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.
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