Irresistible Peach Pie Cruffins
The first time I baked these Peach Pie Cruffins I expected a croissant-meets-muffin hybrid — what I got was flaky, fruity pockets of summer that disappear faster than you can say “second helping.” They’re perfect for a weekend brunch, a picnic, or when ripe peaches are staring at you from the fruit bowl. Crisp layers of croissant dough wrapped around a lightly spiced peach filling make each bite both tender and satisfyingly caramelized.
Why you’ll love this dish
Peach Pie Cruffins give you the best parts of a hand pie and a croissant in one easy-to-eat package. They’re quick to assemble when you use store-bought croissant dough, and the filling is bright and fresh — no long simmering required. Make them for brunch, potlucks, or as a crowd-pleasing dessert after a summer dinner. They’re also great for making ahead: bake, cool, and reheat for a freshly crisped treat.
“These croissant-wrapped peaches tasted like homemade peach pie without the fuss — flaky, juicy, and dangerously easy to eat.” — a happy brunch guest
If you like pastry hybrids, you might also enjoy this rich chocolate cake donuts recipe for more easy crowd-pleasers.
How this recipe comes together
Quick overview so you know what to expect:
- Macerate diced peaches with sugar, cornstarch, and warming cinnamon so the juices thicken slightly.
- Roll and cut croissant dough into triangles.
- Spoon the peach mix at the wide end and roll toward the point to create a spiral pocket.
- Tuck each roll into a greased muffin tin so the layers bake upward and stay contained.
- Brush with egg wash to get that golden, glossy finish. Bake until puffed and caramelized.
This process keeps the filling contained and prevents soggy bottoms by letting the croissant layers bake into crisp shells.
What you’ll need
- 1 batch croissant dough (store-bought or homemade) — enough to cut into triangles
- 2 cups fresh peaches, diced (about 2–3 medium peaches)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch (thickens the juices)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 large egg (for egg wash)
- Butter (for greasing the muffin tin)
Notes and substitutions:
- If peaches aren’t available, swap for nectarines or thawed frozen peaches (drain excess liquid).
- For a lighter sweetener, reduce sugar to 1/3 cup or use maple syrup (reduce cornstarch by 1/2 teaspoon).
- Vegan option: use plant-based croissant dough and an aquafaba or maple syrup glaze instead of egg wash.
Directions
- Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin with butter.
- In a medium bowl, combine the diced peaches, sugar, cornstarch, cinnamon, and salt. Toss gently to coat and let sit 5–10 minutes so the sugar starts to draw out juices.
- Unroll the croissant dough on a lightly floured surface and press seams gently to even thickness. Cut the dough into triangles (wide base about 2–3 inches).
- Spoon about 1 tablespoon of the peach mixture onto the wide end of each triangle. Keep filling centered and don’t overfill — excess liquid can leak.
- Roll each triangle tightly from the wide end toward the point, forming a small spiral or “cruffin.” Place seam-side down into the greased muffin tin so layers fan upward.
- Whisk the egg and brush the tops of each cruffin for a shiny, golden finish.
- Bake 20–25 minutes, rotating the tin halfway through, until the croissant layers are puffed and deep golden brown. If tops brown too quickly, tent loosely with foil.
- Remove from oven and cool in the tin 5 minutes, then transfer to a rack. Serve warm or at room temperature.
How to plate and pair
Serve cruffins on a simple platter dusted with powdered sugar or a light peach glaze. Pairing ideas:
- A scoop of vanilla ice cream or a dollop of mascarpone for dessert.
- For brunch, arrange alongside scrambled eggs and a savory bake — try a hearty crockpot pierogi casserole for contrast.
- Coffee, black tea, or a citrusy iced tea complement the warm cinnamon notes.
Storage and reheating tips
- Room temp: Store cooled cruffins in an airtight container up to 24 hours to preserve flakiness.
- Refrigerator: Keep up to 3 days; bring to room temperature or reheat.
- Freezing: Freeze individually wrapped cruffins up to 2 months. Thaw overnight in the fridge or at room temp.
- Reheating: For best texture, reheat in a 350°F (175°C) oven for 8–10 minutes until crisp; avoid microwaving for long (it makes pastry soggy).
- Food safety: Refrigerate within two hours of baking if you won’t eat them within a day (fruit fillings can harbor bacteria if left too long).
Pro chef tips
- Use slightly underripe-firm peaches for the best texture; overripe fruit can release too much juice.
- Toss peaches with cornstarch last minute so the thickening starts only when baked.
- Roll tightly but gently; overly tight rolling can compress layers and reduce flakiness.
- Grease the muffin cups liberally with butter — it encourages even browning and easy release.
- If your croissant dough has strong seam lines, press them flat to help uniform rise.
Creative twists
- Fruit swaps: Substitute apples with a splash of lemon and extra cinnamon, or blueberries with a squeeze of lemon zest.
- Streusel top: Sprinkle a small crumble on top before baking for crunch.
- Glaze: Drizzle a simple powdered sugar glaze (milk + powdered sugar) or a peach syrup reduction after baking.
- Savory-sweet: Add a teaspoon of ricotta inside with the peaches for a creamy finish.
- Dietary swaps: Use vegan butter and aquafaba wash, and choose dairy-free croissant dough for a vegan version.
Your questions answered
Q: How long does prep and bake time take?
A: Active prep is about 20–30 minutes (dicing, mixing, rolling). Bake time is 20–25 minutes. Plan ~60 minutes total including cooling.
Q: Can I make the filling ahead of time?
A: Yes — mix the peaches up to one day ahead and refrigerate. Drain any excess liquid before filling the dough so the cruffins don’t get soggy.
Q: Can I use canned peaches?
A: You can, but drain them well and pat dry. Canned fruit is softer and may yield a wetter filling; add a bit more cornstarch to compensate.
Q: How do I prevent soggy bottoms?
A: Grease the muffin cups well, avoid overfilling, and use cornstarch to thicken juices. Reheating in the oven restores crispness.
Q: Are these freezer-friendly?
A: Yes. Freeze cooled cruffins wrapped tightly up to 2 months. Reheat from thawed in a 350°F oven for about 8–10 minutes.
Conclusion
If you want a flaky, fruity pastry that’s faster than a pie and more impressive than a muffin, this Peach Pie Cruffins recipe delivers. For a printable, step-by-step version you can follow in the kitchen, check this detailed Irresistible Peach Pie Cruffins Recipe. If you’d like a downloadable, nicely formatted copy for gifting or storing in your recipe binder, consider the Downloadable Peach Pie Cruffins Recipe – Flaky, Fruity ….
Peach Pie Cruffins
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin with butter.
- In a medium bowl, combine the diced peaches, sugar, cornstarch, cinnamon, and salt. Toss gently to coat and let sit for 5–10 minutes to draw out juices.
- Unroll the croissant dough on a lightly floured surface, press seams gently to even thickness, and cut into triangles (wide base about 2–3 inches).
- Spoon about 1 tablespoon of the peach mixture onto the wide end of each triangle, keeping filling centered to avoid leaks.
- Roll each triangle tightly from the wide end toward the point to form a small spiral or 'cruffin'. Place seam-side down into the greased muffin tin.
- Whisk the egg and brush the tops of each cruffin.
- Bake for 20–25 minutes, rotating the tin halfway through, until croissant layers are puffed and golden brown.
- If tops brown too quickly, tent loosely with foil.
- Remove from oven and cool in the tin for 5 minutes before transferring to a rack. Serve warm or at room temperature.
