The morning I baked these Peach Pie Cruffins, the air was thick with the hum of August. I had just come in from the garden, hands smelling of basil and marigolds, when a forgotten jar of peach preserves caught my eye. It sat quietly on the pantry shelf, made from last year’s orchard haul—bright, syrupy, full of sunshine. My grandmother used to can peaches every summer, her floral apron stained with syrup and cinnamon. That memory alone made my heart itch for something warm and sweet.

Now that I’ve retired, I find myself chasing flavors that carry stories. This particular story—flaky layers, sticky peach filling, a kiss of cinnamon sugar—felt like a page pulled straight from an old family cookbook, only with a modern twist. I wasn’t trying to recreate her pies exactly. I was after something handheld and charming. Something I could tuck into a basket and share with my neighbor over coffee.

What came out of the oven looked like bakery-worthy magic, but tasted like my childhood summers. Each cruffin had its own swirl, some tall and dramatic, others coiled like a shy smile. The filling bubbled in little amber pockets. The scent of cinnamon clung to every corner of the kitchen. I knew right then, this was a keeper. Maybe even an heirloom in the making.

Short Description

Peach Pie Cruffins combine the buttery layers of puff pastry or crescent roll dough with a rich, peachy filling for a sweet, swirled breakfast treat that’s as beautiful as it is delicious.

Key Ingredients

For the Filling:

1/4 cup peach preserves or jam
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup canned or fresh peaches, finely chopped

For the Dough:

1 can (8 oz) refrigerated crescent roll or puff pastry dough

For the Topping:

2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

Tools Needed

Muffin tin (standard size, 6–12 cups)
Rolling pin
Mixing bowl
Pastry brush
Knife or bench scraper
Spoon or spatula

Cooking Instructions

Step 1: Prep the Oven and Tin
Preheat your oven to 375°F (190°C). Lightly grease your muffin tin with butter or nonstick spray so your cruffins slide out effortlessly once baked.

Step 2: Roll the Dough
On a clean surface, unroll your crescent dough. Press the seams together to form one large rectangle. If you’re using puff pastry, thaw and roll it out into a similar size—about 9×12 inches.

Step 3: Make the Filling
In a bowl, mix together the chopped peaches, peach preserves, brown sugar, and cinnamon. Stir until the mixture becomes thick and spreadable.

Step 4: Assemble the Layers
Spread the peach mixture evenly over the entire surface of the dough, reaching all corners.

Step 5: Roll and Slice
Starting from the long side, roll the dough into a tight log. Slice the log in half lengthwise, exposing the layers.

Step 6: Shape the Cruffins
Take each sliced half and twist it gently, keeping the peach filling facing up. Coil the twisted dough into a muffin shape and place it into each muffin tin slot.

Step 7: Add the Topping
Brush the tops with melted butter. Mix the granulated sugar and cinnamon in a small bowl, then generously sprinkle it over each cruffin.

Step 8: Bake to Golden Perfection
Bake for 20–24 minutes until puffed and deeply golden. The sugar on top should slightly caramelize, and the edges will crisp beautifully.

Step 9: Cool Before Serving
Let the cruffins cool in the tin for 5 minutes, then gently lift them out. Serve warm, or let them cool completely on a wire rack.

Why You’ll Love This Recipe

– Easier and faster than a full pie

– Customizable with different jams or fruit

– No mixer required and only one bowl to clean

– They look bakery-fancy but are easy enough for beginners

– Can be made ahead for parties or holidays

Mistakes to Avoid & Solutions

Mistake 1: Dough Tears When Rolling
Solution: Be gentle when pressing seams together. If using crescent dough, pinch and smooth carefully. A light dusting of flour underneath helps with sticking.

Mistake 2: Filling Leaks Out During Baking
Solution: Don’t overfill. Keep about ½ inch border around the dough edges to prevent spillage.

Mistake 3: Undercooked Centers
Solution: If the tops are browning too fast, tent the cruffins with foil halfway through baking. Always check the center with a toothpick—it should come out clean.

Mistake 4: Cruffins Fall Apart When Removing
Solution: Let them rest for 5–10 minutes in the pan. Then run a butter knife gently around the edges to loosen.

Mistake 5: Soggy Bottoms
Solution: Ensure your peach filling isn’t too watery. Drain canned peaches well or pat fresh ones dry before mixing.

