Crumbly butter topping mixed in a bowl
Using your fingers or a spoon, scatter the buttery mixture evenly over the frozen peaches, covering as much of the surface as you can. It’s fine if a few peach pieces peek through; they’ll bubble up as they bake.
Place the casserole dish on a rimmed baking sheet to catch any bubbling juices. Transfer to the preheated oven.
Bake for 40–50 minutes, until the top is golden brown, the edges look crisp, and you can see peach juices bubbling up around the sides and through a few spots in the topping.
Freshly baked peach dessert cooling after baking
Freshly baked peach dessert cooling after baking
Remove from the oven and let the dessert rest on a cooling rack for at least 15–20 minutes. This pause allows the hot juices to thicken slightly so you get saucy peaches instead of a runny pool.
Spoon warm servings into bowls and, if you like, top with ice cream, whipped cream, or yogurt. Store any leftovers covered in the refrigerator for up to 3 days, and rewarm gently in the oven or microwave before serving.
Variations & Tips
You can play with this simple base in several ways while keeping the 5-ingredient spirit. For extra texture, replace 1/4 cup of the flour with rolled oats or finely chopped nuts (pecans or almonds work well); just keep the total dry mix at 1 cup. If you prefer a slightly tart contrast, toss the frozen peaches with 1–2 teaspoons of lemon juice before adding the topping (this doesn’t count as a pantry staple in my house, but it’s a nice upgrade). To dial up the spice, swap the cinnamon for pumpkin pie spice or add a pinch of ground ginger or nutmeg to the dry mix.
If your peaches are very tart, you can increase the sugar to 1 1/4 cups; if they’re quite sweet, reduce it to 3/4 cup. For a dairy-free version, use melted coconut oil or a neutral vegetable oil instead of butter, knowing the topping will be slightly less rich and may brown a bit faster—check early.
Served peach dessert with vanilla ice cream
Served peach dessert with vanilla ice cream
Food safety notes: Always bake from frozen as directed; starting with rock-hard frozen peaches is safe and ensures they release their juices gradually in the oven. Make sure the dessert is heated until the center is bubbling hot, which indicates the fruit has reached a safe, high temperature. Cool the dessert for at least 15 minutes before serving to avoid burns from the hot fruit syrup. Refrigerate leftovers within 2 hours of baking and reheat only the portion you plan to eat. If the dessert has been left at room temperature for more than 2 hours (or 1 hour in a very warm kitchen), it’s safer to discard it rather than refrigerate.
