Peach crisp with canned peaches is the dessert I reach for when I want that warm, syrupy peach flavor but summer is nowhere in sight.
Two cans of peaches, a handful of pantry staples, and a buttery oat topping are all it takes to get a bubbling dish out of the oven in under an hour.
This is the version my grandmother made for every church potluck, and it has never once come home with leftovers.
Another favorite: Cherry Crisp Recipe
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Peach Crisp with Canned Peaches
This recipe skips the peeling and pitting entirely, so you get all of that juicy peach flavor without any of the fuss.
The oat topping bakes up into a crunchy, buttery layer that holds its texture even after the crisp cools.
It works with pantry staples you likely already have, which makes it perfect for a last minute dessert or an unexpected guest.
Here is what makes it a keeper:
- Made with canned peaches, so it is a year round dessert, not just a summer treat
- Comes together with just two bowls and one baking dish
- The oat and brown sugar topping gets golden and crisp, never soggy
- Easy to double for a crowd or halve for a smaller household
- Naturally adaptable for gluten free bakers with a simple flour swap
I first started making this after realizing my peach cobbler with cake mix recipe used up my last can of peaches, and I wanted a version that leaned on oats instead of a cake mix topping.
Ingredients
Every ingredient here is doing real work, from the cornstarch that thickens the peach juices to the cold butter that keeps the topping crumbly instead of cakey.
- 2 (15 ounce) cans sliced peaches, drained
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon, divided
- 1/2 teaspoon salt, divided
- 1 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans, optional
For a bar cookie version of this same flavor combination, my peach crumb bars recipe uses nearly the same topping in a sliceable format.
Kitchen Equipment Needed
You do not need anything fancy for this crisp, though a couple of tools make the process noticeably easier.
- 9×9 inch baking dish
- Pastry cutter or fork
- Two mixing bowls
- Measuring cups and spoons
- Rubber spatula
Read Also: Caramel Apple Crisp Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this crisp, based on what has made the biggest difference in my own kitchen.
1. Ceramic 9×9 Baking Dish
A ceramic dish heats evenly, which means the edges of the crisp brown at the same rate as the center instead of burning first.
It also goes straight from oven to table, which is handy for potlucks and family dinners.
2. Stainless Steel Pastry Cutter
Working cold butter into the oat mixture by hand can warm it up too quickly, which flattens the crumble texture.
A pastry cutter keeps the butter cold and cuts it into pea sized pieces in seconds.
3. Pure Madagascar Vanilla Extract
A splash of good vanilla extract in the topping rounds out the brown sugar and cinnamon in a way imitation vanilla just cannot match.
A little goes a long way, so one bottle lasts through many batches.
4. Premium Chopped Pecans
Fresh, high quality pecans make a noticeable difference in the topping, since stale nuts can turn slightly bitter once baked.
I like buying a larger bag and freezing what I do not use right away.
My peach pie recipe uses several of these same tools if you want to put that pastry cutter to even more use.
Step-by-Step Instructions: How to Make Peach Crisp with Canned Peaches
1. Preheat the Oven and Prep the Pan
- Preheat your oven to 350 degrees Fahrenheit and set a rack in the middle position.
- Lightly grease a 9×9 inch baking dish with butter or nonstick cooking spray.
- Set the dish aside while you prepare the filling, so it is ready as soon as the peaches are mixed.
2. Prepare the Peach Filling
- Drain both cans of sliced peaches thoroughly in a colander, pressing gently to remove excess liquid.
- Spread the drained peaches in an even layer across the bottom of the prepared baking dish.
- In a small bowl, whisk together the granulated sugar, cornstarch, 1/2 teaspoon of the cinnamon, and 1/4 teaspoon of the salt.
- Sprinkle this sugar mixture evenly over the peaches and gently toss with a spoon so every piece is coated.
3. Make the Oat Topping
- In a separate mixing bowl, stir together the old fashioned oats, flour, brown sugar, remaining 1/2 teaspoon cinnamon, and remaining 1/4 teaspoon salt.
- Add the cold, cubed butter to the dry mixture.
- Using a pastry cutter or a fork, work the butter into the dry ingredients until the mixture looks like coarse, pea sized crumbs.
- Stir in the chopped pecans if using, distributing them evenly through the topping.
4. Assemble the Crisp
- Sprinkle the oat topping evenly over the peaches in the baking dish.
- Break up any large clumps as you go so the topping covers the fruit in an even layer.
