The first time I bit into a warm, flaky cruffin—imagine the love child of a croissant and a muffin—I knew my breakfast game had changed forever. But when you swirl in juicy peaches, cinnamon, and a hint of vanilla? That’s next-level comfort, my friend. This Peach Pie Cruffins recipe is pure gold—soft, buttery layers spinning around a sweet, peachy filling that honestly tastes like summer in every bite.
I stumbled on the idea for peach pie cruffins during a Sunday morning kitchen experiment. I had some ripe peaches that were begging for attention, and a pack of puff pastry sitting in the fridge. (Let’s face it, I’m always looking for ways to sneak fruit into breakfast, especially when it’s as dreamy as this.) After a couple of messy attempts and a few tweaks—more cinnamon here, a splash of vanilla there—I landed on this moist fruit pastry twist that’s now a serious family favorite.
What I love most about these cruffins is how easy they are. You get the impressive, bakery-level look without any fancy dough anxiety. Whether you’re baking for a weekend brunch, a sweet snack, or just because you want your kitchen to smell like heaven, these peach pie cruffins totally deliver. They’re perfect for busy mornings, make-ahead treats, or when you want to wow your friends without breaking a sweat. Trust me, once you try them, you’ll be hooked on that juicy, cinnamon-flecked center and those golden, crispy edges. (And yes, I’ve tested this recipe more times than I can count—so you know it’s reliable!)
Why You’ll Love This Peach Pie Cruffins Recipe
- Quick & Easy: No need to fuss with homemade dough—store-bought puff pastry gets things rolling in under 20 minutes of prep. It’s a low-stress, big-reward pastry win!
- Simple Ingredients: You probably have everything you need already—just grab some fresh (or canned!) peaches, a sheet of puff pastry, and basic baking staples. No wild goose chases at the store.
- Perfect for Any Occasion: Cruffins are a showstopper at brunches, showers, holiday breakfasts, or even as a sweet midweek pick-me-up. They look fancy, but they’re totally doable.
- Crowd-Pleaser: Kids, adults, and even picky eaters go for seconds. Every time. There’s just something irresistible about that moist fruit filling tucked into buttery, flaky layers.
- Unbelievably Delicious: The combo of juicy peaches, cinnamon, and soft pastry is pure comfort. Each bite is moist and tender with just the right hit of sweetness and spice.
What sets this peach pie cruffins recipe apart? It’s the way the peaches and cinnamon meld with the pastry—no soggy bottoms, just perfectly moist centers. I blend the peaches until just chunky for a pie-filling vibe, and a dash of lemon brightens everything up. Plus, the easy rolling technique means every cruffin gets those signature swirls. (I’ve had friends beg for the “secret” after one bite—spoiler: it’s really just smart layering!)
This isn’t just another pastry recipe—it’s a hug in edible form. It brings comfort and nostalgia, but with a lighter, fruitier twist. If you want something that feels special but doesn’t require a pastry chef’s patience, these peach pie cruffins are your new go-to. Trust me, your kitchen will smell amazing, and your taste buds will thank you!
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and a moist, satisfying texture. Most are pantry staples, making this peach pie cruffins twist easy to whip up whenever the craving hits.
- Puff Pastry Sheets (1 box, 2 sheets; thawed) – I love Pepperidge Farm, but any quality brand works. Thawed in the fridge overnight is best for easy handling.
- Peaches (2 cups, peeled and diced; about 3 medium fresh or 1 can, drained) – Fresh is best in summer, but canned or frozen (thawed and patted dry) work beautifully. Go for ripe, fragrant peaches for max flavor.
- Granulated Sugar (1/3 cup; 65g) – Sweetens the filling and helps caramelize those peaches. If your peaches are super sweet, you can cut this back a bit.
- Brown Sugar (2 tbsp; 25g, packed) – Adds a touch of caramel warmth to the filling.
- Ground Cinnamon (1 1/2 tsp) – Classic peach pie flavor! I like Saigon cinnamon for its boldness.
- Vanilla Extract (1 tsp) – Rounds out the flavor with a mellow, bakery-style note.
- Lemon Juice (1 tbsp; about 1/2 lemon) – Brightens the filling and balances the sweetness.
- Cornstarch (1 tbsp; 8g) – Thickens the peach mixture so you get a jammy (not runny) filling.
- Unsalted Butter (2 tbsp; 28g, melted) – For brushing the pastry—gives you those golden, crisp edges.
- Powdered Sugar (optional; for dusting) – Totally optional, but adds a beautiful finish.
