Best Peach Pie Cruffins

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As Karen Colman, I can confidently say these Peach Pie Cruffins are a game-changer, combining the buttery flakiness of a croissant with the sweet, comforting embrace of a peach pie, perfect for wowing any crowd with minimal fuss.

Close-up of golden-brown Peach Pie Cruffins showing flaky layers and glossy peach filling on a light plate, perfect for a homemade dessert recipe. — Delicious homemade Peach Pie Cruffins recipe

If you’re looking for a recipe that brings together flaky pastry and juicy fruit in one delightful bite, you’ve hit the jackpot. These Peach Pie Cruffins are surprisingly simple to whip up, offer that irresistible buttery crunch, and are guaranteed to disappear fast at any gathering. Seriously, they’re perfect for brunch, dessert, or even a fancy breakfast! You know, like those amazing peach bars with fresh peaches we talked about? These are in that same league of peachy goodness!

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Key Takeaways

Surprisingly easy to make for such an impressive pastry.
Combines the best of croissants and peach pie into one perfect treat.
Flaky, buttery, and bursting with sweet peach flavor.
Absolutely divine served warm with a scoop of vanilla ice cream.

Why You’ll Love This Peach Pie Cruffins Recipe

Oh, honey, where do I even begin? This Peach Pie Cruffins recipe is more than just a baked good; it’s an experience. You’ll find yourself falling head over heels for these for so many reasons:

That incredible flaky texture: Imagine biting into layers of buttery, golden pastry that just melt in your mouth – it’s pure bliss!
Juicy, sweet peach filling: We’re talking about real peach pie vibes here, bursting with ripe, tender peaches that taste like summer sunshine.
It’s a fun twist on classics: If you love croissants and you love peach pie, then this hybrid is your new best friend. It’s got that “wow” factor without being overly complicated.
Perfectly portable: No plates needed! These are ideal for breakfast on the go, a fancy brunch, or even packing in a picnic basket.
The aroma alone is intoxicating: Seriously, as these bake, your whole house will smell like a dream – warm butter, sweet peaches, and a hint of cinnamon. It’s like a hug for your nose!
Nutritional bonus: Peaches are a great source of Vitamin C and dietary fiber, so you’re getting a little bit of wholesome goodness with every delicious bite. It’s like my best fresh cucumber pasta salad – fresh and flavorful!

Food or Cultural Background

You know, there’s something so magical about hybrid foods, isn’t there? The cruffin itself, a brilliant mash-up of a croissant and a muffin, really started gaining popularity in bakeries in San Francisco and Australia a few years back.

It was all about taking that delicate, laminated croissant dough and baking it in a muffin tin to create those gorgeous, swirly layers and a crispier exterior. I still remember the first time I saw one – my jaw dropped! It was pure genius.

For this recipe, I wanted to combine that trendy, fun pastry with something utterly classic and comforting from my own kitchen: a delicious peach pie filling. Peaches, for me, evoke memories of hot summer days and my grandma’s kitchen, where she’d always have a strawberry rhubarb pie cooling on the counter.

There’s nothing quite like the taste of a perfectly ripe peach, and when you combine that with the buttery flakiness of a cruffin, it’s like a little piece of home and bakery magic all in one. It’s a modern twist that still feels incredibly familiar and soul-satisfying.

Ingredients for Peach Pie Cruffins

Here’s what you’ll need to make these beauties. I’ve included some notes and potential substitutions to help you out!

Ingredient	Notes/Substitutes
For the Dough:
All-purpose flour	Use a good quality unbleached flour. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.
Granulated sugar	For sweetness in the dough.
Active dry yeast	Make sure it’s fresh!
Warm milk	Any milk will do (dairy or non-dairy like almond milk for dairy-free).
Unsalted butter	Cold and cut into cubes for laminating. Vegan butter sticks work for dairy-free.
Egg	For richness and binding. Flax egg can be used for vegan.
Salt	Balances the flavors.
For the Filling:
Fresh ripe peaches	Peeled and sliced. Frozen peaches (thawed and drained) or good quality canned peaches (drained) work too, but fresh is best! Just like in my fresh peach fritters!
Granulated sugar	Adjust to the sweetness of your peaches.
Cornstarch	My favorite thickener for that perfect pie consistency. Tapioca starch also works.
Lemon juice	Brightens the peach flavor and prevents browning.
Ground cinnamon	Warm spice that complements peaches beautifully.
Pinch of nutmeg	Adds another layer of warm spice.
Vanilla extract	Pure vanilla is best.

Equipment Needed

You don’t need a ton of fancy gear for these, just some basic kitchen essentials:

Muffin tin: A standard 12-cup muffin tin is essential for shaping the cruffins.
Rolling pin: For rolling out that beautiful dough.
Large mixing bowls: For combining ingredients and letting the dough rise.
Pastry brush: Handy for brushing on melted butter.
Sharp knife: For slicing peaches and dough.
Cooling rack: To let your cruffins cool perfectly.
Measuring cups and spoons: Standard baking essentials.

How to Make Peach Pie Cruffins Step-by-Step

Alright, let’s get baking! Don’t be intimidated by the “croissant” part – we’re making this super approachable.

