If you love peaches, buttery crust, and a crunchy brown sugar topping, these bite-size caramel peach crumbles are made for you. They capture summer fruit, a ribbon of caramel, and a golden crumb in a single handheld treat. Easy to portion and impossible to resist, these mini pies work for backyard parties or a selfish dessert moment.
Why these mini caramel peach pies shine this season
Fresh peaches signal warm weather. In these mini pies, each slice of peach gets a light caramel kiss and a crisp, cinnamon-kissed crumb. The result is a balance of juicy fruit, sweet caramel, and a tender, flaky crust. Plus, the small size makes serving and cleanup faster.
What you need to make 12 mini peach crumbles
Gather simple pantry staples and ripe peaches. The recipe is flexible, so use salted caramel for a salty-sweet contrast or plain caramel for classic sweetness.
- Pastry: 2 refrigerated pie crusts
- Peach filling:
- 3 1/2 to 4 cups peeled, pitted, and diced fresh peaches (about 500 g)
- 2 tablespoons caramel sauce (salted or regular)
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- Crumb topping:
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 1/2 tablespoons unsalted butter, melted and slightly cooled
- Pinch of salt
- To serve: extra caramel sauce for drizzling
How to bake these mini peach pies — clear, step-by-step
- Preheat oven to 425°F. Lightly grease a standard 12-cup muffin pan.
- In a bowl, toss diced peaches with cornstarch, caramel, and cinnamon until evenly coated. Set aside.
- Make the crumb: stir flour, brown sugar, granulated sugar, cinnamon, salt, and melted butter until pea-sized crumbs form. Chill briefly.
- On a floured surface, roll out refrigerated crusts. Cut twelve 4-inch circles with a round cutter.
- Press each circle into a muffin cup, crimping slightly along the edges to form little pie shells.
- Spoon about 2 tablespoons of peach filling into each shell. Do not overfill.
- Heap the crumb mixture on top of each filled shell, covering the fruit.
- Bake 10 minutes at 425°F. Then lower oven to 350°F and bake another 25–35 minutes. Look for a golden crust and browned crumbs.
- Cool in the pan for about 25 minutes, then transfer to a rack to finish cooling.
- Finish with a drizzle of caramel sauce just before serving.
Quick facts: timing, yield, and category
- Prep time: ~30 minutes
- Cook time: ~45 minutes
- Total: ~1 hour 15 minutes
- Yield: 12 mini pies
- Category: Dessert — oven-baked, American-style
Practical tips and tasty variations
Make the crumbs extra crunchy
For larger clusters, pulse the crumb mixture a few times in a food processor. Chill before topping for better texture.
Salted caramel or regular?
Salted caramel adds contrast and cuts sweetness. Use regular caramel for a more traditional flavor.
Storage and make-ahead
- Store cooled mini pies in an airtight container in the fridge for up to 3 days.
- Freeze unbaked, assembled pies on a tray, then transfer to a bag. Bake from frozen with a few extra minutes.
Substitutions and swaps
- Use pie dough scraps to create decorative tops.
- Swap cornstarch for arrowroot for a clear filling.
- Try nectarines instead of peaches for a firmer fruit texture.
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