Toss raw frozen peach slices straight into the baking dish with 4 pantry staples and your family will be fighting over the last scoop of this incredible dessert

This 5-ingredient oven baked peach dessert is what I throw together on those busy weeknights when I want something cozy and homemade but don’t have the energy for a full-on baking project. You literally toss raw frozen peach slices straight into a baking dish with four pantry staples, slide it into the oven, and let the heat do the magic. The peaches bake down into a jammy, bubbling layer under a sweet, buttery topping that tastes like the easiest peach cobbler-meets-crisp. It’s perfect for using that bag of frozen peaches you bought with good intentions and then forgot about, and it’s simple enough to make on a random Tuesday but good enough to serve to company.

Serve this warm, straight from the oven, with a big scoop of vanilla ice cream or a dollop of whipped cream so it melts into all the peachy nooks and crannies. If you’re feeling a little extra, sprinkle the bowls with a pinch more cinnamon or a few chopped nuts for crunch. It pairs really well with coffee or hot tea after dinner, and leftovers (if you have any) are surprisingly great the next morning with plain Greek yogurt as a not-too-sweet breakfast treat.

Servings: 6

6 cups frozen raw peach slices (about 24 ounces), unthawed

Preheat your oven to 375°F (190°C). Grab an 8x8-inch or similar oven-safe glass baking dish. There’s no need to grease it.

Pour the frozen raw peach slices straight from the bag into the glass baking dish. It’s fine (and ideal) if they’re frosty and stuck together in spots—no thawing needed. Spread them into an even layer as best you can.

In a medium bowl, whisk together the granulated sugar, all-purpose flour, and ground cinnamon until everything looks evenly mixed and there are no floury clumps.

Drizzle the melted butter over the dry mixture and stir with a fork until you get a crumbly, sandy mixture. It should look a bit like damp brown sugar with some small clumps—that’s your simple topping.

Sprinkle this buttery mixture evenly over the frozen peaches in the baking dish, covering as much of the surface as you can. It’s okay if some peaches peek through; they’ll bubble up around the topping as they bake.

Place the baking dish on the middle rack of the preheated oven. Bake for 35–45 minutes, or until the peaches are tender and bubbling around the edges and the topping is golden brown. If the topping is browning too fast before the peaches are soft and saucy, loosely tent the dish with foil for the last 10 minutes.

Carefully remove the dish from the oven and let the dessert rest for at least 10–15 minutes. The hot fruit will thicken as it cools slightly, and this rest time keeps it from being lava-hot when you serve.

Spoon the warm peach dessert into bowls and top with ice cream or whipped cream, if you like. Store any leftovers covered in the fridge for up to 3 days, and reheat gently in the microwave or a low oven until warmed through.

Swap the fruit: This exact method works with other frozen fruits like mixed berries, cherries, or sliced apples. If using very tart fruit (like raspberries), add 1–2 extra tablespoons of sugar to the dry mixture. Flavor twists: Add 1/2 teaspoon vanilla extract or almond extract to the melted butter before mixing it into the dry ingredients for a little extra bakery-style depth. You can also bump up the cinnamon or add a pinch of nutmeg or ginger for a more fall-inspired vibe. More texture: If you have them on hand, stir 1/4–1/3 cup rolled oats or chopped nuts (pecans, walnuts, or almonds) into the flour-sugar mixture before adding the butter for a crunchier topping. Dairy-free option: Use melted coconut oil or a neutral vegetable oil instead of butter. The flavor will be slightly different, but still delicious. Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free baking blend. If you’re serving someone with celiac disease, double-check that your oats (if adding) are certified gluten-free. Sweetness level: The sugar amount is written for unsweetened frozen peaches. If your peaches are pre-sweetened, reduce the sugar to 1/3 cup. Food safety tips: Always bake from frozen for this recipe; do not refreeze thawed fruit without cooking it first. Make sure the dessert is bubbling hot in the center before you pull it from the oven—this ensures the peaches are fully heated through. Let it cool for at least 10–15 minutes before serving to avoid burns from the hot fruit and syrup. Refrigerate leftovers within 2 hours of baking, and reheat only what you plan to eat. Discard any leftovers that have been left at room temperature for more than 2 hours.