Serving and Pairing Suggestions

Best served warm with a dusting of powdered sugar or an extra dollop of peach jam

Pair with coffee, herbal tea, or a mimosa at brunch

Lovely as a plated dessert with vanilla bean ice cream

Excellent for brunch buffets, tea parties, or baby showers

Serve family-style in a basket with cloth napkins for a cozy weekend breakfast

Storage and Reheating Tips

Room Temp Storage: Keep in an airtight container for up to 2 days.

Refrigeration: Store in the fridge for up to 5 days. Wrap tightly to preserve moisture.

Freezing: Freeze individually wrapped cruffins in plastic wrap, then foil, for up to 2 months.

Reheating: Warm in a 300°F oven for 8–10 minutes, or microwave for 15 seconds (though oven keeps the texture better).

FAQs

1. Can I use puff pastry instead of crescent dough?
Yes! Puff pastry will give a flakier, crispier texture. Just thaw and roll it to size before filling.

2. Can I make these ahead of time?
Yes. Assemble the cruffins and keep them covered in the fridge overnight. Bake fresh in the morning.

3. Can I use fresh peaches instead of canned?
Absolutely. Just make sure to peel and finely chop them, then pat them dry to avoid excess moisture.

4. Do I need to use muffin liners?
Not necessary. A greased muffin tin works fine and helps the cruffins get crispy edges.

5. Can I reduce the sugar?
Yes. You can cut back on the brown sugar in the filling or omit the sugar topping. The peach jam will still provide sweetness.

Tips & Tricks

Use cold dough for easier rolling and shaping

Let the cruffins cool slightly before removing—they’ll hold shape better

Swap peach preserves with apricot or fig for a fun twist

Add chopped pecans or almonds to the filling for crunch

Dust with powdered sugar just before serving for a bakery look

For a stronger cinnamon note, add a pinch of cardamom or nutmeg

Recipe Variations

1. Apple Pie Cruffins

Swap peach preserves for apple butter

Use diced apples sautéed with cinnamon and nutmeg

Follow the same assembly and baking steps

2. Berry Swirl Cruffins

Replace peaches with chopped strawberries or blueberries

Use mixed berry jam and add lemon zest to the filling

These have a slightly tangier finish, perfect for spring

3. Maple Pecan Cruffins

Mix 2 tablespoons maple syrup with chopped pecans and cinnamon

Omit the fruit for a nuttier, fall-inspired version

4. Savory Cruffins (for brunch lovers!)

Skip the sugar and cinnamon

Fill with cream cheese, chives, and smoked salmon or sundried tomato and mozzarella

Top with everything bagel seasoning instead of cinnamon sugar

Final Thoughts

Peach Pie Cruffins aren’t just a treat—they’re a memory tucked into pastry. Every swirl tells a story, from the sticky fingers of jam-making days to the warm hum of the oven on a quiet morning. What I love most is how this recipe bridges past and present, mixing old flavors with new formats. They’re unfussy, warmhearted, and full of character.

And when the scent of peach and cinnamon drifts through your kitchen, I hope it brings you the same comfort it brought me: a reminder that even simple things—baked with care—can feel like home.

Peach Pie Cruffins

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Filling:
1/4 cup peach preserves or jam
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup canned or fresh peaches, finely chopped
For the Dough:
1 can (8 oz) refrigerated crescent roll or puff pastry dough
For the Topping:
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

Instructions

Step 1: Prep the Oven and Tin
Preheat oven to 375°F (190°C). Lightly grease a muffin tin with butter or nonstick spray.

Step 2: Roll the Dough
Unroll crescent dough on a clean surface. Press seams to form a 9×12-inch rectangle. If using puff pastry, roll to similar size after thawing.

Step 3: Make the Filling
In a bowl, combine chopped peaches, peach preserves, brown sugar, and cinnamon. Mix until thick and spreadable.

Step 4: Assemble the Layers
Spread the filling evenly over the dough, covering the entire surface.

Step 5: Roll and Slice
Roll the dough tightly from the long side. Slice the log lengthwise to reveal layers.

Step 6: Shape the Cruffins
Twist each half gently with the filling facing up. Coil into a muffin shape and place in muffin cups.

Step 7: Add the Topping
Brush tops with melted butter. Mix cinnamon and sugar, then sprinkle over each cruffin.

Step 8: Bake to Golden Perfection
Bake for 20–24 minutes until golden, puffed, and crisp at the edges.

Step 9: Cool Before Serving
Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.