This easy Peach Crisp with Frozen Peaches is made by cooking frozen peaches with sugar and spices then topping with a crisp oatmeal topping. The peaches are tender and spiced and the crispy topping is so good served with a scoop of Homemade French Vanilla Ice Cream.
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Why this recipe is so good
This old-fashioned peach crisp recipe is made using frozen peaches. Which is good for 2 reasons – 1. you don’t have to spend time peeling and slicing the peaches, and 2. you can make this recipe whether or not peaches are in season.
No canned peaches – Using frozen peaches instead of canned peaches gives a better flavor to this crisp. It’s lower in sugar, and the peaches are tender but not overly soft.
It’s a customizable dessert that doesn’t take too much time to prep. The peaches are first cooked on the stove for a few minutes to soften them then the peaches and syrup are added to a pie pan then topped with a homemade brown sugar crumble. Add fresh or frozen pitted cherries, blueberries, or blackberries for a different flavor.
What is the Difference Between a Peach Crumble and a Peach Crisp?
The difference between a peach crumble and a peach crisp is the topping. A peach crumble has a more buttery cake-like topping, and a peach crisp has a crispy oat topping.
Recipe Ingredients
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Frozen Peaches – This easy peach crisp recipe uses organic frozen peaches. Organic peaches taste better than non-organic peaches, you can really taste the difference. This recipe hasn’t been tested using fresh peaches but I love the fact that you can make this recipe at any time during the year!
Spices – The peaches are cooked with ground cinnamon, a pinch of nutmeg, vanilla extract.
Flour – Frozen peaches release a lot of their juices while cooking. To create a sweet syrup, add a little bit of flour to help thicken it before adding the oat topping.
Brown Sugar Oat Topping – The buttery crispy oat topping is delicious. It has quick-cooking oats, flour, brown sugar, salt, baking powder/ soda, and melted butter. I like to use quick cooking oats instead of rolled oats because they are more tender and don’t make the crisp taste too oatmeal-y.
How To Make Peach Crisp with Frozen Peaches
Cook peaches on the stove
To a large skillet add frozen peaches, sugar, ground cinnamon, vanilla extract, a pinch of nutmeg and salt. Cook on medium heat until most of the juices have released but the peaches are still very firm. Stir in flour then set aside.
Made the brown sugar oat topping
In a small mixing bowl combine flour, quick cooking oats, brown sugar, salt, baking powder and baking soda. Stir in the melted butter until you have large crumbles,
Putting it all together
Pour peach filling into a pie dish then layer the oat topping evenly on top.
Bake
Bake peach crisp for 30 – 40 minutes or until the topping is golden brown and the peaches are soft. Allow the crisp to cool slightly then serve with a scoop of vanilla ice cream and enjoy.
Looking For More Desserts?
- Old Fashioned Peach Cobbler with Fresh or Frozen Peaches
- Fresh Peach Ninja Creami Sorbet
- Ninja Creami Peach Frozen Yogurt (Fresh or Frozen Peaches)
- The Best Homemade Cherry Cobbler
- Apple Crisp with Oat Topping
- Apple Crisp with Brown Sugar Oat Crumble
- Homemade Vanilla Ice Cream
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Easy Peach Crisp
Equipment
- 9.5-inch pie dish
- Large skillet
Ingredients
Peach Filling
- 20 ounces frozen peaches
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1 pinch ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
Brown Sugar Oat Topping
- ¼ cup flour
- ¼ cup quick-cooking oats
- 6 tablespoons brown sugar
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- 3 tablespoons melted butter unsalted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large skillet, add the frozen peaches, cane sugar, ground cinnamon, vanilla extract, a pinch of nutmeg, and salt. Mix and cook on medium heat until most of the juices come out of the peaches, but they are still very firm, 10 – 15 minutes. Then mix in the flour until it is well combined. 20 ounces frozen peaches ½ cup granulated sugar ½ teaspoon ground cinnamon ½ teaspoon pure vanilla extract 1 pinch ground nutmeg ¼ teaspoon salt 1 tablespoon all-purpose flour
- In a small mixing bowl, add the flour, quick-cooking oats, brown sugar, salt, baking powder, and baking soda. Mix very well, then add in the melted butter. Mix until everything is combined and you have large crumbles. ¼ cup flour ¼ cup quick-cooking oats 6 tablespoons brown sugar ⅛ teaspoon salt ⅛ teaspoon baking powder ⅛ teaspoon baking soda 3 tablespoons melted butter
- Pour the peach filling into a pie pan, then cover with the oat topping, spreading evenly. Bake for 30 – 40 minutes, or until the topping is brown and the peaches are soft.
- Serve warm with homemade vanilla ice cream. Enjoy!
Notes
Store/ Make Ahead Instructions
Store in the fridge for up to 3 days. Heat in the oven until warm. Peach crisp is best served immediately.Tips and Tricks
- Quick cooking oats: I like to use quick cooking oats instead of rolled oats because they are more tender and don’t make the crisp taste too oatmeal-y.
- Peaches: Organic frozen peaches taste better than non-organic. You really can taste the difference.
- Flour: This is used to thicken the peach syrup. Substitute with 1 teaspoon of cornstarch or use 1 tablespoon gluten-free flour if you’re gluten-free.
- Make it gluten-free: Use certified gluten-free oatmeal and swap the flour for your favorite gluten-free flour.
- Make it dairy free: Use coconut oil (virgin or refined) or dairy-free butter.
- Variations: Add fresh or frozen pitted cherries, blueberries, or blackberries for a different flavor.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
