Peach Crisp with Canned Peaches

This peach crisp with canned peaches is the kind of dessert that comes together on a weeknight without any fuss. It uses pantry staple canned peaches instead of fresh fruit, so you can make it any time of year.

Underneath a buttery, cinnamon oat topping, the peaches turn soft and syrupy as they bake. It is a simple dessert that tastes like it took far more effort than it actually did.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	8 servings
Difficulty Level	Easy

Read Also: Peach Crisp Recipe

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Why You’ll Love This Peach Crisp with Canned Peaches

This recipe leans on canned peaches, so there is no peeling or pitting involved. The topping still gets that classic crisp texture people expect from a good fruit dessert.

• Ready in under an hour from start to finish
• Uses canned peaches, so fresh peaches are never required
• Only 7 main ingredients, most of which are already in your pantry
• Buttery oat topping bakes up golden and crunchy
• Easy to double for a crowd or halve for a smaller household
• Freezer friendly for make ahead desserts
• Naturally adaptable for gluten free or dairy free diets

I learned to lean on canned peaches after a summer where the fresh ones at my local store were rock hard for weeks. Once I figured out how to drain and season them properly, this became a year round dessert in my house.

This pairs beautifully with my Apple Crisp Recipe if you want to serve two fruit desserts side by side at a gathering.

Ingredients

Here is everything you need for the peach filling and the crumble topping. Measurements are given in both imperial and metric.

For the Peach Filling:

• 2 (15 oz / 425 g) cans of sliced peaches, drained (juice or light syrup, not heavy syrup)
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon (8 g) cornstarch
• 1 teaspoon ground cinnamon
• 1 tablespoon (15 ml) lemon juice
• 1/4 teaspoon salt

For the Crumble Topping:

• 1 cup (90 g) old fashioned rolled oats
• 3/4 cup (95 g) all purpose flour
• 3/4 cup (150 g) packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1/2 cup (60 g) chopped pecans (optional)
• 1 teaspoon pure vanilla extract

The canned peaches do most of the flavor work here, since they are already sweetened. I add just a touch of extra sugar and cinnamon so the filling matches the warmth of the topping.

I have tested this recipe with peaches packed in both juice and light syrup, and both work fine as long as you drain them well. Heavy syrup peaches tend to make the filling overly sweet and a bit runny, so I try to avoid those if the label gives me a choice at the store.

The pecans are listed as optional, but I rarely skip them. They add a bit of crunch that contrasts nicely with the softer oats in the topping, and toasting them first brings out even more flavor.

You might also enjoy: Homemade Cinnamon Applesauce Recipe

Kitchen Equipment Needed

You do not need anything fancy for this recipe. A few basic tools make the process much smoother.

• 9×13 inch baking dish
• Pastry cutter or blender
• Two mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Can opener
• Fine mesh strainer for draining the peaches

I used to cut the butter into the topping with two forks before I finally bought a pastry cutter, and it cut my prep time in half. It is a small tool but it makes a real difference in how evenly the crumble comes together.

This pairs beautifully with my Fruit Tart Recipe if you are planning a dessert table with more than one fruit-based option.

Recommended Products for This Recipe

These are a few products I personally use and recommend after making this peach crisp more times than I can count. None of these are required, but each one solves a small pain point I ran into while testing this recipe.

1. Le Creuset Stoneware Baking Dish

This baking dish heats evenly, which means the edges of the crisp do not scorch while the center is still bubbling. It also goes straight from the oven to the table, which is handy for potlucks.

Get it on Amazon

2. Bob’s Red Mill Old Fashioned Rolled Oats

I switched to old fashioned oats instead of quick oats a few years ago, and the topping has had a noticeably better texture ever since. Quick oats tend to turn mushy, while old fashioned oats hold their shape and add a slight chew.

Get it on Amazon

3. OXO Good Grips Pastry Blender

This tool cuts cold butter into the dry ingredients in seconds without warming it up with your hands. Keeping the butter cold is the real secret to a crumbly, not greasy, topping.

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4. McCormick Pure Vanilla Extract

A good pure vanilla extract makes a noticeable difference in the topping’s flavor compared to imitation vanilla. It is a small ingredient that punches above its weight in a simple recipe like this one.

Get it on Amazon

5. Premium Pecan Halves

I like buying pecan halves and chopping them myself right before baking, since pre-chopped pecans can taste stale if they have been sitting on a shelf too long. Freshly chopped pecans add a toasty crunch to every bite of the topping.

Get it on Amazon

You might also enjoy: Caramel Sauce Recipe

Step-by-Step Instructions: How to Make Peach Crisp with Canned Peaches

Follow these simple steps and you’ll have a delicious peach crisp with canned peaches ready in no time.

1. Preheat the Oven and Prep the Dish

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
• Set the dish aside while you prepare the filling.

