There is nothing better than a quick dessert you can make with pantry staples, and this peach crisp with canned peaches is exactly that.

Juicy canned peaches are topped with a crisp, golden topping made from just a handful of ingredients and baked to perfection. A scoop of vanilla ice cream on the side doesn’t hurt either!

Why This Recipe Works

If you love fruit crisps, this one is going to be a regular in your rotation. The whole thing comes together in about 10 minutes of prep, and most of what you need is probably already in your pantry.

Canned peaches make this so easy. They’re already sweetened, so you don’t have to worry about adding extra sugar to the fruit. Just drain the syrup and you’re good to go.

The crisp topping is simple but really good. Brown sugar, flour, oats, cinnamon, and butter come together into a crumbly, golden layer that bakes up perfectly every time. The oats give it great texture, and the cinnamon ties it all together.

And if you love fruit crisps as much as I do, my Apple Crisp recipe is another favorite that uses the same easy steps!

Ingredients Needed

• Canned Peaches: The best part about using canned peaches is that they are already sweetened with syrup.  Drain the syrup before using so your crisp doesn’t get soggy, and you’re left with perfectly sweet peaches.
• Butter: What is a good crumb topping without butter? Softened butter holds all of the topping ingredients together. The real magic happens in the oven when it bakes into a crisp, golden 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.
• 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 brings everything together when added to fruit.

See recipe card for full information on ingredients and quantities.

How to Make Peach Crisp with Canned Peaches

1. Pour two large cans of drained peaches into your 10″ skillet {or 9×9 baking pan}and spread into an even layer.
2. Add the brown sugar, flour, oats, cinnamon, and salt to a medium bowl. Add the softened butter and work the ingredients together with a fork, pastry cutter, or your hands until you have a crumb texture. Be careful not to overwork it into a paste!

3. Sprinkle the crumb topping in an even layer over the top of the canned peaches.
4. Bake in a 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.

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 extra flavor and crunch.
• 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.

Pro Tips

• Don’t overwork the topping. Working the butter in too much will turn your crumble into a paste, so stop once it looks crumbly.
• If the topping feels too soft, refrigerate it for 20-30 minutes before adding it to the peaches. A cold topping holds its shape better as it bakes and gives you that perfect crisp texture.
• Make the crumb topping a day ahead. Store it in the fridge and then assemble and bake right before you need it.

Storage Instructions

Allow the peach crisp to cool completely before covering. Once cool, cover tightly with plastic wrap and refrigerate for up to 3 days.

To freeze, bake in a 9×9 disposable foil pan, allow it to cool completely, and cover well. Freeze for up to 3 months. To thaw, let it sit at room temperature for about an hour or in the refrigerator for 4-5 hours.

To reheat, microwave individual portions for 30-60 seconds or until warm. To reheat the whole crisp, place it back in a 300-degree oven for 15-20 minutes.

Recipe FAQs

Do you love fruit desserts?  Try these awesome recipes…

• Peach Turnovers
• Strawberry Shortcake
• Blackberry Crumble Bars
• Blueberry Pound Cake
• Raspberry No Bake Cheesecake