Cake Pan Frozen Peach Crisp
Enjoy this Cake Pan Frozen Peach Crisp served warm with vanilla ice cream and a dash of nutmeg. Use canned or frozen peaches for this dessert!
Friends, you know how I’m on a cake pan roll this year. There are so many dishes to make in a 9×13 pan, and this Cake Pan Frozen Peach Crisp is one of my favorites.
Frozen Peach Crisp
My mom and I would often make this easy peach crisp, using her home-canned peaches, in my younger years. Which is why I love this recipe—you can use fresh or frozen peaches. I still remember the aluminum 9×13 cake pan that she made all cobblers, cakes, and crisps in. I wish I had it in my kitchen today!
Serve with my Easy Spiced Whipped Cream on top for a delicious fall treat!
This is an easy recipe to pop in the oven when guests are coming. I love it for late summer or early fall, served with ice cream and a few sprinkles of nutmeg on top. It’s a great way to end a delicious meal.
Use fresh or frozen peaches for Cake Pan Peach Crisp
Sort of like my Best Blueberry Cobbler or Peach Blueberry Cobbler, you can use fresh or frozen blueberries. This takes the pressure off of having the perfect fruit (in season) for making a cobbler or crisp. For this recipe, the secret is to use frozen peaches, and make sure they are defrosted first.
What’s the difference between a crumble and a crisp?
A crisp has oats, and a crumble does not. It may have nuts, and is a combination of butter, flour, and sugar that is more clumpy than that of a crisp.
What ingredients are in a Cake Pan Frozen Peach Crisp?
- Frozen peaches defrosted and drained
- Granulated sugar
- Cornstarch
- Vanilla extract
- Almond extract
- Kosher salt
Best crisp topping:
- Dark brown sugar (dark brown versus regular brown sugar really makes this recipe pop!)
- All-purpose flour
- Old fashioned rolled oats
- Toasted pecans (toasting them first gives a better, nutty flavor)
- Ground cinnamon + cardamom, ground nutmeg, allspice
- Salted butter
What makes a crisp nice and crunchy?
Butter is the magic ingredient for both browning and crispiness. The more butter, the more crunchy!
How do you make a peach crisp? (Print the full recipe below!)
- With a little butter, lightly grease a 9×13 cake pan. Optional to use cooking spray.
- In a large bowl, mix together the defrosted and drained peaches, lemon juice, granulated sugar, cornstarch, vanilla, almond extract and salt. Set aside.
- In another large bowl, whisk together the dark brown sugar, flour, oats, pecans, cinnamon, cardamom, allspice and nutmeg. Add the softened butter and mix with a wooden spoon until the topping is crumbly.
- In a 9×13 prepared baking dish, lay out the defrosted and drained peaches. Sprinkle the crisp topping evenly over the peaches.
- Bake until the top is golden-brown.
- Remove from the oven and allow to cool before serving.
Tips and substitutions:
- If using canned peaches, make sure they are drained well (and pat dry with paper towels).
- Freezing the crisp–The secret is to freeze it before you bake it – simply pop into the oven and bake after it’s defrosted.
- The best way to thicken a peach crisp or cobbler is to add cornstarch. It works beautifully with the peaches, sugar, and lemon juice.
- Reheat the crisp–Preheat oven to 350° F. Warm peach crisp in the oven for 15 minutes. The oven method will keep the topping nice and crispy and not soggy.
- Fresh peaches–Make sure and peel them first! This ensures that there isn’t a fibrous texture from the skin.
- Keep the crisp fresh. Keep in the refrigerator for up to one week in an airtight container. To keep from getting soggy, make sure it’s completely cooled before storing.
How do you serve a peach crisp?
Serve the crisp warm from the oven, topped with vanilla ice cream. Or, you can whip up (literally) a bowl of my Easy Spiced Whipped Cream.
Leftovers are delicious with your morning coffee the next day, too.
ENJOY!
More peach desserts to try:
Fruit Pizza Dessert (you can also use canned peaches in this recipe)
Peaches and Cream Bread Pudding
Making Peach Upside Down Cake for Dinner Guests
Wonderful Peach Cobbler (with a lattice crust)
Get the Recipe:
Cake Pan Frozen Peach Crisp
Ingredients
- 8 cups frozen peaches, defrosted and drained
- ½ lemon, juiced
- ⅔ cup granulated sugar
- 4 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp kosher salt
Best crisp topping:
- 1 ½ cup dark brown sugar
- 1 ½ cup all-purpose flour
- 1 cup old fashioned rolled oats
- 1 cup toasted pecans, chopped
- 2 tsp ground cinnamon
- 1 tsp cardamom
- ½ tsp ground nutmeg
- ½ tsp allspice
- 1 cup salted butter, softened
Instructions
- Preheat the oven to 350 degrees.
- With a little butter, lightly grease a 9x13 cake pan. Optional to use cooking spray.
- In a large bowl, mix together the defrosted and drained peaches, lemon juice, granulated sugar, cornstarch, vanilla, almond extract and salt. Set aside.
Make the crisp:
- In another large bowl, whisk together the dark brown sugar, flour, oats, pecans, cinnamon, cardamom, allspice and nutmeg. Add the softened butter and mix with a wooden spoon until the topping is crumbly.
Assemble the crisp:
- In a 9x13 prepared baking dish, lay out the defrosted and drained peaches. Sprinkle the crisp topping evenly over the peaches.
- Bake for 40-45 minutes, until the top is golden-brown.
- Remove from the oven and allow to cool before serving.
- Serve with fresh whipped cream or vanilla ice cream! Add a dusting of nutmeg on top of each serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
