Go Back

Peach Crisp

A quick and comforting peach crisp made from canned peaches, perfect for busy weeknights or potlucks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Fruit Layer
  • 1 can (29 oz) sliced peaches, drained well Reserve syrup only if planning to reduce for another use.
Crisp Topping
  • 1 cup rolled oats Old-fashioned oats give the best texture.
  • 1 cup brown sugar, packed Light or dark both work.
  • 1/2 cup all-purpose flour Can substitute with almond flour for gluten-free.
  • 1/2 cup melted butter Unsalted preferred; coconut oil works for vegan.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
  2. Drain the canned peaches thoroughly and spread them in an even layer across the prepared dish.
  3. In a medium bowl, stir together the oats, brown sugar, flour, cinnamon, and salt.
  4. Pour in the melted butter and mix until it forms coarse, clumpy crumbs.
Baking
  1. Evenly scatter the oat mixture over the peaches, lightly pressing in a few spots.
  2. Bake for 30–35 minutes, until the topping is golden brown and the filling bubbles at the edges.
  3. Let the crisp rest for 5–10 minutes before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Can add chopped nuts for a crunchier texture. For a lighter sweetness, reduce brown sugar to 3/4 cup and add a tablespoon of maple syrup.