Peach crisp with frozen peaches is the dessert I reach for the second the weather turns cold and fresh peaches disappear from the produce aisle.
It uses a bag of frozen sliced peaches straight from the freezer, so you get that warm, juicy, cinnamon-spiced filling any month of the year.
The buttery oat topping bakes up golden and crunchy on top while staying soft underneath, which is exactly what makes a crisp so much easier than a pie.
No dough to roll, no crust to fuss over, just a bowl of fruit and a bowl of crumble.
I learned this recipe from making it for my family on busy weeknights, and it’s stayed in heavy rotation ever since.
Read on for every step you need, plus a batch of tips to get that topping perfectly crisp every single time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 60 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Peach Crisp with Frozen Peaches
This recipe turns a bag of freezer peaches into a dessert that tastes like it took all day. It comes together with pantry staples you probably already have on hand.
It’s also endlessly forgiving. Crisps don’t need the precision that pies and cakes demand, which makes this a great starting point if you’re newer to baking.
My family asks for this one all winter long, long after fresh peach season has ended.
Once you see how simple it is, you’ll understand why it became a regular on our table.
- Uses frozen peaches, so it works year round with no fresh fruit required
- Comes together in one bowl for the filling and one bowl for the topping
- Buttery oat crumble stays crisp on top and soft underneath
- No pie crust to roll out or fuss over
- Easily doubled for a crowd or halved for a smaller dish
- Freezer friendly, so you can prep the topping ahead of time
This dessert reminds me a lot of my peach crisp with canned peaches, just built around whatever form of peaches happens to be in your kitchen.
Ingredients
You’ll need two simple components here, a spiced peach filling and a buttery oat topping. Everything is measured out below so there’s no guesswork.
- Frozen sliced peaches (6 cups, about 2 pounds, thawed and drained)
- Granulated sugar (2/3 cup, for the filling)
- Cornstarch (2 tablespoons, to thicken the juices)
- Fresh lemon juice (1 tablespoon)
- Ground cinnamon (1 1/2 teaspoons total, divided between filling and topping)
- Ground nutmeg (1/4 teaspoon)
- Salt (1/2 teaspoon total, divided)
- Pure vanilla extract (1 teaspoon)
- Old-fashioned rolled oats (1 cup, for the topping)
- All-purpose flour (3/4 cup)
- Brown sugar (3/4 cup, packed)
- Cold unsalted butter (1/2 cup, cubed)
- Chopped pecans (1/2 cup, optional)
- Vanilla ice cream, for serving (optional)
Every one of these gets its exact moment in the step-by-step instructions below, so nothing gets left out along the way.
If you’d rather use a fresh batch of stone fruit, my cherry crisp recipe follows a nearly identical method that works with almost any fruit you have on hand.
Kitchen Equipment Needed
This recipe doesn’t call for anything fancy, just a few basic tools you likely already keep in your kitchen.
- 9×13 inch baking dish
- Large mixing bowl (for the peach filling)
- Medium mixing bowl (for the oat topping)
- Pastry cutter or two forks, for cutting in the butter
- Colander, for draining the thawed peaches
- Measuring cups and measuring spoons
- Whisk
- Rubber spatula
A peach crumb bar shares nearly the same tool list, so if you make my peach crumb bars often, you already own everything you need here.
Recommended Products for This Recipe
These are a few products I personally rely on that make this crisp turn out better, based on years of making it in my own kitchen.
1. Ceramic 9×13 Baking Dish
A heavy ceramic dish heats more evenly than a thin metal pan, which means the edges of your crisp bake at the same rate as the center instead of scorching first.
It also goes straight from the oven to the table, which makes serving simple.
2. Stainless Steel Pastry Cutter
Cutting cold butter into the oat topping by hand can warm the butter too quickly, which flattens the crumble texture.
A sturdy pastry cutter keeps everything cold and gives you those pea sized butter pieces that bake up perfectly crisp.
