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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
Keyword peach crisp with canned peaches
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 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}


  1. Preheat oven to 350°. Spray a 10" skillet {or 9x9 baking pan} with nonstick cooking spray.

  2. Pour drained peaches into prepared pan and spread into an even layer.

Crisp Topping

  1. 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.

  2. 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.

Recipe 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.