Easy Peach Dumplings
These easy peach dumplings are buttery, sweet, and packed with warm spice in every bite. Made with crescent roll dough, canned peaches, and a brown sugar-whiskey glaze, they bake up golden and gooey with barely any prep. It’s the perfect quick dessert for summer—and just as delicious with apples when fall rolls around.
Servings: 4 servings
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.