Prepare the Dough: In a large bowl, whisk together the warm milk, yeast, and a pinch of sugar. Let it sit for about 5 minutes until foamy. Add the rest of the dough ingredients, except the cold butter, and mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for a few minutes until smooth. Cover and let it rise in a warm spot for about an hour, or until doubled in size.
Make the Peach Filling: While the dough rises, combine your sliced peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract in a bowl. Toss gently to coat and set aside.
Laminate the Dough (The “Croissant” Part): Once risen, gently punch down the dough. Roll it into a large rectangle, about 1/4-inch thick. Arrange the cold butter cubes evenly over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the other buttered third over that, like a letter. Rotate 90 degrees, re-roll, and repeat the folding process two more times. This is what creates those amazing layers! You might remember a similar technique if you’ve ever tried my traditional bread pudding recipe, where layering is key!
Chill and Shape: Wrap the laminated dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes. Once chilled, roll the dough out again into a large rectangle (about 1/8-inch thick). Slice the dough into long strips, about 1-inch wide.
Fill and Roll: Take each strip of dough and spoon a small amount of peach filling onto one end. Gently roll the strip into a spiral, tucking the end underneath. Place each spiral into a greased muffin tin cup.
Second Rise: Cover the muffin tin loosely with plastic wrap or a clean kitchen towel and let the cruffins rise again in a warm spot for another 30-45 minutes, or until visibly puffy.
Bake: Preheat your oven to 375°F (190°C). Bake the Peach Pie Cruffins for 20-25 minutes, or until they’re golden brown and puffed up. The internal temperature of the dough should be around 200-210°F.
Cool: Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to dive in immediately – cooling helps the layers set!
Glaze: Whisk sugar + cream, drizzle over warm cruffins.

Expert Tips for the Best Results

I’ve made my share of pastries over the years, and here are some little tricks I’ve learned to make your Peach Pie Cruffins absolutely perfect:

Keep that butter cold! This is probably the most important tip for flaky layers. If your butter gets too warm during laminating, it will just mix into the dough instead of creating those distinct layers. Pop the dough back in the fridge if it feels too soft.
Don’t overfill: It’s tempting to load them up with peaches, but too much filling can make your cruffins soggy or cause the filling to ooze out too much. A little goes a long way here!
Use ripe but firm peaches: You want peaches that are sweet and juicy but still hold their shape when baked. Overly soft peaches can turn mushy.
Don’t skip the second rise: This final proofing is crucial for light, airy cruffins. Give them the time they need to puff up beautifully.
Check for doneness: If they’re browning too quickly, you can loosely tent them with foil. Make sure they’re fully baked through for that perfect texture. Just like my best fresh cucumber pasta salad needs proper chilling, these need proper baking!

What to Serve With Peach Pie Cruffins

These Peach Pie Cruffins are pretty perfect all on their own, but if you want to elevate the experience, here are a few ideas:

A scoop of vanilla bean ice cream: Seriously, warm cruffins with melting ice cream? Divine!
A dollop of whipped cream: Light and airy, it’s a classic pairing for peach desserts.
A drizzle of caramel sauce: For an extra touch of sweetness and richness.
A dusting of powdered sugar: Simple, elegant, and always a winner.
With your morning coffee or tea: They make for an elevated breakfast treat. Pair it with my savory garlic parmesan overnight oats for a truly gourmet breakfast spread!

Storing and Reheating Tips

To keep your Peach Pie Cruffins fresh and delicious:

Storage: Store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to 5 days.
Freezing: For longer storage, flash freeze the baked cruffins on a baking sheet until solid, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months.
Reheating: To enjoy them warm and flaky, pop them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also quickly microwave them, but they won’t be as crispy.

Nutrition Facts

Amount Per Serving (estimated)
Calories	350
Total Fat	18g
Saturated Fat	11g
Cholesterol	55mg
Sodium	120mg
Total Carbohydrate	42g
Dietary Fiber	2g
Total Sugars	18g
Protein	5g

Nutrition information is estimated and may vary based on ingredients and cooking methods. Source: USDA FoodData Central.

FAQs About Peach Pie Cruffins

What’s the difference between a muffin and a cruffin?

A muffin is typically a quick bread, made with a batter and a tender, cake-like crumb. A Peach Pie Cruffin, however, is made from a laminated dough, similar to a croissant, giving it dozens of buttery, flaky layers, yet it’s baked in a muffin tin for that classic muffin shape.

What is the difference between a croissant and a cruffin?

While both feature laminated dough, a croissant is usually crescent-shaped and baked to be light and airy throughout. A Peach Pie Cruffin is baked in a muffin tin, which gives it a more structured, taller shape, often with crispier edges, while still retaining the signature flaky layers of a croissant.

What is the best thickener for peach pie?

For Peach Pie Cruffins (and most peach pies!), I find cornstarch to be the best thickener. It creates a beautifully clear, glossy filling that holds its shape without becoming gummy. Tapioca starch is another excellent option.

What’s the difference between a peach cobbler and a peach pie?

A peach pie typically has a top and bottom crust made from pastry dough, encasing the peach filling. A peach cobbler, on the other hand, usually has a fruit filling topped with a biscuit-like dough or a dropped cake-like topping, often baked in a deeper dish.

Is peach cobbler better with fresh or canned peaches?

While canned peaches can work in a pinch, fresh, ripe peaches truly make a peach cobbler (and these Peach Pie Cruffins!) sing. Fresh peaches offer superior flavor, texture, and aroma that canned just can’t quite match.

Final Thoughts

Phew! You made it. I really hope you give these Peach Pie Cruffins a try. They’re honestly one of those recipes that feel a little fancy but are so rewarding to make, and even more rewarding to eat! There’s just something about that flaky pastry combined with the juicy peach filling that makes you want to close your eyes and savor every single bite. Don’t forget to take a picture and tag me when you make them! And if you loved these, you might also enjoy my easy key lime cake recipe – another sweet treat perfect for sharing!

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Best Peach Pie Cruffins – Sweet & Simple