The Easiest Canned Peach Crisp Recipe: Quick & Delicious Dessert Anytime

Craving a warm, comforting dessert but short on time? This **easy canned peach crisp** is your answer! Sweet, juicy yellow peaches are nestled under a rich, buttery, and perfectly crunchy oat topping, then baked until golden and bubbly. It’s a delightful treat made with everyday pantry staples, requiring minimal effort and delivering maximum satisfaction. Forget the fuss of fresh peaches; this recipe brings that beloved summer flavor to your table all year round, without any peeling, slicing, or pitting!

Why You’ll Adore This Simple Peach Crisp

This peach crisp recipe, specifically designed for **canned peaches**, is a true game-changer for dessert lovers. Here’s why it will quickly become a household favorite:

• Effortless Preparation: The biggest advantage? No tedious prep work! You skip the peeling, pitting, and slicing that fresh peaches demand. Simply drain your canned peaches, and you’re halfway there. This makes it an ideal dessert for busy weeknights or unexpected guests.
• Year-Round Enjoyment: While fresh, peak-season peaches are undeniably wonderful, they’re only available for a short window. Canned peaches allow you to enjoy the sweet, sun-kissed taste of peach crisp any day of the year, regardless of the season.
• Rich, Buttery Crumble: The star topping is a perfect blend of oats, brown sugar, flour, and cold butter, creating a wonderfully crisp and crumbly texture that contrasts beautifully with the soft peaches. It’s robust enough to hold its crunch without becoming soggy.
• Delicious & Customizable Flavor: This crisp is bursting with sweet peach flavor, enhanced by the caramel notes of brown sugar in the topping. Plus, it’s incredibly versatile! Easily add nuts like pecans or walnuts, or a sprinkle of coconut flakes for an extra layer of texture and taste, allowing you to personalize it to your liking.
• Comfort in Every Bite: There’s something inherently comforting about a warm fruit crisp. Served straight from the oven, perhaps with a scoop of vanilla ice cream, it’s the ultimate dessert for a cozy evening or a gathering with loved ones.

Essential Ingredients for Your Perfect Peach Crisp

One of the best things about this recipe is its reliance on simple, accessible ingredients. You likely have most of these **pantry staples** on hand already! Here’s a closer look at what makes this crisp so special:

• Canned Peaches: The hero of this recipe! I’ve successfully tested this crisp with both light and heavy syrup canned peaches. The difference in the final product is minimal, so use whichever you prefer or have on hand. The most crucial step is to **thoroughly drain the peaches** before adding them to your baking dish. Excess liquid can lead to a watery filling, affecting the crisp’s texture.
• Cold Unsalted Butter: Butter is non-negotiable for achieving that signature crumbly, golden-brown topping. Using cold butter, cut into small pieces, is key. When you work cold butter into the flour mixture, it creates small pockets of butter that melt slowly during baking, resulting in those irresistible granola-sized chunks of crispy oat topping. Unsalted butter gives you control over the overall saltiness of the dessert.
• Granulated Sugar & Brown Sugar: This combination delivers the ideal balance of sweetness and depth to your crumble topping. Granulated sugar provides a classic sweetness, while brown sugar adds a wonderful caramel-like flavor and contributes to a chewier texture in the crisp. I personally prefer a slightly higher ratio of brown sugar for that richer, deeper sweetness. While you can add a tablespoon or two of sugar to the peaches if you like, I find they are plenty sweet on their own, especially when paired with the delicious topping.
• Kosher Salt: A pinch of salt is vital in any baking recipe. It doesn’t just add saltiness; it cleverly enhances and balances the sweetness of the sugars and peaches, making all the flavors truly pop. If you’re using finer table salt, remember to **half the amount**, as it’s much saltier by volume.
• Old-Fashioned Oats: It wouldn’t be a true “crisp” without oats! Old-fashioned (rolled) oats are essential for adding substantial texture, a delightful chewiness, and that characteristic earthy, oaty flavor to the crumble. They toast beautifully in the oven, contributing to the crisp’s overall appeal.
• All-Purpose Flour: Flour acts as the binding agent for the crumble topping. It ensures that the butter, oats, and sugars come together to form a cohesive, yet crumbly, mixture. Without enough flour, the butter might simply melt away, leaving you with a soft topping rather than the desired crisp texture. It’s crucial for the structural integrity of your delicious crumble.

