I came home early last Thursday, a rare gift tucked between meetings and deadlines. With no real plan in mind, I rummaged through the fridge and pantry and spotted a lonely can of peaches, a refrigerated pie crust, and the cinnamon sugar jar that never seems to stay full for long. That’s when it hit me—cruffins. Not just any cruffins, though—Peach Pie Cruffins, warm and juicy, crisp on the outside and tender within.
Rolling out the pie crust, brushing it with melted butter, folding in those syrupy peach cubes—it felt like a small celebration of time well spent. My son wandered in mid-prep and asked if I was making “sweet roses,” which made me smile.
Once baked, the golden spirals bubbled at the edges and filled the room with a scent somewhere between a warm pie and a buttery croissant. We drizzled on a quick glaze, pulled one apart, and instantly regretted not making a double batch.
These are the kind of treats that make a plain afternoon unforgettable. You don’t need a party or occasion—just 30 minutes and a soft spot for peaches.
Short Description
Flaky, buttery Peach Pie Cruffins are swirled with cinnamon sugar and juicy peach filling, baked until golden, and topped with a simple glaze. A quick, bakery-style treat made from everyday ingredients.
Key Ingredients
- 1 sheet refrigerated pie crust (or puff pastry)
- 1 cup canned or fresh peaches, diced
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon melted butter
- Icing glaze (powdered sugar + a splash of milk)
Tools Needed
- Rolling pin
- Muffin tin (6- or 12-cup)
- Pastry brush
- Knife or dough cutter
- Mixing bowl
- Spoon
Cooking Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with butter or nonstick spray, ensuring each cup is coated to prevent sticking.
Step 2: Roll Out the Dough
Roll the refrigerated pie crust out on a lightly floured surface until it’s smooth and even. If using puff pastry, let it thaw first according to package instructions.
Step 3: Add the Butter and Cinnamon Sugar
Brush the surface of the dough with melted butter. In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the buttered crust.
Step 4: Fill and Roll
Spoon the diced peaches across the dough, spacing them out to avoid overfilling. Gently roll the dough up jelly-roll style into a tight log.
Step 5: Slice and Spiral
Using a sharp knife, slice the roll in half crosswise to make two shorter logs. Then cut each log lengthwise down the middle to reveal the layers. Twist each piece into a spiral, peach-side facing out, and place them cut-side up in the muffin tin.
Step 6: Bake
Bake for 18–22 minutes or until the cruffins are golden brown and the peach filling is bubbling at the edges. The tops should be crisp and flaky.
Step 7: Glaze
While still warm, drizzle with a simple glaze made from powdered sugar mixed with just enough milk to form a pourable consistency.
Why You’ll Love This Recipe
– Made with everyday pantry staples
– Quick to prepare, with only 10 minutes of hands-on time
– Buttery, flaky texture without needing homemade dough
– Can be customized with other fruits or spices
– Naturally portioned and great for serving guests
– Kid-friendly and easy to eat without utensils
– A fun twist on traditional peach pie
– Lower sugar than many bakery pastries
Mistakes to Avoid & Solutions
Overfilling with peaches
Too much fruit can make the dough soggy and cause cruffins to fall apart. Stick to 1 cup diced peaches for the best balance.
Skipping the butter layer
Butter helps create that golden, crisp crust. Don’t skip it or the sugar won’t stick properly.
Using cold dough
Cold pie crust or puff pastry can crack when rolled. Let it come to room temp for 10 minutes before handling.
Not greasing the muffin tin
Even buttery doughs can stick. Make sure your pan is thoroughly greased.
Cutting too thin
If the spirals are too skinny, they may not hold their shape during baking. Keep each cruffin a generous width to maintain structure.
Serving and Pairing Suggestions
Serve these cruffins warm from the oven, with the glaze still slightly sticky. They’re perfect for:
– A weekend brunch spread
– Paired with hot tea or iced coffee
– Topped with a scoop of vanilla yogurt or a dollop of whipped cream
– Presented on a rustic board for a tea party or baby shower
– Wrapped in parchment and tied with twine as a sweet homemade gift
Storage and Reheating Tips
Storage: Let cruffins cool completely. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheating: To reheat, place in a 300°F oven for 5–7 minutes until warmed through. For a quicker option, microwave for 10–15 seconds, though the crust may lose crispness.
