Easy Freezer Meals - Peach Crisp Recipe - One Hundred Dollars a Month (2024)

Desserts, Freezer meals, Recipes

By Mavis Butterfield on July 31, 2013 - 29 Comments

If there is one thing I love to do, it’s stock my freezer with freezer meals {or freezer desserts in this case}. The school year is a really busy time for us and knowing I have several desserts tucked into the freezer for sports banquets, last minute entertaining and the weekends makes my life a lot easier.

By preparing several {okay 10!} of these peach crisp desserts in advance, all I have to do is pull them out of the freezer and pop them in the oven when I’m ready to use them.

Now that’s what I call planning ahead.

This peach crisp recipe is quick and easy to make and has been loved by many over the years.

I hope you like it as much as we do. 🙂

~Mavis

Easy Freezer Meals – Peach Crisp Recipe

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Author: Mavis Butterfield

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Ingredients

Scale

Ingredients for Filling:

6 cups fresh or frozen peaches {How to peel peaches quickly}
1/3 cup sugar
1/4 cup all- purpose flour
2 tablespoons unsalted butter, chopped into bits
1/2 teaspoon cinnamon
Fruit Freshto prevent browning {optional}

Ingredients for the topping

2 cups old fashioned oats {I used quick oats}
1 tablespoon flour
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, melted

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Instructions

Slice peaches, sprinkle a littleFruit Freshon top and mix together all the ingredients for the peach filling together in a large bowl. Place peach mixture into a buttered baking pan and set aside.

Place the ingredients for the oatmeal topping in bowl and using a fork, work the ingredients together for a minute or two until they are nice and crumbly. Sprinkle over peach filling, cover with foil {or a lid} and freeze.

When you are ready to use, bake from frozen at 350° Ffor about 45 minutes, remove foil and cook an additional 10 – 20 minutes or until the juices are bubbling.

Serve warm with ice cream. This recipe is for {1} 13×9-inch pan.

Links to freezer pans I commonly use:

