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 incredib

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.