Peach Cups

We have arrived and are alive and well in good ole Joplin, Missouri.  We are living out of boxes somewhat settled and just trying to adjust.  My kids start school next week and my husband and I are looking for jobs.  So, if you know anyone in Joplin, MO looking to hire someone send them my way.

The weather is hot and humid, it makes me miss CA weather.  I thought where I lived in CA (Martinez) was hot, it’s nothing compared to where I am now!  We are temporarily staying with my in-laws and they have air conditioning and a swimming pool, so as long as I don’t have to go outside I’m okay.

So anyhow, my MIL (mother-in-law) bought a bunch of peaches and when I say a bunch of peaches I mean two gigantic boxes.  She plans on freezing and canning them, but I of course had to bake with them.

Did you know that August is National Peach Month?  Yeah, I didn’t know that either.  The only reason why I knew that August was National Peach month is because I am a Tweeter and because I follow Tasty Kitchen on Twitter.




As you can tell by now I like to make easy and fast recipes.  This recipe definitely falls in that category.  I made it for dessert the other night and I ate two of them.  Yes, they were that good!  Plus, anything that calls for Crescent Rolls, butter and sugar are considered yummy in my book.



Peach Cups

recipe adapted from: tasty kitchen


½ sticks Butter
5 Tablespoons Sugar, Divided
2 teaspoons Cinnamon
1 container Refrigerated Crescent Rolls
8 ounces, weight Mascarpone Cheese OR Whipped Cream Cheese
1 teaspoon Vanilla Extract*
16 slices Fresh Peaches, Peeled
Cooking Spray
*The original recipe didn't ask for vanilla, but I added it for a little more flavor. This is completely optional.


Preheat oven to 350. Spray muffin tins with cooking spray.

Melt butter in a small bowl. In another bowl, combine 3 tablespoons sugar with the cinnamon. Separate crescent rolls into the perforated triangles. Dip each triangle into butter, then cinnamon-sugar. Do this on one side only. With the butter-sugar side facing out, place each triangle into a muffin tin, pressing to make a cup.

Combine mascarpone cheese with remaining 2 tablespoons sugar and vanilla (if using) using a fork. Then, place 1 heaping tablespoon into each crescent roll cup.

Peel and slice peaches. Place approximately 2 slices on top of cheese. Lightly sprinkle a bit of sugar on top of each.

Bake for 11 minutes. After removing from the oven, let stand for 5 minutes. Then, slide a table knife between the cups and the muffin tin. Cups should slide out easily.

Serve warm or at room temperature, on their own, or with a scoop of ice cream if you wish.

2 Responses to “Peach Cups”

  1. 1

    Cheryl — August 16, 2010 @ 10:33 am

    ohh.. those look yummy and sounds easy to make… I want to try.. or maybe I’ll have Kimiko make them… For the Mascarpone Cheese, where can I buy that, at any grocery store?

    • Domesticated Diva replied: — August 16th, 2010 @ 3:40 pm

      You can get mascarpone cheese from any grocery store, I think. I got mine in the deli/cheese section.

      Miss you guys!

Leave a Comment