frozen peach slices tossed with sugar

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Tossing frozen peach slices with sugar is the first step to making some of the easiest, most comforting homemade desserts—especially when fresh peaches aren’t in season!

Depending on what you are in the mood to make, here is how to use those sugar-tossed frozen peaches to create a delicious treat:

Step 1: The Prep (Crucial for Frozen Peaches)

  1. Thaw & Drain: Thaw your frozen peach slices completely (either in the fridge overnight or using the microwave defrost setting).
  2. Drain Excess Liquid: Frozen fruit releases a lot of water. Drain the thawed slices well in a colander so your dessert doesn’t turn out soggy.
  3. The Toss: Toss the drained peaches with granulated or brown sugar, a squeeze of lemon juice (to brighten the flavor), and a tablespoon of cornstarch (which thickens the juices into a rich, gooey sauce as it bakes).

Choose Your Dessert:

1. Easy Peach Crisp (With Oat Streusel)

  • The Filling: 4 to 5 cups of thawed, drained peach slices tossed with $\frac{1}{2}$ cup granulated sugar, 3 tablespoons cornstarch, and a splash of vanilla extract. Pour them into a greased 8×8-inch or 9×9-inch baking dish.
  • The Topping: Mix $\frac{3}{4}$ cup flour, $\frac{3}{4}$ cup quick-cooking oats, $\frac{3}{4}$ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Cut in 6 tablespoons of cold, diced butter until crumbly, then scatter it over the peaches.
  • Bake: Bake at 175°C (350°F) for 30 to 35 minutes until the top is golden and the peach filling is bubbling. Serve warm with vanilla ice cream.

2. Quick Peach Cobbler (With a Biscuit or Batter Top)

  • The Filling: Toss 6 cups of thawed, drained peaches with $\frac{1}{2}$ cup brown sugar, 1 teaspoon cinnamon, $\frac{1}{4}$ teaspoon nutmeg, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. Spread into a baking dish.
  • The Topping: Whisk together $\frac{3}{4}$ cup melted butter, $\frac{3}{4}$ cup brown sugar, 1 tablespoon vanilla, $1\frac{1}{2}$ cups flour, and $1\frac{1}{2}$ teaspoons baking powder. Spoon or drop the batter evenly over the peaches.
  • Bake: Bake at 175°C (350°F) for 45 to 60 minutes until the crust is golden and cooked through.

3. Stovetop Peach Compote (Great for Toppings)

  • If you don’t want to bake, put your sugar-tossed peaches into a saucepan over medium heat with a splash of lemon juice and a pinch of cinnamon.
  • Simmer for 15 to 20 minutes until the peaches break down and form a thick, syrupy sauce. Spoon it warm over pancakes, waffles, cheesecake, or vanilla ice cream!
Are you whipping up a baked crisp/cobbler, or were you planning to use them for something else like a smoothie or sauce?

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