Peach Dumplings

These Peach Dumplings are a soul-soothing, nostalgic dessert that blends the rustic warmth of home-baked treats with a playful twist of soda-bubbling magic.

Juicy peach slices are lovingly wrapped in buttery crescent dough, then baked under a rich cinnamon-butter glaze and lemon-lime soda that forms a self-basting, caramelized sauce.

It’s comfort food elevated—perfect for cozy gatherings or a sweet ending to any meal.

Why People Will Love This Peach Dumplings Recipe

Perfect blend of textures: Buttery, flaky pastry surrounds soft, juicy peaches, while the sugary glaze adds a delicate crisp on top.

Nostalgic and comforting: Evokes memories of old-fashioned desserts with a creative, easy-to-make twist.

Surprisingly simple: Uses just a few store-bought ingredients and minimal prep to create a show-stopping treat.

Unique caramelized sauce: The lemon-lime soda creates a magical syrup as it bakes, soaking into the dough and pooling at the bottom.

Customizable and crowd-pleasing: Easily adaptable with other fruits or spices, and always a hit at potlucks, holidays, and weeknight dinners alike.

Key Ingredients

Fresh Peach (1 large, ripe):

The heart of the recipe—its natural sweetness, floral aroma, and tender texture contrast beautifully with the buttery crust. When baked, the peach becomes even more fragrant and melts in your mouth.

Refrigerated Crescent Roll Dough (8 oz tube):

A convenient, flaky pastry shortcut that bakes into golden, pillowy layers. It envelops the peach slices like a miniature pie crust, crisping at the edges while remaining soft inside.

Unsalted Butter (½ cup, melted):

Creates a luxurious richness and binds the cinnamon-sugar topping. It also helps brown the dumplings and contributes to the thick, bubbling syrup formed during baking.

Granulated Sugar (¾ cup):

Sweetens the topping and caramelizes slightly during baking, forming a golden crust and enhancing the sauce’s texture and sheen.

Ground Cinnamon (½ teaspoon):

Adds a warm, spicy depth that complements the natural brightness of peaches and provides a classic, comforting dessert flavor.

All-Purpose Flour (1½ tablespoons):

Thickens the butter-sugar mixture, allowing it to bake into a luscious, gooey topping that clings to each dumpling.

Lemon-Lime Soda (¾ cup, like Sprite or 7UP):

The secret ingredient—its carbonation lightens the sauce while the sweetness and citrus tang balance the buttery richness. As it bakes, it melds with the sugars to create a glossy, bubbling glaze.

Expert Tips

Use Ripe but Firm Peaches:

Choose peaches that are sweet and aromatic but not overly soft. Overripe fruit can turn mushy during baking and lose its structure. Slight firmness helps maintain a pleasing bite inside the dumpling.

Pat the Peaches Dry:

After peeling and slicing, gently blot peach wedges with a paper towel. This prevents excess moisture from seeping into the crescent dough, helping the pastry bake crisp instead of soggy.

Don’t Overwork the Crescent Dough:

Handle the dough gently when wrapping the peach slices—overstretching or re-rolling can compromise the flaky texture. Keep it cold for easier handling.

Pour Soda Around, Not Over, the Dumplings:

Pouring the lemon-lime soda around the dumplings ensures the dough bakes golden and crisp on top while still absorbing that sweet, citrusy syrup from below. Avoid soaking the tops.

Chill the Butter Mixture Slightly:

After mixing the melted butter, sugar, cinnamon, and flour, let it sit for 1–2 minutes. A slightly thickened topping sticks better to the dumplings and forms a beautiful golden crust as it bakes.

Rest Before Serving:

Let the dumplings sit for 5–10 minutes after baking. This allows the syrup to thicken and cling to each piece, creating a richer, more decadent sauce.

Try Brown Butter for Depth:

For a nutty, gourmet flavor, brown the butter before mixing it with sugar and cinnamon. It adds toasted richness that elevates the whole dish.

Peach Dumplings

Ingredients

1 large ripe peach – peeled, pitted, and sliced into 8 wedges

1 tube (8 oz) refrigerated crescent roll dough – 8-count, for wrapping the peaches

½ cup (1 stick) unsalted butter – melted, for richness and moisture

¾ cup granulated sugar – adds sweetness and caramelized glaze

½ teaspoon ground cinnamon – for a warm, cozy flavor

1½ tablespoons all-purpose flour – helps thicken the buttery sugar topping

¾ cup lemon-lime soda – such as Sprite or 7UP, for a bubbly sauce base

Instructions

Prepare the Baking Dish:

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch glass baking dish with nonstick spray or butter.

Slice the Peach:

Peel the peach and cut it into eight equal wedges, removing and discarding the pit.

Wrap the Peach Wedges:

Open the tube of crescent rolls and separate the dough triangles. Place one peach slice at the wide end of each triangle, then roll it up tightly like a crescent. Arrange them in the prepared baking dish.

Make the Cinnamon Topping:

In a small bowl, stir together the melted butter, sugar, cinnamon, and flour until a thick, grainy mixture forms. Spoon this mixture evenly over the wrapped dumplings.

Add the Soda:

Carefully pour the lemon-lime soda (such as Sprite or 7UP) into the spaces between the dumplings—avoid pouring directly over the tops, so the crescent rolls can bake and crisp.

Bake and Serve:

Bake uncovered for 35–40 minutes, or until the tops are golden and the sauce is bubbling. Serve warm with vanilla ice cream or fresh whipped cream for a comforting treat.

Important Notes When Making Peach Dumplings

Peach Variety Matters:

Opt for freestone peaches, which are easier to slice cleanly and separate from the pit. Clingstone varieties can be messier and harder to work with, affecting presentation.

