Crumble Mini Peach Pie: Individual Pies with Caramel Peaches and Brown Sugar Crumb

Byrecipee3299

Pie is wonderful, but sharing it isn’t always. When you slice a big pie, one person gets the soggy middle piece and someone else gets the corner with all the crumb. These mini pies fix that. Each one is a little crust cup filled with juicy diced peaches and a swirl of caramel, then buried under a generous pile of cinnamon brown sugar crumbs. Everyone gets their own, and everyone gets plenty of topping.

I use refrigerated pie crust and a muffin pan, so this is much less work than a traditional pie. Pair it with my Nutella chocolate cupcakes and chocolate magic custard cake on a dessert table, and you have a spread with something for fruit lovers and chocolate lovers alike.

Why You’ll Love These Mini Pies

  • Easy to serve. Each pie is hand-sized, with no slicing and no messy wedges.
  • Shortcut crust. Refrigerated pie dough and store-bought caramel keep the work light.
  • Lots of crumb. The topping is piled high, so every bite has crunch.
  • Great for gatherings. They stack on a platter and need no plates or forks.
  • Fresh peach flavor. Ripe summer peaches shine here, and the caramel adds a buttery sweetness.

Ingredients

Makes 12 mini pies | Uses a standard 12-cup muffin pan

For the crust

  • 2 refrigerated pie crusts (about 14 oz / 400 g total), at room temperature for 10 minutes

For the peach filling

  • 3½ to 4 cups (about 500 g / 18 oz) fresh peaches, peeled, pitted, and cut into small dice
  • 2 tablespoons caramel sauce (regular or salted)
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon

For the crumb topping

  • 1 cup (125 g) all-purpose flour
  • ¼ cup (50 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 6½ tablespoons (92 g) unsalted butter, melted and cooled

For serving

  • Extra caramel sauce for drizzling
  • Vanilla ice cream (optional)

Instructions

1. Make the filling

In a large bowl, toss the diced peaches with the cornstarch, caramel sauce, and cinnamon until every piece is coated. Set aside while you prepare everything else. The cornstarch will start to thicken the juices.

2. Make the crumb topping

  1. In a medium bowl, mix the flour, both sugars, cinnamon, and salt.
  2. Pour in the melted butter and stir with a fork until pea-sized and larger clumps form.
  3. Cover and refrigerate until you’re ready to use it. Cold crumbs hold their shape better in the oven.

3. Prep the pan and crust

  1. Preheat the oven to 425°F (220°C).
  2. Spray a 12-cup muffin pan with nonstick spray, or brush each cup with a little vegetable oil. Coat the tops of the cups too, since the filling may bubble over.
  3. On a lightly floured surface, unroll the pie crusts. Use a 4-inch round cutter (or a wide glass or bowl) to cut out 12 circles. Re-roll the scraps once if needed.
  4. Press each circle gently into a muffin cup, pushing it into the bottom and up the sides.

4. Fill and top

  1. Spoon about 2 tablespoons of peach filling into each crust, filling almost to the top. Include some of the juices.
  2. Pile a generous mound of crumbs on each pie and press lightly so they stick.

5. Bake

  1. Bake at 425°F for 10 minutes.
  2. Reduce the oven temperature to 350°F (175°C) and bake for another 25 to 35 minutes, until the crumbs and crust are deep golden brown and the filling is bubbling at the edges.
  3. If the crumbs brown too quickly, loosely tent the pan with foil for the last 10 minutes.

6. Cool and finish

Let the pies cool in the pan for 25 minutes. This helps the filling set and keeps the crusts from tearing. Run a thin knife around each pie, lift it out, and cool completely on a wire rack. Drizzle with caramel sauce before serving.

Tips for the Best Results

  • Dice the peaches small. Small pieces fit neatly in the cups and cook evenly. Large chunks leave gaps and can make the crust soggy.
  • Pick ripe but firm peaches. Very soft peaches release too much juice. Look for fruit that gives slightly when pressed.
  • Peel them the easy way. Score an X on the bottom of each peach, drop it in boiling water for 30 to 60 seconds, then move it to ice water. The skin slips right off.
  • Don’t overfill. Fill almost to the top, but leave a little room so the crumbs sit on top without spilling over.
  • Grease the pan well. Caramel and fruit juices stick, so a generous coating makes removal much easier.
  • Cool before removing. Taking the pies out too soon is the most common cause of broken crusts.
  • Keep the crumbs cold. Chilled topping stays crunchy and doesn’t melt into the filling.
  • Serve them warm. A scoop of vanilla ice cream and extra caramel on a slightly warm pie is hard to beat.

Storage and Make-Ahead

  • Room temperature: Up to 1 day, loosely covered.
  • Refrigerator: Up to 4 days in an airtight container. Warm in a 300°F oven for 8 to 10 minutes to bring back the crunch.
  • Freezer: Freeze baked, cooled pies for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
  • Make ahead: The crumb topping keeps for up to 2 days in the fridge. You can also cut and press the crusts into the pan a few hours before baking (keep the pan refrigerated).

Frequently Asked Questions

Can I use frozen peaches?
Yes, but thaw them first, drain off the extra liquid, and pat them dry. Dice them small and add an extra ½ tablespoon of cornstarch to handle the added moisture.

Can I use canned peaches?
Yes. Drain them very well, pat them dry, and dice them small. Canned peaches are sweeter and softer, so the filling will have a little less texture.

Can I make these in a mini muffin pan?
Yes. Cut smaller circles (about 2½ inches), fill with about 2 teaspoons of filling, and top with crumbs. Bake at 425°F for 8 minutes, then at 350°F for 10 to 15 minutes. Watch closely, since times vary.

Can I use homemade pie crust?
Absolutely. You’ll need dough for a double-crust pie. Chill it well before cutting and pressing it into the pan.

Can I freeze the crumb topping?
Yes. Freeze the crumbs in a sealed bag for up to 3 months and use them straight from the freezer.

How do I get a pretty edge on the crust?
Press the crust up the sides of each cup, then use your thumb and forefinger to pinch a small wave around the rim. It doesn’t need to be perfect, since the crumbs cover most of it.

Which caramel sauce should I use?
A thick caramel sauce, like the kind sold for ice cream. Thin syrups can make the filling runny. Salted caramel adds a nice sweet-and-salty balance.

These mini pies have become my favorite way to use up summer peaches, and they disappear fast at any gathering. If you’re putting together a full dessert table, add my chocolate magic custard cake for a creamy, chocolatey contrast, and a tray of Texas sheet cake cookies for anyone who wants something fudgy.

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