Peach crisp with frozen peaches might be the easiest way to get that warm, cinnamon-scented dessert on your table without waiting for peach season. Frozen peaches are picked and flash frozen at peak ripeness, so you actually get consistent sweetness year round.

This version uses a buttery oat topping that turns golden and crunchy while the peaches underneath go soft and jammy. It comes together in one bowl for the filling and one bowl for the topping, no fancy techniques required.

Table of Contents

Why You’ll Love This Peach Crisp with Frozen Peaches

Frozen peaches mean you can make this dessert any time of year, not just in the summer months when fresh peaches are in season. They’re also already peeled and sliced, which cuts your prep time down significantly.

The combination of a soft, syrupy peach filling and a crisp, buttery oat topping is hard to beat. It’s the kind of dessert that feels special but is genuinely simple enough for a weeknight.

Uses frozen peaches, so it’s a year round dessert
Minimal prep since the peaches are already sliced
One bowl for the filling, one bowl for the topping
Naturally sweet with warm cinnamon flavor
Great served warm with ice cream or on its own
Easy to double for a crowd

Ingredients

Most of these ingredients are pantry staples, so you likely already have several of them on hand. The star of the show is the frozen peaches, and a good quality bag makes a real difference in flavor.

For the peach filling:

6 cups frozen sliced peaches (about 2 pounds / 900g), no need to thaw
2/3 cup (130g) granulated sugar
2 tablespoons (16g) cornstarch
1 tablespoon (15ml) fresh lemon juice
1 teaspoon (2g) ground cinnamon
1/4 teaspoon salt
1 teaspoon (5ml) vanilla extract

For the oat crisp topping:

1 cup (120g) all purpose flour
1 cup (90g) old fashioned rolled oats
3/4 cup (150g) packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, cold and cubed
1/2 cup (60g) chopped pecans, optional

Kitchen Equipment Needed

You don’t need much special equipment for this recipe, which is part of what makes it so approachable. A sturdy baking dish and a good pastry blender are the two tools that really matter here.

9×13 inch baking dish
Two mixing bowls, one large and one medium
Pastry blender or fork for cutting in the butter
Measuring cups and spoons
Rubber spatula

Recommended Products for This Recipe

These are a few products that genuinely make this recipe easier or turn out better, based on quality and performance. None of these are required, but they’re worth considering if you plan to make crisps and cobblers regularly.

1. Organic Frozen Sliced Peaches

Look for a bag of organic frozen peaches with no added sugar, since the fruit itself should carry the flavor. These are individually quick frozen, which keeps the slices from clumping together in one big block, making them easy to measure straight from the bag.

Get it on Amazon

2. Pyrex 9×13 Glass Baking Dish

Glass conducts heat evenly and lets you keep an eye on how golden the bottom edges are getting without lifting the crisp out of the oven. It also goes straight from oven to table, which is handy for a dessert you’ll want to serve warm.

Get it on Amazon

3. OXO Good Grips Pastry Blender

Cutting cold butter into the flour and oats by hand can get messy fast, and a pastry blender keeps your hands out of the mix. It creates that pea sized, crumbly texture that bakes up into a properly crisp topping instead of a dense one.

Get it on Amazon

4. Bob’s Red Mill Old Fashioned Rolled Oats

Old fashioned rolled oats hold their shape better than quick oats, giving the topping more texture and bite. This brand is a reliable, widely available option that works well in both crisps and granola.

Get it on Amazon

Step-by-Step Instructions

Follow these steps in order and you’ll have a bubbling, golden peach crisp ready to serve in a little over an hour, including baking time.

1. Preheat the Oven and Prep the Baking Dish

Preheat your oven to 375°F (190°C).
Lightly grease your 9×13 inch baking dish with butter or nonstick spray so the crisp doesn’t stick to the edges.
Set the dish aside while you prepare the filling.

2. Make the Peach Filling

Add the 6 cups of frozen sliced peaches directly to your large mixing bowl. There is no need to thaw them first.
Sprinkle the 2/3 cup granulated sugar and 2 tablespoons cornstarch over the peaches.
Add the 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
Toss everything together gently with a rubber spatula until the peaches are evenly coated. The cornstarch will help thicken the juices as it bakes.

