Peach Pie Cruffins Recipe

A Peach Pie Cruffin Story (With a Little Tangent…)

You ever just crave peach pie but can’t be bothered to bake a whole pie? That’s where these peach pie cruffins come in clutch. I first made them when I was supposed to bring a dessert to a Sunday BBQ—ran out of time, panic ensued, but the result? These flaky, messy, sweet cruffins that were gone in about 7 minutes flat. My uncle Sid genuinely tried to hide the last one behind the grill tools. Sid, if you’re reading this: still not cool.

Making cruffins feels like a tiny rebellion against boring breakfast. But also, they’re so easy, you almost feel like you’re cheating the dessert system. (In a good way–no judgement!)

Why You’ll Love Making These Peach Pie Cruffins

I bake these when it’s late summer and peaches are everywhere, even if they’re a bit too soft to slice for a salad. My family goes wild for them, especially my dad, who claims they’re “basically breakfast” if you eat them with coffee. And yes, I’ve tried making them with canned peaches in January; life is short, so take shortcuts when you need to.

I used to get frustrated working with dough, but honestly, if you use store-bought crescent roll dough, you can’t really mess this up. There were burnt attempts, super-gooey ones, but lately I think I’ve cracked the code. (Knock on wood!)

All the Stuff You’ll Need (And a Few Swaps!)

• 2 cans refrigerated crescent roll dough (or honestly, puff pastry sheets work if that’s what you’ve got—my friend Katie swears by them)
• 1 1/2 cups fresh peaches, peeled and diced (or go with canned—just drain ’em! I’ve done frozen in a pinch, too)
• 1/3 cup granulated sugar (sometimes I use brown sugar if I want that caramel-y hit)
• 1 tablespoon all-purpose flour (I occasionally skip if the peaches aren’t too juicy–no one’s noticed)
• 1 teaspoon cinnamon (more if you love cinnamon like I do)
• 1/8 teaspoon nutmeg (or leave it out, I’m not the spice police)
• 2 tablespoons unsalted butter, melted (I have definitely used salted, just tasted a bit more, uh, rustic?)
• 1 tsp vanilla extract
• Sugar for sprinkling (totally optional, but my kids say it’s “sparkly” so I always add it)

How to Make Peach Pie Cruffins (The Play-by-Play)

1. First, preheat your oven to 375°F (190°C). Spray a muffin tin with nonstick spray. Or just use some butter—the old-fashioned way.
2. Roll out one can of crescent dough onto a lightly floured surface. Gently press the seams together. (Don’t stress if it isn’t perfect—really.)
3. Spoon half of the diced peaches onto the dough, scatter half the sugar, flour, cinnamon, nutmeg, butter, and vanilla over top. Give it a little jiggle so everything spreads out. This is where I usually sneak a peach chunk.
4. Roll the dough up (jelly-roll style, yes, like grandma’s cinnamon rolls), then slice the log into 6 pieces.
5. Take each piece and twist it gently once or twice before placing it cut-side-up into the muffin tin. It doesn’t matter if they’re wonky—they bake up beautifully.
6. Repeat all of that with the second can of dough and the rest of the filling, so you end up with a full tray.
7. Optional: Sprinkle a little sugar on top of each cruffin. I usually do, mostly for the “sparkle.”
8. Bake about 18–22 minutes, until they’re golden and peachy-smelling. Some filling will bubble over—embrace the drama.
9. Let them cool in the pan at least 10 minutes (I have burned many fingers being impatient.)

Things I Found Out (Mostly the Hard Way)

• If you overload with peach chunks, the centers can get soggy—but delicious. Just keep a fork handy.
• Sometimes the store-bought dough tears. Doesn’t matter. The messier it looks before baking, the prettier after.
• If you use puff pastry, bake a little longer & check at 18 minutes, then every 2 after. I’ve pulled them too soon and, well, lesson learned.

Things I’ve Tried (Aka, Not Always Genius)

• Apple filling works great instead of peach—just add a squirt of lemon juice.
• I once tried raspberry jam and cream cheese instead of peaches—far too runny, but my kids licked all the tops clean anyway.
• You could sprinkle in chopped nuts (pecans are ace) for crunch, if you like a suprise.

