These easy peach dumplings are made with crescent rolls, canned peaches, and a buttery cinnamon-whiskey glaze for the ultimate summer dessert.
If you’re looking for a ridiculously easy, peach-inspired dessert that still feels homemade and cozy, this is it. Inspired by the one and only Jocelyn from Grandbaby Cakes, these peach dumplings are what I reach for when I want something sweet, fast, and foolproof.
The secret? Crescent roll dough. If you’re anything like me, there’s always a can in the fridge—and that means you’re already halfway to a warm, bubbly summer dessert that tastes like it took way more effort than it did. Add canned peaches, melted butter, a splash of whiskey, warm spices, and a pour of lemon-lime soda, and you’ve got something special.
I’ve also done a toddler-friendly apple version (just as good!), and with fall coming up, it’s definitely going back on rotation. But for now, while peaches are still having their moment—this recipe is it.
Easy Peach Dumplings
Ingredients
- 1 can refrigerated crescent roll dough
- 1 small can of peaches, drained
- 1/2 cup unsalted butter, melted
- 1 tbsp whiskey
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/2 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- Splash of lemon-lime soda, like Sprite
Instructions
- Heat oven to 350°F.
- Wrap each peach slice in a crescent dough triangle and place in a greased baking dish.
- In a small pot, mix melted butter, whiskey, sugars, vanilla, cinnamon, nutmeg. Bring to a simmer and combine, about 2-3 minutes. Pour mixture over dumplings.
- Add a splash of lemon-lime soda around the edges of the pan
- Bake for 30–35 minutes, until golden brown and bubbly.
- Serve warm—ice cream optional, but highly recommended.
Notes
- I used a circular ceramic baking dish lined with parchment paper for easy cleanup and even baking. A square dish works too.
- Let the dumplings cool for 10–15 minutes before serving so the syrup can thicken and settle.
- Best served warm with ice cream or whipped cream.
- To reheat, microwave for 15–20 seconds or warm in the oven at 325°F for a few minutes to crisp up the edges.
- Store leftovers in the fridge for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
