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.
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.
• Prep time: 5 minutes
• Bake time: 45-50 minutes
• Servings: 10
Ingredients
• 4 cups frozen raw peach slices (rock-hard, unthawed)
• 1 cup zero-calorie sweetener (like Stevia or Erythritol “Sugar” substitute)
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted
Instructions
1. Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch baking dish with non-stick cooking spray.
2. Layer Peaches: Place the frozen peach slices in an even layer at the bottom of the baking dish.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sweetener, and cinnamon.
4. Topping: Sprinkle the dry mixture evenly over the frozen peaches. Do not stir!
5. Butter: Drizzle the melted butter as evenly as possible over the flour layer.
6. Bake: Place in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the peach juices are bubbling.
7. Serve: Let it cool for a few minutes before serving. It’s great on its own or with a dollop of fat-free Greek yogurt!
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
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.
Lasha