Peach Dumplings with Fresh Milled Crescent Rolls

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If you’re like me, it’s mid-summer and we are knee deep in peach season. Use up those fresh peaches and make peach dumplings with homemade fresh milled flour crescent rolls for the most delicious dessert (or breakfast)!

These peachy dumplings are like a cross between a peach cobbler and a peach pie. Perfect topped with a scoop of vanilla ice cream and more sweet juicy peaches.

This easy summer dessert with have you craving summertime peaches all year long. I’m all about homemade desserts that are fuss-free yet feel fancy. These peach dumplings are the perfect fit for a lazy weekend brunch or if you need a new tasty dessert in your rotation.

So grab a few peaches, dust off that flour mill—or if you don’t have one, just roll with store-bought for now—and let’s get baking! Looking for other fresh milled flour dessert recipes? Try making Browned Butter Banana Blondies, Zucchini Muffins, Sourdough Discard Ricotta Donuts, Sourdough Apple Pie Cobbler, or Sourdough Pound Cake.

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Why You’ll Love It

This easy dessert using flaky crescent rolls will be a new family favorite. Nothing beats the taste of peaches in peak season, especially when paired with homemade milled flour. Warm fruit wrapped in buttery pastry = instant cozy feelings (and second helpings).

This crescent roll recipe is surprisingly simple, even with fresh-milled flour. Plus, that whole grain nuttiness really elevates these simple ingredients and warm spices while keeping the dish wholesome. You’re in for a decadently delicious sweet treat!

Easy Crescent Roll Peach Dumplings 

Tools

• Grain Mill
• Mixer with Dough Hook
• Mixing Bowls
• Measuring Cups
• Kitchen Scale
• Spatula
• Whisk
• Dough Scraper
• Rolling Pin
• Pizza Cutter/Knife
• Baking Pan
• Ramekin

Ingredients

Fresh-Milled Crescent Roll Dough* 

• 3/8 Cup (89g) Water, warmed
• 1/2 Cup (120g) Milk, warmed
• 1.75 Cups (338g) Hard White Wheat Berries
• 2 Tablespoons + 2 teaspoons (34g) Sugar
• 1 Large Egg
• 4 Tablespoons Unsalted Butter, softened
• 1 teaspoon Salt
• 1 Tablespoon Dry Active Yeast

*My original recipe of crescent roll dough makes 24 rolls, but this dumpling recipe will only make 12.

Dumplings

• 2 Ripe Peaches, peeled and sliced
• 8 Tablespoons Unsalted Butter, melted
• ​2 Tablespoons Bourbon Whiskey (optional)
• 3/4 Cup (165g) Brown Sugar
• 3/4 Cup (150g) Sugar
• 1 Tablespoon Vanilla Extract
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• Pinch of Salt
• 1 Can Lemon-Lime Soda

Notes:

• Use canned peaches if you don’t have fresh summer peaches
• Use Ginger Ale if you don’t have Lemon-Lime Soda
• I use a 7 x 10 baking dish, but you can use 9 x 13 pan no problem
• If dumplings are browning too fast, you can place a piece of aluminum foil over the top 
• To make the crescent rolls super duper soft, I used the Tangzhong method by using 38 grams of flour + 75 grams of the milk/water mixture – this is optional – you can just mix ingredients all together. 

Step-by-Step Easy Peach Dumplings

Make the Tangzhong: Mix water and milk together. Then, in a separate bowl, add 38 grams of flour and whisk in 75 grams of the milk and water mixture until combined well. Microwave for 20 seconds, stirring well and getting out any lumps. Repeat 1-2 more times, or until it thickens into a thick pudding or paste-like consistency. Smear Tangzhong on the mixer bowl and let it cool before continuing the recipe.

This step is optional, you can just mix all of your ingredients together and autolyse.

Make the Dough: Add the rest of the water and milk mixture to the cooled Tangzhong in the mixer bowl. Stir together, then mix in sugar and egg. Mill the remaining flour into the wet ingredients until you get a shaggy dough. Cover and let it sit for 30-60 minutes to autolyse. 

Mix the Dough: Add softened butter to the dough, mix in for just a minute, then sprinkle yeast and salt over the top. Knead 5-10 minutes, or until the dough comes together. Cover and let the dough rise in a warm area for 30-45 minutes, or until almost doubled.

Prep: Preheat oven to 350 degrees and grease a baking dish. 

Shape Dough: Dump out the dough onto a greased work surface and roll out the crescent dough into a large circle (~14-inch diameter) and cut into 12 wedges. 

Roll Dumplings: Place 1 peach slice onto the wide end of each wedge and roll each from the wide end to the tip. Place dumplings into the prepared baking dish. Cover with plastic wrap and let rise for about 30 minutes, or until puffy. 

Assemble Dumplings: Melt butter and mix together with brown sugar, sugar, vanilla, salt, cinnamon, and nutmeg, then coat the top of the dumplings. Pour a can of soda around the dumplings slowly. 

Bake: Bake for 40-45 minutes, or until golden brown and bubbling. Your kitchen will smell like heaven.

Variations for Fruit Dumplings

This easy peach dumpling recipe can quickly be adjusted for what’s in season. Try making apple cinnamon dumplings by swapping peaches with sliced apples and adding a pinch of allspice. Roll up a berry medley by using mixed berries add lemon zest for a tangy twist. 

This easy recipe is warm, indulgent, and perfect for bringing a little sunshine into your day (even if it’s raining outside). Let me know if you try it!

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