If you’re a fan of buttery, flaky pastries, these peach pie cruffins are going to be your new favorite treat! Imagine croissant-like layers wrapped around a sweet and tangy peach pie filling, all topped with a drizzle of glaze. Whether you’re looking for a special breakfast, a comforting dessert, or a snack to impress, this peach pie cruffin recipe is the one to try.
Ingredients
1 can (8 oz) refrigerated crescent roll dough
2 ripe peaches, peeled and chopped
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1/4 cup butter, melted
1/4 cup brown sugar
1/4 teaspoon ground nutmeg
1/2 cup powdered sugar (for glaze)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C) and grease a muffin tin.
In a medium saucepan, combine chopped peaches, sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the peaches soften and the mixture thickens, about 5-7 minutes. Remove from heat and set aside.
Unroll the crescent roll dough and cut it into 6 equal pieces. Layer each piece into the muffin tin, pressing them down to form a base and sides.
Spoon the peach pie filling into each dough-lined muffin cup, filling them about three-quarters full.
In a small bowl, mix the melted butter, brown sugar, and nutmeg. Drizzle the mixture over the top of each cruffin.
Bake for 18-20 minutes, or until the cruffins are golden brown and puffed up.
While the cruffins are baking, prepare the glaze by mixing powdered sugar with a small amount of water or milk to reach a drizzling consistency.
Let the cruffins cool slightly before drizzling with the glaze.
Servings and Timing
Servings: 6 servings
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/Reheating
I like to store any leftover cruffins in an airtight container at room temperature for up to 2 days. If you want to enjoy them later, I recommend reheating them in the oven for a few minutes to refresh the flaky texture. If you’re in a rush, a quick 10-15 second zap in the microwave will also work, but the cruffins won’t be quite as crispy.
FAQs
Can I use fresh peaches instead of canned pie filling?
I prefer using fresh peaches for a more natural flavor, which is exactly what this recipe calls for. Just make sure to cook them down into a thick filling with sugar, cornstarch, and spices. If you don’t have fresh peaches, canned peach pie filling would work too, but the result will be slightly different in taste.
Can I make these ahead of time?
Definitely! You can prepare the peach pie filling and assemble the cruffins the day before, store them in the fridge, and bake them the next morning. This will save you time and still give you fresh, warm cruffins.
Can I use a different fruit for the filling?
Yes! While peach is the star of this recipe, you can easily swap it out for other fruits like apples, cherries, or berries. Just adjust the sugar and cornstarch depending on the fruit’s sweetness and juiciness.
How can I make the glaze thicker?
If you’d like a thicker glaze, you can add less water or milk when mixing the powdered sugar. Just adjust it until you reach the desired consistency.
Can I freeze these cruffins?
I don’t recommend freezing them after baking, as they may lose their crisp texture. However, you can freeze the dough and peach filling separately and assemble them when ready to bake.
Conclusion
Peach pie cruffins are an irresistible treat that combines the best of both worlds—flaky, buttery pastry and sweet, juicy peach filling. Whether enjoyed at breakfast, as an afternoon snack, or as a dessert, this recipe is sure to satisfy your sweet cravings. I’m always amazed at how easy it is to make something so delicious with just a few simple ingredients. I can’t wait for you to try them!
📖 Recipe:
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Peach Pie Cruffins
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Peach Pie Cruffins are a flaky, buttery pastry with layers of crescent roll dough and a sweet peach pie filling, topped with a glaze for a perfect balance of sweetness and tang.
Ingredients
1 can (8 oz) refrigerated crescent roll dough
2 ripe peaches, peeled and chopped
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1/4 cup butter, melted
1/4 cup brown sugar
1/4 teaspoon ground nutmeg
1/2 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a medium saucepan, combine chopped peaches, sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the peaches soften and the mixture thickens, about 5-7 minutes. Remove from heat and set aside.
- Unroll the crescent roll dough and cut it into 6 equal pieces. Layer each piece into the muffin tin, pressing them down to form a base and sides.
- Spoon the peach pie filling into each dough-lined muffin cup, filling them about three-quarters full.
- In a small bowl, mix the melted butter, brown sugar, and nutmeg. Drizzle the mixture over the top of each cruffin.
- Bake for 18-20 minutes, or until the cruffins are golden brown and puffed up.
- While the cruffins are baking, prepare the glaze by mixing powdered sugar with a small amount of water or milk to reach a drizzling consistency.
- Let the cruffins cool slightly before drizzling with the glaze.
Notes
Use fresh peaches for a natural flavor, but canned peach pie filling works as a substitute.
Prepare the peach filling and assemble the cruffins the night before for an easy morning bake.
Substitute peaches with other fruits like apples, cherries, or berries, adjusting sugar and cornstarch as needed.
For a thicker glaze, reduce the amount of water or milk in the glaze.
Freezing after baking is not recommended due to texture loss, but freezing dough and filling separately works well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