Crescent Dough Must Stay Cold:

Keep the crescent roll dough chilled until you’re ready to wrap the peaches. Warm dough becomes sticky and hard to handle, resulting in uneven rolling and less puff during baking.

Balance of Sweet and Tart:

Orecchiette Sausage Pasta in Creamy Tomato Sauce

Crab Seafood Salad

Georgia O’Keeffe’s Pecan Butterballs

The soda and sugar topping bring sweetness, so if your peach is especially ripe and sugary, consider reducing the added sugar slightly. Conversely, if using a more tart peach, the current sugar ratio will balance it beautifully.

Don’t Skip the Flour in the Topping:

The 1½ tablespoons of flour in the butter mixture is essential—it helps create a thickened glaze rather than a runny mess. This small addition helps the sauce cling to the dumplings and gives that signature cobbler-like consistency.

Glass or Ceramic Dish Recommended:

Baking in a glass or ceramic dish ensures even heat distribution and lets you see the bubbling action from the syrup. Avoid metal pans, which can overbrown the bottom too quickly.

Avoid Pouring Soda Over Tops:

Pour lemon-lime soda only around the dumplings, not directly on top. This ensures the crescent rolls bake crisp and golden while the bottom develops a sweet, juicy syrup from the soda.

Watch for Bubbling and Browning:

The dish is done when the sauce is bubbling vigorously and the tops of the dumplings are deeply golden. If they brown too quickly, loosely tent with foil in the last 10 minutes.

Best Served Warm (Not Piping Hot):

Allow a few minutes of rest before serving. The sauce thickens slightly, and the texture settles—perfect for scooping with a dollop of ice cream or whipped cream.

How To Enjoy Peach Dumplings After Cooking

Let Them Rest Briefly (5–10 Minutes)

Right out of the oven, the syrup will be bubbling hot and the dumplings incredibly soft.

Let the dish rest for 5–10 minutes before serving. This allows the sauce to slightly thicken and the dumplings to set, making them easier to serve and more flavorful.

Serve with a Cold Creamy Contrast

These dumplings shine when paired with something creamy and cold:

A scoop of vanilla bean ice cream is classic.
Try cinnamon or honey ice cream for extra flavor depth.
Or opt for a big dollop of freshly whipped cream with a hint of vanilla or bourbon.

The contrast of warm dumpling + cold cream creates an indulgent mouthfeel.

Enhance with Optional Garnishes

Add a few finishing touches to elevate each bite:

Sprinkle with toasted pecans or walnuts for crunch.
Dust with a light layer of powdered sugar or extra cinnamon for visual appeal and spice.
Add a fresh mint leaf for color and aroma.

Choose the Right Serving Dish

Use shallow dessert bowls or small plates with a slight rim to contain the syrup.

Serve 1 or 2 dumplings per portion with a spoon to capture the peach juices and buttery sauce.

Pair with a Beverage

Hot drinks: Pair with coffee, chai tea, or cinnamon-spiced herbal tea to echo the warm spices in the dish.

Cold drinks: Serve with iced milk tea, sparkling water, or light Moscato or Riesling if serving to adults.

Enjoy Leftovers Smartly

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in the oven at 300°F (150°C) for about 10–12 minutes to crisp them back up.

Avoid microwaving if possible — it softens the dough too much and loses the crisp edges.

Nutrition Information

For Peach Dumplings, based on one serving (1 dumpling out of 8 total):

Frequently Asked Questions:

Can I use canned or frozen peaches instead of fresh?

Yes, you can!

Canned peaches: Use peach slices packed in juice (not syrup), and drain them well before wrapping.
Frozen peaches: Thaw and pat dry to prevent excess moisture from making the dough soggy.

What’s the purpose of using lemon-lime soda in the recipe?

The soda helps create a bubbly, caramel-like syrup around the dumplings as they bake.

The carbonation lifts the sauce, while the sugar adds subtle sweetness that blends beautifully with the cinnamon and butter.

Can I make these dumplings ahead of time?

It’s best to bake them fresh, but you can prep components:

Wrap the peaches in crescent dough and refrigerate for a few hours.
Mix the butter-cinnamon topping separately.
Assemble and bake right before serving for best texture.

What other fruits work well in this recipe?

Great alternatives include:

Apples (sliced thin)
Pears (ripe but firm)
Plums or nectarines
These options offer different textures and sweetness levels while keeping the essence of the dessert intact.

How do I store leftovers and reheat them?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in the oven at 300°F for 10–15 minutes for crispier results.

Microwave if you’re in a hurry, but the dough will soften.

How do I prevent the crescent dough from getting soggy on the bottom?

Make sure the lemon-lime soda is poured between the dumplings—not over the top.

Also, preheating the oven properly and baking uncovered helps the tops and bottoms crisp up while the sauce bubbles around.

Is it necessary to peel the peach before baking?

Peeling is optional but recommended for a silky texture.

The skins can become tough after baking, so peeling ensures the peach melts into the dumpling with no stringy bits.

Can I substitute homemade biscuit or puff pastry dough instead of crescent rolls?

Yes! If you’re avoiding prepackaged dough, use homemade crescent-style or puff pastry dough.

Just roll it thin and follow the same wrapping instructions. You may need to slightly adjust bake time.

What can I use instead of lemon-lime soda?

You can substitute with:

Apple juice + a splash of lemon
Ginger ale (for a spiced twist)
Sparkling water + a spoon of sugar

These alternatives still give lift and sweetness, though Sprite/7UP gives the most caramelized glaze.

Can I double the recipe in a larger pan?

Absolutely. Use a 9×13-inch baking dish and double all ingredients.

Watch the baking time—add 5–10 minutes if needed, and make sure the center dumplings are golden and bubbling.