Ingredient Tips & Substitutions:
- Puff Pastry: For a homemade feel, use all-butter puff pastry if you can find it. Gluten-free puff pastry works too—just check the bake time.
- Peaches: In winter, swap in pears or apples. If using canned, drain really well and pat dry with paper towels.
- Sugar: Feel free to use coconut sugar for a deeper, caramel-like flavor.
- Vegan Option: Use plant-based butter and vegan puff pastry (many are naturally dairy-free, but double-check labels).
- Extra Flavors: Add a pinch of nutmeg, ginger, or cardamom if you love spiced fruit desserts.
This ingredient list is flexible—use what you have on hand and don’t be afraid to riff on the classic. The goal? Moist, fruity, peach pie cruffins that taste like they came from a fancy bakery (but without the fuss)!
Equipment Needed
- Muffin Tin (12-cup standard size): This is key for getting that signature cruffin shape. If you have a nonstick pan, even better—makes release a breeze.
- Rolling Pin: For rolling out the puff pastry. A wine bottle works in a pinch (been there, done that!).
- Mixing Bowls: At least one medium-sized bowl for the peach filling.
- Pastry Brush: For brushing melted butter onto the dough. If you don’t have one, use a clean paper towel or even your fingers.
- Sharp Knife or Pizza Cutter: You’ll need this for slicing the rolled dough into strips. I find a pizza cutter gives the cleanest lines.
- Cutting Board: Makes dicing the peaches safer and tidier.
- Measuring Cups and Spoons: Precise measurements mean perfect results every time.
- Small Saucepan (optional): If you want to cook the peach filling slightly before rolling, this helps thicken things up.
If you don’t have a muffin tin, try using ramekins for individual cruffins (just watch the bake time). I’ve even made mini versions in a mini muffin pan—adorable and snackable! For easy cleanup, line your muffin tin with parchment “sling” strips or use nonstick spray (trust me, these beauties like to stick). And if your rolling pin gets sticky, dust lightly with flour. Budget tip: Dollar store pans and basic wooden rolling pins work just fine—no need for fancy gadgets.
How to Make Peach Pie Cruffins – Step-by-Step Preparation Method
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Prep Your Ingredients:
- Thaw puff pastry sheets in the refrigerator overnight or at room temperature for 30–40 minutes. Don’t let them get too soft—they should be cold but pliable.
- Dice peaches into 1/4-inch cubes. If using canned or frozen, drain and pat dry.
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Make the Peach Filling:
- In a medium bowl, combine 2 cups peaches, 1/3 cup granulated sugar, 2 tbsp brown sugar, 1 1/2 tsp cinnamon, 1 tsp vanilla extract, 1 tbsp lemon juice, and 1 tbsp cornstarch.
- Gently toss until everything is coated and the mixture looks glossy. If you want a thicker, jammy filling, cook in a small saucepan over medium heat for 3–4 minutes, stirring, until syrupy. Cool to room temp before using.
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Roll Out the Puff Pastry:
- Lightly flour your work surface. Unfold one sheet of puff pastry and roll into a 12×16-inch (30x40cm) rectangle. Repeat with the second sheet.
- Brush the surface with melted butter (about 1 tbsp per sheet).
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Spread the Peach Filling:
- Spoon half the peach mixture evenly over each sheet of pastry, leaving a 1/2-inch (1cm) border along one long edge. Don’t overfill—juices should stay inside!
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Roll and Slice:
- Starting at the long side opposite the border, roll up each sheet tightly like a jelly roll. Seal the edge by pinching gently.
- With a sharp knife or pizza cutter, slice each log in half lengthwise. You’ll have 4 long strips.
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Form the Cruffins:
- With cut sides facing out, twist each strip into a loose coil and tuck the end underneath. Place each coil into a greased muffin cup.
- If the filling leaks a bit—no worries! That caramelized fruit at the edges is so good.
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Second Rise (Optional for Extra Puff):
- Let the shaped cruffins rest in the muffin tin at room temperature for 20 minutes. This helps them rise and get extra flaky. Preheat oven to 375°F (190°C) during this time.
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Bake:
- Bake cruffins on the center rack for 25–30 minutes, until puffed, golden brown, and crisp at the edges. Rotate the pan halfway if your oven bakes unevenly.
- If they’re browning too quickly, tent loosely with foil.
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Cool & Finish:
- Let cruffins cool in the pan for 10 minutes, then carefully loosen and transfer to a wire rack. Dust with powdered sugar if desired (optional, but so pretty).
- Enjoy warm, when the centers are soft and the pastry is crisp!
