Crisp Peach Pie Cruffins

Last spring, I volunteered at a local school fundraiser where families brought their favorite baked goods to sell at the community table. Some people showed up with brownies, others with cookies, but what caught everyone’s attention were the trays of creative pastries that disappeared in minutes.

On the way home, my kids kept asking if we could make something just as fun, something that looked special but didn’t require days in the kitchen. That little moment planted the idea of trying out cruffins—those playful hybrids of croissants and muffins.

Fast forward to a lazy Sunday morning, I rolled out cans of crescent dough and opened a jar of peach preserves I had tucked away. The house was quiet, the kind of calm that almost begs you to bake.

As the cruffins baked, the sweet aroma of peaches and cinnamon filled the air, wrapping around us like a warm hug. By the time the glaze went on, my kids were already hovering at the counter, forks in hand, waiting to dive in. That first bite—flaky, buttery layers with bursts of juicy peach—was everything we needed that day.

Short Description

Peach Pie Cruffins are buttery, flaky pastries baked in muffin tins, filled with peach preserves and cinnamon, and finished with a light glaze. They’re simple to make with crescent dough and taste like a bakery-style treat made right at home.

Key Ingredients

• 3 cans refrigerated crescent dough (8 ounces each)
• 1 cup peach preserves (organic if possible)
• 1 teaspoon ground cinnamon
• ½ cup powdered sugar
• 3 tablespoons heavy whipping cream

Tools Needed

• Muffin tin with 12 cups
• Muffin liners or nonstick spray
• Mixing bowls
• Rolling pin
• Whisk
• Sharp knife

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.

Step 2: Mix the Filling
In a small bowl, stir together peach preserves and cinnamon until smooth and fragrant.

Step 3: Prepare the Dough
Unroll the crescent dough and press the seams together to form large rectangles. Work gently so the dough doesn’t tear.

Step 4: Spread the Peach Mixture
Evenly spread the peach-cinnamon mixture over each dough rectangle, covering to the edges for full flavor.

Step 5: Roll, Slice, and Twist
Roll each dough sheet into a log. Cut each log in half, then twist the halves into spirals. Place each spiral into the prepared muffin tin.

Step 6: Bake
Bake for 18–20 minutes, or until golden brown and flaky. The tops should feel slightly crisp while the centers remain soft.

Step 7: Glaze and Serve
Whisk powdered sugar and heavy cream until smooth. Drizzle over warm cruffins and let set for a minute before serving.

Troubleshooting tip: If your cruffins look underbaked in the center, cover the tops with foil and bake 3–4 minutes longer.

Why You’ll Love This Recipe

Bakery at Home: Fresh, flaky layers without the effort of homemade croissant dough.

Family-Friendly: Simple enough for kids to help with assembly.

Seasonal Flavor: Sweet peaches balanced with a hint of cinnamon spice.

Quick Dessert: Ready in under 30 minutes with minimal cleanup.

Crowd-Pleaser: Perfect for brunches, potlucks, or just treating yourself.

Mistakes to Avoid & Solutions

Dough Tearing: Press seams firmly together before spreading the filling. If it tears, patch with leftover dough scraps.

Overfilling: Using too much peach preserve will cause leakage. Stick to a thin, even layer.

Undercooking: If the centers are still doughy, add a few minutes and tent with foil to prevent over-browning.

Skipping Liners: Cruffins can stick badly—always use liners or grease the tin thoroughly.

Glazing Too Early: Wait a minute before glazing so it sets instead of melting right off.

Serving and Pairing Suggestions

Serve warm with hot coffee or iced tea.

Pair with fresh fruit for a light brunch.

Add a scoop of vanilla ice cream for a dessert-style twist.

Arrange on a platter for buffet-style gatherings or family brunch.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days.

Reheat in a 300°F oven for 5–6 minutes to revive the crisp layers.

Avoid microwaving; it makes the dough rubbery.

FAQs

1. Can I use homemade peach jam instead of store-bought preserves?
Yes! Homemade preserves make these even better—just ensure they’re not too runny.

2. Can I make these ahead of time?
You can assemble the cruffins, cover them, and refrigerate overnight. Bake fresh in the morning.

3. What if I don’t have heavy cream for the glaze?
Swap with milk or even orange juice for a citrusy glaze.

4. Can I freeze baked cruffins?
Yes, freeze once cooled. Reheat in the oven at 325°F for 10 minutes.

5. Can I use other fruit preserves?
Absolutely—apricot, raspberry, or strawberry preserves work beautifully.

Tips & Tricks

Lightly flour your surface when rolling the dough to avoid sticking.

Chill the dough for 5 minutes if it feels too soft to handle.

Add a pinch of nutmeg to the cinnamon for extra warmth.

Use a piping bag for the glaze to make cleaner drizzles.

Recipe Variations

Apple Pie Cruffins: Swap peach preserves for apple butter and sprinkle in apple pie spice.

Berry Cruffins: Use mixed berry jam and finish with a lemon glaze instead of plain sugar glaze.

Savory Cruffins: Replace fruit with pesto and mozzarella for a snack version.

Almond Peach Cruffins: Add a handful of sliced almonds inside the filling for nutty crunch.

Final Thoughts

Making Peach Pie Cruffins has quickly become one of those simple joys in my kitchen. They turn out flaky and golden every time, with swirls of peachy sweetness tucked into each layer. The aroma that fills the house as they bake feels like a promise of comfort, the kind of scent that pulls everyone into the kitchen. They’re equally welcome at a brunch table or as an afternoon pick-me-up with tea.

Watching my family pull them apart and drizzle on extra glaze is proof that sometimes the easiest bakes bring the biggest smiles. These cruffins remind me that joy in the kitchen doesn’t have to be complicated—it just has to be shared.