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Peach Crisp with Frozen Peaches

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • 9x13-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 9x13 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