Easy Peach Dumplings

These easy peach dumplings are buttery, bubbly, and unbelievably comforting—sweet peaches wrapped in flaky crescent dough and baked in a cinnamon-sugar sauce. The Sprite might sound unusual, but it helps create that gooey caramel-like syrup while keeping the tops crisp. They’re perfect for potlucks, holidays, or anytime you want a warm dessert with very little effort. Serve them fresh from the oven so the sauce is hot and glossy. A scoop of vanilla ice cream on top makes them next-level.

Ingredients

• 2 (15 oz) cans peaches, drained
• 2 (8 oz) tubes refrigerated crescent roll dough
• 1 cup butter (2 sticks)
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 3 tsp cinnamon
• 1 1/2 cups Sprite or citrus soda
• Vanilla ice cream, for serving

Directions

1. Preheat oven to 350°F and thoroughly grease a 9×13-inch baking dish.
2. Separate crescent roll dough into triangles.
3. Place 1–2 peach slices at the wide end of each triangle, sprinkle with a pinch of cinnamon, and roll the dough around the peach.
4. Place each dumpling in the baking dish and repeat with remaining dough and peaches.
5. Melt butter in a large bowl.
6. Stir in granulated sugar, brown sugar, and remaining cinnamon until smooth.
7. Spoon the butter mixture evenly over the dumplings.
8. Pour Sprite around the dumplings, avoiding the tops to help keep them crispy.
9. Bake 30–35 minutes, until the dough is lightly browned on top.
10. Serve warm with vanilla ice cream.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 390 kcal | Servings: 12

Tips

Drain the peaches really well so the dumplings don’t get soggy—less extra liquid means a better flaky crust.

Let the dumplings cool 5–10 minutes before serving so the sauce thickens slightly, and store leftovers covered in the fridge for up to 3 days (reheat in the oven for best texture).

FAQ

Can I use fresh or frozen peaches?
Yes—slice them and use about the same amount; thaw frozen peaches and pat dry first.

Do I have to use Sprite?
No—any lemon-lime soda or citrus soda works, and ginger ale is also a common swap.

Why pour the soda around the dumplings and not on top?
Keeping soda off the tops helps the crescent dough bake up crisp instead of soggy.

Can I make these ahead of time?
They’re best fresh, but you can bake earlier the same day and rewarm in the oven before serving.