Find More of My Freezer Meal Recipes

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Comments

Heidi P says
July 31, 2013 at 6:31 pm
Looks yummy!
I love freezer cooking but my big downfall is remembering to thaw them in time to cook them. This recipe is perfect for me because I can cook it right out of the freezer.
Do you have any tips for remembering to thaw foods or do you cook all your freezer foods from a frozen state?
Reply
- Mavis Butterfield says
  July 31, 2013 at 7:45 pm
  I cook from a frozen state. My theory is, if I were to buy a peach crisp from the frozen foods section, that’s what the instructions would say. 🙂
  Reply
  - Andrea says
    August 2, 2013 at 12:04 pm
    Where do you find the containers and what would you say is a good price for them?
    Reply
    - Mavis Butterfield says
      August 3, 2013 at 7:39 am
      Texas Basket company. You can also find them on ebay as well.
      Reply
    - Libby says
      August 21, 2021 at 7:01 pm
      Dollar Tree has them
      Reply
Pam says
August 1, 2013 at 6:35 am
I love these! But where are you finding the containers with lids?
Reply
- Heidi P says
  August 1, 2013 at 10:56 am
  I was wondering the same thing. I picked some up yesterday at Dollar Tree but they don’t have lids. I figure I will need to create my own.
  Reply
Shereen Travels Cheap says
August 1, 2013 at 9:19 pm
I have a plum tree. I wonder if this would work as well with them. Anyone tried that yet? 🙂
Reply
Heather S says
August 8, 2013 at 5:46 am
Working on these this afternoon with the kids! I’ve used a lot of your recipes and little tactics this year and have loved everything so far! Thnx!
Reply
See Also
Incredible Maple Glaze For Donuts Recipe - Cake Decorist
Lynn Besett says
September 29, 2013 at 4:03 pm
I made 14 large peach crisps for my grand-daughters wedding. How do I defrost without losing the crunch as won’t be able to warm up day of wedding.
Reply
Mary Beth says
October 21, 2013 at 8:25 am
My dad lives in FL and I’m headed down for a visit next month to do some freezer cooking for him. I would love to make some smaller sized ones for him (lives alone, but has an insatiable sweet tooth!). Anybody have any clues on if/how the cooking time would need to be adjusted for a two-serving sized package?
Reply
- Shermie Schafer says
  August 30, 2015 at 3:21 pm
  I would just bake until I see the juices bubbling to the top.
  Reply
Mandy says
July 2, 2014 at 2:50 pm
Would this work with apples?
Reply
- Mavis Butterfield says
  July 5, 2014 at 11:06 am
  I haven’t tried it with apples yet but I don’t see why not.
  Reply
kristy says
August 23, 2014 at 8:34 pm
I buy the pans and lids at Sam’s Club
Reply
- Shermie Schafer says
  August 30, 2015 at 3:27 pm
  I’ve found foil 8″ or 9″ pans at Target; try googling.
  I like ANY fruit in Crisp! We watch our sugar intake and many desserts are too sweet for us. Depending on the sweetness of the fruit, adjust to your taste. Rhubarb Crisp is different, obviously.
  Reply
Ann says
May 6, 2015 at 1:57 pm
Could you do this with mixed berries? If you use frozen fruit, do you defrost first?
Reply
- Mavis Butterfield says
  May 6, 2015 at 2:01 pm
  Yes! And no, I don’t think I would defrost frozen fruit first.
  Reply
Shermie Schafer says
August 30, 2015 at 3:30 pm
RE: flour in recipe. I prefer using cornstarch. Try both and choose your preference.
Reply
Elizabeth says
August 16, 2016 at 11:40 am
If making this fresh…..how long and what temp would u cook this?
Reply
- Mavis Butterfield says
  August 16, 2016 at 12:40 pm
  350 degrees for about 45-50 minutes {or until bubbly}.
  Reply
phebe says
August 17, 2017 at 7:48 am
What temp from frozen and how long please
Reply
Sue says
September 10, 2017 at 7:45 am
I made this in a small foil pan and it was good, but the timing for baking from frozen is wrong – it took about 1.5 hours to get to bubbly. I see that in a comment above Mavis gives the same bake time and temp instructions for thawed as for frozen, which can’t work. Nice recipe that I’ll make again.
Reply
Tammy Bienker says
August 6, 2020 at 1:03 pm
Can you cook this right away without freezing.If so what is the cooking time please.
Reply
- Mavis Butterfield says
  August 6, 2020 at 2:41 pm
  Yes. I would check it at the 25 minute mark.
  Reply
Taylor says
September 9, 2022 at 12:59 pm
Does this recipe make one pan?
Reply
- Mavis Butterfield says
  September 9, 2022 at 2:18 pm
  This recipe is for {1} 13×9-inch pan.
  Reply

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Easy Freezer Meals - Peach Crisp Recipe - One Hundred Dollars a Month (2024)

FAQs

Is it better to freeze peaches with or without sugar? ›

By coating the peaches with a bit of lemon juice before freezing, the fruit maintains its color and quality without added sugar. You can also use ground vitamin C (as Alton Brown suggests), or use a fruit-preserving product such as Ball's Fruit Fresh in place of the lemon juice.

Discover More Details ›

Which is better canning or freezing peaches? ›

Freezing peaches is a little easier and quicker and produces wonderfully sweet and delicious peaches to put in your freezer. Canning peaches produces jars of peeled and halved peaches for your pleasure.

Can I freeze peaches in Ziploc bags? ›

Transfer the peaches to a zip-top plastic freezer bag

This will keep those slices fresh deep into winter when you're craving a fresh peach pie or a warm and hearty peach cobbler.

How do you keep frozen peaches from turning brown when thawing? ›

How do you keep frozen peaches from turning brown? Citric acid will keep the frozen peaches from turning brown. If you don't have citric acid, toss the peaches with a tablespoon sugar and one tablespoon lemon juice, let them stand for about 15 minutes to dissolve the sugar, then freeze them.

Read The Full Story ›

How do you freeze peaches without sugar or water? ›

Spread the peach slices in a single layer on a sheet pan lined with parchment paper. Place sheet pan in the freezer for at least 24 hours. Remove peaches from freezer. Peel from parchment and place in freezer safe storage containers or bags marked with the date.

Find Out More ›

How much sugar do you put in frozen peaches? ›

Freezing Peaches in a Syrup Pack

Very Thin Syrup: Use 1 cup sugar and 4 cups water to yield about 4 cups syrup. Thin Syrup: Use 1⅔ cups sugar and 4 cups water to yield about 4¼ cups syrup.

Discover More Details ›

Can you freeze fruit without sugar? ›

All fruits can safely be canned or frozen without sugar. Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits.

Tell Me More ›