Delish Peach Pie Bombs

There’s something about a little hand-held pie that makes even an ordinary day feel like a sweet celebration. Delish Peach Pie Bombs are exactly that kind of magic—bite-sized pockets of flaky, golden pastry with warm peachy centers that sigh when you break them open. They’re the kind of treat you pull from the oven and everyone wanders into the kitchen to “just check,” pretending they aren’t waiting for that first taste. To me, they feel a bit like summer afternoons wrapped up in a cozy blanket—juicy peach filling, a whisper of cinnamon, and the soft crackle of sugar when your teeth meet the crust. They’re easy, friendly, and somehow always just right, whether you’re setting them out after dinner or sneaking one with your morning coffee.

I’ll admit, they’re a family favorite around here. On Saturdays, when the house wakes up slowly and no one is rushing to find a backpack, I’ll have a sheet pan ready while the sun is still yawning across the kitchen floor. The dog inevitably posts up right in front of the oven like a tiny sentry, nose twitching, hopeful. My husband puts on a little music—soft stuff that doesn’t chase away the quiet—and fusses with the kettle, while our kid drifts in, hair all sideways, asking if the “peach bombs are ready yet.” You know those days when time stretches just a little? That’s when I love to make these. There’s usually a small mishap—someone elbows the sugar and it skitters across the counter, or I remember the cinnamon after I’ve already brushed on the butter. But honestly, that’s half the charm. When the timer finally chimes and I pull them from the oven, everything smells warm and sunny. We hover, we blow on them, we burn our tongues anyway. Worth it every single time.

Why You’ll Love This Delish Peach Pie Bombs

– They bring summer to your fingertips. Even in the cooler months, one bite and you get that bright peach sweetness with cozy cinnamon warmth.
– The texture is everything: tender fruit tucked into a flaky, golden crust that gives a little crackle under a sugared top.
– They’re fuss-light and forgiving. A little rustic shaping is part of their charm—no one will measure your crimping.
– Perfect portions for sharing. Set out a plate and watch them disappear, one happy nibble at a time.
– Ideal for both brunch and dessert. They’re just as welcome next to eggs and coffee as they are beside a scoop of melty vanilla ice cream.
– They make the house smell like a bakery—like butter, fruit, and comfort all mingling in the air.

Slow Moments

I tend to make these on days when the kitchen feels calm and the counters are only a little messy. I’ll put on that album I’ve listened to a hundred times and move slowly—stirring the peaches until they look soft and glossy, tasting for brightness, letting the aroma bloom as if the fruit is remembering sunshine. There’s always that tiny pause just before they go in the oven where I line them up like warm little dumplings, each one with its own personality, and brush on a whisper of sweetness.

While they bake, I wander—rinse a few dishes, sip a half-warm coffee, pick up a toy that somehow migrated to the pantry. The house hums: the dog’s nails click, a page turns in the living room, a small voice asks a very serious question about the weather. And then there’s the sound I wait for—the soft puff of steam when the oven door opens and the air rolls out, cinnamon-scented and cozy. We gather without thinking about it. The kitchen becomes a little island where time slows, we breathe in, and we share something simple and good.

Time-Saving Hacks

– Keep it easy with peaches that are ready to go when fresh aren’t in season—no shame in the shortcut; just make sure they’re well-drained so things don’t get soggy.
– If you’re using a store-bought dough, let it take the chill off on the counter while you preheat. It rolls and seals more gently that way.
– A jar of cinnamon sugar lives on our shelf. It makes mornings like this run on autopilot.
– Line your pan. Cleanup should be the least memorable part of baking.
– If you’re really short on time, assemble them earlier in the day, tuck them into the fridge on a tray, and bake right before serving.
– And honestly, not every minute needs shaving. Letting them rest a few minutes after baking keeps the juices where they belong and saves tender mouths from scorch marks.

Serving Ideas

– For a cozy evening: serve warm with vanilla ice cream or a spoon of whipped cream. A light drizzle of honey makes them feel celebratory.
– For brunch: pair with eggs and salty bacon, plus a pot of coffee. They’re also lovely with a bowl of plain yogurt for a not-too-sweet plate.
– Quick weekday treat: dust with powdered sugar and call it breakfast. I don’t make the rules.
– If you like a playful twist, add a drizzle of simple glaze or a tiny pinch of flaky salt right before serving—sweet meets savory in the best way.
– Drinks: hot coffee, milky tea, or iced black tea with lemon for sunny afternoons.

