Peach Crisp from Canned Peaches
I still remember opening a can of peaches on a rainy afternoon and turning them into something that smelled like summer—warm, buttery oats with a sticky-sweet peach filling. This peach crisp from canned peaches is exactly that: fast, forgiving, and cozy. It’s the kind of dessert you pull together when fresh fruit isn’t available, when guests drop by unexpectedly, or when you want an easy weeknight finish with vanilla ice cream on top. For another fruit-forward crisp idea I often make in summer, try this peach-blueberry crisp for a berry boost.
Why you’ll love this dish
Peach crisp made from canned peaches is a total weeknight win. Canned fruit keeps the flavor consistent year-round, the oat topping is pantry-stable, and the whole dish comes together in under an hour. It’s budget-friendly, kid-approved, and forgiving—no perfect slicing or precise timing required.
“A simple warm spoonful felt like summer; the topping stayed crisp and the peaches were sweet but not soggy—an easy family favorite.” — a quick diner-style review
This recipe is also great for potlucks because it travels well and reheats without losing texture. If you like experimenting with textures, you can add a crunchy element—try a batch of homemade crunchy onions for savory dishes, like this copycat French’s fried onions, to get the idea for achieving that perfect crisped bite.
How this recipe comes together
Before you start: preheat the oven and grease an 8×8-inch dish. Drain the canned peaches very well and spread them in the pan. Mix dry ingredients (oats, brown sugar, flour, cinnamon, salt), then stir in melted butter until the mixture forms coarse crumbs. Scatter the crumbly topping over the peaches, press lightly in a few spots so it holds together, and bake until the topping is golden and the filling bubbles at the edges. Rest 5–10 minutes so the juices thicken slightly before scooping.
This short process means you can have dessert ready while you set the table or finish dinner.
What you’ll need
- 1 can (29 oz) sliced peaches, drained well (reserve the syrup only if you plan to reduce it for another use)
- 1 cup rolled oats (old-fashioned oats give the best texture; quick oats will be softer)
- 1 cup brown sugar, packed (light or dark both work)
- 1/2 cup all-purpose flour
- 1/2 cup melted butter (unsalted preferred; see tips for vegan swap)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Notes/substitutions: Use gluten-free oats and 1/2 cup almond flour in place of all-purpose flour for a gluten-free version. For a drier topping, add 1/4 cup chopped nuts. For a lighter sweetness, cut the brown sugar to 3/4 cup and add a tablespoon of maple syrup.
How to prepare it
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
- Drain the canned peaches thoroughly and spread them in an even layer across the prepared dish. If slices are large, you can halve them for easier serving.
- In a medium bowl, stir together the oats, brown sugar, flour, cinnamon, and salt. Pour in the melted butter and mix until the mixture forms coarse, clumpy crumbs—don’t overwork it.
- Evenly scatter the oat mixture over the peaches. Press in a few spots so some crumbs adhere and hold during baking.
- Bake on the middle rack for 30–35 minutes, until the topping is golden brown and crisp and the peach filling bubbles at the edges. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes.
- Remove from the oven and let the crisp rest 5–10 minutes so the juices thicken slightly. Serve warm with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
What to serve it with
- A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream balances the warm, buttery topping.
- For a brunch twist, serve alongside plain Greek yogurt and a sprinkle of toasted almonds.
- Add a spoonful of salted caramel or a shot of espresso over the top for a more adult flavor profile.
- Keep presentation simple: serve directly from the baking dish for homey charm, or spoon portions into shallow bowls for a neater plate.
For a different pairing approach with peaches, check out this easy almond-flour peach cobbler idea: almond flour peach cobbler.
Storage and reheating tips
- Refrigerator: Cool the crisp to room temperature, then cover tightly and refrigerate for up to 3–4 days. Store in a shallow airtight container or cover the baking dish with foil.
- Reheating: Warm single portions in the microwave for 20–30 seconds, then finish under the broiler for 1–2 minutes if you want to re-crisp the topping. Reheat an entire dish at 325°F (160°C) for 10–15 minutes, covered for the first 8 minutes, then uncovered to crisp.
