Easy Peach Dumplings

Ingredients

• 113 g (½ cup; 1 stick)butter
• 1 largepeach
• 1 tablespoon (15 ml)cinnamon sugar
• 1½ teaspoons (7.5 ml)flour
• 1 can, 227 g (8 oz; 8 rolls)crescent rolls
• 150 g (¾ cup)brown sugar
• ½ teaspoon (2.5 ml)vanilla
• ¾ teaspoon (3.75 ml)cinnamon
• 120 ml (½ cup)Sprite
• To serve, to tasteice cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Grease the dish

   Use one stick of butter to grease an 20 × 20 cm (8 × 8 inch) baking dish.

3. 3

   Melt the butter

   Put the remaining butter in a microwave-safe bowl and melt it.

4. 4

   Slice the peach

   Peel the peach and cut it into 8 slices.

5. 5

   Coat the peach

   In a large bowl, toss the peach slices with the cinnamon sugar and flour.

6. 6

   Wrap the slices

   Gently stretch each crescent triangle a little wider. Wrap a peach slice in each one and arrange them in the buttered dish.

7. 7

   Make the sauce

   Stir the brown sugar, vanilla and cinnamon into the melted butter. Pour the mixture over the dumplings.

8. 8

   Add the soda

   Pour the soda into the centre of the dish and around its edges, taking care not to pour it over the rolls.

9. 9

   Bake until golden

   Bake for 30–35 minutes, until the dumplings are golden brown. Serve warm, with a scoop of ice cream or on their own.

What are peach dumplings?

Peach dumplings are a home-style American dessert made by wrapping fruit in pastry and baking it until tender. This version uses ready-made crescent-roll dough for an easy alternative to pastry made from scratch.

The peach, brown sugar and cinnamon give the filling a sweet, spiced flavour, while butter and soda form a bubbling sauce around the rolls. The contrast between soft fruit and golden pastry makes them especially inviting warm from the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 1g protein, 37g carbs, 18g fat.

The crescent-roll dough and brown sugar provide most of the carbohydrates, while the butter contributes most of the fat. The peach adds fruit, and the dough contributes a little protein; ice cream will add more energy and macros. Serve with fresh fruit alongside, or keep the portion modest and enjoy it as dessert.

Choosing the ingredients

Peach: A large ripe peach is easy to peel and cut into eight similar slices. Choose fruit that is fragrant but still firm enough to hold its shape when wrapped.

Dough: Keep the crescent-roll triangles intact as you separate them, then gently stretch each one before wrapping. The slightly wider dough should cover the peach without being pulled so thin that it tears.

Wrapping each dumpling

Coating: Toss the peach slices gently with the cinnamon sugar and flour so each piece gets a light, even coating. The flour also helps absorb some of the fruit’s juices as it bakes.

Sealing: Place one slice on each triangle and roll the dough around it. Set the rolls in the greased dish with the seam side down so they stay wrapped during baking.

Making the buttery sauce

Sugar mixture: Stir the brown sugar, vanilla and cinnamon into the melted butter until combined, then pour it over the dumplings. Aim to cover the rolls with the mixture rather than leaving all of it pooled in one spot.

Soda: Pour the Sprite into the centre and along the edges of the dish, not over the dough. This keeps the tops from being directly soaked while the sauce bubbles around the dumplings.

Checking for doneness

Colour: Bake at 175°C for 30–35 minutes, watching for golden-brown tops. If the dough still looks pale at 30 minutes, continue baking and check again before the end of the stated range.

Texture: The pastry should look set and browned, and the sauce should be bubbling around the rolls. Let the dish settle briefly after baking so the hot sauce is easier to serve.

Serving the dumplings

Serve: These are intended to be served warm, either plain or with a scoop of ice cream. Spoon some of the sauce from the dish over each portion.

Balance: For a simple dessert spread, pair a dumpling with fresh fruit or serve smaller portions after a meal. The ice cream is optional, so diners can choose how rich they want their serving.

Recipe notes & tips

• Cut the peach into eight pieces of similar size so they fit the rolls evenly.
• Stretch the crescent triangles gently to avoid tearing the dough.
• Keep the soda away from the tops of the rolls, as directed, to help them brown.
• Use a baking dish with enough room for the rolls and bubbling sauce.
• Serve carefully: the sauce will be very hot straight from the oven.

Variations

• Use another stone fruit: Try firm nectarine slices in place of the peach.
• Add citrus zest: Mix a little lemon zest into the brown sugar and butter.
• Change the spice: Replace some of the cinnamon with ground ginger.
• Serve with yoghurt: Offer thick plain yoghurt instead of ice cream.
• Try another soda: Use a similar lemon-lime soda if Sprite is unavailable.

Common mistakes to avoid

• Overfilling the rolls: Use one peach slice per triangle so the dough can wrap around it.
• Tearing the dough: Stretch each triangle gradually rather than pulling it sharply.
• Pouring soda over the rolls: Add it in the centre and around the edges of the pan.
• Baking too briefly: Check for golden-brown tops and allow up to 35 minutes.
• Serving straight away: Take care with the hot sauce, which bubbles around the dumplings.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until warmed through; the pastry may soften as it sits. Add ice cream only when serving.

Frequently asked questions