- Avoid pressing the topping down, since a loose layer bakes up crispier than a packed one.
5. Bake the Peach Crisp
- Place the baking dish on the middle oven rack.
- Bake for 30 to 35 minutes, until the topping is golden brown and the peach filling is bubbling around the edges.
- If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes of baking.
6. Cool and Serve
- Remove the crisp from the oven and let it rest for 10 to 15 minutes before serving.
- This resting time allows the peach juices to thicken into a proper syrup instead of running thin.
- Serve warm, on its own or with a scoop of vanilla ice cream.
If you want a topping that leans more toward a cake like texture instead of oats, my peach bread recipe uses a similar can of peaches in a completely different way.
Tips for The Best Peach Crisp with Canned Peaches
A few small details separate a good peach crisp from a great one, and most of them come down to temperature and timing.
- Keep the butter cold until the moment you cut it into the dry ingredients for the crumbliest topping
- Drain the peaches well, since extra liquid can make the filling watery instead of syrupy
- Use old fashioned oats rather than quick oats for a topping with more bite and structure
- Let the crisp rest before serving so the filling has time to set slightly
- Check the topping at the 25 minute mark if your oven tends to run hot
These same cold butter and resting principles apply well to my peach muffins with streusel topping, if you are looking for a breakfast version of this flavor combination.
Serving Suggestions
This crisp is generous enough to work as a stand alone dessert, but a few additions turn it into something a little more special.
A scoop of vanilla ice cream melting into the warm peaches is the classic move, and it is hard to beat.
- A scoop of vanilla ice cream or a dollop of freshly whipped cream
- A drizzle of caramel sauce over the top for extra richness
- A sprinkle of extra toasted pecans for crunch
- A dusting of powdered sugar for a simple, elegant finish
- Paired alongside Strawberry Peach Galette for a summer dessert spread
Variations of Peach Crisp with Canned Peaches
Once you have the basic method down, this crisp is easy to adapt to whatever you have on hand or whatever flavor you are craving.
- Swap the pecans for chopped walnuts or almonds, or leave the nuts out entirely
- Add a handful of fresh or frozen blueberries to the peach layer for a mixed fruit crisp
- Use canned pears in place of peaches for a different but equally cozy result
- Stir a pinch of nutmeg or ground ginger into the topping for extra warmth
- Make it gluten free by swapping the all purpose flour for a one to one gluten free blend and confirming your oats are certified gluten free
Read Also: Blueberry Crumble Pie Recipe
Storage and Reheating
Leftover peach crisp keeps well and reheats beautifully, which makes it a great make ahead option for busy weeks.
- Store leftovers covered in the refrigerator for up to 4 days
- Reheat individual portions in the microwave for 30 to 45 seconds
- Reheat larger portions in a 350 degree oven for about 10 minutes to re crisp the topping
- Freeze fully cooled crisp in an airtight container for up to 2 months
- Thaw frozen crisp in the refrigerator overnight before reheating
The same freezing approach works well for my cranberry apple crumb pie recipe, another crumb topped dessert that holds up nicely in the freezer.
Nutritional Facts
These values are an estimate for one serving, based on a batch divided into 8 servings.
- Calories: 310 kcal
- Carbohydrates: 46 g
- Protein: 3 g
- Fat: 13 g
- Saturated Fat: 6 g
- Sodium: 160 mg
- Fiber: 3 g
- Sugar: 31 g
For reference, my Blueberry Galette Recipe runs fairly similar in calories per serving if you are comparing fruit desserts.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
Peaches offer vitamin C and a good amount of fiber, even in canned form, especially if they are packed in juice rather than heavy syrup.
- Peaches provide vitamin C, vitamin A, and dietary fiber
- Old fashioned oats add fiber and help the topping feel more substantial than a typical pastry crust
- Cinnamon contains antioxidants and has long been used to add warmth without extra sugar
- Pecans contribute healthy unsaturated fats along with a bit of protein
My Dutch apple pie recipe leans on a similar mix of fruit and oats if you want another dessert with a bit of fiber built in.
FAQs About Peach Crisp with Canned Peaches
1. Can I use fresh or frozen peaches instead of canned?
Yes, you can substitute about 6 cups of sliced fresh or frozen peaches for the canned peaches.
If using frozen, thaw and drain them well first, since frozen peaches release a lot of liquid as they thaw.
