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Peach Crisp with Canned Peaches

Peach Crisp with Canned Peaches

Wholesome Cove
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 290 kcal

Equipment

  • 9x13 inch baking dish - ceramic or light colored metal works best
  • Pastry cutter or blender - for cutting butter into dry ingredients
  • Mixing bowls - two needed
  • Measuring cups and spoons
  • Rubber spatula
  • Can opener
  • Fine-mesh strainer - for draining the peaches

Ingredients
  

  • 2 canned sliced peaches - 15 oz / 425 g each, packed in juice or light syrup, drained
  • 2 tablespoons granulated sugar - 25 g
  • 1 tablespoon cornstarch - 8 g
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice - 15 ml
  • 0.25 teaspoon salt

For the Crumble Topping

  • 1 cup old fashioned rolled oats - 90 g
  • 0.75 cup all purpose flour - 95 g
  • 0.75 cup dark brown sugar - 150 g, packed
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup cold unsalted butter - 113 g, cubed
  • 0.5 cup chopped pecans - 60 g, optional
  • 1 teaspoon pure vanilla extract

Optional Serving Suggestions

  • vanilla ice cream - for serving
  • whipped cream - for serving, lightly sweetened
  • salted caramel topping - for drizzling

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
  • Drain canned peaches in a fine mesh strainer for several minutes, pressing gently. Pat dry with paper towels if needed.
  • Spread drained peaches evenly in the prepared dish. Whisk together sugar, cornstarch, cinnamon, and salt, then sprinkle over peaches. Drizzle with lemon juice and toss to coat.
  • In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter with a pastry cutter until coarse crumbs form. Stir in vanilla and pecans if using.
  • Sprinkle topping evenly over peaches without pressing down. Bake for 30-35 minutes until golden brown and filling is bubbling at the edges.
  • Cool for 10-15 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or caramel sauce if desired.

Notes

  • Always drain canned peaches well - extra liquid leads to a soggy topping.
  • Choose peaches packed in juice or light syrup, not heavy syrup, to avoid overly sweet filling.
  • Keep butter cold until cutting into dry ingredients for the best crumbly texture.
  • Do not overmix the crumble topping or it will become pasty instead of crumbly.
  • Toast pecans for a few minutes before adding for a deeper, nuttier flavor.
  • Let the crisp rest before serving so the filling can set properly.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Freeze fully cooled crisp wrapped tightly for up to 2 months.
  • Reheat individual portions in the microwave, or larger amounts in a 350°F oven for 10 minutes.
  • For a gluten free version, use a gluten free all purpose flour blend and certified gluten free oats.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 44gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 140mgPotassium: 180mgFiber: 2gSugar: 29gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 6mg
Keyword canned peach dessert, easy peach crisp, peach crisp with canned peaches
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