3. Pure Vanilla Extract
A good pure vanilla extract makes a noticeable difference in the filling, adding a rounder, warmer flavor than imitation vanilla.
I keep a bottle of this specific brand on hand for every baking project in my kitchen.
4. Fine Mesh Colander
Draining thawed peaches thoroughly is the single biggest factor in avoiding a soupy crisp.
A fine mesh colander catches every bit of fruit while letting the excess juice drain away quickly.
These same tools come in handy any time you’re building a fruit dessert, including my strawberry peach galette.
Step-by-Step Instructions: How to Make Peach Crisp with Frozen Peaches
1. Thaw and Drain the Peaches
- Move the frozen sliced peaches from the freezer to the refrigerator the night before you plan to bake, and let them thaw fully.
- If you’re short on time, thaw the peaches at room temperature for about 1 to 2 hours instead.
- Once thawed, pour the peaches into a colander set over a bowl or the sink.
- Let them drain for at least 10 minutes, gently pressing with a spoon to release extra liquid.
- Skipping this step is the most common cause of a watery crisp, so don’t rush it.
2. Preheat the Oven and Prep the Dish
- Preheat your oven to 350°F (175°C).
- Lightly grease your 9×13 inch baking dish with butter or nonstick cooking spray.
- Set the dish aside while you prepare the filling and topping.
3. Make the Peach Filling
- Add the drained peaches to a large mixing bowl.
- Sprinkle the granulated sugar, cornstarch, 1 teaspoon of the cinnamon, nutmeg, and 1/4 teaspoon of the salt over the peaches.
- Pour in the lemon juice and vanilla extract.
- Gently fold everything together with a rubber spatula until the peaches are evenly coated, being careful not to break up the fruit too much.
- Pour the peach mixture into the prepared baking dish and spread it into an even layer.
4. Make the Oat Crumble Topping
- In a separate medium bowl, whisk together the oats, flour, brown sugar, the remaining 1/2 teaspoon of cinnamon, and the remaining 1/4 teaspoon of salt.
- Add the cold, cubed butter to the dry mixture.
- Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse, pea sized crumbs.
- Stir in the chopped pecans, if using.
5. Assemble the Crisp
- Sprinkle the oat crumble topping evenly over the peach filling in the baking dish.
- Break up any large clumps of topping with your fingers as you scatter it, so the surface is covered evenly from edge to edge.
- Avoid pressing the topping down, since a loose layer bakes up crisper than a packed one.
6. Bake the Crisp
- Place the dish in the preheated oven and bake for 35 to 40 minutes.
- Look for a topping that’s golden brown and a filling that’s bubbling around the edges.
- If the topping is browning too quickly, loosely tent the dish with foil for the last 10 minutes of baking.
7. Cool and Serve
- Remove the crisp from the oven and let it rest on a wire rack for at least 15 minutes before serving.
- This resting time allows the filling to thicken up so it holds its shape when scooped.
- Serve warm, with a scoop of vanilla ice cream on top if you’d like.
If your household loves a good stovetop shortcut version too, this method is very close to my peach pie recipe, just without the crust.
Tips for The Best Peach Crisp with Frozen Peaches
A few small adjustments make the difference between an average crisp and a great one. Keep these in mind as you work through the recipe.
- Always drain thawed peaches thoroughly, since excess liquid is the most common reason a crisp turns soupy
- Keep the butter cold right up until you cut it into the dry topping ingredients
- Don’t press the crumble topping down into the fruit, a loose scatter bakes up crisper
- Bake until the filling is visibly bubbling at the edges, not just until the topping looks brown
- Let the crisp rest for at least 15 minutes before serving so the filling can set
- Use a light hand when folding the peaches so they don’t turn mushy before baking
The same cold butter trick works wonders in my apple crumble pie as well.
Serving Suggestions
Peach crisp is best served warm, ideally within an hour of coming out of the oven while the topping is still crunchy.
A scoop of something cold on top makes a wonderful contrast against the warm fruit.