2. Why is my peach crisp topping soggy instead of crisp?
This usually happens when the peaches were not drained well enough, or the crisp was covered while still warm.
Letting the crisp cool uncovered for a bit before storing helps the topping hold onto its texture longer.
3. What is the difference between a peach crisp and a peach cobbler?
A peach crisp is topped with a crumbly mixture of oats, flour, and butter, while a cobbler typically has a biscuit or cake like topping.
Both use a similar fruit base, so the topping is really what sets them apart.
4. Can I make this peach crisp ahead of time?
You can assemble the unbaked crisp up to a day in advance and refrigerate it, covered, until you are ready to bake.
Add a few extra minutes to the bake time if you are starting from cold.
5. Can I double this recipe for a crowd?
Yes, this recipe doubles well in a 9×13 inch baking dish.
Keep the bake time about the same, but check for doneness a few minutes early since the layer will be slightly thinner per square inch of surface.
If cake mix toppings are more your speed, my cherry cobbler recipe with cake mix is another easy fruit dessert worth trying next.
Peach Crisp with Canned Peaches
Ingredients
- 2 cans sliced peaches 15 ounces each, drained
- 1/3 cup granulated sugar 67g
- 1 tablespoon cornstarch 8g
- 1 teaspoon ground cinnamon divided
- 1/2 teaspoon salt divided
- 1 cup old fashioned rolled oats 80g
- 3/4 cup all purpose flour 95g
- 3/4 cup light brown sugar packed, 150g
- 1/2 cup unsalted butter 113g, cold and cubed
- 1/2 cup chopped pecans 60g, optional
- vanilla ice cream for serving
- caramel sauce for drizzling
- powdered sugar for dusting
Equipment
- 9×9 inch baking dish
- Pastry cutter or a fork
- Mixing bowls 2
- Measuring cups and spoons
- Rubber spatula
Method
- Preheat oven to 350°F and set a rack in the middle position. Lightly grease a 9×9 inch baking dish with butter or nonstick spray.
- Drain both cans of peaches thoroughly in a colander, pressing gently to remove excess liquid. Spread the drained peaches evenly in the prepared dish.
- In a small bowl, whisk together granulated sugar, cornstarch, ½ teaspoon cinnamon, and ¼ teaspoon salt. Sprinkle over peaches and toss gently to coat.
- In a separate bowl, combine oats, flour, brown sugar, remaining ½ teaspoon cinnamon, and remaining ¼ teaspoon salt. Add cold cubed butter and cut in with a pastry cutter or fork until mixture resembles coarse, pea-sized crumbs. Stir in pecans if using.
- Sprinkle the oat topping evenly over the peaches, breaking up any large clumps. Do not press the topping down—a loose layer bakes up crispier.
- Bake on the middle rack for 30 to 35 minutes, until topping is golden brown and filling is bubbling around the edges. Tent with foil for the last 10 minutes if browning too quickly.
- Let rest for 10 to 15 minutes before serving to allow the juices to thicken. Serve warm, with vanilla ice cream or toppings of your choice.
Nutrition
Notes
- Keep the butter very cold for the crumbliest topping—warm butter will flatten the crumble texture.
- Drain peaches well; extra liquid will make the filling watery instead of syrupy.
- Use old fashioned rolled oats, not quick oats, for a topping with more bite and structure.
- Let the crisp rest before serving so the filling has time to set slightly.
- For gluten free, swap all-purpose flour for a 1:1 gluten-free blend and use certified gluten-free oats.
- To double the recipe, use a 9×13 inch baking dish and check for doneness a few minutes early.
- Assemble the unbaked crisp up to a day ahead and refrigerate; add a few extra minutes to the bake time if starting from cold.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes to re-crisp the topping.
- Freeze fully cooled crisp in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.
- Swap pecans for walnuts, almonds, or omit nuts entirely. Add blueberries or use canned pears for variety.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach crisp with canned peaches proves that a truly comforting dessert does not need a long ingredient list or a trip to the farmers market.
It is the kind of recipe you can pull together on a random Tuesday and still feel like you made something special.
I would love to hear how yours turns out, so leave a comment below once you have given it a try, and feel free to share this recipe with anyone who could use a little more peach crisp in their life.
Recommended:
- Apple Crumble Pie Recipe
- Apple Cobbler Recipe
- Pear Pie Recipe
- Best Homemade Cherry Pie
- Blueberry Pie Recipe
