Peach Crisp with Frozen Peaches
This peach crisp with frozen peaches turns a bag of freezer fruit into a warm, juicy, cinnamon-spiced dessert any month of the year. The buttery oat topping bakes up golden and crunchy on top while staying soft underneath, making it 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.
Equipment
- 9x13-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
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
For the Oat Crumble Topping
- 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
For Serving
- vanilla ice cream optional, for serving
Instructions
- 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 9x13 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.
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.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 47gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 135mgPotassium: 180mgFiber: 3gSugar: 30gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 6mg
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