Imagine sinking your teeth into a perfectly portioned, golden-brown mini pie bursting with juicy peaches and a crispy, buttery crumble topping. These adorable Crumble Mini Peach Pies are about to become your new summer dessert obsession! Whether you're hosting a dinner party, looking for a crowd-pleasing treat, or simply craving something sweet, these individual pies will have everyone begging for seconds. Get ready to transform simple ingredients into a dessert that's as Instagram-worthy as it is delicious!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 mini pies
Ingredients
- 2 cups fresh peaches, sliced
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- 1 pre-made pie crust
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with cooking spray or butter.
- Prepare the peach filling by combining sliced peaches, white sugar, cornstarch, and 1/2 teaspoon of cinnamon in a medium bowl. Mix gently until peaches are evenly coated.
- Roll out the pre-made pie crust and use a round cookie cutter or glass (about 3-4 inches in diameter) to cut circles that will fit into the muffin tin cups.
- Carefully press each pie crust circle into the muffin tin, ensuring the dough covers the bottom and sides of each cup. Trim any excess dough hanging over the edges.
- Spoon the prepared peach filling into each pie crust, filling them about 3/4 full.
- For the crumble topping, mix flour, brown sugar, remaining 1/2 teaspoon cinnamon, and melted butter in a separate bowl until it forms a crumbly texture.
- Sprinkle the crumble mixture evenly over the top of each mini pie, covering the peach filling completely.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the mini pies cool in the tin for 10 minutes before carefully removing them.
- Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- • Use ripe, in-season peaches for the most intense flavor and natural sweetness. • Make sure your pie crust is cold when cutting and pressing into the muffin tin for the flakiest texture. • Don't overfill the mini pies - leave a little space for the filling to bubble and expand. • For extra richness, try using salted butter in the crumble topping. • Let the pies cool slightly before removing from the tin to help them hold their shape. • Serve these mini pies warm for the ultimate melt-in-your-mouth experience. • Store any leftovers in an airtight container in the refrigerator and reheat gently before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
