Old-Fashioned Frozen Peach Crisp

7 minutes read

Frozen peaches make this old-fashioned peach crisp wonderfully convenient. There’s no peeling, slicing, or waiting for peach season, and once the fruit is tucked under a buttery oat topping, the result is every bit as cozy as a crisp made with fresh peaches.

The peaches bake into a soft, juicy filling with plenty of peach flavor, while the topping turns golden and crisp around the edges. A little cinnamon brings everything together without overpowering the fruit.

I especially like making this when I have a bag of frozen peaches taking up space in the freezer. It’s the kind of dessert you can assemble without much fuss, slide into the oven while dinner is being cleared away, and serve warm with a scoop of vanilla ice cream.

There’s also something wonderfully old-fashioned about a fruit crisp. No pie crust to roll out, no complicated technique, and no need for perfect-looking fruit. It’s simple home baking at its most comforting.

Why This Peach Crisp Works So Well

Frozen peaches are especially handy for a recipe like this because they’re already peeled and sliced. You can use them straight from the freezer, although letting them thaw first gives you a little more control over the amount of liquid in the filling.

The topping is made with oats, flour, brown sugar, butter, and cinnamon. It bakes into a crumbly layer that’s crisp on top but still has a little chew from the oats.

A small amount of cornstarch helps thicken the peach juices as they bubble in the oven. Without it, the filling can be quite loose, particularly when using frozen fruit.

You also don’t need to make this dessert hours ahead. It’s best served warm, when the peaches are soft and syrupy and the topping is still pleasantly crisp.

Ingredients You’ll Need

Frozen Peaches

Use about 5 cups of sliced frozen peaches. Unsweetened frozen peaches are the easiest to work with because you can control the sweetness yourself. Thaw them and drain off excess liquid before assembling the crisp.

Brown Sugar

Brown sugar sweetens both the peaches and the topping while adding a mild caramel-like flavor. Light or dark brown sugar will work.

Cornstarch

Cornstarch thickens the juices released by the peaches during baking. Don’t skip it if you want a filling that holds together better when spooned into a bowl.

Lemon Juice

A tablespoon of lemon juice brightens the peaches and balances the sweetness. Fresh lemon juice is preferable, but bottled will work in a pinch.

Rolled Oats

Old-fashioned rolled oats give the topping its characteristic texture. Avoid quick oats if you want a more substantial, rustic crumble.

All-Purpose Flour

Flour provides structure to the topping and helps bind the oats, sugar, and butter together.

Butter

Cold, unsalted butter creates those little buttery crumbs that brown beautifully in the oven. Cut it into small pieces so it incorporates evenly.

Cinnamon

Ground cinnamon adds warmth without making the dessert taste overly spiced. A little goes a long way here.

How To Make Old-Fashioned Frozen Peach Crisp

Prepare The Peaches

Preheat the oven to 375°F (190°C) and lightly butter an 8-inch or 9-inch square baking dish.

Place the thawed peaches in a large bowl. If they’ve released a lot of liquid while thawing, drain most of it, but don’t press the peaches completely dry.

Add 1/3 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon. Stir gently until the peaches are evenly coated.

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Make The Oat Topping

In a separate bowl, combine 1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon.

Add 6 tablespoons of cold butter, cut into small pieces. Work the butter into the dry ingredients with your fingertips or a pastry cutter until the mixture forms coarse, crumbly pieces.

You’re not looking for a smooth dough. Some larger clumps are actually useful because they create those delicious crunchy pieces on top.

Add The Topping

Scatter the oat mixture evenly over the peaches. Try to cover most of the surface, but don’t pack it down.

Keeping the topping loose allows the heat to circulate and gives it a better chance of becoming crisp and golden instead of soft.

Bake Until Bubbling And Golden

Bake for about 40–45 minutes, until the topping is deeply golden and the peach filling is visibly bubbling around the edges and through a few spots in the center.

If the topping is browning too quickly before the peaches are bubbling, loosely cover the dish with foil for the remaining baking time.

Let the crisp rest for at least 10–15 minutes before serving. The filling will thicken slightly as it cools, and you’ll avoid a bowlful of very hot peach juices.

Common Questions About Frozen Peach Crisp

Can I Use Frozen Peaches Without Thawing Them?

You can, but thawing is preferable. Frozen peaches release extra moisture as they cook, and starting with thawed, drained peaches makes the consistency easier to predict.

If you bake the peaches from frozen, expect the crisp to need additional time in the oven.

Can I Use Fresh Peaches Instead?

Absolutely. Use about 5 cups of peeled and sliced fresh peaches. If your peaches are especially juicy, you can still use the same amount of cornstarch to help thicken the filling.

Why Is My Peach Crisp Watery?

Frozen peaches can release quite a bit of liquid. Thawing and draining them before baking helps, as does measuring the cornstarch accurately.

Also give the crisp time to rest after baking. The filling thickens noticeably as it cools.

