Easy Peach Pie Cruffins

There’s something about the sweet aroma of baked peaches and buttery pastry that instantly takes me back to my childhood summers. My grandmother used to make the most divine peach pies with golden flaky crusts and juicy peach filling. Inspired by her traditional recipe and the latest Pinterest dessert craze, I’ve created this Peach Pie Cruffin recipe — a hybrid treat that merges the elegance of a croissant with the homey sweetness of peach pie. It’s perfect for any season and guaranteed to impress at brunch or as a cozy dessert.

Why You’ll Love Peach Pie Cruffins

Peach Pie Cruffins are everything you want in a dessert: flaky layers of laminated dough, a spiced peach pie filling that’s sweet and just a bit tangy, and a cinnamon-sugar coating for that irresistible crunch. Plus, they look as good as they taste — tall, spiraled, golden, and perfect for Instagram or your next Pinterest board.

Ingredients

For the Cruffin Dough:

• 1 sheet of store-bought puff pastry (or croissant dough), thawed
• 1 tbsp unsalted butter, melted (for brushing)

For the Peach Pie Filling:

• 2 ripe peaches, peeled and finely diced (or 1 cup canned peaches, drained and chopped)
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1 tsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

For the Coating:

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions

Step 1: Make the Peach Filling

1. In a small saucepan over medium heat, combine the peaches, brown sugar, cinnamon, nutmeg, and lemon juice.
2. Simmer for 8–10 minutes, stirring occasionally until the mixture becomes syrupy. If it’s too runny, mix in the cornstarch and cook for 1 more minute.
3. Remove from heat and stir in the vanilla extract. Let the filling cool completely.

Step 2: Prepare the Dough

1. Roll out the puff pastry into a 12×12 inch square on a lightly floured surface.
2. Brush lightly with melted butter.
3. Spread the cooled peach filling evenly over the dough, leaving a 1/2 inch border.
4. Tightly roll the dough into a log, then slice the log lengthwise to expose the layers.
5. Twist each half into a spiral and roll into a muffin shape (like a cinnamon roll), then place into a greased muffin tin.

Step 3: Bake

1. Preheat your oven to 375°F (190°C).
2. Bake the cruffins for 22–25 minutes or until puffed and golden brown.
3. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.

Step 4: Cinnamon-Sugar Coating

1. Mix the granulated sugar and cinnamon in a shallow bowl.
2. Brush each warm cruffin with melted butter and roll in the cinnamon sugar.

Tips & Variations

• Use fresh or canned peaches depending on the season. Frozen peaches also work; just thaw and drain them well.
• Add chopped pecans or almonds to the filling for a bit of crunch.
• Make it indulgent by adding a cream cheese glaze on top.
• Want to go from breakfast to dessert? Serve with vanilla ice cream or whipped cream.

Storing & Serving

Peach Pie Cruffins are best enjoyed warm on the day they’re made, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F (150°C) for 5–7 minutes to restore crispness.

These cruffins are perfect for brunch, tea time, or even a picnic. Their eye-catching swirls and cinnamon sparkle make them a standout at any gathering.

Personal Touch

While developing this recipe, I found myself reminiscing about Sunday afternoons at Nonna’s house, the scent of peaches and cinnamon wafting from the oven, and sneaking a spoonful of warm filling before it hit the crust. With these Peach Pie Cruffins, I wanted to bottle that nostalgic flavor but add a modern twist — and what better way than in the form of a trendy cruffin?

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Easy Peach Pie Cruffins

These Peach Pie Cruffins are flaky, sweet, and bursting with peachy goodness. A fun twist on croissants and peach pie!

Imprimer la recette Pin Recipe

Temps de préparation 20 minutes min

Temps de cuisson 25 minutes min

Temps total 45 minutes min

Type de plat Brunch, Dessert

Cuisine American

Portions 8 cruffins

Calories 280 kcal

Ingrédients

  

Cruffin Dough

• 1 sheet puff pastry thawed
• 1 tbsp unsalted butter melted

Peach Filling

• 2 ripe peaches peeled and diced
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 1 tsp cornstarch optional

Topping

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter melted

Instructions

 

• In a saucepan, cook peaches with sugar, cinnamon, nutmeg, lemon juice until soft. Stir in vanilla. Add cornstarch if needed. Let cool.
• Roll out puff pastry. Brush with butter and spread the peach filling. Roll tightly into a log.
• Slice log lengthwise, twist each half into a spiral, and roll into muffin shape. Place in muffin tin.
• Bake at 375°F (190°C) for 22–25 minutes or until golden brown. Let cool 5 minutes.
• Brush cruffins with melted butter and roll in cinnamon sugar. Serve warm or at room temperature.

Notes

Use canned or frozen peaches if fresh are unavailable. Add cream cheese glaze for extra indulgence.

Keyword Cruffins, Peach dessert, Peach Pie Cruffins