Peach Pie Cruffins were a total accident in my kitchen but the kind that makes you thank the baking gods. One lazy Sunday, I had crescent dough, peach preserves, and a craving for something warm and comforting. I started twisting, sprinkling, and praying, and out came these Peach Pie Cruffins flaky, fruity, and impossible not to love.
Peach Pie Cruffins
Equipment
- Oven
- 12-cup muffin tin
- Knife
- Whisk
- Mixing Bowl
- Spatula
Ingredients
Cruffins
- 3 cans Refrigerated crescent dough 8 ounces each
- 1 cup Peach preserves thick, not runny
- 1 teaspoon Ground cinnamon
Glaze
- 0.5 cup Powdered sugar for glaze
- 3 tablespoons Heavy whipping cream adjust for desired consistency
The Sweet Story Behind This Recipe
I grew up eating my grandma’s peach pie every summer, right after we’d help her pick the ripest peaches from the backyard tree. She’d pile them high in her buttery crust, always adding a hint of cinnamon her secret touch. These Peach Pie Cruffins are my way of blending her tradition with something new. And honestly? They bring the same smile to my face as her pie did.
What You’ll Need to Bring It to Life
Here’s everything you’ll need to make these irresistible Peach Pie Cruffins come to life:
- 3 cans refrigerated crescent dough (8 ounces each)
Tip: Choose the buttery kind it’s what gives these cruffins that magic puff and golden finish. - 1 cup peach preserves
Store-bought is fine, but homemade during peach season? Absolute heaven. - 1 teaspoon ground cinnamon
Essential for that cozy warmth. My grandma always added it to her pie, and I never skip it. - ½ cup powdered sugar
This is for the glaze that makes the Peach Pie Cruffins feel bakery-fancy. - 3 tablespoons heavy whipping cream
Just the right touch to blend the glaze into a silky drizzle.
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Easy Ingredient Swaps to Make It Your Own
Want to switch things up? These Peach Pie Cruffins are flexible!
- Use apricot or raspberry preserves for a different fruity kick.
- Add a pinch of nutmeg or vanilla to the cinnamon for more depth.
- Try puff pastry if you’re out of crescent dough it makes a flakier version of these cruffins.
- Sprinkle in chopped nuts like pecans or almonds for crunch and extra texture.
How I Make This Step-by-Step in My Kitchen
- Preheat your oven to 375°F and grease a 12-cup muffin tin well.
- Unroll the crescent dough and press the seams to create solid rectangles.
- Spread peach preserves over each one, staying about a half-inch from the edge.
- Dust with cinnamon and roll tightly from the long edge into a log.
- Cut each log into 4 even pieces, then twist gently.
- Place each twist into a muffin cup, open side facing up.
- Bake for 15 to 18 minutes or until golden and puffed.
- While they cool a bit, mix powdered sugar and cream for the glaze.
- Drizzle generously over the Peach Pie Cruffins while they’re still slightly warm.
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Our Favorite Way to Serve and Enjoy It
We serve these Peach Pie Cruffins warm, dusted with a little extra powdered sugar. They’re perfect with coffee or tea on lazy weekends, and I often make them when we have guests over for brunch. My husband likes them with a dollop of whipped cream, and my kids love them straight out of the muffin tin no plate required!
What I’ve Learned from Little Mistakes Along the Way
The first few times I made Peach Pie Cruffins, I filled them too much and they leaked. Lesson learned: less is more when it comes to filling. And always twist them snugly loose twists unravel and don’t bake evenly. Chilling them before baking helps them hold their shape and gives those dreamy, flaky layers.
How I Keep It Fresh for Later Moments of Joy
If we have leftovers (rare, but it happens), I pop the Peach Pie Cruffins in an airtight container. They stay good on the counter for a day or two. For longer storage, freeze them individually and reheat in the oven for 10 minutes. They taste just as good as fresh!
Why This Recipe Means So Much to Me
Making these Peach Pie Cruffins brings back sweet memories of my grandma’s kitchen. The smell of cinnamon and peaches, the warmth of the oven it’s like a hug from the past. Sharing them with my kids and seeing them smile? That’s everything. This recipe isn’t just about flavor, it’s about love, tradition, and a new way to celebrate both.
Your Questions Answered About This Recipe
Why did my cruffins unravel during baking?
Make sure to twist them tightly before placing in the muffin tin. I also find chilling them for 10 minutes before baking helps.
Can I use homemade peach preserves?
Yes! I actually prefer homemade when peaches are in season. Just ensure it’s thick enough to spread without being runny.
Mine aren’t as flaky as expected?
Try chilling the shaped Peach Pie Cruffins for 15 minutes before baking. This helps the butter in the dough create those distinctive flaky layers.
Can I make mini versions?
Absolutely! Use a mini muffin tin and reduce baking time to about 10–12 minutes for adorable bite-sized Peach Pie Cruffins.
Can I make these ahead of time?
Definitely! Shape the Peach Pie Cruffins, refrigerate overnight, and bake fresh in the morning. You’ll have a warm, comforting treat ready in minutes.
If you make these Peach Pie Cruffins, tag me! I’d love to see your creations and how you make them your own. Recipes like this are meant to be shared, passed on, and filled with heart. Happy baking💛
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