3. Transfer the Filling to the Baking Dish

Pour the coated peach mixture into your prepared 9×13 inch baking dish.
Spread the peaches into an even layer using your spatula so the topping bakes uniformly.

4. Mix the Dry Topping Ingredients

In your medium mixing bowl, combine the 1 cup flour, 1 cup rolled oats, 3/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
Whisk or stir these dry ingredients together until well combined and no streaks of brown sugar remain.

5. Cut the Butter into the Topping

Add the 3/4 cup cold, cubed butter to the dry topping mixture.
Use a pastry blender or fork to cut the butter into the dry ingredients until the mixture looks like coarse, pea sized crumbs.
If using, fold in the 1/2 cup chopped pecans at this point so they’re distributed evenly through the topping.

6. Add the Topping to the Peaches

Sprinkle the crumbly oat topping evenly over the peach filling in the baking dish.
Try to cover the peaches completely, but don’t press the topping down. A loose, textured layer bakes up crisper than a compacted one.

7. Bake the Crisp

Place the baking dish in the preheated oven.
Bake for 40 to 45 minutes, until the topping is deep golden brown and the peach filling is bubbling around the edges.
If the topping starts browning too quickly, loosely tent the dish with foil for the last 10 minutes of baking.

8. Cool Slightly and Serve

Remove the crisp from the oven and let it rest for 10 to 15 minutes before serving. This allows the juices to thicken further.
Serve warm, on its own or with a scoop of vanilla ice cream.

Tips for Success

A few small details make the difference between a good peach crisp and a great one. Paying attention to butter temperature and baking time will get you the best texture every time.

Keep the butter cold right up until you cut it into the dry ingredients, since warm butter melts too quickly and makes a greasy topping
Do not thaw the frozen peaches before mixing, or they’ll release excess liquid and make the filling watery
Bake on a rimmed baking sheet to catch any bubbling juices that might overflow
Let the crisp rest before serving so the filling has time to set slightly
Use a light hand when adding the topping so it stays airy and crisp rather than dense

Serving Suggestions

Peach crisp is versatile enough to serve as a casual weeknight treat or dress up for guests. A scoop of something cold and creamy alongside the warm fruit is the classic pairing for good reason.

Vanilla ice cream, which melts slightly into the warm peaches
A dollop of freshly whipped cream
A drizzle of caramel sauce for extra richness
Plain Greek yogurt for a lighter, breakfast style option
A sprinkle of extra cinnamon or toasted pecans on top

Variations to Try

Once you’ve made the classic version, this recipe is easy to adjust based on what you have or what you’re craving. Swapping fruits or add ins keeps the recipe feeling fresh throughout the year.

Mix in frozen blueberries or raspberries with the peaches for a mixed berry peach crisp
Add a handful of chopped fresh ginger to the filling for a warmer, spicier flavor
Swap the pecans for sliced almonds or omit nuts entirely for allergy friendly baking
Use a mix of brown and white sugar in the topping for a slightly different flavor depth
Stir a splash of bourbon or amaretto into the filling for an adult version

Storage and Reheating

Leftover peach crisp keeps well and actually reheats nicely, making it a great make ahead dessert. Just store the filling and topping together, since the flavors continue to meld as it sits.

Store leftovers covered in the refrigerator for up to 4 days
Reheat individual portions in the microwave for 30 to 45 seconds
Reheat the full dish in a 350°F (175°C) oven for 10 to 15 minutes to re-crisp the topping
Freeze baked and cooled crisp in an airtight container for up to 3 months
Thaw frozen crisp in the refrigerator overnight before reheating

Nutritional Facts

These values are estimated per serving, based on 8 servings from the full recipe.

Calories: approximately 320
Total fat: 13g
Saturated fat: 6g
Carbohydrates: 50g
Sugar: 32g
Fiber: 3g
Protein: 3g
Sodium: 140mg

Health Benefits of Key Ingredients

While peach crisp is a dessert, several of the ingredients bring genuine nutritional value along with the flavor. Peaches and oats in particular contribute fiber and antioxidants that you don’t always get from a sweet treat.