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

Simplicity is often the secret to a truly enjoyable baking experience, and this **canned peach crisp recipe** embodies just that! Follow these straightforward steps to create a dessert that tastes like you spent hours on it, in a fraction of the time:

1. Prepare Your Baking Dish: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Lightly spray an 8×8-inch baking dish with nonstick cooking spray, or grease it thoroughly with a thin layer of butter. This prevents sticking and ensures easy serving.
2. Arrange the Peaches: Carefully pour the thoroughly drained canned peaches into your prepared baking dish, spreading them into an even layer. It’s crucial to drain the peaches well to avoid an overly watery filling, which can prevent the crisp from setting properly and lead to a less desirable texture.



3. Combine Dry Ingredients for the Crumble: In a large mixing bowl, combine the all-purpose flour, old-fashioned oats, granulated sugar, brown sugar, and kosher salt. Use a spoon or whisk to stir these dry ingredients together until they are well combined and uniformly distributed.

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4. Incorporate the Cold Butter: Add the cold butter pieces to the dry flour mixture. Now, it’s time to create that perfect crumble! You can use clean fingertips to rub the butter into the dry ingredients until it resembles coarse crumbs with some larger, pea-sized chunks. Alternatively, a pastry cutter works wonderfully for this step, or for an even quicker method, pulse the mixture a few times in a food processor until it reaches the desired crumbly consistency. Avoid overmixing, as this can lead to a less crisp topping.

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5. Top the Peaches Evenly: Generously sprinkle the prepared crumble topping over the drained peaches in the baking dish. Spread it out evenly, covering the fruit completely. You have the flexibility to use as much or as little topping as you prefer – some like a thick, crunchy layer, while others prefer a lighter touch. If you have any leftover crumble mixture, it can be frozen in a zip-top bag for future use in another crisp or even on muffins.



6. Bake to Golden Perfection: Place the baking dish in your preheated oven. Bake for approximately 35 minutes, or until the crumb topping is beautifully golden brown and the peach filling underneath is hot and visibly bubbling around the edges. This bubbling indicates the peaches are heated through and the flavors have melded.



7. Serve Warm & Enjoy: Allow the peach crisp to cool for a few minutes after removing it from the oven. This brief resting period helps the filling set slightly. Serve it warm, perhaps with a generous scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra special touch.

Expert Recipe Tips for the Best Peach Crisp

Achieving the perfect peach crisp is simple with these helpful pointers:

