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This oven-baked peach dump dessert is what happens when you’ve got frozen peaches and zero desire to make a real crust. Five ingredients, one dish, and it comes out tasting like you put in way more effort than you did — juicy peaches under a golden, buttery, craggy topping that’s somewhere between a cobbler and a crisp. It’s a keeper.
Why You’ll Love It
Only 5 ingredients — sugar, flour, cinnamon, butter, and frozen peaches, that’s it
No thawing required — the peaches go in straight from the freezer, rock-hard and all
One dish, no mixer — just a bowl, a spoon, and a casserole dish
Tastes like summer — warm cinnamon-peach filling with crispy, buttery edges
Great leftovers — honestly just as good the next day, eaten cold or rewarmed
About the Ingredients
The peaches: I use them totally frozen, still rock-hard, right from the bag. Don’t thaw them. I know it feels wrong. It isn’t. They release their juice slowly as they bake and you end up with this concentrated, syrupy situation under the topping that would not have happened the same way if you’d thawed them first. Trust me on this. Or don’t — but then don’t come back and say the bottom was watery.
Sugar: plain granulated white sugar is what you want here. I’ve tried brown sugar and it makes the topping damp in a weird way. Brown sugar has its place. This is not it.
Flour: just regular all-purpose. Nothing fancy.
Cinnamon: I put in a full teaspoon and I’d honestly go a little more next time. Maybe a teaspoon and a quarter. I like a lot of cinnamon and I’ve probably calibrated the world to assume everyone does.
Butter: unsalted, melted, half a stick. Do not try to use margarine. I have opinions about margarine and I’ll spare you all of them except this one.
Ingredients
4 cups frozen raw peach slices — rock-hard, straight from the bag, do not thaw
1 cup granulated white sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon (or a little more, honestly)
½ cup unsalted butter, melted — that’s one stick
Let’s Make It
Preheat your oven to 350°F. Dig out a 2-quart glass casserole dish. Do not grease it. The butter takes care of everything.
Dump the frozen peaches straight in. I mean straight from the bag, frost and all. Don’t arrange them or anything. Just spread them roughly flat and move on.
In a bowl, whisk together the sugar, flour, and cinnamon. Then pour the melted butter over everything and stir it around until you get this clumpy, moist, almost sand-castle kind of mixture. It’s not a batter exactly — it shouldn’t pour. If it pours, something went sideways. It should be thick and clumpy and slightly crumbly.
Scatter this over the top of the frozen peaches. Use your fingers, it’s easier. Don’t obsess about covering every inch — a few peach pieces peeking through is fine. Good, even. They’ll bubble up around the edges and through the cracks and it’ll look exactly like it’s supposed to.
Set the casserole dish on a rimmed baking sheet — this is not optional, the juices will bubble over and you’ll be scrubbing your oven for the better part of an evening if you skip this step, and I only know this because I skipped it once, exactly once.
Bake 40 to 50 minutes, until the top is deeply golden and the edges look a little crispy and you can hear or see the peach juice bubbling. My oven takes a solid 48 minutes. Yours might be different. The smell will tell you when you’re close.
Let it sit for at least 15 minutes before you serve it. I know. I know. But the juices need time to calm down, otherwise it’s just a very hot fruit soup with a hat on. Set a timer if you have to. Serve it warm with vanilla ice cream, which is the correct topping, though I won’t stop you if you want whipped cream. A little Greek yogurt works too — tangier, but it cuts the sweetness in a nice way.
What You Can Change
If you want more texture in the topping — and I sometimes do — you can swap out a quarter cup of the flour for rolled oats. It gives it a little more tooth. Pecans also work, chopped up fine, though I usually only do this when I’m trying to impress someone.
A squeeze of lemon juice over the peaches before you add the topping is a nice touch if your peaches are on the sweet side. Not strictly necessary. More of a “if you’re feeling fancy” move.
I tried it once with pumpkin pie spice instead of cinnamon — it was October, I had the spice out for something else — and it was actually pretty good. Warmer, more complex. Would do again in fall.
Leftovers
Cover it and refrigerate it and it keeps for three days, if the fridge is cold and your household isn’t the kind that picks at things with a spoon every time they walk past. Reheat it in the oven at a low temperature if you want the top to stay slightly crisp, or just microwave a portion if you don’t want to wait.
Don’t leave it sitting on the counter for hours.
The ice cream melts into the warm peaches and the cinnamon rises up and it smells the way a kitchen is supposed to smell when someone has been taking care of things in it.
I keep forgetting to mention — you can make this with frozen blueberries too, I think. I haven’t tried it. But I keep thinking I will.