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Peach Pie Cruffins are the treat I whip up when I want something fruity and buttery, but really can’t be bothered with making dough from scratch. Crescents bake up flaky and stuffed with peachy goodness, making a pastry that’s super simple and hard to stop eating. These cruffins bring a bakery vibe right to your kitchen and have folks grabbing for another one fast.
The first time I made these, my kitchen smelled just like a carnival pie booth. Now my husband begs for them every time his birthday rolls around.
Tasty Ingredients
- Pre-made crescent roll dough: Cuts out all the finicky dough work. Just check the package is sealed and the dough isn’t ripped.
- Peach pie filling (canned): Loads of juicy, real fruit flavor. Grab one with lots of chunky bits. If you go with fresh peaches, toss slices with cinnamon and sugar before using.
- Butter (melted): Adds that rich, golden finish. Use unsalted if you want the purest flavor.
- Brown sugar: Sweetens with caramel notes. Pick soft brown sugar if you can.
- Cinnamon: Brings cozy warmth that’s perfect with peaches. Use a good ground cinnamon for big flavor.
- Powdered sugar: Sweet dusting on top. Sift it so you don’t get clumps.
Easy How-To
- Let Them Cool and Dust:
- Give your cruffins a break in the pan to set up, then move them to a rack and shake some powdered sugar over the top if that’s your style.
- Fill the Dough with Fruit:
- Spoon peach filling so it reaches every corner of the dough. If peaches are fresh, slice them, coat with a little sugar and cinnamon, then spread them out.
- Add Butter, Sugar, and Cinnamon:
- Generously slather melted butter across your dough. Sprinkle brown sugar evenly, then a good hit of cinnamon over all of it.
- Time to Roll and Slice:
- Roll up the dough tightly from the long side so stuffing stays put. Slice this log lengthwise, revealing those yummy layers and fruit.
- Preheat Oven and Get Ready:
- Fire up your oven to 375 F (190 C). Prep your muffin pan so you don’t have sticking issues later.
- Shape and Make Cruffins:
- Take each half, twist a few times to show off the insides, and coil into a circle just like a cinnamon roll.
- Assemble, Bake, and Enjoy:
- Pop every spiral into the muffin tin, fruit side up. Bake for about eighteen to twenty-two minutes till they’re crisp and golden.
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When I toss in fresh summer peaches, my whole place is bursting with sweet smell and suddenly it feels like I’m back baking beside Grandma in her sunlit kitchen.
Keeping Them Fresh
Keep your Peach Pie Cruffins in a tightly sealed container at room temp and they’ll stay nice for two days. Avoid breezes so they don’t dry up. You can also pop them in the freezer for up to two months. A quick bake in the oven brings back the crunch.
Ingredient Swaps
No peaches? Use apple or cherry filling instead. Add a swirl of your favorite nut butter with the fruit for more flavor. Sprinkle on some lemon zest if you want a little zing.
Serving Ideas
These cruffins are awesome for breakfast with coffee or as a sweet finish after dinner. Throw on a spoonful of whipped cream or scoop some vanilla ice cream on the side for a treat. I like them with fresh berries when it’s hot out or with hot spiced tea when it’s chilly.
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Getting these cruffins just right is so satisfying—it honestly makes you feel like you’ve got pro bakery magic in your hands!
Frequently Asked Questions
- → What type of peaches work best for this?
Fresh peaches or canned pie filling both do the job. If you're using fresh, toss on some sugar and cinnamon.
- → Can I use homemade dough?
Sure thing—go for homemade crescent or any rich, buttery dough to change up the flavor.
- → How do I prevent cruffins from sticking?
Just butter the pan well or pop in some parchment liners so nothing gets stuck.
- → Is it necessary to dust with powdered sugar?
Totally up to you — it's just for looks and a little extra sweetness.
- → Can these be prepared in advance?
Yep! Fill and roll your dough the night before, stash in the fridge, then bake whenever you’re ready.