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Peach Dumplings

Peach dumplings baked in a buttery cinnamon sugar sauce with golden, pillowy crescent dough wrapped around jammy peach wedges. The dough caramelizes as the fizzy Mountain Dew simmers around the dumplings, creating a glossy pan sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 4 peaches Ripe, peeled and quartered; use one wedge per dumpling.
Crescent dough
  • 2 can (8 oz) refrigerated crescent roll dough Separate into triangles; roll each peach wedge tightly.
Cinnamon butter sauce
  • 1 stick unsalted butter Melted; pour evenly over the wrapped dumplings.
  • 0.75 cup granulated sugar Mix with cinnamon and vanilla for the sauce.
  • 1 tsp cinnamon Stir into the butter-sugar mixture.
  • 0.5 tsp vanilla extract Stir into the butter-sugar mixture.
Fizzy pan sauce base
  • 1 can (12 oz) Mountain Dew Pour around dumplings in the dish (not over the tops).
  • 1 can (12 oz) ginger ale Use instead of Mountain Dew; pour around dumplings (not over the tops).

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350F and grease a 9x13 baking dish.
  2. Separate the refrigerated crescent roll dough into triangles, then roll one peach wedge tightly in each triangle from the wide end to the tip.
  3. Place the wrapped dumplings in the prepared baking dish, spacing them so the sauce can bubble around each one.
Bake and caramelize
  1. Mix the melted butter, granulated sugar, cinnamon, and vanilla extract, then pour evenly over the dumplings.
  2. Pour the Mountain Dew or ginger ale around the dumplings in the dish—do not pour over them.
  3. Bake for 30-35 minutes at 350F until the dumplings are golden and the sauce is bubbling.
Serve
  1. Serve warm with vanilla ice cream, then spoon the caramel sauce from the pan over the top.

Notes

Pro tip: Roll the peach wedges tightly so the dough puffs up and seals as it caramelizes. Refrigerate leftovers in a covered container up to 3 days; rewarm in a 350F oven until warmed through. Freezing is not recommended because crescent dough texture softens after thawing. For a lighter option, use reduced-fat butter and swap in diet ginger ale/Mountain Dew for fewer calories (texture may be slightly less rich).