It also holds up well as a make ahead dessert for gatherings, since it can sit at room temperature for a couple of hours without losing its texture.
- A scoop of vanilla ice cream, letting it melt slightly into the warm filling
- A dollop of fresh whipped cream and a light dusting of cinnamon
- A drizzle of caramel sauce over the top for extra richness
- A handful of toasted coconut or extra chopped pecans for crunch
- Alongside a mug of coffee or spiced tea for a cozy dessert course
For a dessert spread, this pairs beautifully with a slice of Peanut Butter Ice Cream Pie so guests can choose between warm and frozen.
Variations of Peach Crisp with Frozen Peaches
This recipe is easy to adjust based on what you have on hand or how you like your crisp. Here are a few of my favorite ways to change it up.
- Mixed berry version: Swap out a cup or two of the peaches for frozen blueberries or raspberries
- Ginger spiced: Add 1/2 teaspoon of ground ginger to the filling for extra warmth
- Gluten free: Use a 1:1 gluten free flour blend and confirm your oats are certified gluten free
- Nut free: Simply leave the pecans out of the topping, the crisp holds together fine without them
- Extra crunchy topping: Add 2 tablespoons of shredded coconut to the crumble mixture
- Individual servings: Divide the filling and topping between small ramekins and reduce the bake time to about 20 minutes
If you want to try the same base recipe with a shortcut topping, my peach cobbler with cake mix uses a similar peach filling under a boxed cake mix crumble.
Storage and Reheating
Leftover peach crisp keeps well, which makes it a great dessert to prep a day or two ahead of when you plan to serve it.
The topping will soften somewhat in the fridge, but a quick reheat in the oven brings back most of that crisp texture.
- Refrigerator: Store covered for up to 4 days
- Freezer: Freeze in an airtight container for up to 3 months
- Reheating in the oven: Warm at 350°F for about 15 minutes, uncovered, until heated through
- Reheating in the microwave: Heat individual portions in 30 second bursts, though the topping will be softer this way
- Thawing from frozen: Let it thaw in the refrigerator overnight before reheating
My Cherry Cobbler Recipe with Cake Mix keeps almost exactly the same way, so the two make a nice rotation if you like batch prepping desserts.
Nutritional Facts
Nutrition will vary somewhat depending on whether you include the pecans and how you serve the crisp, but here’s a general estimate per serving (crisp only, not including ice cream or whipped cream).
- Calories: approximately 290 per serving
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 47g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 3g
- Sodium: 135mg
These numbers are estimates and can shift based on the exact brands and quantities you use.
If you’re tracking macros closely, my peach muffins with streusel topping also lists a similar nutrition breakdown for a lighter peach treat.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional upside along with the sweetness.
Peaches themselves are the standout here, offering fiber and vitamin C in a naturally sweet package that needs very little added sugar to taste great.
- Peaches: A good source of vitamin C and dietary fiber, and naturally low in calories
- Oats: Provide fiber and help the topping feel a bit more substantial than a plain sugar crumble
- Cinnamon: Contains antioxidants and adds warmth without needing more added sugar
- Pecans: Offer healthy unsaturated fats along with a satisfying crunch
- Lemon juice: A small dose of vitamin C that also helps balance the sweetness of the fruit
For another dessert that leans on real fruit for its sweetness, my Strawberry Cheesecake Ice Cream Cake takes a similar approach with strawberries.
FAQs About Peach Crisp with Frozen Peaches
1. Do I need to thaw frozen peaches before making a crisp?
Yes, thawing the peaches first lets you drain off the excess liquid that frozen fruit releases as it defrosts.
Skipping this step is the main reason a peach crisp can turn out watery instead of thick and jammy.
2. Can I use canned peaches instead of frozen?
You can, though canned peaches are softer and already packed in syrup or juice.
Drain them well and consider cutting back slightly on the added sugar in the filling to account for the sweetness already in the can.
3. Why is my crumble topping soggy instead of crisp?
This usually happens when the butter was too warm going into the topping, or when the filling was too wet underneath.
