Delish Peach Pie Bombs

If a peach pie and a donut eloped in Vegas and came back sticky-sweet and slightly chaotic, you’d get these Delish Peach Pie Bombs. They’re biscuit-dough pockets stuffed with juicy peaches and cinnamon sugar, air-fried or baked until golden and rolled in butter like they’re heading to prom. No fussy crusts, no lattice top to cry over—just bite-sized pies you can make with one eye on the oven and the other on the group chat. They’re dangerously poppable, gloriously low-commitment, and the mess is totally worth it. Yes, the pan is too small. No, I won’t wash fewer dishes.

Last weekend, I “tested” these while my husband claimed he was “organizing the garage,” which is code for staring at a toolbox and contemplating screws. The kids staged a peach heist, each walking by the cooling rack like they were in Ocean’s Eleven, just with stickier hands. I tried to be the responsible adult and let them cool, then burned my tongue taste-testing a molten peach pocket because I am both the chef and the cautionary tale. Worth it. Tongue still slightly numb.

Serves: 8 snacky humans or 4 overachievers • Time: 25–30 minutes • Equipment: Air fryer or oven, pastry brush, tiny bowl you’ll inevitably lose under a dish towel

Time-Saving Hacks

– Use canned peach pie filling. Does it feel slightly wrong? Absolutely. Is it delicious? Also absolutely.
– Skip the glaze bowl. Melt butter in a mug, dunk, then toss in a zip-top bag with cinnamon sugar. Shake like you’re making questionable life choices.
– Don’t chop peaches perfectly. Rustic chunks = “artisan” (aka I got bored).
– Air fryer parchment liners save your sanity and your scrub brush.
– Pinch-and-twist the seams, then flip seam-side down—no egg wash if you’re feeling rebellious.
– Warm the filling 20 seconds in the microwave so it thickens and behaves like it has manners.

Serving Ideas

– Vanilla ice cream. It’s the law.
– Whipped cream if you’re classy; canned whipped cream if you’re honest.
– Coffee for breakfast bombs. Or mimosas if the kids woke up “extra.”
– Dust with powdered sugar so they look like they went to finishing school.
– Salted caramel drizzle if you like sweet with a mic drop.

What to Serve It With

– Crispy bacon or breakfast sausage for a salty sidekick.
– A sharp cheddar plate, because peaches + cheddar is secretly fantastic.
– Simple green salad if you want to call this “balanced” for Instagram.
– Sparkling iced tea or Prosecco, depending on your to-do list and/or mood.

✔Tips & Mistakes

– Don’t overfill. Two spoons of peach filling is cute; three spoons is peach shrapnel.
– Seal well. Wet fingertips help the dough edges stick like besties.
– Vent a tiny slit if you’re nervous about bursting. It’s pie, not a pressure cooker.
– Air fryer: 350°F for 7–9 minutes, check at 6 because every air fryer is a diva. Oven: 375°F for 14–18 minutes.
– Let them sit 5 minutes before buttering. Hot sugar is basically lava with a PR team.
– If the bottoms are pale, flip for the last 2 minutes. No soggy bottoms on my watch, Paul Hollywood.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3 days in an airtight container.
– Reheat: 350°F air fryer 3–4 minutes or oven 5–7 minutes.
– Freeze unglazed: 2 months. Thaw in the fridge, then warm and butter/sugar like they’re fresh.

✔Variations and Substitutions

– Cream cheese core: add a teaspoon sweetened cream cheese for peaches-and-cream drama.
– Fresh peaches: toss with a little sugar, cornstarch, lemon, cinnamon. Cook 5 minutes until jammy.
– Boozy: a splash of bourbon or rum in the filling. We’re adults, allegedly.
– Almond vibe: a drop of almond extract, then top with sliced almonds.
– Dough swap: puff pastry for extra flake, crescent sheets for easy sealing, gluten-free biscuit dough if needed.
– Dairy-free: use plant butter for the dunk and go sugar-only if you want.
– Spice switch: cardamom or ginger if cinnamon is “too basic” for your soul.

Frequently Asked Questions

Delish Peach Pie Bombs

Flaky biscuit dough stuffed with creamy cheesecake and juicy peach pie filling, rolled in cinnamon sugar, baked until golden, and finished with a sweet drizzle. An easy, crowd-pleasing dessert that tastes like mini peach pies!

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Prep Time: 15 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 31 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 can refrigerated buttermilk biscuits 8-count
• ▢ 1 can peach pie filling about 21 oz, peaches roughly chopped
• ▢ 4 oz cream cheese, softened
• ▢ 1 tsp vanilla extract
• ▢ 0.25 cup granulated sugar
• ▢ 1 tsp ground cinnamon
• ▢ 4 tbsp salted butter, melted
• ▢ 1 tbsp all-purpose flour for dusting
• ▢ 1 tbsp coarse sugar optional, for topping
• ▢ 0.5 cup powdered sugar for glaze
• ▢ 1.5 tbsp milk as needed for drizzling

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners.
• In a small bowl, mix granulated sugar and ground cinnamon; set aside.
• Chop the peaches from the pie filling into bite-size pieces and let excess syrup drip off so the filling isn’t too wet.
• In a separate bowl, stir softened cream cheese with vanilla until smooth and spreadable.
• Open the biscuit can. On a lightly floured surface, flatten each biscuit into a round about 4 inches wide.
• Spoon about 1 tablespoon cream cheese into the center of each dough round, then top with a heaping tablespoon of chopped peaches.
• Bring the edges of the dough up and over the filling and pinch well to seal, forming a ball. Place seam-side down.
• Brush each ball with melted butter, then roll in the cinnamon sugar to coat. Set each into a muffin cup; sprinkle with coarse sugar if using.
• Bake 14 to 16 minutes, until deeply golden and the centers are cooked through. Let cool 5 minutes in the pan, then transfer to a rack.
• Whisk powdered sugar with milk until smooth and drizzle over warm pie bombs. Serve slightly warm.

Notes

For an air fryer version, cook at 350°F for about 9 to 11 minutes, checking for doneness. Crescent dough can be used instead of biscuits; seal seams well to prevent leaks.