Tips & Mistakes

– The biggest temptation is overfilling. I’ve done it—and yes, it’s dramatic when a peachy river escapes onto the tray. A modest spoonful keeps the seams snug and the centers luscious.
– A light brush of sweetness on top goes a long way for that sparkle and crunch. Too heavy and it can taste a bit burnt around the edges.
– Give them breathing room on the pan. Crowding leads to steaming instead of crisping, and we’re chasing golden, not pale and shy.
– If a seam pops, don’t panic. Call it “rustic” and tilt that one toward yourself on the plate—baker’s privilege.
– Pull them when they’re golden and fragrant; the filling continues to settle as they rest. That tiny pause makes a big difference.

Storage Tips

– Same-day is peak. If any survive (unlikely), let them cool and slide into a container with the lid slightly ajar for the first hour to avoid condensation.
– Next day, they’re wonderful rewarmed in a low oven or toaster oven until the edges re-crisp and the centers wake up again.
– Cold leftovers have their own charm—especially with morning coffee. The pastry softens just enough, and the peach flavor comes forward.
– For longer keeping, freeze in a single layer, then tuck into a bag. Reheat straight from frozen at a gentle temperature until warmed through and toasty.

Variations and Substitutions

– Spice play: cinnamon is classic, but a pinch of cardamom or ginger adds a cozy little wink. Lemon zest brings brightness without extra sweetness.
– Dough swaps: puff pastry makes them extra flaky and dramatic, while a tender biscuit-style dough leans more homey and comforting. Gluten-free doughs work too—choose one you trust for pies.
– Fruit friends: peaches love company. Fold in a few blueberries for a jammy burst, or swap in apples come fall. If using canned fruit, drain it well for the best texture.
– Nutty crunch: sprinkle a few toasted almonds or pecans on top before baking for a delicate crunch.
– Grown-up twist: a tiny brush of bourbon or vanilla in the filling can be lovely, though I keep it kid-friendly most days.
– What didn’t wow me: too much jam ends up runny, and overly firm fruit doesn’t soften quite right. Ripe, juicy fruit makes all the difference.

Frequently Asked Questions

Delish Peach Pie Bombs

Flaky biscuit-dough peach pie bombs stuffed with creamy peach filling, rolled in cinnamon sugar, and baked to golden perfection. Easy, irresistible, and perfect for sharing.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 16 ounce refrigerated biscuit dough 8-count, large
• ▢ 21 ounce peach pie filling
• ▢ 4 ounce cream cheese, softened
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon cornstarch optional, to thicken filling
• ▢ 3 tablespoon unsalted butter, melted
• ▢ 0.25 cup granulated sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground nutmeg optional
• ▢ 0.5 cup powdered sugar for glaze, optional
• ▢ 1 tablespoon milk for glaze, adjust as needed

Instructions

Preparation Steps

• Preheat oven to 375°F. Line a large baking sheet with parchment paper.
• Make the filling: In a bowl, stir the peach pie filling with vanilla. If the peach slices are large, chop them smaller. Mix in cornstarch and nutmeg (if using) until evenly combined.
• Combine the granulated sugar and cinnamon in a shallow dish. Set aside. Melt the butter in a small bowl.
• Open the biscuit dough and separate into 8 pieces. Working one at a time, gently flatten each biscuit into a 4 to 5 inch round.
• Place about 0.5 tablespoon softened cream cheese in the center of each dough round. Spoon about 1 tablespoon peach filling over the cream cheese.
• Bring the edges of the dough up and over the filling and pinch to fully seal, forming a tight ball. Place seam-side down.
• Brush each ball lightly with melted butter, then roll in the cinnamon sugar until coated. Arrange on the prepared baking sheet with space between pieces.
• Bake for 18 to 20 minutes, until deep golden brown and the centers feel set. Let cool on the pan for 5 minutes.
• Optional glaze: Whisk powdered sugar with milk until smooth and drizzle-able. Drizzle over warm pie bombs.
• Serve warm. Store leftovers in an airtight container at room temperature for 1 day or refrigerate up to 3 days; rewarm before serving.

Notes

For extra-crisp bottoms, bake on a preheated sheet or use a light-colored metal pan. You can air-fry at 350°F for about 10 to 12 minutes, working in batches.