Keep your butter cold, drain your peaches thoroughly, and don’t press the topping down before baking.
4. Can I make this peach crisp ahead of time?
Yes, you can assemble the unbaked crisp up to a day ahead and refrigerate it, then bake it when you’re ready to serve.
You can also bake it fully ahead of time and reheat it in the oven before serving.
5. What’s the difference between a peach crisp and a peach cobbler?
A crisp has a crumbly oat and flour topping, while a cobbler typically has a biscuit or cake like topping dropped over the fruit.
Both start from a similar spiced peach filling, so the topping is really what sets them apart.
Peach Crisp with Frozen Peaches
Ingredients
- 6 cups frozen sliced peaches about 2 pounds, thawed and drained
- 2/3 cup granulated sugar for the filling
- 2 tablespoons cornstarch to thicken the juices
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons ground cinnamon divided between filling and topping
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt divided between filling and topping
- 1 teaspoon pure vanilla extract
- 1 cup old-fashioned rolled oats use certified gluten-free if needed
- 3/4 cup all-purpose flour or 1:1 gluten-free flour blend
- 3/4 cup brown sugar packed
- 1/2 cup cold unsalted butter cubed
- 1/2 cup chopped pecans optional
- vanilla ice cream optional, for serving
Equipment
- 9×13-inch baking dish Ceramic recommended for even heating
- Large mixing bowl For the peach filling
- Medium mixing bowl For the oat topping
- Pastry cutter Or two forks, for cutting in the butter
- Colander Fine mesh recommended, for draining thawed peaches
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Wire rack For cooling
Method
- Thaw frozen peaches overnight in the refrigerator or at room temperature for 1-2 hours. Drain in a colander for at least 10 minutes, gently pressing to release extra liquid.
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
- In a large bowl, combine drained peaches with granulated sugar, cornstarch, 1 teaspoon cinnamon, nutmeg, 1/4 teaspoon salt, lemon juice, and vanilla. Gently fold to coat without breaking up the fruit.
- Pour the peach mixture into the prepared baking dish and spread into an even layer.
- In a medium bowl, whisk together oats, flour, brown sugar, remaining 1/2 teaspoon cinnamon, and remaining 1/4 teaspoon salt. Cut in cold cubed butter with a pastry cutter until mixture resembles coarse, pea-sized crumbs. Stir in pecans if using.
- Sprinkle the oat topping evenly over the peach filling. Break up any large clumps with your fingers. Do not press the topping down.
- Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling around the edges. Tent with foil for the last 10 minutes if browning too quickly.
- Let rest on a wire rack for at least 15 minutes before serving to allow the filling to thicken. Serve warm with vanilla ice cream if desired.
Nutrition
Notes
- Always drain thawed peaches thoroughly — excess liquid is the most common reason a crisp turns soupy.
- Keep the butter cold right up until you cut it into the dry topping ingredients for the crispiest texture.
- Don’t press the crumble topping down into the fruit; a loose scatter bakes up much crisper.
- Bake until the filling is visibly bubbling at the edges, not just until the topping looks brown.
- Let the crisp rest for at least 15 minutes before serving so the filling can set properly.
- Use a light hand when folding the peaches so they don’t turn mushy before baking.
- For a mixed berry version, swap 1-2 cups of peaches for frozen blueberries or raspberries.
- To make this gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15 minutes to restore crispness.
- This crisp can be assembled unbaked up to a day ahead and refrigerated until ready to bake.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach crisp with frozen peaches proves that a great dessert doesn’t need to wait for peach season or a long ingredient list.
Once you have that oat topping down, it’s a recipe you’ll come back to again and again, all year round.
Give it a try this week and let me know how it turns out in the comments below. I’d love to hear what toppings or mix ins you decide to add to your own batch.
Recommended:
- Spring Dessert Recipes
- Mango Float
- Peach Basil Spritzer
- Strawberry Crepes with Whipped Cream
- Raspberry Streusel Bars
