A quick and easy peach crisp with canned peaches! Sweet yellow peaches are topped with a buttery crumb topping then baked until golden. It's made with simple ingredients and pantry staples.
Why you'll love it
This peach crisp with canned peaches is a breeze to make! No peeling, slicing, or pitting required. Don't get me wrong. I adore fresh peak-season, juicy peaches! I'd give up my left pinky for one on a hot summer day.
However, sometimes I don't have the luxury of fresh peaches and that's when canned peaches save the day! This canned peach crisp is super simple and full of peach flavor.
It has a buttery crumb topping with oats and brown sugar, plus it's easy to customize! Add pecans, walnuts, or coconut for a tasty spin on a classic.
Canned peaches - I've tested this recipe with canned peaches in light syrup and in heavy syrup. The difference is marginal and thus both work great. Be sure to thoroughly drain the peaches first!
Butter - Butter is essential for the crumble. Be sure to use cold butter to achieve granola-sized chunks of oatey crisp on top! I always use unsalted butter so my crisp isn't too salty.
Sugar & brown sugar - A combination of sugar and brown sugar sweeten the topping! I prefer more brown than white for a caramel-like sweetness. You can add a tablespoon to the peaches if you like, but I don't think they need it.
Kosher salt - A little bit of salt enhances sweetness. If you only have table salt, cut the amount in half.
Oats - It isn't a crisp without oats IMHO. Old fashioned oats add texture and a slight oatey flavor.
All-purpose flour - To bind the crumble so the butter doesn't just melt into a soft topping. It is a "crisp" after all.
How to make a peach crisp with canned peaches
The older I get, the more I appreciate simplicity. And this canned peach recipe with canned peaches is just that - simple! Here's what you need to do:
Step 1: Preheat your oven to 350 degrees Fahrenheit. Spray an 8x8-inch baking dish with nonstick cooking spray or grease it with butter.
Step 2: Pour the drained peaches into the baking dish. Be sure you thoroughly drain the peaches so they don't release too much liquid.
Step 3: Combine the flour, oats, sugar, brown sugar, and kosher salt in a large bowl. Stir to combine.
Step 4: Add the cold butter pieces to the flour mixture. Use clean hands or a pastry cutter to work the butter into the flour mixture until it forms into a crumble. You can also pulse it in a food processor if you don't want to use your hands!
Step 5: Spread the crumble evenly on top of the peaches. You don't have to use it all. I find everyone differs on their desired amount of topping. You can freeze any leftovers for another time.
Step 6: Bake until the top is golden brown and the peaches are hot and bubbling, about 35 minutes.
- Don't add cornstarch to the peaches. I find cornstarch works fine with frozen fruit, but it doesn't translate well to canned fruit. Once the filling cools, it will start to form gelatin-like chunks.
- For a thicker filling, use canned peach pie filling. Pie filling is already thickened with cornstarch and won't clump.
- Make individual peach crisps by dividing the peaches and topping between small ramekins. Bake until golden brown and bubbly.
- You can add sugar to the peaches if you like. I find them plenty sweet, especially with the topping. But if you like a sweeter crisp, add a tablespoon or two to the canned peaches before you put them in the baking dish.
- Be sure to work the butter into the flour mixture thoroughly. There shouldn't be any chunks of butter left. It takes a bit of muscle. If you'd rather, you can use a food processor.
This peach crumble with canned peaches is easy to customize!
- Gluten-free - Swap the all-purpose flour with Bob's Red Mill's 1:1 Gluten-Free All-Purpose Flour and use gluten-free oats.
- Vegan - Swap the butter with vegan butter sticks.
- Nuts - Add ⅓ cup of chopped pecans or walnuts to the topping for a nutty crunch.
- Coconut - Add ⅓ cup of coconut flakes to the topping mixture.
- Canned pie filling - Swap the canned peaches with peach pie filling, or any type of pie filling. Cherry, apple, or blueberry should all work great.
- Store: Let the canned peach crisp cool completely then cover the dish with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.
- Reheat: You can reheat the crisp in the microwave or the oven. If you like the topping crispy, it's best to reheat it in the oven. Bake at 350 degrees until hot throughout or microwave in a heatproof dish in 20-second increments.
The short answer is: it depends on the recipe! Canned peaches release more liquid than fresh peaches so you have to keep that in mind. For example, if you use canned peaches in muffins, it will weigh them down and make them dense.
If your topping isn't crisp, it's likely the ratio of flour to butter is too low. If your topping doesn't have enough dry ingredients, the butter will just melt instead of crisping up.
The names are used interchangeably, but technically a peach crisp has oats in the topping while a crumble does not.
More Crisp Recipes
- Triple Berry Crisp with Frozen Berries
- Apple Crisp Without Oats
- Gluten Free Strawberry Crisp
- Gluten Free Blueberry Crisp
Peach Crisp with Canned Peaches
- 8x8-inch baking dish
- 2 29 ounce cans of sliced peaches drained
- 8 tablespoons cold unsalted butter, cut into pieces
- ¼ cup sugar
- ¼ cup + 2 tablespoons brown sugar
- ¼ teaspoon kosher salt
- 1 cup old fashioned oats
- ¾ cup all-purpose flour
- Spray an 8x8-inch glass baking dish with nonstick spray. Set aside. Preheat the oven to 350 degrees Fahrenheit.
- Pour the drained peaches into the baking dish.
- In a large bowl, combine the flour, oats, sugar, brown sugar, and kosher salt. Stir to combine.
- Add the cold butter pieces to the flour mixture. Use clean hands or a pastry cutter to work the butter into the flour until it forms a crumble.
- Spread the crumble over top of the peaches in an even layer. You can use as much or little as you like. If you have leftover crumble, place it in a zip-top bag and freeze.
- Place the crumble into the oven and bake for 35 minutes, or until the top is golden brown and the peaches are hot and bubbling.
- Let the crumble cool for a few minutes, then serve warm with vanilla ice cream.