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Emma Claudie

Quick & Easy Peach Crisp Using Canned Peaches

Indulge in the nostalgic comfort of a warm, bubbling peach crisp without the hassle of fresh fruit prep. This foolproof recipe uses high-quality canned peaches and a simple oat-based crumble topping to achieve a perfect, golden-brown crust. It is a quick, impressive dessert that balances tender, naturally sweet fruit with a buttery, satisfying crunch, making it the perfect final course for busy weeknights or unexpected guests.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 cans (15 oz each) sliced peaches, slightly drained
  • 1/4 cup light brown sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar (for topping)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup unsalted butter, melted

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the drained canned peaches, 1/4 cup brown sugar, cornstarch, cinnamon, and a pinch of salt.
  3. Gently fold the ingredients together until the peaches are evenly coated and spread the mixture into the prepared baking dish.
  4. In a separate bowl, whisk together the oats, flour, 3/4 cup brown sugar, and chopped pecans.
  5. Pour the melted butter over the dry topping mixture and stir until moistened and crumbly.
  6. Sprinkle the crumble mixture evenly over the peach base.
  7. Bake for 30–35 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.

Notes

Ensure you don't over-drain the peaches to keep the base juicy. You can serve this warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.