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Peach Pie Cruffins

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These Peach Pie Cruffins combine flaky, buttery pastry with a gooey, cinnamon-spiced peach filling for a fun, easy twist on classic peach pie. Perfect for brunch, dessert, or any summer gathering, they come together in under an hour and are sure to impress.

Ingredients

Scale
  • 1 can (13.8 oz) refrigerated crescent roll dough or puff pastry (thawed if frozen)
  • All-purpose flour (for dusting work surface)
  • 2 large fresh peaches, peeled, pitted, and diced (about 1 1/2 cups)
  • 1/4 cup granulated sugar (plus 1/4 cup for topping)
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon (plus 1/2 teaspoon for topping)
  • 1/4 teaspoon ground ginger (optional)
  • Pinch of salt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Nonstick spray or butter (for greasing muffin tin)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter. Optionally, line with parchment strips for easy removal.
  2. In a medium bowl, combine diced peaches, 1/4 cup sugar, cornstarch, 1 teaspoon cinnamon, ginger (if using), salt, lemon juice, and vanilla extract. Toss to coat and set aside for 5-10 minutes.
  3. On a lightly floured surface, unroll crescent roll dough or puff pastry into a rectangle (about 12×8 inches). Use a rolling pin to smooth seams and even thickness.
  4. Brush the dough with half the melted butter. Cut into 6 long strips (about 2 inches wide) using a sharp knife or pizza cutter.
  5. Spoon a generous line of peach filling along one edge of each strip, leaving space at both ends. Roll each strip up jelly-roll style, keeping filling inside.
  6. Stand each rolled cruffin upright in a muffin cup, spiral side up. Spoon any leftover filling on top. Brush tops with remaining melted butter.
  7. Bake for 22-25 minutes, or until puffed, golden brown, and bubbling. Rotate pan halfway through. Cover loosely with foil if browning too quickly.
  8. While baking, mix 1/4 cup sugar with 1/2 teaspoon cinnamon in a small bowl.
  9. As soon as cruffins come out of the oven, sprinkle or roll them in cinnamon sugar while still warm.
  10. Let cool in the pan for 5 minutes, then loosen with a butter knife and transfer to a wire rack. Serve warm.

Notes

For best results, use ripe but firm peaches. If using canned or frozen peaches, drain or pat dry before using. Chill dough if sticky for easier handling. Don’t overfill to prevent bursting. Cruffins are best enjoyed warm but can be stored in an airtight container for up to 2 days or frozen for up to 2 months. Easily adapted to gluten-free or vegan diets with appropriate dough and butter substitutes.

Nutrition

Keywords: peach pie cruffins, peach dessert, easy cruffins, summer pastry, brunch, muffin tin recipe, cinnamon sugar, puff pastry, crescent roll, fresh peaches

Find it online: https://norasfoods.com/peach-pie-cruffins-recipe-easy-fresh-peach-dessert-to-try/