- Freezing: Freeze baked crisp for up to 3 months. Wrap tightly with plastic wrap and foil or freeze in a sealed container. Thaw overnight in the refrigerator and reheat in a 350°F oven for 20–30 minutes.
- Food safety: Refrigerate within 2 hours of baking to minimize bacterial growth.
Helpful cooking tips
- Drain peaches well: Excess syrup makes the filling runny and can sog the topping. Pat slices dry with paper towels if needed.
- Butter temperature: Melted butter helps bind the topping; don’t use cold butter or it won’t clump properly. If you want a flakier texture, use 3–4 tablespoons cold butter cut into the dry mix before adding the rest melted.
- To thicken filling: If your canned peaches are very juicy, toss the drained peaches with 1–2 teaspoons of cornstarch and a squeeze of lemon juice before placing them in the dish.
- Crisp topping texture: For extra crunch add 1/3 cup chopped pecans or walnuts to the oat mixture. For a chewier topping, swap 1/4 cup of the oats for shredded sweetened coconut.
- Make ahead: Assemble the crisp (cover and refrigerate) up to 6 hours before baking; bake straight from chilled, adding a few extra minutes if needed.
If you like quick, pantry-friendly toppers and snacks, I often pair crisps with a crunchy cookie idea like these 4-ingredient crispy coconut oat cookies when I need something portable.
Creative twists
- Berry-peach mix: Stir 1 cup fresh or frozen blueberries into the drained peaches for a color and flavor pop.
- Nutty streusel: Add 1/3 cup chopped pecans and 1/2 teaspoon ground nutmeg to the topping.
- Vegan version: Use melted coconut oil or vegan butter instead of dairy butter.
- Boozy boost: Stir a tablespoon of bourbon or dark rum into the peach layer before topping for grown-up depth.
- Gluten-free: Use certified gluten-free oats and replace flour with almond flour or a gluten-free 1:1 flour blend.
Another savory-crunch inspiration for texture contrasts—especially if you’re composing a full menu—is this other take on crispy fried onions: copycat French’s fried onions.
Common questions
Q: Can I use fresh peaches instead of canned?
A: Yes. Use 3–4 medium ripe peaches, peeled and sliced (about 4 cups). Toss with 1–2 teaspoons cornstarch and 1–2 tablespoons sugar if they’re very juicy, then proceed with the recipe. Bake time is similar.
Q: How do I avoid a soggy topping?
A: Drain peaches thoroughly, pat them dry, and don’t overload the pan with extra syrup. Press the topping lightly so it clumps, and bake until the filling bubbles (that signals enough evaporation). Tent with foil late in baking only if the topping browns too fast.
Q: Can I double or halve the recipe?
A: Yes. Double for a 9×13-inch dish (monitor baking time; it may need 5–10 more minutes). Halve for a smaller dish or ramekins; reduce bake time slightly and watch for bubbling edges.
Q: Is there a good substitute for brown sugar?
A: Use 1 cup granulated sugar plus 1 tablespoon molasses to mimic brown sugar. Honey or maple syrup can work but change the topping texture—reduce melted butter slightly if using liquid sweeteners.
Q: Can I make this crisp ahead for a party?
A: You can assemble up to 6 hours ahead and keep covered in the fridge. Bake just before serving for the best texture.
Conclusion
Peach crisp from canned peaches is a reliable, comforting dessert you can make any time the craving hits—no fresh fruit required. It’s fast, customizable, and perfect with a scoop of vanilla ice cream.
For a classic version and alternate measurements, see this tested recipe on Allrecipes, and for another simple canned-peach crisp take, check All She Cooks.
Peach Crisp
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Drain the canned peaches thoroughly and spread them in an even layer across the prepared dish.
- In a medium bowl, stir together the oats, brown sugar, flour, cinnamon, and salt.
- Pour in the melted butter and mix until it forms coarse, clumpy crumbs.
- Evenly scatter the oat mixture over the peaches, lightly pressing in a few spots.
- Bake for 30–35 minutes, until the topping is golden brown and the filling bubbles at the edges.
- Let the crisp rest for 5–10 minutes before serving.
