Experience the essence of summer with these delightful Peach Crumble Pie Cookies. Perfectly capturing the flavor of a peach pie in a convenient cookie form, these treats were a hit during last summer’s peach season. Each cookie combines a soft, tender base with juicy seasoned peaches and a crunchy crumble topping, finished with a drizzle of caramel for added decadence.
Why You’ll Love This Recipe: These cookies are a fantastic way to enjoy the classic taste of peach pie without the hassle of baking a whole pie. The combination of fresh peaches with cinnamon and a sweet crumble creates a burst of flavors that's reminiscent of sunny summer days. They're 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 ideal for summer picnics, family reunions, or as a festive treat at seasonal parties. They are also great for baking during peach season when the fruit is at its peak of flavor. Serve them at your next BBQ or potluck, or bake a batch to delight your family and friends on a warm evening.
Decoration 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 fresh peach slice for a beautiful presentation.
Ingredients:
For the Peach Filling:
- 1 1/4 cups (213g) chopped fresh peaches
- 3/4 tsp lemon juice
- 1/4 cup (50g) packed brown sugar
- 1/4 tsp cinnamon
- 3/4 tsp cornstarch
For the Crumb Topping:
- 1/2 cup (64g) all-purpose flour
- 2 tbsp sugar
- 2 tbsp packed brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp fine sea salt
- 2 1/2 tbsp (35g) cold, unsalted butter, cubed
For the Cookie Base:
- 1 cup (128g) all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp fine sea salt
- 7 tbsp (99g) unsalted butter, softened
- 1/4 cup (28g) powdered sugar
- 3-4 tbsp caramel sauce (purchased or homemade)
- Prepare the Peach Filling:
- In a medium bowl, toss the chopped peaches with lemon juice. Stir in brown sugar and cinnamon, and let stand for 30 minutes.
- Drain the peaches, reserving 1 tablespoon of the juices. Whisk the reserved juice with cornstarch, then mix back into the peaches.
- Make the Crumb Topping:
- In another medium bowl, whisk together flour, sugar, brown sugar, cinnamon, and salt. Work in the cold butter with your fingertips until the mixture resembles wet sand. Press the mixture together to form small chunks. Chill until ready to use.
- Cookie Base & Assembly:
- Preheat the oven to 350°F (180°C) and lightly spray a 12-serving muffin pan with nonstick spray.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the softened butter with powdered sugar until light and fluffy. Mix in the flour mixture until just combined.
- Press a generous tablespoon of dough into the bottoms of the muffin pan cups. Top with seasoned peaches, then with crumb topping.
- Bake for 15-17 minutes, or until the cookies are set and the topping is golden brown.
- Finishing Touches:
- Allow the cookies to cool completely in the pan. Remove them by running a small offset spatula or paring knife around the inside perimeter of each cup.
- Drizzle with caramel sauce before serving.
Enjoy these Peach Crumble Pie Cookies, a sweet celebration of summer flavors that brings a slice of peach pie to your dessert table in a fun and unique way!
