If you’re craving a delicious peach cobbler but don’t have the time to bake one from scratch, this is the recipe for you! My Crescent Roll Peach Cobbler recipe uses refrigerated crescent rolls and canned peaches, meaning that anyone can easily make it in a matter of minutes, regardless of their baking skills.
While this easy fruit dessert may be quick and simple to make, it’s as delicious as any peach dumplings I have ever tried. The buttery crescent rolls make for a wonderful dough. And when you combine them with cinnamon, baked peaches, and all the other ingredients, the result is mouth-watering.
But this Crescent Roll Peach Cobbler recipe has one secret ingredient you probably would’ve never guessed: Mountain Dew. That’s right, the recipe uses the classic soda to give the cobbler a bright, citrusy flavor.
Try it out yourself, and see why it’s become one of my favorite ways to make peach cobbler!
Why You’ll Love This Recipe
- It transforms simple crescent rolls and canned peaches into a rich, buttery cobbler with almost no effort.
- The Mountain Dew adds a splash of citrusy sweetness and helps create a delicious syrup as the cobbler bakes.
- The warm peach and cinnamon flavors give it that classic homemade cobbler taste.
- It goes great with a scoop of vanilla ice cream or whipped cream.
- It’s easy enough for a weeknight dessert and also impressive enough to bring to gatherings.
Looking for more dessert recipes you’ll love? Try out this Raw Raspberry Cheesecake recipe or this Chocolate Peppermint Crinkle Cookies recipe.
Ingredient Notes & Substitutions
- Refrigerated crescent rolls: These form the soft, flaky pastry layer in the cobbler. Crescent roll dough works best, but crescent dough sheets can also be used.
- Canned peaches: The star of the recipe. Using canned peaches instead of fresh will cut down on prep time and actually tends to produce better results.
- Mountain Dew: The soda creates a sweet, slightly citrusy syrup as the cobbler bakes and helps keep the pastry tender. Other lemon-lime sodas like Sprite or 7UP can be used as substitutes.
- Cinnamon: Adds warm spice that pairs perfectly with the peaches and brown sugar. You can adjust the amount to taste or add a pinch of nutmeg for extra depth.
- Butter: Melted butter adds richness and helps create the golden, caramelized sauce in the bottom of the pan. Salted or unsalted butter both work.
- Brown sugar: Enhances the caramel flavor of the cobbler and helps thicken the syrupy sauce. Light or dark brown sugar can be used, depending on how deep you want the flavor to be.
Tips for Success
- Use canned peaches that are packed in juice rather than heavy syrup if you want the dessert to be less sweet.
- Pour the Mountain Dew slowly around the edges of the pan instead of directly over the crescent rolls to help keep the tops flaky.
- Arrange the crescent rolls snugly in the pan. This will help them hold the peach filling as they bake.
- Bake the cobbler until the tops of the crescent rolls are golden brown and the sauce is bubbling around the edges.
- Make sure the butter is fully melted before adding it to the dish so that it will distribute evenly throughout the cobbler.
Storage & Reheating
Crescent Roll Peach Cobbler is best enjoyed warm right after baking, but leftovers store fairly well. Once the cobbler has cooled completely, cover the baking dish tightly with foil or transfer the leftovers to an airtight container. Then, you can store it in the fridge for up to four days.
Freezing is an option too, but the crescent rolls may soften slightly once they are thawed. If you want to freeze your cobbler, just place cooled portions in a freezer-safe container and store them for up to 2 months. Let the cobbler thaw overnight in the refrigerator before reheating.
To reheat, place a portion in the microwave for 30-45 seconds until warmed through. For the best texture, you can also reheat it in a 300°F oven for about 10-15 minutes, which helps bring back some of the flaky texture of the crescent rolls.
Serving Suggestions
The best way to enjoy Crescent Roll Peach Cobbler is right out of the oven, after it’s had a few minutes to cool down. This way, the crescent rolls are soft and the peach filling is warm and bubbling.
I like to serve the cobbler along with a scoop of vanilla ice cream for that unbeatable peaches and cream flavor, but whipped cream is a popular option as well. You can also drizzle the cobbler with caramel sauce if you want to mix up the flavor.
Notes
This Crescent Roll Peach Cobbler recipe checks all the boxes for a simple yet delicious dessert. It’s easy to make, tastes amazing, and delivers a surprising twist on a classic dessert.
If you want to enjoy a peach cobbler without spending all day in the kitchen baking, give this recipe a try. And don’t be afraid to tell people the secret ingredient of Mountain Dew! It’s a great conversation starter.
Easy Crescent Roll Peach Dumplings
Ingredients
- 2 cans 8 oz. each Refrigerated crescent roll dough (16 triangles total)
- 2 Large fresh peaches pitted and cut into 8 uniform wedges each (16 wedges total)
- 1 cup Unsalted butter 2 sticks
- 1 cup Granulated white sugar
- 1 tsp. Ground cinnamon
- 1 tsp. Pure vanilla extract
- 1 can 12 oz. Citrus soda (such as Mountain Dew, Sprite, or 7Up)
- Vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F and lightly coat a 9×13-inch glass or ceramic baking dish with non-stick cooking spray or a pat of butter.
- Pop open the cans of crescent roll dough and separate them into the 16 pre-perforated triangles. Lay them flat on a clean cutting board.
- Place one fresh peach wedge at the widest end of a dough triangle. Roll the dough tightly around the peach fruit, tucking the narrow tip underneath to anchor it. Place the wrapped dumpling straight into the prepared baking dish. Repeat with the remaining 15 dough triangles, arranging them in two even rows in the pan.
- In a medium saucepan set over medium-low heat, combine the 2 sticks of unsalted butter, granulated white sugar, and ground cinnamon.
- Stir the mixture continuously with a wooden spoon as the butter melts. Once the sugar dissolves and the mixture translates into a thick, uniform cinnamon syrup, remove the pan from the burner and stir in the vanilla extract.
- Pour the hot cinnamon butter syrup evenly over the top of every crescent-wrapped dumpling in the baking dish, coating the exposed pastry surfaces completely to ensure deep flavor absorption.
- Carefully pour the 12 ounces of citrus soda directly into the empty spaces around the edges and between the rows of the dumplings. Do not pour the soda directly over the tops of the dumplings, as doing so will wash away the cinnamon-sugar glaze you just applied.
- Place the baking dish uncovered onto the middle oven rack and bake at 350°F for 35 to 40 minutes. Watch the tops closely; the dumplings are finished the exact moment the exposed upper dough pastry puffs up completely and takes on a deep, shatter-crisp golden-brown color.
- Remove the dish from the oven and let it rest flat on a wire cooling rack for 10 minutes before serving. This cooling window allows the sweet citrus-cinnamon sauce at the bottom of the pan to naturally bubble down, cool, and thicken into a rich, glossy glaze.
- Use a large spoon to scoop out the hot dumplings, plate them immediately alongside a generous scoop of vanilla ice cream, and ladle the warm pan syrup generously over the top.