Peaches are a good source of vitamin C and provide fiber that supports digestion
Oats contain beta glucan fiber, which is linked to heart health benefits
Cinnamon has anti-inflammatory properties and adds natural sweetness without extra sugar
Pecans provide healthy unsaturated fats along with a boost of protein
Lemon juice adds a small amount of vitamin C while balancing the sweetness of the filling

Frequently Asked Questions

1. Can I use fresh peaches instead of frozen?

Yes, fresh peaches work well in this recipe when they’re in season. Use about 6 to 7 medium peaches, peeled and sliced, and reduce the sugar slightly if they’re very ripe.

2. Do I need to thaw the frozen peaches before baking?

No, you should not thaw them first. Adding them frozen keeps the filling from becoming watery, and the cornstarch helps thicken the juices as everything bakes.

3. Can I make this peach crisp ahead of time?

You can assemble the unbaked crisp up to a day in advance and refrigerate it, then bake it when you’re ready to serve. You can also bake it fully ahead of time and reheat individual portions later.

4. Why did my topping turn out soggy instead of crisp?

This usually happens if the butter was too warm when it was cut into the dry ingredients, or if the crisp wasn’t baked long enough. Make sure your butter is cold and bake until the topping is a deep golden brown, not just lightly colored.

5. Can I make this recipe gluten free?

Yes, substitute a 1:1 gluten free flour blend for the all purpose flour and confirm your oats are labeled gluten free, since oats can be cross contaminated with wheat during processing. The texture should turn out very similar to the original.

Peach Crisp with Frozen Peaches

Steven

This warm, cinnamon-scented dessert uses frozen peaches picked and flash frozen at peak ripeness for consistent sweetness year-round. A buttery oat topping turns golden and crunchy while the peaches underneath go soft and jammy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

9×13-inch baking dish
Mixing bowls - one large, one medium
Pastry blender - or fork for cutting in the butter
Measuring cups and spoons
Rubber spatula

Ingredients

6 cups frozen sliced peaches - about 2 pounds or 900g, no need to thaw
2/3 cup granulated sugar - 130g
2 tablespoons cornstarch - 16g
1 tablespoon fresh lemon juice - 15ml
1 teaspoon ground cinnamon - 2g
1/4 teaspoon salt
1 teaspoon vanilla extract - 5ml

For the oat crisp topping

1 cup all purpose flour - 120g
1 cup old fashioned rolled oats - 90g
3/4 cup packed brown sugar - 150g
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter - 170g, cold and cubed
1/2 cup chopped pecans - 60g, optional

For serving

vanilla ice cream - optional
freshly whipped cream - optional
caramel sauce - optional, for drizzling

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the frozen sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla. Toss gently with a rubber spatula until evenly coated.
Pour the coated peach mixture into the prepared baking dish and spread into an even layer.
In a medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt until well combined.
Add the cold cubed butter to the dry mixture and use a pastry blender or fork to cut it in until the mixture resembles coarse, pea sized crumbs. Fold in chopped pecans if using.
Sprinkle the crumbly oat topping evenly over the peach filling, covering completely without pressing down.
Bake for 40 to 45 minutes until the topping is deep golden brown and the peach filling is bubbling around the edges. Tent with foil if browning too quickly.
Remove from the oven and let rest for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Keep the butter cold right up until you cut it into the dry ingredients for the crispiest topping.
Do not thaw frozen peaches before mixing or they’ll release excess liquid and make the filling watery.
Bake on a rimmed baking sheet to catch any bubbling juices that might overflow.
Let the crisp rest before serving so the filling has time to set slightly.
Use a light hand when adding the topping so it stays airy and crisp rather than dense.
Use fresh peaches when in season: about 6 to 7 medium peaches, peeled and sliced. Reduce sugar slightly if very ripe.
Make ahead: assemble the unbaked crisp up to a day in advance and refrigerate, then bake when ready.
Storage: store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the full dish in a 350°F oven for 10 to 15 minutes to re-crisp the topping.
Freeze baked and cooled crisp in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
For gluten free, substitute a 1:1 gluten free flour blend and use certified gluten free oats.

Keyword easy peach crisp, oatmeal peach crisp, peach crisp frozen peaches, year round peach dessert

Final Thoughts

Peach crisp with frozen peaches proves that a comforting, from scratch dessert doesn’t have to depend on the season or a long ingredient list. It’s forgiving, quick to prep, and always disappears fast at the table.

Give this one a try the next time you want something warm and homemade without much fuss. If you make it, I’d love to hear how it turned out in the comments below.

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