Can I Make Peach Crisp Ahead Of Time?

Yes. You can assemble the crisp several hours ahead and keep it covered in the refrigerator until you’re ready to bake it.

Because the topping can soften while sitting over the fruit, baking it close to serving time gives you the nicest texture.

How Do I Know When Peach Crisp Is Done?

Look for a golden-brown topping and bubbling peach filling. The center should be hot and bubbling rather than simply warm around the edges.

If you’re unsure, give it another five minutes and check again.

Can I Use Quick Oats?

You can, but old-fashioned rolled oats give the topping more texture and a pleasantly rustic bite. Quick oats tend to make the topping a little softer and finer.

Storing Leftover Peach Crisp

In The Refrigerator

Once the crisp has cooled, cover it and refrigerate it for up to 4 days. Since the fruit filling contains moisture, refrigeration is the safest option for longer storage.

Reheating

For individual portions, microwave for about 30–60 seconds, depending on the portion size. The topping will be softer than when freshly baked.

For a larger amount, reheat it uncovered in a 350°F (175°C) oven until warmed through. A few minutes in the oven can help the topping regain some of its crispness.

In The Freezer

Peach crisp can be frozen, although the topping may lose some of its original crunch. Cool it completely, wrap it tightly, and freeze for up to about 3 months.

Thaw in the refrigerator before reheating in the oven.

Old-Fashioned Peach Crisp Variations

Add A Little Vanilla

Stir 1 teaspoon of vanilla extract into the peach mixture for a softer, sweeter background flavor.

Use A Nutty Topping

Add 1/2 cup chopped pecans or walnuts to the oat topping. The nuts become toasted as the crisp bakes and add extra crunch.

Add A Pinch Of Nutmeg

For a slightly more traditional spice profile, add a small pinch of ground nutmeg along with the cinnamon.

Make It With Mixed Berries

Replace about 1 cup of the peaches with blueberries, raspberries, or blackberries. Keep the total amount of fruit around 5 cups.

Try A Peach And Apple Crisp

Replace 1–2 cups of the peaches with peeled, thinly sliced apples. Choose an apple that holds its shape well during baking.

Make Individual Crisps

Divide the peach filling between small oven-safe ramekins and top each with the oat mixture. Start checking them around the 30-minute mark since smaller portions cook more quickly.

What To Serve With Old-Fashioned Frozen Peach Crisp

Vanilla Ice Cream

Warm peach crisp and cold vanilla ice cream are a natural combination. The ice cream melts into the hot fruit and fills all those little spaces in the oat topping.

Whipped Cream

For something lighter, add a spoonful of lightly sweetened whipped cream just before serving.

Plain Greek Yogurt

A little tangy Greek yogurt works surprisingly well with the sweet peaches. It’s especially nice if you’re serving the crisp for brunch rather than as an after-dinner dessert.

Coffee Or Tea

A warm slice of peach crisp pairs beautifully with coffee in the afternoon or a cup of black tea after dinner. It’s one of those desserts that doesn’t really need anything elaborate beside it.

The easiest way to get a good Old-Fashioned Frozen Peach Crisp is to pay attention to the fruit before it goes into the dish. If your thawed peaches are swimming in liquid, drain them well, but leave enough moisture for the cornstarch to turn into a thick, syrupy filling.

And don’t rush the resting time. Those extra 10–15 minutes make a noticeable difference, giving the peaches time to settle and the topping time to cool just enough to become crisp.

Serve it warm, spoon it into bowls, and add vanilla ice cream if you have some in the freezer. It’s a simple dessert, but that’s exactly why it’s worth keeping in your recipe rotation.

This Old-Fashioned Frozen Peach Crisp is the perfect cozy dessert for using up frozen peaches! Juicy, sweet peaches are topped with a buttery, golden oat crumble that bakes up crisp and delicious. It’s easy, comforting, and perfect with a scoop of vanilla ice cream.

Rate

Prep Time:

10 minutes

minutes

Cook Time:

50 minutes

minutes

Total Time:

1 hour

hour

Servings:

Ingredients

For the peach filling:

6 cups frozen sliced peaches thawed and drained

½ cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

1 tablespoon lemon juice

For the crisp topping:

1 cup old-fashioned rolled oats

¾ cup all-purpose flour

½ cup packed light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup unsalted butter melted

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.

Prepare the peaches: In a large bowl, combine the thawed peaches, granulated sugar, flour, vanilla, cinnamon, and lemon juice. Stir gently until the peaches are evenly coated.

Make the topping: In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture becomes crumbly and evenly moistened.

Assemble: Spread the peach mixture evenly into the prepared baking dish. Sprinkle the crisp topping over the peaches, covering the surface completely.

Bake for 45–50 minutes, or until the peach filling is bubbling around the edges and the topping is golden brown.

Cool slightly for 10–15 minutes before serving. This gives the filling a chance to thicken.

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