Celebrate summer’s last hurrah with this easy, crowd-pleasing dessert over Labor Day weekend. You and your guests won’t believe how good and ridiculously easy these peach dumplings are to make.
Ridiculously Easy Peach Dumplings are a quick and easy dessert, perfect for the lazy days of summer or to enjoy over Labor Day weekend!
This recipe is an oldie but a goodie and variation of an apple dumplings recipe that I shared back in 2012 –> who knew I would still be blogging 7 years later?! They are as delicious and as they are easy to make, and with a prep time of less than 10 minutes, ready for the oven. And oh the aroma while they are baking. . . like the Cinnabon store!
If you’re not familiar with these ridiculously easy dumplings, the ingredients list may surprise you: crescent roll dough, a can of ginger ale, sugar, butter, vanilla, cinnamon, and last but not least, peaches.
We had some friends share their Mac’s Pride Peaches with us from McLeod Farms, family owned and operated since 1916, located in McBee, South Carolina.
These peaches are the ‘Big Red’ variety, available from mid-to-late August, and are sweet and juicy as well as big and red, like their namesake!
As you’ve already guessed from the ingredient list, this is not a low calorie recipe, but my rationale is that peach season comes around but once a year! 🍑
The original recipe for the apple dumplings recipe they’re based on, calls for 1 cup butter (2 sticks) and 1 1/2 cups sugar. I reduced the butter to 3/4 cup butter (1 1/2 sticks) and cut back the sugar to 1 cup. To reduce calories further, use reduced fat crescent rolls and substitute SPLENDA® sugar blend. You can also use diet ginger ale.
Ridiculously Easy Peach Dumplings
Makes 16 dumplings
2 cans Crescent Rolls
16 peach slices (if your peaches are small, use 2 peach slices per crescent roll triangle or 32 slices)
3/4 cup butter (1 1/2 sticks)
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract
2/3 of a 12 oz. can Ginger Ale (or citrus soda of choice)
Preheat oven to 350°F and grease a 9 x 13 baking dish.
Slice peaches so you have 16 large slices. Separate the crescent roll dough into triangles. Starting at the largest end, roll a peach slice in a crescent roll triangle and place in baking dish. Don’t worry if your peach slice isn’t completely covered by dough.
Melt butter in microwave safe bowl or Pyrex measuring cup. Add sugar, cinnamon and vanilla extract, stirring well to combine. Pour over top of the peach dumplings.
Pour 2/3 of a can of ginger ale between the dumplings and along edge of pan so the sugar / butter mixture stays on top of dumplings. Bake for 35 – 40 minutes or until golden brown.
Remove from oven and let stand 10 minutes before serving.
Serve warm dumplings with ice cream, spooning some of the sauce from the baking dish over the top.
Use Granny Smith apples when peaches aren’t in season.
These peach dumplings are a crowd-pleaser and a ridiculously easy dessert for summer’s last hurrah. . .ideal when you don’t want to labor over Labor Day weekend!
If you’re lucky enough to still have summer peaches, you can find a round-up of peach goodness, HERE, with recipes for Peach and Prosciutto Crostini with Basil and Goat Cheese, Peach Caprese Salad, Summer Peach Tea Punch, Peach-Bourbon No-Churn Ice Cream, Summer Peach-Tomato-and-Corn Salad with Honey Vinaigrette, Peach & Blueberry-Almond Coffee Cake, Peach-Avocado-and-Crab Salad, Patchwork Fruit Cobbler, Peach Hand Pies, Skillet Bourbon-Peach-and-Blueberry Crumble and Peach-Blackberry Cobbler Bars.
Hope you’re enjoying the last days of summer. ♥
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