If you’ve got a few jars of canned peaches sitting on your shelf and are looking for something crazy good to make for dessert… or to tuck away in your freezer to pull out another time, I’ve got a Peach Crisp recipe for you.
My favorite part about this recipe though is that it will make 4 small peach crisps that are pretty much the perfect sized portions for 2 or 3 people.
Even better, when made in advance and tucked away in the freezer, they can be pulled out and given as a quick gift, or simply just to have on hand in case a friend stops by.
Small portions rule! Especially when the kids are all grown up and you’re no longer feeding an Army. 😉
Try this recipe for peach crisp. I think you’ll love it!
~Mavis
P.S. I used 5” x 4” x 2” foil pans I found on Amazon. But I’m pretty sure you’d be able to find the same size at the dollar store or big box store that sells disposable foil pans.
Freezer-Friendly Dessert Ideas – Peach Crisp
Ingredients
For The Peach Filling
{3} 24 ounce jars peaches, drained
1/2 cup sugar
2 tablespoons tapioca granules
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon melted butter {divided}
For The Crumb Topping
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
6 tablespoons unsalted butter
1/4 teaspoon sea salt
Instructions
Preheat the oven to 375 degrees.
Brush the melted 1 Tablespoon of butter on the insides of {4} 5”x4”x2” foil pans and set aside.
In a large bowl, toss the drained peaches, sugar, tapioca granules, cinnamon and nutmeg until evenly coated.
Pour the peach mixture into the prepared pans and set aside.
For The Crumb Topping
Using your fingers, cut the butter into the other topping ingredients. Pour crumb mix loosely over the peaches.
To Cook Immediately: Bake at 375 degrees for 30 minutes or until cooked through and the juices are bubbling.
To Freeze and Cook Later: Cover pans with foil and place pans on a cookie sheet so the contents of the pan freezes flat. Label foil {or lids if they come with the pans} with cooking directions and date. Stack in the freezer once frozen solid.
When ready to use, cook from frozen for 45- 55 minutes at 350 degrees or until the juices are bubbling and the topping has a slightly golden color to it.
Lana says
I like to just mix up the crisp topping and keep a jar of it in my freezer. Then I can make a crisp for whatever fruit I have on hand in just minutes and pop it in the oven. Freezer space is precious here!
Julie says
What a smart idea!! Thanks!
Tamm says
I’m challenging myself to use up my canned goods (that I canned) and I have 7 jars of peaches from 2021 that I want to work through. I love eating them on oatmeal but if I make some of them into peach crisps/cobblers I know my family will appreciate that!
Debi says
This sounds delicious… thanks for sharing!
Dana Robinson says
That looks delicious .. I can’t wait to try .. thank you for sharing . Also I seen a picture of of what to do with the drift wood .. the lady made a Christmas tree out of it .. was amazing ..
Vy says
Hah! When I was looking at the pictures all I could think was “HOW much kosher salt is she putting on them??” … tapioca granules … so much better hehe