HOW TO MAKE EASY PEACH DUMPLINGS
These Simple Peach Dumplings are like peach cobbler in both texture and flavor and have a bottom layer that is sticky and gooey but a crisp top layer. It’s extremely simple to make and tastes out of this world!
I am not embarrassed to say that I prepared these peach dumplings for the last three days in a row. The local market had some freshly picked peaches the week before last. Like…whaaat? In most years, I don’t see them until the month of May. I decided to make my favorite Sour Cream Peach Pecan Pie as well as these Easy Peach Dumplings, so I grabbed a few and got to work.
Even though I’ve been known to offer these for breakfast on occasion, it’s very obvious that they are desserts. Even while it is not at all required, a dollop of ice cream really takes it to the next level. I am not exaggerating when I say that eating this dish will revolutionize the way you think about dessert. You will only need a few basic ingredients, most of which are probably already stocked in your kitchen pantry, and no more than fifteen minutes (at the most!) to put everything together. After that, you may relax and take in the delicious smell that fills the whole home while the treats bake.
Because fresh peaches are clearly not accessible during the winter months, you may simply substitute the canned kind; I’ve done so quite a few times. If you don’t have any fresh peaches, you can use the canned version instead. They indeed wear down a little more, but this is hardly apparent and they’re still perfectly functional! And it’s much simpler than that since there’s no need to peel the fruit.
THE INGREDIENTS LIST:
2 large fresh peaches; peel and cut them into 4 wedges.
An 8-ounces can.Of refrigerated Pillsbury crescent roll dough.
1 stick.Of unsalted butter.
1/3 Cup.Of granulated sugar.
1/3 Cup.Of brown sugar.
1 Tsp.Of cinnamon powder.
3/4 Cup.Of citrus soda.
vanilla ice cream, for serving
Turn the temperature in the oven up to 350 degrees F. Spray a baking dish that’s 8×8 in size with nonstick cooking spray.
Cut the crescent roll dough into a total of eight separate triangles.
To make a peach roll, place a peach wedge near the point of the dough triangle and roll it up. Pinch the two ends together to seal them, and transfer your mix to the prepared baking dish.
Melt the butter in a medium microwave-safe bowl. After adding the granulated sugar, brown sugar, and cinnamon, whisk the mixture until the sugars are completely blended and the texture is smooth.
Spread the butter mixture over the dough in a thin layer. Pour the soda around the edges of the dumplings (not on top of them!) so that a lovely crust will develop when they are baked.
Approximately thirty-five minutes in the oven should be enough time for the peaches to become golden brown and soft when pricked with a fork. Take the dish out of the oven and let it stand for ten minutes.
Serve as a sweet ending to a meal with a scoop of vanilla ice cream or as a luxurious first dish.