Peach Pie With Frozen Peaches
by Sommer Collier — last updated on Apr 3, 2026 
My peach pie with frozen peaches is the perfect summer dessert I love making on hot days. I fill the pie with sweet, juicy peaches and top it with a crispy oat crumble that adds the perfect crunch. This easy recipe is a delicious twist on a classic peach pie that’s full of flavor in every bite.
I love all pies, but I’m especially drawn to this juicy and crumbly peach pie made with frozen peaches. I make this summery dessert all year round. When peaches are in season, you bet I’m heading to the orchard to gather up the plumpest of the bunch, but that’s only one month a year. That’s why using frozen peaches is so alluring; they always taste good! What sets it apart from other classic peach pies is the easy-to-make oat crumble topping that’s baked to golden deliciousness. It adds just the right amount of crunch, and paired with creamy vanilla ice cream, every bite of this pie tastes like my nostalgic peaches and cream recipe.
Greta – ⭐⭐⭐⭐⭐ We made this for the 4th, it was unbelievable! The crumbly top really adds a touch of magic! Thankfully I made two pies, and I got to eat leftover pie for breakfast the last two days.
Table of Contents
Sommer’s Recipe Highlights
Crumbly Perfection– The combination of oats, brown sugar, and warm cinnamon spice is just so delightfully crisp and sweet. Like a dessert on top of a dessert! That rustic buttery crumble really makes the peaches shine in a pie.
Easy to Make – This peach pie is easy to make, especially if you use a store-bought pie crust and frozen and thawed frozen peaches for minimal prep work needed!
Great All-Year Around – Usually, we make peach pie in the summer months, when peaches are in season. But what I love about this recipe, is that you can swap fresh peaches with the frozen kind, and it tastes just as good! Truly.
Key Ingredients and Tips
- Pie crust – I always recommend my homemade pie dough. But if you’re in a hurry, a readymade refrigerated pie crust from the store will do just fine!
- Peaches – You can always use fresh peaches if you have them on hand, but since this recipe calls for frozen peaches, make sure to fully thaw them before baking. It makes a huge difference in the texture of the cooked peaches!
- Light brown sugar – For some extra sweetness, I love to use light brown sugar for added depth of flavor.
- All-purpose flour – This really helps to thicken up the filling. Otherwise, you get a runny pie, and we’re going after that luscious slice!
- Lemon juice – This is kind of a secret because fresh lemon juice adds the right amount of acidity that keeps the peaches perky and helps balance out the sweetness.
- Ground cinnamon – This is a must-have spice for a classic crumble pie! Plus, it adds that signature cozy, comforting note to this recipe.
- Quick oats – To make the crumble topping, I prefer to use quick oats, but you can also use old-fashioned oats instead. These add that classic crumbly texture and a subtle chewiness to every bite.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Heat up the oven – To start off, I preheat the oven to 400 degrees Fahrenheit so that it’s nice and hot when I’m ready to bake. I also make room in the oven by moving the rack to the lowest position.
Prep the pie crust – Then, roll the pie crust (or unroll the store-bought pie crust) and stretch it out to about 11 inches in diameter.
Shape the crust – I carefully set the crust over the pan and shape it. First, I tuck the dough, and then I crimp the edges around the pan to get that cute pattern we all love. I pop that in the fridge until I’m ready to fill her up.
Make the filling – I toss the peaches, brown sugar, flour, lime juice, cinnamon and salt into a bowl and I mix that up.
Make the crumble topping – In another bowl, I mix in the oats, flour, sugar, cinnamon, and salt. Then, I add in the crumbled butter and combine again using a pastry blender tool, or two forks (whatever you have on hand). I know my crumble topping is ready when it starts looking like granola.
Fill up the pie crust – Now I pour that delicious peach filling into the chilled pie crust, and I spread it out so that the entire pan is filled up.
Sprinkle – I top off the filling with a generous portion of that oat crumble topping.
Bake – I cover the pie with some foil and bake it for about 60 minutes. I definitely recommend placing the pan onto a baking sheet because sometimes the filling might spill over.
Bake some more – After about an hour, I remove the foil, and I bake for another 15 minutes until the crumble is gorgeously golden brown.
Cool and serve – Once baked, I let the pie cool down to room temperature and then…enjoy!!
Recipe Variations
- Berries – If you want to make this pie even fruitier, mix in some fresh (or frozen) mixed berries like strawberries, blueberries, or raspberries.
