I’ve been holding onto this recipe for over three weeks now, for no reason other than I have been devoting all of my free time to crossword puzzles. I have a problem.
Tonight, I put the puzzle book down for a few minutes to bring y’all this goodness. How good is it, you ask? It is requested by Maj every single time I ask him which dessert I should make. This was our Thanksgiving dessert, our First Christmas dessert, and our Second Christmas dessert…
Which brings me to the story I promised y’all in my last Tuesday Ten. I made these on the night we celebrated Christmas in Texas with my family. It was a bit of a stressful night, and I was flustered. For those of you who know me, when I get flustered, I cannot for the life of me keep my head on straight.
Anyways, I was running super late with the dessert, so I called in backup in the form of my wonderful husband. As I put the final ingredients together, I asked him to please grab me the cinnamon from the pantry. He hands it to me, and I put a good ol’ sprinkling all over the dumplings.
But then I realized it smells a little funny. And it is not coming out as easily as it usually does. I read the label of the bottle in my hand and discovered that Maj actually grabbed the cumin.
In his defense, the cumin was right next to the cinnamon, and the bottles looked almost identical. I laughed and laughed until tears were streaming down my face. I apologized to my family, who had been looking forward to trying these all night. I was prepared to toss the whole pan, when my Uncle Curtis said, “Woah, I’ll still eat them!” I didn’t believe him, but I added some (actual) cinnamon and baked them anyways. True to his word, he tested them out, and declared them “still pretty good.” Cumin and all, the whole pan was gone by the end of the night.
Moral of the story is, BE SURE THE CINNAMON IS WHAT IS IN YOUR HAND BEFORE SPRINKLING IT ON YOUR DUMPLINGS. But, even if it happens to be cumin, these will still be a hit. And with that, I give you all my recipe for one of the best (and easiest) desserts ever.
(P.S. – I adapted this recipe from Ree Drummond’s recipe. Her blog is by far my favorite recipe source. The original recipe is for apple dumplings, which I made for years, until Maj started asking me to make them without the apples. I substituted the apples for peaches, added a little brown sugar, and the rest is history.)
Peach Dumplings
Makes 16 dumplings
- 2 (8-oz.) cans crescent rolls
- 16 peach slices, fresh or canned
- 1 c. (2 sticks) butter
- 1 c. sugar
- 1/2 c. brown sugar
- 1 tsp. vanilla
- 12 oz. Mountain Dew
- Cinnamon, to taste
- Preheat oven to 350˚.
- Separate crescent rolls into triangles along perforated lines. Place one peach slice on the wide end of one dough triangle, roll so the peach is almost covered in dough, and place in a 9×13 pan. Repeat with the other peach slices.
- Melt the butter in the microwave and let cool slightly. To the butter, add the vanilla and both sugars and barely stir. Pour butter mixture over the dumplings in the pan.
- Pour Mountain Dew around the edges of the pan. Sprinkle cinnamon to cover the entire pan.
- Bake in preheated oven for 40 mins. Serve with ice cream.
This is not an official step in the recipe, but I feel it must be added: after you remove your dumplings to a plate or bowl, be sure to top them with a big spoonful of the “juice” that will be left in the pan.
Happy baking!
<3 Meg
