Dump rock-hard frozen raw peach slices in the casserole dish and 4 other basic pantry items to get a dessert so delicious your friends will be begging for more!

This 5-Ingredient Baked Peach Dump Dessert is the ultimate “emergency” treat, relying on the high moisture content of frozen raw peach slices to steam the topping from below while the melted butter crisps it from above. By mixing the flour, sugar, and cinnamon into a thick, buttery crumble, you create a shortbread-like crust that traps the peach juices as they release in the oven. The result is a warm, bubbling cobbler-style dessert with a “snap” to the topping and a deep, syrupy fruit center.

5-Ingredient Baked Peach Dump Dessert

Ingredients:

Step-by-Step Directions:

Step 1: The Frozen Foundation: Preheat your oven to 350°F. Dump the rock-hard frozen peaches directly into a 2-quart glass casserole dish. Spread them into an even layer.

Tip: Do not thaw the peaches! This is a vital “mechanical” step. If you thaw them, they will release their juices too early, leading to a soggy crust. The slow release of moisture from frozen fruit is what allows the topping to bake through before the fruit turns to mush.

Step 2: The Spiced Crumble: In a medium bowl, whisk the flour, sugar, and cinnamon. Pour the melted butter over the dry ingredients and stir until you have a thick, clumpy, and moist batter.

Step 3: The Even Scatter: Using your fingers or a spoon, crumble the buttery mixture over the peaches. It doesn’t need to be perfectly smooth; those little “peaks” of dough are what will become the most golden and crispy.

Step 4: The Bubbling Bake: Place the dish on a rimmed baking sheet (to catch overflows) and bake for 40/50 minutes.

The Visual Cue: You are looking for a deep golden-brown top and vibrant peach juices bubbling vigorously around the edges of the dish.

Step 5: The Essential Rest: Remove from the oven and let it sit for 15/20 minutes.

Tip: This rest is a “viscosity” requirement. High-sugar fruit juices are very runny when boiling hot. A 20-minute rest allows the natural pectins in the peaches and the starch in the flour to bond, creating a thick, glossy sauce.