Peach Crumble Pie Cookies: A Taste of Summer in Every Bite

Peach Crumble Pie Cookies: A Taste of Summer in Every Bite

Experience the essence of summer with these delicious peach pie cookies. Perfectly capturing the flavor of peach pie in a convenient cookie form, these treats were a hit during last summer’s peach season. Each cookie combines a soft and tender base with juicy, seasoned peaches and a crunchy filling, finished with a caramel drizzle for added decadence.


Why you'll love this recipe: These cookies are a fantastic way to enjoy the classic taste of peach pie without having to bake a whole pie. The combination of fresh peaches with cinnamon and a sweet crumble creates an explosion of flavors that is reminiscent of sunny summer days. They are not only delicious but also visually appealing, making them perfect for sharing at gatherings or enjoying as a special treat.

Perfect occasions for this dessert: Peach Crumble Pie Cookies are perfect for summer picnics, family gatherings, or as a festive treat at seasonal parties. They’re also perfect for baking during peach season when the fruit is at its peak. Serve them at your next barbecue or potluck, or bake a batch to treat your family and friends on a warm evening.

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Decorating tips:

  • Drizzle generously with caramel sauce for a glossy finish that enhances their visual appeal.
  • Serve each cookie on a small plate with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • Garnish with a sprinkle of cinnamon or a slice of fresh peach for a beautiful presentation.


For the peach filling:

  • 1 1/4 cups (213 g) chopped fresh peaches
  • 3/4 teaspoon lemon juice
  • 1/4 cup (50 g) packed brown sugar
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon cornstarch

For the crumbled filling:

  • 1/2 cup (64 g) all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 1/2 tbsp (35 g) cold unsalted butter, cut into cubes

For the biscuit base:

  • 1 cup (128 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 7 tablespoons (99 g) unsalted butter, softened
  • 1/4 cup (28 g) powdered sugar
  • 3-4 tablespoons caramel sauce (purchased or homemade)
  1. Prepare the peach filling:
    • In a medium bowl, combine chopped peaches with lemon juice. Stir in brown sugar and cinnamon and let sit for 30 minutes.
    • Drain the peaches, reserving 1 tablespoon of the juice. Whisk the reserved juice with the cornstarch, then stir it into the peaches.
  2. Prepare the crumbled filling:
    • In another medium bowl, whisk together flour, sugar, brown sugar, cinnamon, and salt. Using your fingertips, cut in cold butter until mixture resembles wet sand. Press mixture into small pieces. Refrigerate until ready to use.
  3. Base and assembly of the biscuit:
    • Preheat oven to 350°F (180°C) and lightly spray a 12-cup muffin pan with nonstick cooking spray.
    • Whisk together flour, baking powder and salt in a medium bowl.
    • In a large bowl, beat softened butter with icing sugar until light and fluffy. Stir in flour mixture until well combined.
    • Press a generous tablespoon of batter into the bottom of the muffin cups. replaces the word nice with emptyp with seasoned peaches, then breadcrumbs.
    • Bake for 15 to 17 minutes or until cookies are set and topping is golden brown.
  4. The final touch:
    • Let the cookies cool completely in the pan. Remove them by running a small offset spatula or paring knife around the inside edge of each pan.
    • Drizzle with caramel sauce before serving.

Enjoy these Peach Pie Crumble Cookies, a sweet celebration of summer flavors that brings a slice of peach pie to your dessert table in a fun and unique way!

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