Peach crisp with canned peaches is a cozy peach crumble made with sweet and juicy canned peaches, topped with a buttery, spiced brown sugar oat crumble. This canned peach crisp is the perfect peach dessert that can be made anytime you want a taste of summer.
Jump to:
Why Should You Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Apple Blueberry Crisp, Apple Crisp without Oats, Strawberry Crumble, Apple Cobbler from Cake Mix and Peach Cobbler with Cake Mix are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this easy peach crisp with canned peaches recipe to the blog. I know you’ll love it because:
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as peach crisp from canned peaches.
- Easy to make, easy to bake. This peach crisp with canned peaches dessert uses just a handful of ingredients to make. All you have to do is assemble and bake.
- A simple dessert with layers of flavor. The rich, sweet and juicy canned peach pie filling pairs perfectly with the buttery brown sugar and oat crisp topping. Top this peach crisp with cold vanilla ice cream and you have the perfect peach dessert.
Ingredients
This easy and delicious peach crisp using canned peaches recipe requires only a handful of ingredients to make. Here’s what you will need.
- Oat Topping: Gather flour, oats, brown sugar, ground cinnamon, salt and butter.
- Canned Peach Filling: Gather canned peaches, light brown sugar, cornstarch, lemon juice, vanilla, salt, ground cinnamon and nutmeg.
Substitutions
Here are my recommended substitutions for this easy canned peach crumble recipe if you need them.
- Canned Peaches: The best canned peaches to make this peach crisp are whole or halved canned peaches. If you don’t have canned peaches, use frozen or fresh peaches. This peach crisp recipe calls for about 5 - 6 cups or 2 pounds of peaches.
- Light Brown Sugar: This peach crumble with canned peaches recipe calls for light brown sugar, but maple sugar would also work well to make this crisp refined sugar free.
- Cornstarch: This is used to thicken the juices from the canned peaches. Use an equal amount of flour or arrowroot in place of the cornstarch.
- Vanilla Extract and Lemon Juice: Both are used as flavor enhancers for the fruit. If you don’t have one or both, feel free to omit.
- All purpose flour: To make this canned peach dessert gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the amount based on weight (60 g).
- Rolled or Old Fashioned Oats: I love the hearty and cozy texture of rolled oats, but quick cooking oats can work well too. Make sure to use a gluten free brand if you need this peach cobbler with canned peaches to be gluten free.
- Ground Cinnamon and Nutmeg: This is another flavor enhancer that pairs beautifully with the canned peaches and crisp topping. Omit if you need to. Ground ginger would also be lovely in this recipe.
- Butter: Feel free to use any butter you like. To make this peach crumble crisp recipe vegan or dairy free, use a vegan, diary free or plant based butter.
How To Make
Learn how to make peach crisp with canned peaches in a few easy steps.
- Preheat the oven to 350 F (177 C). In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon, nutmeg and salt together until well combined. Using a pastry cutter, your hands or two forks, cut the cold cubed butter into the dry crumble topping until the topping resembles wet sand with some larger crumbs. There should be no visible pieces of butter. Transfer the crumble to the fridge until it’s time to top the canned peaches filling.
- Open the canned peaches, drain the juice or syrup from the peaches and place them on a cutting board. Slice the peach halves or whole peaches into ½ inch (1.5 cm) thick slices. Place them in a large mixing bowl. Add the light brown sugar, cornstarch, lemon juice, vanilla extract and cinnamon to to the canned slices peaches. Gently toss the peaches with the other ingredients to make the peach crisp filling. Make sure all the peaches are well coated.
- Lightly grease a 10-inch, 9 x 9, 8 x 10 or 11 x 7 inch baking dish. Transfer the canned peach mixture to the prepared baking dish. Top the peach pie filling with the brown sugar oat crisp topping. Bake the peach crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the peach filling is bubbling around the edges of the baking dish.
- Cool the canned peach crisp dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the peach crumble has cooled, scoop some into a bowl, top with ice cream or whipped cream and enjoy.
How To Freeze and Store and Serve
- Store: Transfer the canned peach crisp in an airtight container in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the peach crisp according to the recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the dessert in the freezer for up to 1 month.
- Thaw: Transfer the canned peaches peach crisp to the refrigerator overnight and reheat the crisp in the oven at 350 F (177 C) for 15 minutes or until warmed through. Note that this method is not the best way to make and serve this crisp as the topping changes texture a bit.
