This 5-ingredient oven baked spring dessert is the kind of recipe you pull out when the peaches in your freezer are rock-hard, you don’t feel like fussing with a crust, and you still want something that tastes like you worked all afternoon. It’s a very simple, Midwestern-style fruit dump dessert: you scatter still-frozen raw peach slices straight into a glass casserole dish, cover them with a sweet, buttery topping made from basic pantry staples, and let the oven do the rest. The result lands somewhere between a cobbler and a crisp—juicy peaches under a golden, craggy top that begs for a scoop of vanilla ice cream.
Warm baked peach dessert in a glass casserole dish
Warm baked peach dessert in a glass casserole dish
Serve this warm from the oven with vanilla ice cream, lightly sweetened whipped cream, or a dollop of Greek yogurt if you like a tangy contrast. A cup of hot coffee or black tea balances the sweetness nicely, while a chilled glass of Moscato or a light, slightly effervescent white wine makes it feel dinner-party ready. For brunch, pair small portions with a simple egg bake or a crisp green salad to keep things balanced.
5-Ingredient Baked Peach Dump Dessert
Servings: 6
Ingredients
4 cups frozen raw peach slices (rock-hard, unthawed)
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
Directions
Preheat your oven to 350°F (175°C). Place an oven rack in the center position so the topping browns evenly.
Take out a 2-quart oven-safe glass casserole dish (about 8×8 inches or similar). Do not grease it; the butter in the topping will provide enough richness.
Frozen peach slices poured into a glass baking dish
Frozen peach slices poured into a glass baking dish
Dump the rock-hard frozen raw peach slices directly into the casserole dish and spread them into an even layer. It’s fine if they’re clumped or frosty; do not thaw first.
In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, and ground cinnamon until no streaks of flour remain and the cinnamon looks evenly distributed.
Pour the melted butter over the sugar-flour-cinnamon mixture. Stir with a spoon or spatula until you have a thick, slightly crumbly batter. It should be moist and clumpy, not pourable like cake batter.
Crumbly butter topping mixed in a bowl