2. Drain and Prepare the Peaches

• Open both cans of sliced peaches and pour them into a fine mesh strainer set over a bowl.
• Let the peaches drain for a few minutes, pressing gently to remove excess liquid.
• Discard the drained liquid or save a few tablespoons for another use, such as sweetening iced tea.
• Pat the peaches lightly with a paper towel if they still feel very wet.

3. Season the Peach Filling

• Spread the drained peaches evenly across the bottom of the prepared baking dish.
• In a small bowl, whisk together the granulated sugar, cornstarch, cinnamon, and salt.
• Sprinkle this mixture evenly over the peaches.
• Drizzle the lemon juice over the top and gently toss the peaches with a spatula so everything is coated.

4. Make the Crumble Topping

• In a separate mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
• Add the cold, cubed butter to the dry mixture.
• Use a pastry cutter to work the butter into the dry ingredients until it resembles coarse, pea sized crumbs.
• Stir in the vanilla extract and chopped pecans, if using, until just combined.

5. Assemble the Crisp

• Sprinkle the crumble topping evenly over the seasoned peaches.
• Use your fingers to break up any large clumps so the topping covers the fruit in an even layer.
• Avoid pressing the topping down, since a loose layer bakes up crisper than a packed one.

6. Bake Until Golden and Bubbly

• Place the baking dish in the preheated oven.
• Bake for 30 to 35 minutes, or until the topping is golden brown and the peach filling is bubbling at the edges.
• If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes.

7. Cool and Serve

• Remove the crisp from the oven and let it cool for 10 to 15 minutes before serving.
• This resting time allows the filling to thicken slightly, so it holds its shape when scooped.
• Serve warm, ideally with a scoop of vanilla ice cream on top.

Read Also: Poached Pear Recipe

Tips for The Best Peach Crisp with Canned Peaches

A few small details make the difference between an average crisp and a truly great one. Here is what I have learned after making this recipe more times than I can count.

• Always drain the canned peaches well, since extra liquid leads to a soggy topping.
• Choose peaches packed in juice rather than heavy syrup for a less cloying filling.
• Keep the butter cold until the moment you cut it into the dry ingredients.
• Do not overmix the crumble topping, or it will turn pasty instead of crumbly.
• Let the crisp rest before serving so the filling has time to set.
• Use a shallow baking dish rather than a deep one so the topping to filling ratio stays balanced.
• If your peaches taste very sweet already, cut back slightly on the added sugar in the filling.
• Toast the pecans for a few minutes before adding them for a deeper, nuttier flavor.
• Cut the butter into small, even cubes so it distributes evenly through the topping.
• Bake on the middle oven rack so the top browns evenly without burning.
• Check the crisp a few minutes before the timer ends, since oven temperatures can vary.
• Use a light colored metal or ceramic dish rather than a dark pan, which can cause the bottom to overcook.

My first attempt at this recipe years ago came out swimming in liquid because I skipped draining the peaches. Now I always drain them twice, once in the strainer and once with a paper towel, just to be safe.

I also learned the hard way that overmixing the topping ruins the texture. The first few times I made this, I kept working the butter in until the mixture looked almost like dough, and it baked up dense instead of crumbly. Now I stop as soon as the mixture looks like coarse crumbs, even if a few larger chunks of butter remain visible.

You might also enjoy: Overnight Oats Recipe

What to Serve with Peach Crisp with Canned Peaches

This crisp is rich enough to stand on its own, but a few simple additions turn it into a more complete dessert course. Here are some of my favorite pairings.

• A scoop of vanilla ice cream melting over the warm topping
• A dollop of lightly sweetened whipped cream
• A drizzle of salted caramel topping for extra richness
• A cup of hot coffee or spiced tea alongside each serving
• Fresh berries scattered on top for color and a touch of tartness
• A splash of heavy cream poured directly over a warm bowl

I usually keep a tub of vanilla ice cream in the freezer specifically for whenever I make this crisp. The contrast between the warm fruit and the cold ice cream is honestly half the reason I keep making this dessert.

Read Also: Coconut Cream Pie Recipe

Variations of Peach Crisp with Canned Peaches

Once you have the base recipe down, there is plenty of room to make this crisp your own. Here are some variations worth trying.

• Swap the pecans for chopped walnuts or sliced almonds.
• 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 fall version.
• Stir a splash of bourbon or amaretto into the peach filling for an adult twist.
• Add a pinch of ground ginger or cardamom to the topping for a spiced variation.
• Top the crumble with a light dusting of turbinado sugar before baking for extra crunch.
• Make it gluten free by using a gluten free all purpose flour blend and certified gluten free oats.
• Make it dairy free by using a plant based butter substitute in the topping.
• Mix in a spoonful of orange zest for a brighter, citrusy note.
• Bake the crisp in individual ramekins for single serving portions at a dinner party.
• Add a layer of granola on top of the crumble for extra texture and crunch.

