Don’t skip the 5-minute cooling time in the tin. I once tried to lift one out immediately, and it completely fell apart. That brief rest lets the hot, molten filling set just enough and allows the pastry structure to firm up so you can transfer them in one beautiful piece.
Finally, avoid using a runny, liquid-heavy pie filling. Some canned fillings have more syrup than fruit. If yours looks very wet, use a slotted spoon to scoop out the fruit chunks, leaving excess syrup behind. Too much liquid will steam the dough from the inside, preventing it from getting perfectly crisp and flaky.
Serving Suggestions
I love serving these warm, fresh from the oven on a big platter. They’re perfect for a weekend brunch alongside some crispy bacon and scrambled eggs. The contrast of sweet and savory is just right. Letting people pull apart the warm, flaky layers is part of the fun.
For a simple, elegant dessert, I’ll plate two cruffins with a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The warmth of the pastry and peaches against the cold cream is an absolute delight. A sprinkle of extra cinnamon on top ties it all together.
These also make a wonderful hostess gift or a treat to bring to a morning meeting. Once completely cool, I’ll pack them in a bakery box or arrange them on a pretty paper plate covered in cellophane. They travel well and always look (and taste) incredibly thoughtful.
Variations & Customizations
For an Apple Cinnamon version, I simply swap the peach pie filling for apple pie filling and add a pinch of nutmeg to the cinnamon sugar. The classic apple and cinnamon combination is always a winner, especially in the fall.
If I want a Cream Cheese-Filled twist, I’ll mix 4 oz of softened cream cheese with 2 tablespoons of powdered sugar and a dot of that peach filling. I’ll spread a thin layer of this mixture over the buttered dough before adding the line of peaches. It bakes into a luscious, creamy ribbon.
For a Berry Medley cruffin, I’ll use a mixed berry pie filling or finely chop fresh strawberries tossed with a little sugar and cornstarch. I might also add a teaspoon of lemon zest to the glaze for a bright, tangy finish that cuts through the berry sweetness.
How to Store, Freeze & Reheat
These cruffins are best enjoyed the day they are made, when the pastry is at its flakiest. However, you can store leftovers in an airtight container at room temperature for up to 2 days. They will soften but will still taste delicious.
You can freeze the unbaked, assembled cruffins with great success. Arrange them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Bake straight from frozen, adding 3-5 minutes to the baking time.
To reheat a day-old cruffin and restore some crispness, place it in a 350°F oven for 5-8 minutes, or in an air fryer for 3-4 minutes. Avoid the microwave, as it will make the pastry soggy. The oven method will bring back that wonderful flaky texture.
Conclusion
These Peach Pie Cruffins are my favorite kind of recipe: simple, joyful, and guaranteed to make people happy. They’re proof that a little creativity with pantry staples can lead to something truly special. I hope this recipe brings a touch of easy, flaky, fruity magic to your kitchen and becomes your go-to for a quick treat. Now, go grab that can of dough—your shortcut to bakery bliss is waiting.