Made easily with refrigerated crescent dough, each flaky dumpling is filled with a fresh peach slice. After baking in a syrupy sauce, the dumplings are light and golden-brown, and the peaches are soft and buttery. So good! And so simple to make.
What You’ll Need
For such a decadent dessert, you’ll find that the ingredients are surprisingly simple. Keep them on hand, and you can bake this treat all summer long.
For the Dumplings
- Light Brown Sugar: The brown sugar should be packed into the measuring spoon, for accuracy. I use Dixie Crystals Light Brown Sugar.
- Cinnamon: Ground cinnamon and peaches are a match made in heaven!
- Crescent Rolls: You’ll need one regular can (8 ounces) of refrigerated crescent rolls.
- Peach Slices: Peel a fresh peach remove the pit, and cut the peach into 8 slices.
- Butter: I prefer unsalted butter in this recipe.
- Granulated Sugar: You will also need a small amount of Dixie Crystals Granulated Sugar for sprinkling on the baking pan. It’s optional, but gives the dumplings a sweet little caramelized sugar bottoms.
- Vanilla: Pure vanilla extract gives the best flavor.
- Lemon-Lime Soda: Sprite, 7Up, etc.
For the Caramel Sauce
- Butter: A few more tablespoons unsalted butter, for the caramel.
- Light Brown Sugar: To melt for the sauce.
- Heavy Cream: Let the cream come to room temperature.
- Sea Salt: Just a pinch.
How Do You Make Peach Dumplings?
The instructions for making peach dumplings are insanely easy, so rest assured – there’s no need for making pie crust or creating an elaborate filling. Here’s the scoop:
Make the Peach Dumplings
- Prepare the Oven, Baking Pan, and Cinnamon Sugar. First things first, preheat your oven to 350°F. Next, grease an 8×8 inch baking dish. Sprinkle about one teaspoon of granulated sugar on the bottom of the baking dish, and set it aside. Finally, stir the light brown sugar and ground cinnamon together in a separate bowl.
- Make the Dumplings. To make the actual dumplings, open up the can of crescent rolls and gently spread the dough out on your work surface. Cut along the perforated lines to separate the triangles. Sprinkle a little of the brown sugar-cinnamon mixture over each triangle. Then place a peach slice on the wide end of each triangle, and roll them up, sealing the edges.
- Assemble the Dish. Place the dumplings in your baking dish. Then, in a small saucepan set over medium heat, melt the butter, and whisk in half a cup of granulated sugar along with the vanilla extract. Evenly pour this mixture over the dumplings, and then pour the lemon-lime soda around the edges of the pan.
- Bake! Bake for around 40 minutes, or until the tops of the dumplings are golden brown.
Make the Brown Butter Caramel Sauce
- Brown the Butter. While the dumplings are baking, you can make the brown butter caramel sauce and let it cool a bit. Start by melting the unsalted butter in a small saucepan over medium-low heat. Swirl the pan from time to time to keep the butter from burning, and once it begins to turn amber, pour it into a bowl and set it aside to cool.
- Melt the Sugar. Thoroughly wash the saucepan, and dry it, before continuing to make the sauce. If the saucepan isn’t completely clean and dry, the caramel will not turn out right. Heat the saucepan over medium heat, and add the sugar. Swirl the pot occasionally as the sugar melts. Continue to do this until the sugar is completely melted, about 5 minutes.
- Add the Browned Butter to the Sugar. Whisk in the browned butter, and remove the saucepan from the heat.
- Add the Cream. Carefully drizzle the heavy cream into the sugar mixture, whisking it continuously. CAUTION: The sauce will bubble violently when the cream hits the hot sugar – just continue to whisk through this reaction, and the bubbling will subside.
- Finish the Dish. Finally, add the pinch of sea salt, and whisk again. Allow the sauce to cool, while the dumplings finish baking, and then serve immediately, with ice cream if desired. Enjoy!
Helpful Tips and Substitutions
I hope you’re excited to try this easy, summery dessert, fresh and hot right out of the oven. I also hope you’ll enjoy these helpful hints for substituting and tweaking the basic recipe – enjoy!
- Double Up: This recipe makes one 9×9 pan of dumplings, but you could also double the recipe to make a 9×13 pan, instead.
- Frozen Peaches: Peach dumplings are also amazing with frozen, sliced peaches. Just follow the recipe as written, using frozen slices instead of fresh. Easy!