• Avoid Cornstarch with Canned Peaches: While cornstarch is excellent for thickening fillings made with fresh or frozen fruit, it doesn’t work as well with canned peaches in this context. Canned fruit already contains a good amount of syrup and often has a softer texture. Adding cornstarch to this particular recipe can lead to a gelatin-like, clumpy texture once the filling cools, which isn’t desirable.
• For a Thicker, Ready-Made Filling: If you prefer an extra thick, smooth fruit base without any added effort, consider swapping the plain canned peaches for a canned peach pie filling. Pie fillings are already pre-thickened with starches and will provide a consistently rich fruit layer that won’t clump or become watery.
• Individual Servings for Charm: For an elegant presentation or portion control, prepare individual peach crisps! Divide the drained peaches and the crumb topping among small ramekins or oven-safe custard cups. Bake them until they’re golden brown and visibly bubbling, reducing the baking time slightly as needed (usually around 20-25 minutes).
• Adjust Sweetness to Your Liking: The canned peaches and the generous brown sugar in the topping already provide ample sweetness. However, if you have a particularly sweet tooth, feel free to add an extra tablespoon or two of granulated sugar directly to the drained peaches before placing them in the baking dish. Taste a peach first to determine if extra sugar is necessary for your preference.
• Proper Crumble Consistency is Key: When incorporating the cold butter into the dry topping ingredients, ensure you work it in thoroughly. You should aim for a mixture that resembles coarse crumbs, with some pieces being the size of small peas. Avoid leaving large chunks of butter, as they won’t distribute evenly and could melt out rather than crisping up. This process might take a bit of effort with your hands or a pastry cutter, but it’s crucial for the crisp’s texture. Remember, a food processor is a great shortcut for this step if you prefer not to use your hands.
• Don’t Overbake: Keep an eye on your crisp during the last 10 minutes of baking. Once the topping is golden brown and the fruit filling is bubbling, it’s done! Overbaking can dry out the peaches and make the topping too hard.
• Cool Slightly Before Serving: While it’s tempting to dig in immediately, letting the crisp cool for 5-10 minutes allows the fruit filling to set slightly. This makes for cleaner scoops and a better eating experience.

Creative Variations to Customize Your Crisp

This **peach crumble with canned peaches** is a fantastic base for experimentation! Feel free to get creative with these delicious variations:

• Gluten-Free Version: Easily adapt this recipe for a gluten-free diet. Simply swap the all-purpose flour for a reliable 1:1 gluten-free all-purpose flour blend (such as Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour) and ensure you use certified gluten-free oats. The result will be just as delicious!
• Vegan Delight: To make this dessert entirely vegan, replace the dairy butter with your favorite brand of vegan butter sticks. Look for brands that are specifically designed for baking, as they tend to mimic the texture and fat content of dairy butter most effectively.
• Add a Nutty Crunch: For an extra layer of flavor and delightful crunch, fold in about ⅓ cup of finely chopped pecans or walnuts into the crumble topping mixture. The nuts will toast beautifully as the crisp bakes, adding a rich, earthy note.
• Tropical Coconut Twist: Introduce a hint of the tropics by adding ⅓ cup of unsweetened coconut flakes to the crumble topping. The coconut will become lightly toasted and fragrant, complementing the peaches wonderfully.
• Alternate Pie Fillings: This recipe is incredibly adaptable to other fruit fillings. Instead of plain canned peaches, you can use any variety of canned pie filling – cherry, apple, blueberry, or mixed berry pie filling would all work exceptionally well, creating a quick and easy fruit dessert in moments.
• Spice it Up: Add ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry crumble ingredients for a warmer, spicier flavor profile that pairs beautifully with peaches.

Storage & Reheating Tips

• Storing Leftovers: Once your canned peach crisp has cooled completely to room temperature, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer any remaining crisp to an airtight container. Store it in the refrigerator for up to 4 days.
• Reheating for Freshness:
  • Oven Reheat (Recommended for Crisp Topping): For the best results and to revive the topping’s crispiness, reheat individual servings or the entire dish in a preheated oven at 350°F (175°C). Bake for about 10-15 minutes for individual servings, or 20-30 minutes for a larger dish, until thoroughly heated through and the topping is crisp again. Cover loosely with foil if the topping starts to brown too much.
  • Microwave Reheat (Quick & Easy): If you’re in a hurry and don’t mind a slightly softer topping, you can reheat the crisp in the microwave. Place a single serving in a heatproof dish and microwave in 20-second increments until warm.
• Freezing: You can freeze unbaked or baked crisp. For unbaked, assemble the crisp, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Bake from frozen, adding extra baking time. For baked crisp, cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.

Frequently Asked Questions (FAQs)

More Delicious Crisp Recipes to Try

If you love the ease and comfort of a fruit crisp, explore these other fantastic recipes:

• Triple Berry Crisp with Frozen Berries
• Apple Crisp Without Oats
• Gluten Free Strawberry Crisp
• Gluten Free Blueberry Crisp