Peach Crisp with Frozen Peaches
Peach Crisp with Frozen Peaches is made with sweet, spiced peaches, and a buttery, crispy oat topping. It’s easy and delicious served with vanilla ice cream and a dash of nutmeg; a great versatile recipe to to enjoy at a moment’s notice year-round!
Using frozen peaches is a great alternative to fresh peaches, when peaches are not in season. In the summer months we love to make Peach Cobbler with fresh peaches, but off-season, this peach crisp with frozen peaches and oats is so easy to make! Just pull the peaches from the freezer, defrost, and quickly assemble for the best warm peach crisp dessert (with vanilla ice cream).
Frozen peaches can be bought in the freezer section of the grocery store, or if you have time in the summer months, you can peel, slice and freeze your own peaches! They are best when picked perfectly ripe, nice and juicy sweet. For frozen peaches, you defrost the peaches in the refrigerator before preparing the crisp, and then quickly drain off any of the juices (so it is not soggy). Also, crisps are forgiving, meaning it’s a recipe that doesn’t have to be perfect (like overmixing or measuring everything down to the ounce). This is a great recipe for beginners!
When it comes to a crowd-pleasing, easy dessert recipe, you can also enjoy my peach cobbler, peach bread pudding, and grilled peach recipes. We also have an Apple Crisp without Oats recipe for another option. These all take me back to my childhood!
Why you will love this peach crisp recipe
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 actually 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!
- The oat crumble turns golden brown on the juicy peaches, as it cooks into a buttery topping.
- It’s delicious served with vanilla ice cream.
- This recipe is easy for any beginning cook!
- You can also easily make this recipe using canned peaches!
Easy Peach Crisp with Fresh, Frozen, or Canned Peaches
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.
The ingredients
- Peaches: Frozen peaches defrosted and drained
- Granulated sugar
- Cornstarch
- Vanilla extract
- Almond extract
- Kosher salt
Crisp ingredients:
- 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)
- Spices: Ground cinnamon + cardamom, ground nutmeg, allspice
- Salted butter
How do you make a peach crisp? (Print the full recipe below!)
- Prepare the peaches: 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 topping: 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 dessert: Lay out the defrosted and drained peaches. Sprinkle the crisp topping evenly over the peaches.
- Bake!
Tips and substitutions:
- Using Canned Peaches: Select peaches canned in fruit juice, not heavy syrup, and drain well. We like to pat dry with paper towels.
- Using Fresh Peaches: Select peaches that are ripe, yet firm. Make sure and peel them first! This ensures that there isn’t a fibrous texture from the skin. Discard the pit, and slice before continuing with this recipe.
- 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.
- Make it gluten-free: Use gluten-free oats and gluten-free flour and cornstarch replacement.
- Optional to leave out the almond extract (but we love the combo with peaches!)
- What makes the crisp nice and crunchy? Butter is the magic ingredient for both browning and crispiness. The more butter, the more crunchy!
- Other flour: Use gluten-free, all-purpose, or whole white wheat flour.
- Additions: Add blueberries or raspberries! You can use light brown sugar in place of dark. Swap out the pecans for your favorite nuts.
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.
The ultimate summer dinner would be our Bang Bang Chicken Skewers, caprese orzo salad, garlic toast, and this delicious peach dessert.
Storage and reheating instructions
- Refrigerate: Allow any leftovers to cool to room temperature, and then store it in a sealed container in the fridge for 3-4 days in the refrigerator.
- Reheating: Warm individual servings up in the microwave, as desired. You can also reheat the entire dish by preheating the oven to 350 degrees. Warm peach crisp in the oven for 15 minutes.
More peach desserts to try:
- Fruit Pizza Dessert (you can also use canned peaches in this recipe)
- Making Peach Upside Down Cake for Dinner Guests
- Perfect Peach Buttermilk Cake
- Peach Sherbet
- Best Peach Cobbler
- Wonderful Peach Cobbler (with a lattice crust)
Get the Recipe:
Peach Crisp with Frozen Peaches
Ingredients
- 8 cups frozen peaches, defrosted and drained
- ½ lemon, juiced
- ⅔ cup granulated sugar
- 3 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp kosher salt
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
Equipment
Instructions
- Preheat the oven to 350 degrees.
- 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.
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 9×13 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.
Notes
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...
