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Easy Peach Crisp Recipe with Canned Peaches

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There is nothing better than a quick dessert you can make directly from your pantry.  Juicy canned peaches are made extraordinary when topped with a crisp and delicious topping that is baked to perfection.  A handful of ingredients is all you need for this Easy Peach Crisp with Canned Peaches, although a scoop of vanilla ice cream is always great too.

Do you love Crisp Desserts?  Try this amazing Apple Crisp recipe!

Easy Peach Crisp Recipe with Canned Peaches featured by top US dessert blogger, Practically Homemade

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What is the difference between a Peach Crisp and Peach Cobbler?

A Peach Crisp is a baked fruit dessert that is topped with a crisp and crunchy layer of amazing ingredients.  It usually includes oats.

A Peach Cobbler is a baked fruit dessert that is topped with a biscuit or pie dough topping.

Easy Peach Crisp Recipe with Canned Peaches featured by top US dessert blogger, Practically Homemade

Peach Crisp Ingredients:

  • Canned Peaches: The best part about using canned peaches is that they are already sweetened with syrup.  We don’t want a soggy crisp, so draining the syrup is important but you are left with perfectly sweet peaches.
  • Butter: What is a good crumb topping without butter?  Softened butter is what holds all of the ingredients together.  Although the true magic happens when it bakes in the oven and creates a crisp crust.
  • Brown Sugar: Every good crisp topping needs sugar to sweeten it up and I am a believer that brown sugar is where it is at.  
  • Flour: The addition of flour to the topping will bind everything together and keep it in crumb form as it bakes.
  • Oats: Oats add texture and also bind the topping nicely.  You can use quick cook or old fashioned oats for an amazing end result.
  • Cinnamon: The warm touch of cinnamon is always a welcome addition when added to fruit.  The flavor will bring everything together.
  • Salt: Although it is a sweet dessert, adding salt is important because it enhances all of the flavors.

Easy Peach Crisp Recipe with Canned Peaches featured by top US dessert blogger, Practically Homemade

Peach Crisp Assembly

Pour two large cans of drained peaches into your 10″ skillet {or 9×9 baking pan}.

Add the brown sugar, flour, oats, cinnamon and salt to a medium bowl.  Next, add the softened butter to the dry ingredients and work the ingredients together until the mixture has a crumb texture {being carefully not to work into a paste}.

Sprinkle the crumb topping in an even layer over the top of the canned peaches.  

Easy Peach Crisp Recipe with Canned Peaches featured by top US dessert blogger, Practically Homemade

Bake in a 350 degree oven for 25-30 minutes or until the top of the crisp is golden brown and the peaches are bubbly. 

Easy Peach Crisp Recipe with Canned Peaches featured by top US dessert blogger, Practically Homemade

Peach Crisp Recipe Variations:

  • Use canned pie filling instead of canned peaches.  Apple, raspberry and cherry would all be wonderful.
  • Add 1/4 cup of chopped pecans to the crisp topping for great flavor and texture.
  • Make individual servings by baking the Canned Peach Crisp in small mason jars.  Divide the peaches and topping between 6 jars.  Place on a baking sheet and bake for 20-25 minutes.

How to Store your Peach Crisp with Canned Peaches

The best way to store Peach Crisp with Canned Peaches is to allow it to cool completely.  Cover tightly with plastic wrap and refrigerate for up to 3 days.

If you want to freeze the Crisp I suggest baking it in a 9×9 foil pan, allowing it to cool and covering well.  Freeze for up to 3 months.

To thaw, allow it to sit at room temperature for an hour or in the refrigerator for 4-5 hours.

Easy Peach Crisp Recipe with Canned Peaches featured by top US dessert blogger, Practically Homemade

How to Reheat your Peach Crisp:

  • Microwave: Microwave individual serving size portions for 30-60 seconds or until warm.
  • Oven: Place the Crisp back into the oven at 300 degrees for 15-20 minutes or until warm.

Peach Crisp Tips:

  1. Don’t overwork the topping.  This can result in a paste instead of a crumble texture.
  2. If you feel like the topping is too soft, refrigerate it for 20-30 minutes before adding it to the top of the canned peaches.
  3. Cool the crisp completely before covering with plastic wrap.  If you do this step while warm the crisp topping will get soggy.
  4. Make ahead tip:  Make the crumb topping the day before need.  Assemble right before baking and bake as directed.

Easy Peach Crisp Recipe with Canned Peaches featured by top US dessert blogger, Practically Homemade

Do you love fruit desserts?  Try these awesome recipes…

Easy Peach Crisp with Canned Peaches Recipe

This easy dessert crisp recipe can be made with pantry ingredients, including canned peaches for the ultimate Canned Peach Crisp.
Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
4.09 from 92 votes
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Ingredients

  • 2-29 oz cans peaches {sliced and drained}

Crisp Topping

  • ¾ cup brown sugar {packed}
  • ¾ cup all purpose flour
  • cup oats {quick or old fashioned}
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup butter {softened}

Instructions

  • Preheat oven to 350°. Spray a 10" skillet {or 9x9 baking pan} with nonstick cooking spray.
  • Pour drained peaches into prepared pan and spread into an even layer.

Crisp Topping

  • Combine brown sugar, flour, oats, cinnamon and salt in a medium bowl. Add softened butter to dry ingredients and using a fork {or pastry cutter/hands}, work the butter into the dry ingredients being sure to not over mix or you will end up with a paste.  Pour over the top of the canned peaches and spread out.
  • Bake in a preheated 350 degree oven for 25-30 minutes or until the top is golden brown and the peaches are bubbly.  Serve warm with vanilla ice cream {if desired}.  Store covered in the refrigerator° for up to 3 days.

Notes

  • To freeze crisp:  Bake in a disposable pan 9x9 and cover well.  Freeze for up to 3 months.  Defrost at room temperature for 1 hour or in the fridge for 4-5 hours.
  • For added crunch, add a 1/4 cup of chopped pecans to the crumble mixture.
  • To bake individual crisps, divide the peaches and topping between 6 small mason jars.  Place the jars onto a baking sheet and bake in a 350 degree oven for 20-25 minutes.
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