- Serve: The best way to serve the canned peach crumble is warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top.
M’s Expert Tips
- Prepare the pan. Grease the bottom and sides of the baking dish to prevent the peach pie filling from sticking to the pan.
- Use the correct size pan. I love pushing the limit of my pan size when making fruit crisps, cobblers or crumbles. The more warm and gooey filling the better. This peach crisp recipe is written for a round 10 inch pan. Feel free to use another similarly sized pan (9 x 9 or 11 x 7) also work well. Alternatively, use a smaller pan and cut the recipe by half.
- Use the right peaches. The best canned peaches to make this peach crisp are whole or halved canned peaches. Using more intact canned peaches allows you to control the size of the peach slices.
- Use the flavor boosters. I highly recommend using the recommended warming spices. If you prefer, feel free to swap the spices or spice blends with ones you like.
- Let the dessert rest. Give this canned peach crisp dessert about 20 - 30 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
Why is my crumble topping not crunchy?
Using too little butter can result in a crumble that is too dry and too much butter can result in a crumble topping that is soggy. Start with 4 - 6 tablespoons (57- 85 g) of butter. If the crumble seems too dry, add 1 tablespoon (14 g) butter at a time, up to 2 additional tablespoons (28 g) butter.
What does cornstarch do to canned peaches?
As the fruit bakes, the juices from the fruit are released into the baking dish. Cornstarch or other thickeners such as flour and arrowroot help the fruit juices from the canned peaches turn into a thicker sauce like filling.
Can I use canned peaches for my peach crisp?
Yes, the flavor and textural consistency are the best from canned peaches. Simply drain the canned peaches, slice them into thicker slices and prepare them the same way as fresh or frozen peaches when making peach crisp or cobbler.
What is the difference between peach crisp and peach crumble?
Peach crisp is topped with a crispy oat topping, while peach crumble does not have oats mixed into the topping.
Peach Crisp with Canned Peaches Recipe
Peach crisp with canned peaches is a cozy peach crumble made with sweet and juicy canned peaches, topped with a buttery, spiced brown sugar oat crumble. This canned peach crisp is the perfect peach dessert that can be made anytime you want a taste of summer.
Equipment
- 1 10 inch pan, 11 x 7, 9 x 13
- 1 knife
Ingredients
Brown Sugar Oat Crisp Topping
- 1 cup (90 g) old fashioned or rolled oats
- ½ cup (60 g) all purpose flour
- ½ cup (100 g) light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 - 6 tablespoons (57 - 85 g) cold unsalted butter, cubed
Canned Peach Crisp Filling
- 2 29 oz. canned peach halves
- ¼ cup (50 g) light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 F (177 C). In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon, nutmeg and salt together until well combined. Using a pastry cutter, your hands or two forks, cut the cold cubed butter into the dry crumble topping until the topping resembles wet sand with some larger crumbs. There should be no visible pieces of butter. Transfer the crumble to the fridge until it’s time to top the canned peaches filling.1 cup (90 g) old fashioned or rolled oats, ½ cup (60 g) all purpose flour, ½ cup (100 g) light brown sugar, ½ teaspoon ground cinnamon , ¼ teaspoon ground nutmeg, 4 - 6 tablespoons (57 - 85 g) cold unsalted butter, cubed
- Open the canned peaches, drain the juice or syrup from the peaches and place them on a cutting board. Slice the peach halves or whole peaches into ½ inch (1.5 cm) thick slices. Place them in a large mixing bowl. Add the light brown sugar, cornstarch, lemon juice, vanilla extract and cinnamon to to the canned slices peaches. Gently toss the peaches with the other ingredients to make the peach crisp filling. Make sure all the peaches are well coated.2 29 oz. canned peach halves, ¼ cup (50 g) light brown sugar, 1 tablespoon cornstarch , 1 tablespoon lemon juice, 1 teaspoon vanilla extract , ½ teaspoon ground cinnamon
- Lightly grease a 10-inch, 9 x 9, 8 x 10 or 11 x 7 inch baking dish. Transfer the canned peach mixture to the prepared baking dish. Top the peach pie filling with the brown sugar oat crisp topping. Bake the peach crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the peach filling is bubbling around the edges of the baking dish.
- Cool the canned peach crisp dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the peach crumble has cooled, scoop some into a bowl, top with ice cream or whipped cream and enjoy.
Notes
Store: Transfer the peach crisp to an airtight container to store in the fridge for up to 3 - 4 days.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply