Hamdi Saidani These ridiculously easy Pioneer Woman peach dumplings are made with frozen peach slices wrapped in crescent roll dough, baked in a buttery sugar sauce with a pour of lemon-lime soda. They take about 10 minutes to prep and 40 minutes in the oven.
This recipe sounds strange on paper, but it works. You wrap each frozen peach slice in a crescent roll triangle, line them in a buttered pan, then pour a melted butter and sugar mixture over the top. The soda goes around the edges and creates a sweet, bubbly sauce that caramelizes on the bottom of the pan while the crescent dough puffs up golden and flaky around the fruit.
Use only about three-quarters of the soda can, not the whole thing. Too much liquid makes the bottom of the pan soggy instead of syrupy. The butter and sugar mixture doesn’t need to be fully combined when you pour it over the rolls. Barely stir it, one or two passes with a spoon. That uneven mix creates pockets of caramelized sugar across the pan that turn into the best spoonfuls when you serve.
Pioneer Woman Peach Dumplings
Description
These Pioneer Woman peach dumplings wrap frozen peach slices in crescent rolls and bake them in a buttery sugar sauce with lemon-lime soda until golden and caramelized.
Ingredients
Instructions
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish.
- Unroll the crescent roll dough and separate into individual triangles. Place one frozen peach slice on each triangle and roll the dough around it. Arrange the wrapped peaches in the prepared pan.
- Melt the butter in a saucepan. Add the sugar and barely stir, just once or twice. Add the vanilla and stir once more.
- Pour the butter and sugar mixture over the crescent roll dumplings in the pan.
- Pour about three-quarters of the can of soda around the edges and into the middle of the pan.
Sprinkle cinnamon generously over the top. - Bake for 40 minutes until the crescent dough is golden and puffed and the sauce is bubbly and caramelized.
- Remove from the oven and let sit for 10 minutes before serving. Spoon the sweet pan sauce over each serving and top with whipped cream or ice cream.
FAQs
What do I serve it with?
Warm from the pan with a big spoonful of the caramelized sauce from the bottom and a dollop of whipped cream or Vanilla Ice Cream. For a dessert table, the Crisp With Maple Cream Sauce next to these gives guests a crumb-topped option with a totally different texture. The peach cobbler also works well alongside if you want a biscuit-topped comparison.
Can I use fresh peach slices instead of frozen?
Frozen works better here because the peaches hold their shape inside the crescent dough during the full 40-minute bake. Fresh slices soften faster and can turn mushy before the dough is fully cooked through. If you only have fresh, freeze the slices on a baking sheet for an hour first.
Why does the recipe use soda?
The carbonation creates a light, bubbly sauce that caramelizes as it bakes. It also helps the bottom of the crescent dough cook through instead of staying raw and doughy. The sugar in the soda adds sweetness without needing more granulated sugar.
Do I need to thaw the peach slices before wrapping?
No. Use them straight from the freezer. Frozen slices are firm enough to roll neatly inside the crescent dough without tearing it. Thawed slices are slippery and soft, which makes wrapping messy and uneven.
Why should I barely stir the butter and sugar?
Undermixing creates pockets of concentrated sugar that caramelize unevenly across the pan during baking. That gives you some spots with deep, toffee-like sauce and others with lighter, buttery syrup. Fully mixing makes the sauce uniform, which is less interesting in flavor and texture.