Prep Notes: If your filling is very juicy, don’t skip the cornstarch or pre-cooking step—it keeps the pastry from getting soggy. And don’t worry if some filling escapes during baking. Those caramelized bits are honestly the best part!
Cooking Tips & Techniques for Peach Pie Cruffins
After baking loads of cruffins (and not gonna lie, a few kitchen fails), I’ve picked up some tricks that make a real difference in your results.
- Keep Dough Cold: Work quickly with puff pastry. If it gets too warm, pop it in the fridge for 10 minutes before rolling. Cold dough means crisp, flaky layers.
- Don’t Overfill: It’s tempting to pack in the peaches, but too much filling leads to leaks. Aim for a thin, even layer—enough for flavor, not so much that it oozes out everywhere.
- Seal the Edges: Lightly dampen the border with water for a better seal. This helps keep the filling tucked in during baking.
- Rest Before Baking: Giving the shaped cruffins a quick 20-minute rest helps the gluten relax and gives you taller, puffier layers.
- Check for Doneness: The tops should be deep golden and crisp. If the bottoms seem pale, bake a few extra minutes (but watch closely—burnt pastry isn’t fun!).
- Rotate the Pan: Ovens can have hot spots. Rotating halfway through ensures even browning.
- Release While Warm: If the cruffins cool completely in the pan, they can stick. Run a butter knife around the edges and lift while still slightly warm.
- Don’t Skip the Butter: Brushing with melted butter adds flavor and helps the pastry brown beautifully.
Lesson Learned: The first time I made these, I skipped the cornstarch and wound up with a soggy mess. Now I always thicken the filling—trust me, it’s worth it! And hey, if your cruffins aren’t perfect spirals? All good. They’ll taste amazing no matter what.
Variations & Adaptations
One of the best things about this peach pie cruffins recipe is how easy it is to switch things up for season, taste, or dietary needs. Here are a few fun spins to try:
- Berry Bliss Cruffins: Swap peaches for mixed berries (raspberries, blueberries, strawberries). Use the same sugar and spices—just add an extra teaspoon of cornstarch to thicken juicy berries.
- Apple Cinnamon Cruffins: In fall, use diced apples and a touch of nutmeg. A handful of raisins or chopped pecans is a bonus!
- Vegan or Dairy-Free: Use vegan puff pastry (most are, but check labels) and plant-based butter. Works like a charm and nobody will guess!
- Low-Sugar Version: Cut sugar by half and use extra ripe fruit for natural sweetness. Dust with cinnamon instead of powdered sugar on top.
- Gluten-Free Adaptation: Use gluten-free puff pastry and check your cornstarch is GF-certified.
- Jammy Cruffins: In a pinch, use peach or apricot jam in place of fresh fruit. Spread a thin layer—super quick and still delicious.
Personally, I love making a half-and-half batch: peach for me, apple for my partner. Everyone wins! You can even try different fillings in the same pan for a cruffin “sampler” platter. Don’t be afraid to experiment—once you get the hang of the twist, the sky’s the limit.
Serving & Storage Suggestions
These peach pie cruffins are best served warm, fresh from the oven when the pastry is crisp and the fruit is gooey. If you want to impress, dust with powdered sugar just before serving—so pretty and inviting!
Pair with a strong cup of coffee, iced tea, or a glass of cold milk. For a brunch spread, they’re lovely alongside yogurt parfaits, scrambled eggs, or a simple fruit salad. If you’re feeling decadent, a scoop of vanilla ice cream turns them into an easy dessert.
- Storing: Let cruffins cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
- Freezing: Cruffins freeze well! Wrap individually in plastic and freeze for up to 2 months. Thaw at room temp and reheat before serving.
- Reheating: To revive that just-baked texture, pop cruffins in a 350°F (175°C) oven for 8–10 minutes. The microwave works if you’re in a rush, but the pastry won’t be quite as crisp.
- Flavor Develops: The cinnamon and peach flavors deepen after a day—so leftovers (if you have any!) are even better.
Nutritional Information & Benefits
Each peach pie cruffin is estimated to contain around 210 calories, with 4g protein, 9g fat, and 30g carbohydrates. (This varies depending on the puff pastry brand and the amount of filling per cruffin.)
Health Benefits: Peaches are a great source of vitamins A and C, plus fiber and antioxidants. Using fresh fruit and a moderate amount of sugar keeps these pastries lighter than traditional bakery treats. For a lower-sugar or whole grain version, use less sugar and try whole wheat puff pastry if available.
