By the time late June rolls around, the fruit stand just off Highway 41 starts brimming with soft, sun-warmed peaches—the kind you can smell before you even pull into the gravel lot. Last summer, I stopped by on a whim with my son after picking up a bag of mulch at the garden center. We were both sticky from popsicles and heat, but that scent stopped us in our tracks. I bought a dozen without a clue what I’d do with them, other than slice a few for breakfast.
Later that week, while prepping a snack for my blog photoshoot, I had a roll of refrigerated pie crust thawing on the counter and just enough leftover peaches to make something small. Not a pie—I didn’t want to fuss with crimped edges and a lattice top. I wanted something flaky, juicy, and snackable. That’s how these Peach Pie Cruffins came to be—half croissant, half muffin, all wrapped up in jammy peach magic.
They’ve since become one of those recipes I make on instinct. A swirl of buttery dough, a kiss of cinnamon sugar, and those golden peaches baked into something that smells like a country bakery. It’s perfect for peach season and honestly even better when you use canned fruit in the middle of winter just to remember what summer tasted like.
Short Description
Peach Pie Cruffins are flaky muffin-shaped pastries made with pie crust or puff pastry, sweet cinnamon sugar, and juicy peaches, then drizzled with a light icing glaze. Perfect for breakfast, brunch, or dessert.
Key Ingredients
- 1 sheet refrigerated pie crust (or puff pastry)
- 1 cup canned or fresh peaches, diced
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1 tbsp melted butter
- Icing glaze: powdered sugar + a splash of milk (adjust to desired consistency)
Tools Needed
- Rolling pin
- Muffin tin
- Pastry brush
- Small bowl for mixing sugar and cinnamon
- Knife or pizza cutter
- Spoon
- Cooling rack
Cooking Instructions
Step 1: Prep the Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin lightly with butter or nonstick spray. You want a golden edge without any sticking.
Step 2: Roll and Butter the Crust
Unroll your pie crust onto a lightly floured surface. If using puff pastry, let it thaw until pliable. Use a rolling pin to slightly flatten it into a thin rectangle. Brush the entire surface evenly with melted butter.
Step 3: Add the Cinnamon Sugar and Peaches
In a small bowl, mix the sugar and cinnamon. Sprinkle it generously over the buttered crust. Spoon the diced peaches along one edge of the crust in a single layer—don’t overdo it or it’ll be hard to roll.
Step 4: Roll, Slice, and Spiral
Starting from the edge with the peaches, gently roll up the dough jelly-roll style until you have a log. Slice the log in half crosswise. Then take each half and slice it lengthwise to reveal the layers. Twist each half into a loose spiral (cut side facing out) and tuck it into a muffin cup.
Step 5: Bake Until Golden
Bake for 18–22 minutes or until the tops are golden brown and the fruit is bubbling. The crust should be crisp, and the edges will be flaky and caramelized.
Step 6: Glaze and Cool
Let the cruffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack. While still warm, drizzle with icing glaze. The glaze will slightly melt into the crevices, creating a glossy finish.
Why You’ll Love This Recipe
– Flaky, buttery layers without the fuss of making dough from scratch
– Uses pantry-friendly ingredients and fresh or canned fruit
– Small-batch friendly—perfect for weekday treats or brunch
– Quick bake time (under 25 minutes)
– Great for using up extra pie crust or leftover peaches
– Customizable with different fillings or spices
– Kid-friendly and freezer-friendly
Mistakes to Avoid & Solutions
Too much peach filling: Overfilling makes the dough hard to roll and can lead to soggy bottoms. Solution: Use only a thin, even layer of fruit—about 1 tablespoon per cruffin half.
Not sealing the dough: Loose rolls fall apart during baking. Solution: Press the edge of the crust lightly to seal the roll before slicing.
Sticky dough: If the crust sticks to the surface when rolling, it’ll tear. Solution: Lightly flour your counter and rolling pin before starting.
Underbaking: Pale tops mean undercooked centers. Solution: Bake until deeply golden and crisp—check around the 18-minute mark but allow up to 22 minutes.
Over-glazing: Too much icing will drown the flakiness. Solution: Drizzle lightly in a zigzag pattern while warm for the perfect finish.
