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.
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.
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.
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.