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Peach Crisp with Canned Peaches

Peach Crisp with Canned Peaches

iamwinfred
This easy peach crisp with canned peaches delivers warm, syrupy peach flavor any time of year. Made with two cans of peaches, pantry staples, and a buttery oat topping, it comes together in under an hour with just two bowls and one baking dish. This is the version my grandmother made for every church potluck—it never once came home with leftovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 310 kcal

Equipment

  • 9x9 inch baking dish
  • Pastry cutter or a fork
  • Mixing bowls 2
  • Measuring cups and spoons
  • Rubber spatula

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

For the Topping

  • 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

For Serving (Optional)

  • vanilla ice cream for serving
  • caramel sauce for drizzling
  • powdered sugar for dusting

Instructions
 

  • Preheat oven to 350°F and set a rack in the middle position. Lightly grease a 9x9 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.

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 9x13 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.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 46gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 160mgPotassium: 180mgFiber: 3gSugar: 31gVitamin A: 6IUVitamin C: 8mgCalcium: 4mgIron: 6mg
Keyword canned peach dessert, easy peach crisp, oat topping, peach crisp with canned peaches
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