Serving and Pairing Suggestions
Serve these cruffins warm or at room temperature. They’re perfect:
– For brunch buffets alongside quiche, fruit salad, or yogurt parfaits
– As an afternoon snack with iced tea or peach lemonade
– On a dessert tray with mini cheesecakes or chocolate-dipped strawberries
– As a handheld sweet for picnics or backyard gatherings
Pair with:
– Black coffee or chai latte
– A scoop of vanilla ice cream for dessert
– A light sparkling wine or mimosa for brunch
Storage and Reheating Tips
Storing: Let cruffins cool completely before storing. Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap each cooled cruffin tightly in plastic wrap and store in a freezer-safe bag for up to 1 month.
Reheating: Warm in a 300°F oven for 8–10 minutes or microwave for 15–20 seconds until just warmed through. Reheat from frozen in the oven at 325°F for 15 minutes.
FAQs
1. Can I use puff pastry instead of pie crust?
Yes! Puff pastry creates a flakier, more croissant-like texture. Just thaw before rolling and follow the same steps.
2. What kind of peaches work best?
Fresh ripe peaches are amazing in season. Out of season, canned peaches (well-drained) work beautifully too.
3. Can I make these ahead of time?
Yes. You can assemble the rolls the night before and refrigerate them, then bake fresh the next morning.
4. How do I make the glaze?
Mix about 1/4 cup powdered sugar with 1–2 teaspoons of milk. Stir until smooth and adjust consistency as needed.
5. Can I make this gluten-free?
Use a gluten-free pie crust or pastry dough. Keep an eye on texture and bake time, as GF crusts may brown faster.
Tips & Tricks
– Chill the rolled log for 5–10 minutes before slicing to get cleaner cuts and neater spirals
– Add a pinch of nutmeg or ground ginger to the cinnamon sugar for extra warmth
– Use a serrated knife or dental floss to slice the dough cleanly
– Let kids help sprinkle the cinnamon sugar—it’s a fun and easy step
– Drizzle glaze with a fork for a thin, elegant finish
Recipe Variations
Berry-Peach Cruffins
Swap out half the peaches for fresh or frozen raspberries or blueberries. The tart berries contrast beautifully with the sweet peaches.
Apple Pie Cruffins
Replace peaches with finely chopped apples tossed in cinnamon and nutmeg. Bake for an extra 2–3 minutes to ensure the apples soften.
Peach & Cream Cheese Cruffins
Before adding peaches, spread 2 tablespoons softened cream cheese onto the dough. The creaminess adds a rich, tangy surprise inside.
Savory Cruffins
Skip the sugar and peaches. Instead, spread pesto and sprinkle shredded cheese. Roll, slice, and bake for a cheesy, savory option.
Spiced Winter Pear Cruffins
Substitute pears for peaches, and add a dash of cardamom or clove to the sugar mix. A cozy alternative for colder months.
Final Thoughts
Some recipes stick around not because they’re flashy or complicated, but because they fit so easily into your life that you make them again and again without realizing it. Peach Pie Cruffins are like that for me. They capture the golden, sticky essence of summer peaches in a form that’s both homey and a little indulgent. I love how they puff up in the oven, like tiny edible bouquets. They feel like something you’d stumble across in a cozy bakery tucked away in a peach-growing town.
Eat them warm straight from the pan, serve them drizzled with glaze for guests, or stash a few in the freezer for later cravings—they’re the kind of dessert that satisfies both a sweet tooth and a baker’s soul. I hope these bring a little fruit-stand joy into your kitchen, wherever you are and whatever season you find yourself baking in.
Peach Pie Cruffins
Ingredients
- 1 sheet refrigerated pie crust or puff pastry
- 1 cup canned or fresh peaches diced
- ¼ cup sugar
- ½ tsp ground cinnamon
- 1 tbsp melted butter
- Icing glaze: powdered sugar + a splash of milk adjust to desired consistency
Instructions
- Preheat and Prepare: Heat oven to 375°F (190°C) and grease a 6-cup muffin tin.
- Roll Out Dough: Flatten the pie crust into a rectangle and brush with melted butter.
- Add Filling: Sprinkle cinnamon sugar over the crust, then layer diced peaches along one edge.
- Roll and Shape: Roll the crust into a log, cut it in half crosswise, then slice each piece lengthwise. Twist into spirals and place in muffin cups.
- Bake: Bake for 18–22 minutes until golden, bubbly, and crisp.
- Glaze and Cool: Cool slightly, then drizzle with icing while warm for a glossy finish.