Freezing: Wrap tightly in plastic and freeze for up to 2 months. Reheat in the oven straight from frozen.
FAQs
1. Can I use fresh peaches instead of canned?
Yes! Fresh peaches work beautifully. Just peel and dice them, and if they’re very juicy, pat dry slightly before adding.
2. What if I don’t have pie crust?
You can use puff pastry for a flakier texture or even crescent roll dough in a pinch—just adjust the baking time slightly.
3. How do I make the icing glaze?
Mix 1/2 cup powdered sugar with 1–2 teaspoons of milk until smooth. Add a drop of vanilla for extra flavor.
4. Can these be made ahead?
Yes. You can assemble the rolls the night before, refrigerate them covered, and bake in the morning.
5. Why did my cruffins collapse in the center?
They may have been underbaked or overfilled. Make sure they’re golden and firm on top before removing from the oven.
Tips & Tricks
Chill the rolled dough log for 10 minutes before slicing to get clean, defined spirals.
Use a serrated knife or dental floss (unscented!) to cut the log without squishing it.
Swap white sugar with brown sugar for a deeper, caramel-like sweetness.
Sprinkle chopped pecans or almonds before rolling for added crunch.
Drizzle with honey or maple syrup instead of glaze for a natural finish.
Recipe Variations
Apple Cinnamon Cruffins
Replace peaches with 1 cup diced apples tossed in cinnamon and a pinch of nutmeg. Follow the same steps.
Berry Pie Cruffins
Use 1 cup mixed berries (blueberries, raspberries). Add 1 tsp cornstarch to absorb extra juice.
Savory Breakfast Cruffins
Skip the sugar and use scrambled eggs, cheese, and chopped herbs instead of peaches. Bake as directed, no glaze needed.
Vegan Version
Use a plant-based pie crust, vegan butter, and a non-dairy milk glaze. Ensure canned peaches are packed in juice, not syrup.
Mini Cruffins
Slice the dough into more pieces and use a mini muffin tin for bite-sized treats. Bake 12–15 minutes.
Final Thoughts
There’s no stress, no mixer, no elaborate prep—just a few ingredients and a willingness to twist things up. These cruffins strike a lovely balance: sweet but not cloying, rich yet light, and beautiful enough to impress without the effort that usually requires. They’re the kind of treat that vanishes from the table faster than you can say “peach season.”
If you’ve got 30 minutes and a craving for something cozy and golden, give these a go. And if you happen to eat more than one (or five), I promise I won’t judge. I’ll just ask for another.
Peach Pie Cruffins
Print ThisIngredients
- 1 sheet refrigerated pie crust (or puff pastry)
- 1 cup canned or fresh peaches, diced
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon melted butter
- Icing glaze (powdered sugar + a splash of milk)
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with butter or nonstick spray, ensuring each cup is coated to prevent sticking.
Step 2: Roll Out the Dough
Roll the refrigerated pie crust out on a lightly floured surface until it’s smooth and even. If using puff pastry, let it thaw first according to package instructions.
Step 3: Add the Butter and Cinnamon Sugar
Brush the surface of the dough with melted butter. In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the buttered crust.
Step 4: Fill and Roll
Spoon the diced peaches across the dough, spacing them out to avoid overfilling. Gently roll the dough up jelly-roll style into a tight log.
Step 5: Slice and Spiral
Using a sharp knife, slice the roll in half crosswise to make two shorter logs. Then cut each log lengthwise down the middle to reveal the layers. Twist each piece into a spiral, peach-side facing out, and place them cut-side up in the muffin tin.
Step 6: Bake
Bake for 18–22 minutes or until the cruffins are golden brown and the peach filling is bubbling at the edges. The tops should be crisp and flaky.
