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Peach Crisp with Canned Peaches Recipe

Megan
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

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.
Keyword Canned Peach Crisp, Peach Crisp with Canned Peaches, Peach Crisp with Canned Peaches Recipe
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