Peach Crisp Recipe: The 45-Minute Family Dessert Solution

Getting dinner on the table is enough of a challenge without worrying about dessert, but this peach crisp changes everything. Gone are the days of complicated pie crusts and endless cleanup—this recipe delivers that warm, comforting fruit dessert your family craves with minimal effort and maximum flavor. Grab a mixing bowl and let’s turn those peaches into a stress-free treat that practically makes itself while you tackle the rest of the evening chaos.

Why This Recipe Works

• Uses frozen peaches to skip peeling and slicing, saving 15 minutes of prep time.
• One-bowl topping mixes right over the fruit, eliminating extra dishes.
• Bakes in a standard 9×13 pan that goes from oven to table for easy serving.
• Balances sweetness with lemon juice to let the peach flavor shine through.
• Creates that perfect crisp texture without needing to chill the topping.

Ingredients

• 2 pounds frozen sliced peaches (no need to thaw)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Equipment Needed

• 9×13 inch baking dish (glass or ceramic works best)
• Large mixing bowl
• Measuring cups and spoons
• Fork or pastry cutter
• Oven mitts

Instructions

Prepare the Peach Filling

Dump those frozen peaches directly into your 9×13 baking dish—no thawing needed, which means no messy peach juice everywhere. Sprinkle the 1/2 cup granulated sugar, 2 tablespoons flour, lemon juice, vanilla extract, and cinnamon right over the peaches. Use a large spoon to gently toss everything together until the peaches are evenly coated. You’ll notice the flour and sugar starting to create a light coating on the peaches, which is exactly what you want. This mixture will thicken as it bakes, creating that perfect saucy consistency without being runny. Don’t worry about breaking the peach slices; frozen peaches hold their shape better than fresh ones during mixing. Spread the peaches into an even layer across the bottom of the dish, making sure there are no big empty spots. Tip: If your family prefers less sweetness, reduce the granulated sugar to 1/3 cup—the peaches and brown sugar topping provide plenty of natural sweetness already.

Mix the Crisp Topping

Assemble and Preheat
Sprinkle the crisp topping evenly over the peach filling, covering all the fruit completely. Use your hands to gently pat it down just enough so it stays in place but isn’t packed tight—you want that crumbly texture. Make sure the topping reaches all the way to the edges of the baking dish to prevent the filling from bubbling over. While you’re assembling, preheat your oven to 375°F. This temperature is perfect for crisps: hot enough to cook the peaches thoroughly and crisp the topping, but not so hot that the topping burns before the fruit is done. Place the assembled crisp on a baking sheet if you’re worried about spills (especially helpful if your peaches were particularly juicy), though with frozen peaches this is less likely. The crisp can sit at room temperature while the oven preheats—no need to refrigerate it.

Bake to Perfection

Once your oven reaches 375°F, place the crisp on the middle rack and set your timer for 35 minutes. At the 25-minute mark, check the crisp—the topping should be lightly golden brown around the edges. If it’s browning too quickly, you can loosely tent it with aluminum foil for the remaining baking time. The crisp is done when the topping is uniformly golden brown and the filling is bubbling vigorously around the edges. You should see thick, syrupy bubbles, not just little surface bubbles. Insert a knife into the center—it should slide through the peaches easily with no resistance. Total baking time will be 35-40 minutes depending on your oven and how frozen your peaches were. Tip: For extra crispy topping, broil for the final 1-2 minutes, but watch it constantly as it can burn quickly.

Cool and Serve

Remove the crisp from the oven and place it on a heat-safe surface or cooling rack. This is the hardest part: you need to let it cool for at least 20 minutes before serving. I know the aroma is irresistible, but this cooling time allows the filling to thicken properly so it doesn’t run everywhere when you scoop it. The crisp will continue to set as it cools, and those juices will transform from runny to perfectly saucy. Serve warm (not piping hot) directly from the baking dish with a large spoon. It pairs beautifully with vanilla ice cream that melts into the warm peaches, or a dollop of whipped cream for a lighter option. Leftovers can be covered and stored at room temperature for up to 2 days, though it’s rarely necessary since this disappears quickly.

Tips and Tricks

If using fresh peaches, you’ll need about 6-7 medium peaches. Peel them by scoring an X on the bottom and blanching in boiling water for 30 seconds, then transferring to ice water—the skins will slip right off. For a gluten-free version, substitute the flour in both the filling and topping with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free. To make ahead, assemble the crisp completely, cover tightly, and refrigerate for up to 24 hours before baking—add 5-10 minutes to the baking time since it will be cold. For individual servings, divide the filling and topping among 6-8 ramekins and bake for 25-30 minutes. If your crisp seems dry after baking, it’s likely your peaches weren’t juicy enough—next time, add 2 tablespoons of peach juice or water to the filling before baking.

Recipe Variations

• Berry-Peach Crisp: Replace half the peaches with frozen mixed berries for a colorful, antioxidant-packed version with a beautiful purple hue.
• Apple-Peach Combo: Use equal parts sliced apples and peaches for a fall-inspired twist—the apples add nice texture contrast.
• Nutty Topping: Add 1/2 cup chopped pecans or almonds to the crisp topping for extra crunch and protein.
• Ginger-Spiced: Add 1 teaspoon ground ginger to the peach filling and 1 tablespoon minced crystallized ginger to the topping for a warm, spicy kick.
• Dairy-Free: Substitute the butter with cold coconut oil or vegan butter sticks for a plant-based version that’s just as crispy.

Frequently Asked Questions

Can I use canned peaches instead of frozen?

Absolutely! Drain two 15-ounce cans of sliced peaches well and pat them dry with paper towels to remove excess syrup. Reduce the sugar in the filling to 1/4 cup since canned peaches are already sweetened. The baking time may decrease by 5-10 minutes since the peaches aren’t frozen.

Why is my topping not crispy?

This usually happens if the butter was too warm or over-mixed. Ensure your butter is cold straight from the refrigerator, and stop mixing when you still see visible butter pieces. Also, make sure your oven is fully preheated—placing a crisp in an underheated oven causes the butter to melt rather than create steam pockets for crispiness.

Can I make this recipe ahead of time?

Yes, in two ways: Assemble completely and refrigerate for up to 24 hours before baking (add 5-10 minutes baking time). Or bake completely, cool, cover, and store at room temperature for 2 days—reheat in a 300°F oven for 15 minutes to restore the crisp texture. The topping will soften in the refrigerator, so room temperature storage is best.

What’s the difference between a crisp and a cobbler?

A crisp has a streusel-like topping made with butter, flour, sugar, and usually oats that bakes up crunchy. A cobbler has a biscuit or cake-like topping that’s softer and more doughy. This recipe is definitely a crisp—that oat topping is what gives it that signature texture everyone loves with minimal effort compared to making biscuit dough.

How do I know when the peaches are cooked through?

The peaches should be tender when pierced with a knife, and the filling should be bubbling thickly around the edges—not just at one spot, but all around the pan. If your knife meets resistance, bake for another 5 minutes and check again. Frozen peaches release more liquid as they bake, so the bubbling is a good indicator they’re fully cooked.

Summary

This peach crisp delivers maximum comfort with minimal effort using frozen peaches and a one-bowl topping. Perfect for busy families needing a quick dessert solution that feels homemade without the stress.

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