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5-Ingredient Frozen Peach Crisp is the dessert I make when I want something baked and cozy without peeling a single peach. The fruit goes into the dish still frozen, which keeps the prep short and helps the slices hold their shape as they bake.
The topping is simple and no-oat, more like a sandy cinnamon crumble than a chewy streusel. It turns golden on top while the peach juices thicken underneath. Let it rest before serving, because those bubbling juices need a few minutes to settle into spoonable syrup.
Five Pantry Pieces
Choose sliced frozen peaches with no added syrup if you can. You want plain fruit, real butter, and fresh-smelling cinnamon because there are only five ingredients here.
- Frozen peach slices. They bring year-round peach flavor and save you the peeling, pitting, and slicing.
- Granulated sugar. Sweetens the fruit and helps the topping brown.
- All-purpose flour. Thickens the peach juices and gives the crumble its sandy, crisp texture.
- Ground cinnamon. Adds warmth without covering up the peach flavor.
- Unsalted butter. Moistens the dry topping and bakes into golden little clumps.
Bake It From Frozen
- Heat the oven. Set the oven to 375°F and place a rack in the center. Use an 8x8-inch baking dish or a similar 2-quart dish.
- Season the peaches. Add the frozen peaches to the dish. Sprinkle them with 2 tablespoons sugar, 1 tablespoon flour, and 1/4 teaspoon cinnamon, then toss until lightly coated.
- Mix the crumble. Stir the remaining sugar, remaining flour, and remaining cinnamon in a bowl. Pour in the melted butter and stir with a fork until small damp crumbs form.
- Top the fruit. Scatter the crumble evenly over the frozen peaches. Do not press it down, because loose crumbs bake up lighter.
- Bake until bubbling. Bake for 45-50 minutes, until the topping is deeply golden and the peach juices bubble thickly around the edges.
- Rest before serving. Cool for 15-20 minutes before scooping. The filling will be very hot and will thicken as it sits.
Frozen Peaches Stay Frozen
The no-thaw step matters. Frozen peaches release liquid slowly in the oven, so the flour has time to catch those juices and turn them into a glossy filling. If you thaw the fruit first, it can dump water into the dish before the topping has a chance to set.
Other tested peach crisp methods also use frozen peaches without thawing, including Well Plated's peach crisp notes. I still like to knock off thick ice crystals from the bag. A little frost is fine, but big chunks melt into extra water.
The Crumble Should Look Sandy
After the butter goes in, the topping should look like damp sand with pea-size clumps. If it turns into a paste, use your fingers or a fork to break it up before sprinkling. Loose crumbs cover the peaches better and crisp more evenly.
This is a no-oat topping, which keeps the ingredient list short. If you love chewy oat toppings, try a different crisp another day. For this 5-ingredient version, the flour and butter create a tender, cookie-like lid. It sits nicely between spoon dessert and crumble. For another low-effort sweet with pantry flavor, try Easy Pineapple Dessert or No-Bake Banana Cream Pie.
Sweetness And Fruit Swaps
Frozen peaches vary. Some bags are fragrant and sweet, while others taste a little flat. If yours are very tart, add 1 extra tablespoon sugar to the fruit. If they taste ripe and sweet from the bag, keep the recipe as written.
You can replace up to 2 cups of the peaches with frozen blueberries, raspberries, or sliced strawberries. Keep the total fruit at 6 cups so the topping still covers the dish. Peach and strawberry is especially good, the same sunny pairing that makes Peach Strawberry Lemonade so refreshing.
Serving It Warm
Let the crisp cool long enough that the peach syrup stops racing across the dish. It should still be warm, just not boiling. A scoop of vanilla ice cream will melt into the cinnamon topping, while plain Greek yogurt keeps it less sweet.
For a dessert table, serve small bowls of this crisp beside cookies or bars. Butter Pecan Cookies make a good crunchy partner because pecans and peaches belong together.
Store And Reheat Gently
Cover leftovers and refrigerate them once fully cool. FoodSafety.gov gives short refrigerator windows for home-cooked leftovers in its cold storage guidance, and 3 days is a practical limit for this fruit dessert.
The oven is better than the microwave for reheating. Warm single servings at 350°F for 10-12 minutes, or reheat the baking dish until the fruit is hot. The microwave works in a hurry, but the topping softens fast.
A Different Frozen Peach Method
Some recipes cook the frozen peaches on the stove before baking, like The Midwest Kitchen Blog's frozen peach crisp. That works well when you want more control over the syrup. This version skips that pan and lets the oven do the work.
The tradeoff is resting time. Give the finished crisp those quiet 15-20 minutes on the counter. The topping firms a little, the filling thickens, and the first scoop comes out with soft peaches under a golden crumble instead of a puddle.
Summary
Serve this peach crisp warm with vanilla ice cream, whipped cream, or plain Greek yogurt. Leftovers reheat best in the oven so the topping has a chance to crisp again.
Frequently Asked Questions
- Can I make this peach crisp without thawing the frozen peaches?
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Yes. Use the peach slices straight from the freezer. Break up any large frozen clumps first so the fruit bakes evenly, but do not thaw and drain them for this version.
- Can I use fresh peaches instead?
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Yes, but the bake time may be a little shorter because fresh peaches are not icy in the center. Use about 6 cups sliced peaches and start checking the crisp around 35 minutes.
- What can I use instead of all-purpose flour?
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A 1-to-1 gluten-free baking flour works well in both the filling and topping. Cornstarch can thicken the fruit, but you would still need flour or a baking blend for the crumble texture.
- Why is my peach crisp watery?
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It may need more time in the oven or more time to rest. The filling should bubble around the edges, then sit for 15-20 minutes so the flour can finish thickening the juices.
- How should I store leftover peach crisp?
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Cool it completely, cover the dish, and refrigerate for up to 3 days. Reheat portions in a 350°F oven or toaster oven until warm so the topping does not turn soft.
- Can I double this recipe?
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Yes. Double all ingredients and bake it in a 9x13-inch dish. Add 5-10 minutes if the center is not bubbling yet.
- What should I serve with frozen peach crisp?
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Vanilla ice cream is the classic choice because it melts into the hot cinnamon peaches. Whipped cream, Greek yogurt, or a spoonful of caramel sauce also work well.