I tried the bourbon version for a dinner party once, and it disappeared faster than any other dessert on the table that night. Just a tablespoon or two is enough to notice the difference without overpowering the peaches.

The individual ramekin version has become my go to for smaller dinner parties, since everyone gets their own perfectly portioned dessert with plenty of topping in every bite. It also means guests with dietary restrictions can each get a version tailored to them without dividing up a single large dish.

This pairs beautifully with my Fruit Cocktail Cake Recipe if you want another pantry-friendly fruit dessert in your rotation.

Storage and Reheating

Leftover peach crisp keeps well for several days if it is stored properly. Here is how to keep it tasting fresh.

• Store leftovers covered in the refrigerator for up to 4 days.
• Use an airtight container or cover the baking dish tightly with plastic wrap or foil.
• Reheat individual portions in the microwave for 30 to 60 seconds.
• Reheat larger amounts in a 350°F (175°C) oven for about 10 minutes to re-crisp the topping.
• To freeze, cool the crisp completely, then wrap it tightly in plastic wrap and a layer of foil.
• Frozen peach crisp keeps well for up to 2 months.
• Thaw overnight in the refrigerator before reheating in the oven.
• Avoid microwaving from frozen, since this tends to make the topping soggy.
• Label containers with the date before freezing, since it is easy to lose track of how long something has been in the freezer.
• If the topping loses some crispness after storage, a quick few minutes under the broiler can bring it back.

I once tried freezing individual portions in small ramekins, and it turned out to be one of the better decisions I have made in my kitchen. It means I can pull out a single serving whenever a craving hits, without thawing the entire dish.

I do not recommend storing this crisp at room temperature for more than a couple of hours, since the fruit filling can spoil faster than a topping made purely of flour and butter. Refrigeration keeps everything safe and also helps the topping stay a bit firmer for longer.

You might also enjoy: Peach Smoothie Recipe

Nutritional Facts

Nutritional values are estimated per serving, based on 8 servings total. Actual values will vary depending on specific brands and ingredient substitutions.

Nutrient	Amount Per Serving
Calories	290 kcal
Total Fat	12 g
Saturated Fat	6 g
Carbohydrates	44 g
Sugars	29 g
Fiber	2 g
Protein	3 g
Sodium	140 mg

This pairs beautifully with my Healthy Apple Pie Recipe if you are looking for a slightly lighter fruit dessert option.

Health Benefits of Key Ingredients

While this is a dessert, several of the ingredients do offer some nutritional value worth mentioning. Here is a quick breakdown of the key players.

• Peaches: A good source of vitamin C and dietary fiber, which supports digestion.
• Oats: Provide fiber and help you feel fuller for longer compared to a refined flour topping alone.
• Pecans: Contain healthy unsaturated fats and a good dose of manganese.
• Cinnamon: Contains antioxidants and has been studied for its potential role in supporting healthy blood sugar levels.
• Lemon juice: Adds vitamin C and helps brighten the overall flavor of the filling.
• Brown sugar: Contains trace minerals like calcium and iron, though in small amounts given the quantity used.

I like reminding myself that even a dessert can carry a bit of nutritional value. It does not make this a health food, but it does mean the ingredients are pulling their weight beyond just flavor.

Portion size matters more than any single ingredient here. A smaller serving alongside a scoop of fruit or a dollop of plain yogurt can make this dessert feel a bit more balanced without losing any of the flavor that makes it worth making in the first place.

You might also enjoy: Grilled Peach and Burrata Salad Recipe

FAQs About Peach Crisp with Canned Peaches

1. Can I use fresh peaches instead of canned peaches?

Yes, fresh peaches work well in this recipe. Peel and slice about 6 to 8 medium peaches, and add a bit more sugar since canned peaches are already sweetened.

2. Do I need to drain the canned peaches before using them?

Yes, draining is an important step. Skipping it will leave you with a watery filling and a soggy topping.

3. Can I make this peach crisp ahead of time?

You can assemble the filling and topping separately a day ahead and store them covered in the refrigerator. Combine and bake just before serving for the best texture.

4. Can I freeze peach crisp with canned peaches?

Yes, this crisp freezes well for up to 2 months once fully cooled. Wrap it tightly in plastic wrap and foil before freezing to prevent freezer burn.

5. What is the difference between a crisp and a cobbler?

A crisp is topped with a crumbly mixture of oats, flour, sugar, and butter. A cobbler is typically topped with a biscuit-like dough or batter instead.

Read Also: Pecan Pie Recipe

Final Thoughts

This peach crisp with canned peaches proves that a great dessert does not need to be complicated or seasonal.

With just a handful of pantry staples and about 50 minutes, you will have a warm, comforting dessert that works just as well on a Tuesday night as it does at a holiday table.

Give this recipe a try this week and let me know how it turns out in the comments below. I would love to hear if you added your own twist to the topping or filling.

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