- Store-Bought Sauce: While the brown butter caramel sauce is sweet, sticky perfection – maybe you’d rather take a shortcut, and hey, no judgment! You can definitely substitute store-bought caramel sauce instead.
- Soda: If you like, change up the soda in this dish. Creme soda would be great!
How to Store (and Warm Up) Leftover Peach Dumplings
Honestly, peach dumplings are best enjoyed fresh, rather than stored and reheated – their fragile crust and generous sauce can be soggy the next day. However, if you have leftovers that you don’t want to toss, here’s how to keep them at their best.
- Leftover dumplings can be tightly covered or transferred to airtight containers, and then refrigerated for one or two days. I recommend lifting the dumplings out of the sauce so that they don’t keep soaking it up. Reheat in a 350°F oven until warmed through.
- Leftover Caramel Sauce can be stored in an airtight container in the refrigerator, for up to two weeks. Reheat in the microwave in short, 10-second bursts, stirring after each burst, until warm.
Can I Freeze Peach Dumplings?
The dumplings will not freeze well. Because they are baked in the sauce, the bread becomes too soggy and turns to mush once thawed and reheated. Sadly these really are best served fresh, good thing they are easy to make!
More Peachy Recipes
Looking for more summery Peach recipes? Here are a few more of my favorites!
- Peaches and Cream Streusel Muffins
- Peach Bar Cookies
- Peach Barbecue Sauce
- Baked Peaches With Peach Gelato
- Peach Moscow Mule
- Peach Bellini
- Easy Peach Dump Cake
Easy Peach Dumplings
For the Peach Dumplings:
- 3 tablespoons packed Dixie Crystals Light Brown Sugar
- ½ teaspoon ground cinnamon
- 1 can, 8 ounces refrigerated crescent rolls
- 1 fresh peach, peeled and cut into 8 slices
- 6 tablespoons unsalted butter
- ½ cup + 1 teaspoon Dixie Crystals Granulated Sugar
- 1 tablespoon vanilla extract
- ⅓ cup lemon-lime soda, such as Sprite or 7Up
For the Brown Butter Caramel Sauce:
- 3 tablespoons unsalted butter
- ½ cup packed Dixie Crystals Light Brown Sugar
- ¼ cup heavy cream, room temperature
- Pinch of sea salt
Make the Peach Dumplings:
- Preheat the oven to 350°F. Grease an 8×8 inch baking dish. Sprinkle a teaspoon of granulated sugar on the bottom of the baking dish, and set aside.
- In a small bowl, combine the light brown sugar and ground cinnamon. Mix together, and set aside.
- Open the can of crescent rolls and gently spread the dough out on a flat surface. With a sharp knife, score the perforated lines. Take the brown sugar-cinnamon mixture, and sprinkle over the dough, evenly spreading it out.
- Starting from the widest edge of the dough, roll up a peach slice and gently secure the edges. Place flat in the baking dish. Repeat this process with all peach slices and crescent rolls.
- Next, in a small saucepan, melt the butter over medium heat. Once melted, add the half cup granulated sugar and the vanilla extract. Whisk together until well-combined. Evenly pour the mixture over the top of the dumplings. Finally, pour the lemon-lime soda and pour it around the edges of the pan.
- Bake for approximately 40 minutes, until the tops of the dumplings are golden brown.
Make the Caramel Sauce:
- While the dumplings are baking, make the brown butter caramel sauce. In a small saucepan over medium-low heat, melt the unsalted butter and allow it to foam.
- Swirl the pan from time to time to keep the butter from burning. Once it begins to turn amber and has a nutty fragrance, remove it from the heat.
- Pour the browned butter into a bowl and set it aside to cool.
- Thoroughly wash the saucepan, and dry it, before continuing to make the sauce. Heat the clean, dry pan over medium heat and add the sugar. Swirl the pot occasionally as the sugar melts. Continue to do this until the sugar is completely melted, about 5 minutes.
- Next, whisk in the browned butter and remove the pan from the heat. Carefully drizzle the heavy cream into the sugar mixture, whisking simultaneously. CAUTION: The mixture will bubble violently, but continue to whisk through this reaction. The bubbling will subside, and the caramel will come together. Add the pinch of sea salt, and whisk again. Remove the caramel from the heat completely, and allow it to cool while the dumplings finish baking.
- Once the dumplings are done, serve immediately, with ice cream if desired, and a hearty drizzle of the caramel sauce.
StorageThese peach dumplings are best served fresh and warm from the oven. Leftovers can be stored, but be warned, they will become soggy.
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