This peach crisp with canned peaches is the easiest way to make this dessert! This recipe is using canned peaches that are already sweetened and topped with a delicious crumble topping.
All you will need for this recipe is 7 ingredients that you can probably find in your kitchen! This crisp tastes like the classic one just with an easy twist.
If you like baking with fruit, you should try our strawberry shortcake cake, fresh strawberry sheet cake, strawberry crumble cake, easy apple cobbler, and our apple upside-down cake.
Why this recipe works
- It is made with canned peaches that are already prepped and sweetened.
- Is delicious and extremely easy to make.
- Served with a big scoop of vanilla ice cream.
- Is the ultimate light dessert!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Canned peaches- you will want to use either canned peaches in syrup or juice. They are pre-sweetened which makes this recipe easier! It is important that you drain all the excess liquids from the peaches.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Rolled oats- also known as old fashion oats, keep their shape during baking. Make sure your use gluten-free oats if you need gluten-free oats. You can use quick oats or steel-cut oats.
Cinnamon- optional, but gives a delicious flavor to this crisp.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Make sure that your butter is at room temperature.
Brown sugar- adds a caramelly flavor and tastes great with cinnamon. You will need ¾ cup brown sugar.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Start by making the crumb topping. Into a medium-sized mixing bowl, add the flour, oats, kosher salt, cinnamon, and brown sugar. Mix with a spoon until combined.
Add the room temperature butter and work it into the mixture until just combined. We used our clean hands to do so but you can use a wooden spoon as well.
Drain the canned peaches from the liquids, slice them into thick slices and transfer them into a 9x9 baking dish.
Top the peaches with the crumb topping we used our hands to distribute the mixture evenly.
Bake in a 180c (350) preheated oven for about 25 minutes (depending on the oven) or until the oat topping is golden brown.
Serve this with a large scoop of vanilla ice cream or whipped cream!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Make sure that your butter is at room temperature. An hour or two before making this dessert, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the mixture.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Faq's
Peach cobbler is usually made with a spices oat topping, while peach crisp is usually topped with a biscuit, batter, or pie dough.
Yes! Adding nuts to the topping is delicious. You can use your favorite nuts for this like walnuts, pecans, almonds, etc.
Yes! If you use fresh peaches for this recipe, peel and cut them into slices, then add a little bit of sugar, depending on how sweet they are, and a little bit of cornstarch and cinnamon.
Freezing
To freeze this crisp, we suggest baking it in a foil baking pan, letting it cool completely, covering it with a few layers of plastic wrap and foil, and freezing it for up to 2 months.
Thaw in the fridge for a few hours or let it sit at room temperature for 1 hour or so.
Storing
Let the crisp cool completely to room temperature, cover it with a plastic wrap tightly, and store it in the fridge for up to 2 days.
Make it ahead
To make this dessert ahead of time, make the crisp mixture and place it in a bowl, then cover it tightly with plastic wrap and store it for up to 2 days.
When you are ready to bake, add the peaches to the baking pan and top it with the prepared crisp. Bake and serve!
Substitutions
Dairy-free- to make this crisp dairy-free and vegan, replace the butter with vegan butter.
Gluten-free- to make this recipe gluten-free, replace the flour with gluten-free flour and make sure that you are using gluten-free oats.
Variations
Spices- add your favorite spices for peach crumble! Like nutmeg, cloves, pumpkin spice, ginger, etc.
Peaches- you can use fresh peaches if you like. Add 2 teaspoon of sugar if they are not extremely sweet.
Individuals- make these into individual peach crisps by dividing the mixture and baking them into little ceramic souffle ramekins. Make sure that you keep an eye on that they won't burn.
Fruit- spice up this recipe and add your favorite berries to the peach mixture. This will give this dessert a new flavor!
Nuts- add your favorite nuts to the crumb mixture. We love adding chopped pecans.
More desserts
Oreo cheesecake cookies- These oreo cheesecake cookies are made with cream cheese and lots of Oreos! You will need only 7 ingredients to make this recipe!
Lemon curd cake- This lemon curd cake is made with two layers of moist lemon cake, filled with lemon curd, and frosted with lemon buttercream frosting.
Strawberry glazed donuts- These strawberry glazed donuts are made with baked donuts that are made with fresh strawberries and topped with a fresh strawberry glaze.
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Peach Crisp With Canned Peaches
Ingredients
- 1.5 kg Peaches canned, drained and sliced
- 1 cup Rolled oats
- â…” cup Flour
- ¾ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 115 g Butter softened
- ½ cup Nuts optional
Instructions
- Start by making the crumb topping. Into a medium-sized mixing bowl, add the flour, oats, kosher salt, cinnamon, and brown sugar. Mix with a spoon until combined.
- Add the room temperature butter and work it into the mixture until just combined. We used our clean hands to do so but you can use a wooden spoon as well.
- Drain the canned peaches from the liquids, slice them into thick slices and transfer them into a 9x9 baking dish.
- Top the peaches with the crumb topping we used our hands to distribute the mixture evenly.
- Bake in a 180c (350) preheated oven for about 25 minutes (depending on the oven) or until the oat topping is golden brown.
- Serve this with a large scoop of vanilla ice cream or whipped cream!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making this dessert, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the mixture.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
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