These peach pie cruffins combine the flaky layers of a croissant with the sweet, fruity comfort of peach pie. Baked in a muffin tin, they come out golden, tender, and filled with warm peach flavor and cinnamon sugar, making them perfect for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
This recipe is easy to make using simple ingredients and minimal prep time. The cruffins look impressive but require no special baking skills. They are soft and flaky on the inside, slightly crisp on the outside, and filled with sweet peach goodness. You can make them with canned or fresh peaches, and they are easy to customize with different spices or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (8 oz / 225 g) refrigerated crescent roll dough
1 cup peach pie filling, finely chopped
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon cornstarch (only if using fresh peaches)
1 tablespoon water (only if using fresh peaches)
Cooking spray or additional melted butter for greasing the pan
Directions
Preheat your oven to 375°F (190°C) and grease a standard 6-cup muffin tin with cooking spray or melted butter.
If using fresh peaches, peel and finely dice them. In a small saucepan, combine the peaches, granulated sugar, cinnamon, cornstarch, and water. Cook over medium heat for 4–5 minutes until the mixture thickens. Remove from heat and let cool slightly.
Unroll the crescent roll dough and separate it into rectangles. Press the perforations together to seal. Lightly brush the surface with melted butter.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture evenly over the dough, then spread the chopped peach filling on top. Drizzle with vanilla extract.
Starting from the long side, tightly roll the dough into a log. Cut the log lengthwise to expose the layers. Roll each strip into a spiral and place it into the prepared muffin tin.
Bake for 18–22 minutes, or until the cruffins are golden brown and fully cooked. Allow them to cool in the pan for 5 minutes before removing.
You can substitute peaches with apples, apricots, or mixed berries. Add a pinch of nutmeg or cardamom for a warmer spice profile. For extra sweetness, drizzle the baked cruffins with a simple glaze made from powdered sugar and milk. Chopped nuts can also be sprinkled inside for added texture.
Storage/Reheating
Store leftover cruffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them in a preheated oven at 300°F (150°C) for 5–7 minutes or microwave for about 15 seconds until just warmed through.
FAQs
Can I use fresh peaches instead of canned?
Yes, fresh peaches work very well. Just cook them briefly with sugar and cornstarch to create a thick filling.
Do I need to peel the peaches?
Peeling is recommended for a smoother filling, but it is optional if you prefer a more rustic texture.
Can I make these ahead of time?
You can assemble the cruffins a few hours in advance and refrigerate them until ready to bake.
What if I don’t have crescent roll dough?
You can use puff pastry sheets cut into strips as an alternative.
How do I keep the cruffins from sticking?
Make sure to generously grease the muffin tin with butter or cooking spray.
Can I freeze peach pie cruffins?
Yes, once fully cooled, freeze them in an airtight container for up to 2 months.
How do I reheat frozen cruffins?
Thaw at room temperature and reheat in the oven at 300°F (150°C) for 8–10 minutes.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly, especially if using sweet canned peach filling.
Are these suitable for breakfast?
Yes, they are great for breakfast or brunch with tea or coffee.
Can I add a topping?
You can dust them with powdered sugar or drizzle with a light glaze after baking.
Conclusion
Peach pie cruffins are a simple yet impressive baked treat that brings together flaky pastry and sweet peach filling in every bite. With minimal effort and plenty of room for customization, this recipe is perfect for both casual baking and special occasions.
Peach pie cruffins are a delightful twist on classic pastries, combining the flaky texture of crescent dough with a sweet, spiced peach filling. Baked in a muffin tin, these easy-to-make treats are perfect for breakfast, brunch, or dessert.
Ingredients
1 can (8 oz / 225 g) refrigerated crescent roll dough
1 cup peach pie filling, finely chopped
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon cornstarch (only if using fresh peaches)
1 tablespoon water (only if using fresh peaches)
Cooking spray or additional melted butter for greasing the pan
Instructions
Preheat your oven to 375°F (190°C) and grease a 6-cup muffin tin with cooking spray or melted butter.
If using fresh peaches, peel and finely dice them. In a saucepan, combine with granulated sugar, cinnamon, cornstarch, and water. Cook over medium heat for 4–5 minutes until thickened. Let cool slightly.
Unroll crescent roll dough and separate into rectangles. Press perforations to seal. Brush lightly with melted butter.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over dough, then top with peach filling and drizzle with vanilla extract.
From the long side, roll the dough into a log. Cut the log lengthwise to expose layers. Roll each strip into a spiral and place in muffin tin.
Bake for 18–22 minutes, or until golden brown and fully cooked.
Let cool in the pan for 5 minutes before removing and serving warm.
Notes
Make sure filling is not too wet to avoid soggy dough.
Use puff pastry as a substitute for crescent roll dough for a flakier texture.
Drizzle with glaze or dust with powdered sugar for extra sweetness.
