Peach Crisp With Frozen Peaches: Easy Fresh Recipe

Okay, you guys — can we talk about how a peach crisp with frozen peaches is honestly one of the greatest kitchen shortcuts known to humankind? 🍑 I am SO here for it. No waiting for peach season, no hunting for perfectly ripe peaches at the grocery store, no peeling drama. Just grab a bag of frozen peaches from your freezer and let’s get this dreamy, golden, bubbly dessert going. It’s giving cozy summer vibes all year long, and I literally can’t even handle how good it is.

Why Frozen Peaches Are Actually Amazing

Here’s my humble opinion: frozen peaches might actually be better than fresh peaches in a crisp, and I will die on this hill. 😂 Fresh peaches are gorgeous, but they can be unpredictably watery or mealy depending on the time of year. Frozen peaches are picked at peak ripeness, so you get sweet peaches packed with flavor every single time. They produce the most gorgeous gooey peach filling, and the peach juice that releases while baking? Absolutely dreamy. Let them sit at room temperature for about 15 minutes before you start, and you’re golden.

Simple Ingredients for the Best Peach Crumble Recipe

One of my favorite things about this easy peach crisp is that it uses simple ingredients you probably already have! For the juicy peach filling, you’ll need your frozen peaches, a little lemon juice, pure cornstarch, and a touch of maple syrup. For that irresistible crisp topping, grab rolled oats (or quick oats for a slightly softer bite), cold butter cut into cubes, crumbly brown sugar, tsp cinnamon, tsp salt, and all-purpose flour. You can even swap in whole wheat flour or oat flour for a healthy peach crisp twist! The perfect blend of pantry staples — no stress required. 🙌

How to Make Peach Crisp With Frozen Peaches

This is so easy, I promise! Grab a mixing bowl and toss your peach slices with lemon juice, cornstarch, and maple syrup, then spread them into a buttered baking dish. In a separate bowl, combine your dry ingredients — the flour mixture of purpose flour, oats, brown sugar, cinnamon, and salt. Then use a pastry cutter (or just your hands, no judgment 😄) to work in the cold butter until you get that right texture — crumbly and slightly crunchy. Scatter the crumble topping generously over the top of the peaches and bake until golden brown and bubbling. Minutes prep, big payoff! Check the full recipe and printable recipe on the recipe card below.

Method Options and Fun Variations

There are so many fun way to remix this recipe! Love peach desserts but eating plant-based? Make an easy vegan peach crisp by swapping the butter for coconut oil — you’ll still get that gorgeous crispy oat topping with rich flavor. Want individual servings for a dinner party? Divide the baked peach crumble into ramekins — adorable and impressive! You can even try canned peaches if that’s what you’ve got (drain them well!). If you love fruit desserts in general, my pear crisp recipe and these easy peach dumplings are next-level delicious too!

Serving, Storing, and All the Good Stuff

Okay, the best way to serve this perfect summer dessert? Warm from the oven with a scoop of vanilla ice cream melting all over the top. Be still my heart. 😍 For a plant-based spin, a scoop of vegan vanilla ice cream or nice cream is equally dreamy — the whole family will go crazy for it! Store leftovers in an airtight container (cover with aluminum foil if needed) for up to three days. Nutritional information and nutrition analysis are available via an online nutrition calculator — check the recipe card for exclusive meal planning tips and favorite products. This old-fashioned peach crumble is truly a perfect dessert, no summer peaches required! 🍑

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Peach Crisp with Frozen Peaches Recipe

Yield: 6 Servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Bake Time: 55 minutes

Total Time: 1 hour 10 minutes

This easy Peach Crisp with Frozen Peaches is a fuss-free dessert that delivers all the warmth and comfort of a classic fruit crisp, no fresh peaches required. Sweet, bubbling peach filling is topped with a golden oat crumble made with pantry staples, making it the perfect year-round treat that comes together in minutes.

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Ingredients

Peach Filling

• 6 cups frozen sliced peaches (about 32 oz), kept frozen
• 3 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger

Oat Crisp Topping

• 1 cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ⅓ cup packed brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅓ cup coconut oil, melted (or vegan butter, such as Earth Balance)
• 1 tablespoon maple syrup

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch or 9x9-inch baking dish with coconut oil or cooking spray.
2. In a large bowl, toss the frozen peach slices with granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and ginger until evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
3. In a separate medium bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted coconut oil and maple syrup. Stir until the dry ingredients are evenly moistened and the mixture starts to clump into small clusters.
4. Scatter the crisp topping evenly over the peach filling. Do not press it down — keep it loose and crumbly for the best texture.
5. Bake for 45–55 minutes, until the topping is deep golden brown and the peach filling is bubbling around the edges.
6. Let the crisp cool for at least 10–15 minutes before serving to allow the filling to thicken. Serve warm, scooped into bowls.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats. For extra crunch, mix a handful of chopped pecans or sliced almonds into the topping. For a saucier filling, reduce the cornstarch to 1½ tablespoons. Do not thaw the peaches before baking — starting from frozen prevents mushy texture. Leftovers can be stored covered in the refrigerator for up to 4 days, or frozen for up to 2 months.