Equipment? Sort Of…

Muffin tin is pretty essential—but, one wild afternoon, I tried making these in ramekins. It worked, but they looked a bit like deflated soufflés. Rolling pin helps, but I’ve used a wine bottle before. No shame.

How Do I Store These? (Not That You’ll Need To…)

Once cooled, stash them in an airtight container. They keep pretty well at room temp for about 2 days, and you can freeze them for a month—but they never last that long at my place. Actually, I think they taste even better the next day (if you can wait).

How I Love To Serve These (And My Family’s Odd Tradition)

I go classic: with hot black coffee, preferably in the backyard. My grandma dunks hers into sweetened condensed milk like it’s tea—a bit odd but surprisingly great. Also, nothing wrong with a scoop of vanilla ice cream on top if you want to dress it up for dessert.

Pro Tips I Learned the Messy Way

• Don’t rush the cooling. I once tried to wrangle them out immediately; hot filling everywhere—oops.
• If you use extra juicy fruit, toss in a tad more flour so they set up better. Or, just own the mess and serve with a fork.
• Stacking too many pieces into one muffin tin spot just makes a doughy, underbaked mess. Keep it simple (I always forget this, honestly).

FAQ (You Folks Actually Ask Me…)

• Can I use biscuit dough instead? Kinda? It’s much denser but not bad; just more scone-y than flaky. Worth a shot if it’s all you have.
• Can I use peaches form the jar? Absolutely! Drain them well, maybe even give ’em a little pat with paper towels so things don’t get too soupy.
• Why are mine kind of flat? Eh, sometimes you just need to bake a few minutes longer, or maybe the dough got a bit too warm. Still tastes grand though.
• Can I prep these ahead? Yes! Assemble them the night before, let ’em hang out in the fridge, and bake fresh in the morning. Or, honestly, I’ve baked ’em late at night and just reheated for lazy brunches.
• Do they *really* taste like pie? Well, maybe not exactly, but all the best bits—sweet peaches, flaky pastry, spiced filling—are there! It’s like pie in a muffin suit.

Well, now I’m off to sneak another cruffin (purely for, uh, recipe testing purposes, you understand).

★★★★★ 4.50 from 21 ratings

Peach Pie Cruffins Recipe

yield: 12 cruffins

prep: 25 mins

cook: 22 mins

total: 47 mins

These flaky and golden peach pie cruffins combine buttery crescent roll dough with sweet, spiced peaches. A fun, delicious twist on classic peach pie—made in muffin tins for easy individual servings.

🖨️ Print Pin Recipe

Ingredients

• 2 cans refrigerated crescent roll dough (or puff pastry sheets)
• 1 1/2 cups fresh peaches, peeled and diced (or canned or frozen, drained)
• 1/3 cup granulated sugar (or brown sugar)
• 1 tablespoon all-purpose flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons unsalted butter, melted
• 1 tsp vanilla extract
• Sugar for sprinkling (optional)

Instructions

1. 1
   First, preheat your oven to 375°F (190°C). Spray a muffin tin with nonstick spray. Or just use some butter—the old-fashioned way.
2. 2
   Roll out one can of crescent dough onto a lightly floured surface. Gently press the seams together. (Don’t stress if it isn’t perfect—really.)
3. 3
   Spoon half of the diced peaches onto the dough, scatter half the sugar, flour, cinnamon, nutmeg, butter, and vanilla over top. Give it a little jiggle so everything spreads out. This is where I usually sneak a peach chunk.
4. 4
   Roll the dough up (jelly-roll style, yes, like grandma’s cinnamon rolls), then slice the log into 6 pieces.
5. 5
   Take each piece and twist it gently once or twice before placing it cut-side-up into the muffin tin. It doesn’t matter if they’re wonky—they bake up beautifully.
6. 6
   Repeat all of that with the second can of dough and the rest of the filling, so you end up with a full tray.
7. 7
   Optional: Sprinkle a little sugar on top of each cruffin. I usually do, mostly for the “sparkle.”
8. 8
   Bake about 18–22 minutes, until they’re golden and peachy-smelling. Some filling will bubble over—embrace the drama.
9. 9
   Let them cool in the pan at least 10 minutes (I have burned many fingers being impatient.)

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 175 caloriescal

Protein: 2gg

Fat: 7gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 26gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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