Dietary Considerations: This recipe can be adapted for vegan, dairy-free, or gluten-free diets (see above). Allergens to watch: wheat (puff pastry), possible dairy (pastry and butter). Always check ingredient labels if serving to guests with allergies.
Honestly, these are a treat—so I enjoy them in moderation, knowing I’m getting a dose of real fruit and a little joy in every bite!
Conclusion
If you’re dreaming of a bakery-style breakfast that’s actually doable at home, these peach pie cruffins are your answer. They’re easy, gorgeous, and bursting with summery flavor—plus, that moist fruit pastry twist is just…so good.
Don’t be afraid to riff on the recipe and make it your own. Swap in your favorite fruit, adjust the sweetness, or try a new spice. I love how this recipe brings my family together (and makes my kitchen smell like a peach orchard!).
Go on—give these cruffins a whirl, and let me know how they turn out! Drop a comment below, share your pics, or tell me about your favorite filling variation. Here’s to more flaky, fruity, irresistible mornings ahead!
FAQs – Peach Pie Cruffins Recipe
Can I use canned peaches for peach pie cruffins?
Yes! Just drain them well and pat dry to avoid extra moisture. Canned peaches work great, especially when fresh aren’t in season.
What if I don’t have a muffin tin?
No worries—you can use ramekins or even bake “free-form” cruffin spirals on a parchment-lined baking sheet. Just watch the bake time; they’ll likely cook a bit faster.
Can I make peach pie cruffins ahead of time?
Absolutely. Bake as directed, cool completely, and store in an airtight container. Reheat in the oven for best texture.
How do I keep the cruffins from sticking to the pan?
Grease the muffin tin generously or line with parchment strips. Let cruffins cool 10 minutes before loosening with a butter knife.
Can I freeze peach pie cruffins?
Yes! Wrap cooled cruffins individually and freeze for up to 2 months. Thaw at room temp and reheat in the oven for best results.
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Peach Pie Cruffins
- Total Time: 50 minutes
- Yield: 8 cruffins 1x
Description
These Peach Pie Cruffins are a moist, flaky twist on classic fruit pastries, combining buttery puff pastry with a juicy peach-cinnamon filling. Easy to make and bakery-worthy, they’re perfect for breakfast, brunch, or a sweet snack.
Ingredients
- 1 box (2 sheets) puff pastry, thawed
- 2 cups peaches, peeled and diced (about 3 medium fresh or 1 can, drained)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, melted
- Powdered sugar (optional, for dusting)
Instructions
- Thaw puff pastry sheets in the refrigerator overnight or at room temperature for 30–40 minutes until cold but pliable.
- Dice peaches into 1/4-inch cubes. If using canned or frozen, drain and pat dry.
- In a medium bowl, combine peaches, granulated sugar, brown sugar, cinnamon, vanilla extract, lemon juice, and cornstarch. Toss gently until coated and glossy. For a thicker filling, cook in a small saucepan over medium heat for 3–4 minutes until syrupy, then cool to room temperature.
- Lightly flour your work surface. Unfold one sheet of puff pastry and roll into a 12×16-inch rectangle. Repeat with the second sheet.
- Brush each sheet with 1 tablespoon melted butter.
- Spoon half the peach mixture evenly over each sheet, leaving a 1/2-inch border along one long edge.
- Starting at the long side opposite the border, roll up each sheet tightly like a jelly roll. Pinch to seal the edge.
- Slice each log in half lengthwise to create 4 long strips.
- With cut sides facing out, twist each strip into a loose coil and tuck the end underneath. Place each coil into a greased muffin cup.
- Let the shaped cruffins rest in the muffin tin at room temperature for 20 minutes. Preheat oven to 375°F (190°C).
- Bake on the center rack for 25–30 minutes, until puffed, golden brown, and crisp at the edges. Rotate the pan halfway through baking.
- Let cruffins cool in the pan for 10 minutes, then loosen and transfer to a wire rack. Dust with powdered sugar if desired. Enjoy warm.
Notes
Keep puff pastry cold for best results. Don’t overfill to prevent leaks. If using canned or frozen peaches, drain and pat dry thoroughly. For vegan or gluten-free versions, use plant-based butter and/or gluten-free puff pastry. Cruffins are best enjoyed warm but can be stored or frozen for later. Dust with powdered sugar for a pretty finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Pastry
- Cuisine: American
Nutrition
- Serving Size: 1 cruffin
- Calories: 210
- Sugar: 13
- Sodium: 180
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: peach pie cruffins, fruit pastry, easy cruffins, puff pastry, breakfast pastry, brunch, peach dessert, summer baking, cinnamon, muffin tin recipe
