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Peach Cream Puffs with Cinnamon Crumble Topping are a delightful summer dessert that combines the lightness of airy cream puffs with the sweetness of fresh peaches and the crunch of a spiced crumble. Perfect for gatherings, these treats are sure to impress friends and family with their bold flavors and stunning presentation.
Why You’ll Love This Recipe
This recipe is all about indulgence and simplicity, making it the perfect summer dessert. Enjoy the burst of juicy peaches, the fluffy cream, and the crispy crumble on top that adds a satisfying texture.
- Easy to make with simple ingredients.
- Perfect for summer gatherings or special occasions.
- Can be made ahead of time for convenience.
- Stunning presentation that will wow your guests.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 ripe peaches, diced
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 cup all-purpose flour (for crumble)
- 1/4 cup unsalted butter (for crumble)
How to Make Peach Cream Puff with Crumble Topping
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine 1/2 cup butter, 1 cup water, and 1/4 teaspoon salt. Bring to a boil over medium heat.
- Once boiling, add 1 cup flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Using a pastry bag or spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes or until the cream puffs are golden brown and puffed up. Remove from the oven and allow to cool completely.
- While the cream puffs cool, prepare the crumble. In a bowl, mix together 1/2 cup brown sugar, 1/2 cup rolled oats, 1/4 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter until crumbly.
- Spread the crumble mixture onto another baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden. Let cool.
- In a mixing bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
- Once the cream puffs are cool, slice them open and fill each with a generous dollop of whipped cream and a spoonful of diced peaches. Top with the cinnamon crumble.
- Serve immediately and enjoy!
Tips for the Best Results
- Make sure your dough is the right consistency; it should be smooth and glossy before baking.
- Allow the cream puffs to cool completely before filling to avoid melting the whipped cream.
- Feel free to adjust the sweetness of the whipped cream to your taste.
Easy Variations
- Swap peaches for other seasonal fruits like strawberries or blueberries.
- Add a splash of vanilla extract to the whipped cream for extra flavor.
- For a nutty twist, incorporate chopped nuts into the crumble topping.
What to Serve With It
- A scoop of vanilla ice cream for an extra indulgent treat.
- Fresh mint leaves for a pop of color and freshness.
- A drizzle of caramel sauce for added sweetness.
Storage and Reheating
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Store any leftover cream puffs in an airtight container in the refrigerator for up to 2 days. The cream puffs are best enjoyed fresh, but you can reheat them in a 350°F (175°C) oven for a few minutes to restore their crispness before serving.
Recipe Card
Peach Cream Puffs with Cinnamon Crumble Topping
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients:
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 ripe peaches, diced
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 cup all-purpose flour (for crumble)
- 1/4 cup unsalted butter (for crumble)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine 1/2 cup butter, 1 cup water, and 1/4 teaspoon salt. Bring to a boil over medium heat.
- Once boiling, add 1 cup flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Using a pastry bag or spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes or until the cream puffs are golden brown and puffed up. Remove from the oven and allow to cool completely.
- While the cream puffs cool, prepare the crumble. In a bowl, mix together 1/2 cup brown sugar, 1/2 cup rolled oats, 1/4 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter until crumbly.
- Spread the crumble mixture onto another baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden. Let cool.
- In a mixing bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
- Once the cream puffs are cool, slice them open and fill each with a generous dollop of whipped cream and a spoonful of diced peaches. Top with the cinnamon crumble.
- Serve immediately and enjoy!
Notes: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for a few minutes before serving.
