Easy Peach Crisp with Canned Peaches Recipe

4.09 from 92 votes

This canned peach crisp is made with simple pantry ingredients and topped with a crispy oat crumble. Serve it warm with a scoop of vanilla ice cream!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

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.

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.

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.