Peach Pie Cruffins Twist

 

🍑 Peach Pie Cruffins

Imagine a flaky, buttery croissant baked in a muffin tin and stuffed with a warm, spiced peach pie filling. That's the magic of a Cruffin! This recipe is your shortcut to an impressive, bakery-style treat.

Prep time: 20 minutes
Cook time: 15-20 minutes
Yields: 8-12 Cruffins

🧾 Ingredients

For the Peach Filling:

• 1 cup diced peaches (fresh or canned, drained)

• 2 tablespoons brown sugar

• 1 tablespoon cornstarch

• ½ teaspoon ground cinnamon

• Optional: ¼ teaspoon nutmeg or a few drops of almond extract

For the Assembly:

• 1 sheet puff pastry or croissant dough, thawed

• 2 tablespoons unsalted butter, melted

For the Crumble Topping (Optional):

• ¼ cup all-purpose flour

• 2 tablespoons rolled oats

• 2 tablespoons brown sugar

• 2 tablespoons cold unsalted butter, cubed

• Optional: 2 tablespoons chopped pecans or walnuts

For the Glaze (Optional):

• ½ cup powdered sugar

• 1-2 tablespoons milk or cream

• Optional: ¼ teaspoon almond extract

👩‍🍳 Instructions

1. Prepare the Filling:

• In a small saucepan, combine the diced peaches, brown sugar, cornstarch, and cinnamon (plus nutmeg or almond extract, if using).

• Cook over medium heat for 5-7 minutes, stirring frequently, until the juices have thickened into a glossy sauce. Set aside to cool completely.

2. Make the Crumble (If Using):

• In a small bowl, combine the flour, oats, and brown sugar. Add the cold, cubed butter.

• Using your fingers or a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in chopped nuts if desired.

3. Assemble the Cruffins:

• Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with parchment cups.

• On a lightly floured surface, roll the puff pastry into a rectangle, about ¼-inch thick.

• Cut the dough into squares large enough to fit into the muffin cups.

• Gently press each square into a muffin cup, letting the corners point upwards to form a cup shape.

4. Fill and Top:

• Spoon 1-2 tablespoons of the cooled peach filling into each dough cup.

• If using the crumble topping, sprinkle it generously over the peach filling.

• Brush the exposed pastry edges with the melted butter.

5. Bake:

• Bake for 15-20 minutes, or until the pastry is puffed and deep golden brown.

• Let the cruffins cool in the tin for 5-10 minutes before carefully transferring them to a wire rack.

6. Add the Glaze (If Using):

• Whisk the powdered sugar, milk (start with 1 tbsp), and almond extract (if using) until smooth. Add more milk as needed to reach a drizzling consistency.

• Drizzle the glaze over the warm (but not hot) cruffins.

💡 Pro Tips & Variations

• Avoid Soggy Bottoms: Ensure your peach filling is completely cool before assembling.

• Seasonal Twist: Use fresh, ripe peaches in the summer for the best flavor. In the off-season, well-drained canned peaches work perfectly.

• Fruit Swap: Feel free to use apples, cherries, or blueberries with the same cornstarch thickening method.

• Make-Ahead: You can prepare the filling and crumble up to two days in advance and store them in the fridge. Assemble and bake fresh in the morning.

• Storage: Store cooled cruffins in an airtight container at room temperature for up to 2 days. Reheat gently in a toaster oven to restore crispness.