Peach Crisp with Frozen Peaches
This peach crisp with frozen peaches turns a bag from the freezer into a warm, bubbling dessert with a buttery oat topping. It skips the peeling and pitting that fresh peaches demand, so you can have it in the oven in about fifteen minutes.
Equipment
- Glass mixing bowl set
- Fine mesh colander or strainer
- Pastry Cutter
- Citrus juicer - (optional)
- Digital kitchen scale - (optional)
Ingredients
- 6 cups frozen sliced peaches - about 900g, thawed and drained
- ⅓ cup granulated sugar - 67g
- 1 tablespoon cornstarch - 8g
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- fine salt - pinch
- 1 teaspoon pure vanilla extract
For the Oat Crumble Topping
- 1 cup old-fashioned rolled oats - 90g
- ¾ cup all-purpose flour - 94g
- ⅔ cup packed brown sugar - 145g
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ½ cup cold unsalted butter - 113g, cubed
- ½ cup chopped pecans - 60g
Instructions
- Thaw the frozen peaches in a colander set over a bowl at room temperature for about an hour or overnight in the refrigerator. Press gently to release excess liquid, pat dry with paper towels if needed, and discard the collected juice.
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or nonstick spray.
- In a large bowl, combine the drained peaches, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss gently to coat evenly, let sit for 5 minutes, then pour into the prepared baking dish.
- In a medium bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs, then stir in the chopped pecans.
- Sprinkle the topping evenly over the peach filling, covering the fruit completely. Do not press down the topping.
- Bake for 35 to 40 minutes until the topping is deep golden and the filling is bubbling around the edges. Tent with foil if the topping browns too quickly.
- Cool on a wire rack for at least 15 minutes before serving to allow the filling to set. Serve warm with vanilla ice cream or whipped cream.
Notes
- Drain the peaches thoroughly. Extra liquid is the most common cause of a soggy crisp.
- Keep the butter cold. Cold butter creates distinct, crisp crumbs instead of melting into a paste.
- Do not skip the cornstarch. It thickens the fruit juices into a glossy sauce rather than a thin liquid.
- Use a light hand with the topping. Sprinkling it loosely instead of pressing it down helps it crisp up properly.
- Let it rest before slicing. Cutting in too soon means the filling will run instead of hold its shape.
- Toast the pecans first. A quick five minute toast in a dry pan brings out more of their natural flavor before mixing them into the topping.
- Storage: Refrigerate covered for up to 4 days, or freeze baked and cooled for up to 3 months.
- Reheating: Warm at 350°F for 15 minutes to re-crisp the topping, or microwave individual portions in 30-second bursts.
- Freezing unbaked: Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 15-20 extra minutes.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 44gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 95mgPotassium: 220mgFiber: 3gSugar: 29gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 6mg
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