- Nuts – Mix some chopped pecans or almonds into the crumble topping for a nutty twist.
- Nutmeg – Add a pinch of nutmeg into the peach filling for some added coziness.
- Coconut – And for a tropical version, sprinkle some shredded coconut into the crumble mixture!
Serving Suggestions
This fruity pie is perfect on its own, but on a hot summer day, it just screams for some ice cream! Now, that’s what we call the à la mode version, so here are some of my favorite ways to serve up a slice of this decadent peach pie:
- With a scoop of some homemade vanilla ice cream
- With a drizzle of my caramel sauce
- With a scoop of some delicious Indian coconut milk ice cream
Storing
Once the pie has completely cooled, cover with plastic wrap or aluminum foil. Refrigerate for up to a week. Then let the pie come to room temperature – about 15 minutes or so – when ready to serve. If you plan to freeze it, I recommend baking it in an aluminum pie plate. When the pie has cooled, wrap it in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour, then briefly reheat in the oven at 350 degrees F for 20 minutes, which should do the trick.
Frequently Asked Questions
I do not recommend canned peaches, as they tend to be overly sweet and turn to mush when baked.
Frozen peaches should be totally thawed before baking; otherwise, they add a lot of extra moisture to the pie as they bake. Also, be sure to add the right amount of sugar and flour to the peaches before adding them to the crust.
Then allow the pie to cool a bit before cutting, so the filling has time to set. When a fruit pie is fresh out of the oven, it’s very liquidy at first.
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Peach Pie with Frozen Peaches
Video
Ingredients
For the peach pie-
- 1 homemade pie crust or a refrigerated roll-out pie crust
- 8 cups sliced peeled peaches fresh or frozen (7-8 ripe peaches)
- ¾ cup light brown sugar
- ½ cup all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For the crumble top –
- 1/3 cup quick oats or old fashioned oats
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cut into cubes
Instructions
- Preheat the oven to 400 degrees F. Move one rack to the lowest position. Set out a 9-inch deep dish pie pan.
- Make (or unroll) the pie crust. Use a rolling pin to roll the crust into an 11-inch circle. Carefully move the crust to the pan.
- Make sure to center the crust, and gently tuck the dough down into the angled sides of the pan without stretching it. Then use your fingers to crimp the edges of the dough around the top of the pan. Refrigerate to make sure the crust is very cold before going into the oven.
- Set out a large mixing bowl for the peaches. Add the peaches, brown sugar, flour, lemon juice, cinnamon, and salt to the bowl. Mix well.
- Set out a smaller mixing bowl for the crumble top. Add the oats, flour, brown sugar, cinnamon, and salt. Mix well. Then add in the cold butter cubes. Use a pastry blender tool (or two large forks) to cut the butter cubes into the oat mixture. When the butter is cut into small enough chunks so that the mixture looks like granola, it’s ready.
- Scoop the peach mixture into the cold pie crust, and spread it out in an even layer. Makes sure to scoop all the juices into the crust.
- Sprinkle the cold crumble topping over the top of the pie in an even layer.
- Place the pie pan on a larger rimmed baking sheet (for spillage) and cover the top loosely with foil. Place on the low rack in the oven. Bake for 60 minutes.
- After an hour in the oven, remove the foil. Continue baking the pie another 15-20 minutes until the top is golden brown and the edges are bubbling with peach filling.
- Allow the pie to cool to room temperature, then cut and serve.
So delicious and simple; It turned out perfectly! What a great way to use up my fresh peaches.
We made this for the 4th, it was unbelievable! The crumbly top really adds a touch of magic! Thankfully I made two pies, and I got to eat leftover pie for breakfast the last two days.
Delicious!! I am fairly new to pie making, but my husband wants me to make pies for a family party. He wanted a peach pie, and this recipe sounded good (and bonus I could use frozen peaches!) So today was the test run of the recipe before the event, and everyone agrees… it’s a winner!! So yummy. Thanks for sharing. Love the crumble too so much!
Could I make this just as a peach crumble without the pie crust?
Hi Stephanie,
Sure, you can! Grease the pie pan (or baking dish) well before adding the filling.
Please put a * next to frozen peaches in the ingredients list and by the note on thawing… just assembled and THEN saw the note. Thanks for sharing the recipe!
Thank you for this recipe. I had trouble with runny peach crumble before, but this recipe was perfect! Another one of your recipes added to my bookmarks.
The perfect summer dessert! That crumble is amazing. Yum!
This pie is totally irresistible! A new favorite at my house!