I couldn’t decide whether to call these cookies or pies, so I made a compromise. They’re about the size of cookies, but they taste like little peach crumble pies. The base is tender like shortbread or pie crust and the filling is made with fresh peaches. I’ve seen people make something similar with jam and call them cookies, but since I used fresh fruit for these, they deserve to be elevated to pie status.
The peaches are macerated to draw out the excess juices, to help avoid making your cookies soggy. If you’re impatient, don’t be tempted to skip this step. It’ll go by fast as you prep the crumb topping and the remaining ingredients.
When I first made these, I used cupcake liners because I was worried that they might stick to the pan. It turns out that they stick to the cupcake liners more than the pan. So the next time I made them, I opted to lightly spray the pan with nonstick spray instead of using liners. I ran a small thin offset spatula around the perimeter of the cookies to loosen them from the pan and they popped out nicely.
I love topping these little peach delights with caramel sauce. Salted caramel is also a delicious addition. Or you can simply sprinkle them with powdered sugar if you prefer.
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- 1 1/4 cups (213g) chopped peaches
- 3/4 teaspoon lemon juice
- 1/4 cup (50g) packed brown sugar
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon cornstarch
- 1/2 cup (64g) all purpose flour
- 2 tablespoons sugar
- 2 tablespoons packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 2 1/2 tablespoons (35g) cold, unsalted butter, cubed
- 3-4 tablespoons caramel sauce, purchased or homemade
Ingredients
Macerated Peaches
Crumble Topping
Topping
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- In a medium bowl, toss the peaches with lemon juice. Add the brown sugar and cinnamon. Stir gently to combine. Let stand 30 minutes.
- Drain the peaches, reserving 1 tablespoon of the juices. In a small bowl, whisk together the reserved peach juice with the corn starch. Mix with the drained peaches.
- In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon and salt.
- With your fingertips, work the butter into the flour mixture until it looks like wet sand. Press the mixture together to form chunks.
*You can line the bottoms of the muffin cups with 2-inch parchment circles to make sure your cookies release. I don't recommend cupcake liners because the cookies stick to the ridges of the liners. You can, however, cut the circles from the bottom of the cupcake liners if you don't have parchment paper.
These cookies are fabulous. They are so easy to make and turn out perfect. The recipe only makes 12, but doubling is no problem, or even trying a different fruit.
Hi Susan,
I’m so glad you like the cookies. Thanks for taking the time to let me know!
anxious to try recipe! it is peach season……
Hi Peggy, I hope you enjoy it!