Peach Pie Cruffins Recipe

So, Peach Pie Cruffins – Here’s the Story

You ever have one of those kitchen days where nothing sounds good but you can’t be bothered to make an actual pie? That’s honestly how I first stumbled on these Peach Pie Cruffins. I’d seen everyone online raving about cruffins (that croissant-meets-muffin business) and got inspired. The first time, I was half-distracted helping my kid find their soccer cleats. Long story short, I chucked pie filling in croissant dough and, honestly, it was a glorious mess…but the good kind. Anyway, now it’s sort of a ritual; I make these when peaches are in season (or, let’s be real, even with canned when I’m feeling the need for something summery). Plus, the look on my neighbor’s face when I show up, cruffins in hand? Classic. Food really does make friends.

Why You’ll Love This (Or, Why I Keep Making Cruffins)

I make these peach pie cruffins when I want that summery peach vibe but don’t have it in me to fuss over a lattice crust (I know, I know: maybe one day when I’m more patient). My family goes wild for the gooey, cinnamon-flecked filling, especially if I serve them warm with some vanilla ice cream melting in. Once, I tried making them with apples instead of peaches, and—well, that was fine, but nothing beats the peach version. Oh, and if you’re in a hurry? You can use store-bought pie crust, but honestly, sometimes it’s more fun to get messy with the dough (even if it sticks to your sleeve…not that I’d know). Plus, they look fancy, even though they’re secretly so easy it almost feels like cheating.

What You’ll Need (And My Quick Ingredient Swaps)

• 1 sheet puff pastry (thawed) – I’ve gone rogue and used crescent roll dough, actually, and it works in a pinch
• 2 ripe peaches, diced small (or one can sliced peaches, drained – my gran swore by Del Monte, but any will do)
• ⅓ cup granulated sugar – I’ve used brown sugar before for a toffee note
• 2 teaspoon ground cinnamon (I go heavy, honest)
• Pinch of salt (you’ll miss it if you skip – trust me)
• 1 tablespoon cornstarch or plain flour (for thickening)
• Butter for greasing the muffin tin (prevents the dreaded cruffin stickage)
• Optional: splash of vanilla extract or almond extract (if you’re feeling fancy)
• Powdered sugar for dusting on top (because why not?)

How I Throw This Together (Don’t Sweat the Details)

1. Chop up your peaches small – nobody wants giant chunks rolling around. Mix the peaches, sugar, cinnamon, salt, and cornstarch in a bowl. Stir until it looks like, well, a suspiciously shiny peach mess.
2. Roll out your puff pastry into a rectangle (about the size of a tea towel, but don’t actually use a tea towel). Spread the peach filling evenly all over. Sometimes the filling tries escaping; scoop it back, it’s all good.
3. Here’s where things get interesting: slice the sheet into 4 long strips (like, hot dog style not hamburger style—does anyone else still use those terms?). Roll up each strip into a tight little spiral; it’ll ooze, but that just means it’ll be delicious.
4. Pop your cruffin spirals into the buttered muffin tin. Don’t worry if they look kind of sad and floppy; they’ll puff up magic-like in the oven.
5. Bake in a hot oven, 375°F (190°C), for about 25-30 minutes or until they’re golden and the filling is bubbling away. This is when I sneak a taste of the peachy goo that escapes onto the tin…life’s little rewards.
6. Let them cool a bit. Dust with powdered sugar. Try not to burn your tongue because you just can’t wait (I do, every time).

What I’ve Learned (A.K.A. My Not-So-Secret Notes)

• Once I tried letting the cruffins cool completely before eating…honestly, they tasted even better the next day (if you manage to not eat them all fresh)
• Sometimes I go overboard with cinnamon. No regrets.
• If your peaches are super juicy, add a smidge more cornstarch or just embrace the mess
• You don’t actually need a fancy pastry brush for buttering – I use a bit of kitchen paper. Works fine.

Things I’ve Switched Up (And One Mishap)

• Tried this with nectarines (pretty good – a bit tangier) and even plums once (okay, a little too wet, wouldn’t recommend unless you’re feeling reckless)
• Swapping in brown sugar gives a deeper flavor. On second thought, I stick with white sugar if I want a classic peach pie flavor
• Someone suggested a drizzle of honey on top—didn’t love it, but maybe that’s just me

Do I Need Fancy Equipment? Eh, Not Really

I use a basic 6-cup muffin tin. If you don’t have one, you could pile the spirals into greased ramekins instead, or even go free-form on a baking sheet (though they sprawl a bit — character, I say).
A sharp knife for slicing the dough makes life easier, but your favorite pizza cutter will do just as well.

How to Store (Though Good Luck With Leftovers)

Technically, cruffins keep in an airtight container on the counter for about two days. Pop them in the fridge if you’re nervous about the fruit (they’ll get a bit chewier, just so you know). In my house? They never see the sunrise. Also, you can reheat them in the oven at 300°F for a few minutes if you want the pastry to crisp up again.

How We Like to Serve These

In our house, these land on the table with mugs of milky tea, and my son always insists on a scoop of vanilla ice cream—yes, even at breakfast. Honestly, I think they’d be killer with a dollop of thick Greek yogurt, too (or try crème fraîche, if you’re feeling a tad posh). And one buddy swears by eating them cold, straight form the fridge. To each their own!

Pro Tips (Learned the Hard Way)

• Don’t rush thawing the pastry; once I microwaved it and, well, dough soup. Never again.
• Press the spirals into the tin pretty firmly—if they’re too loose, they look wonky
• If the peach filling slips out while rolling, just spoon it back in. No biggie.
• Bake on a lined baking sheet, if you worry about drips. Saves you cleaning time (trust me, burnt sugar cement is not fun).

Questions I’ve Actually Been Asked (Really!)

Can I make these with canned peaches?

Yep, absolutely. Just drain ‘em well or you’ll end up with mushy bottoms (and if that happens, just pretend it’s a pudding. No one minds).

Are cruffins really as easy as you say?

Honestly—even my sister-in-law can manage these and she burns toast. So, yes!

Can I freeze them?

You can, but they’re not as flaky after. Still tasty, especially warmed up. Actually, I’ve found freezing them raw (in the tin, wrapped) then baking from frozen works even better.

Where’d you find this recipe?

Bit of everywhere! I mashed ideas from Sally’s Baking Addiction and hunted for cruffin techniques on King Arthur Baking. Seriously, the internet’s a goldmine.

Oh, random aside: once, my kid tried to sneak chocolate chips into the peach filling. Messy. But actually…not bad? Could be a new trend. Anyway, let me know if you give these cruffins a spin!