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Peach Crisp with Canned Peaches

This Peach Crisp with Canned Peaches is an easy, comforting dessert made with tender canned peaches and a buttery cinnamon oat crumble topping. Using pantry staples, it's a delicious year-round dessert that's perfect served warm with vanilla ice cream or whipped cream.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 295 kcal

Equipment

  • 8×8-inch baking dish
  • Large mixing bowl
  • * Medium mixing bowl
  • * Measuring cups and spoons
  • Pastry cutter or fork
  • * Rubber spatula

Ingredients
  

Peach Filling

  • 2 15-ounce cans sliced peaches in juice or light syrup, drained well
  • 2 tablespoons granulated sugar adjust to taste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Oat Crumble Topping

  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cubed

Optional for Serving

  • Vanilla ice cream
  • Fresh whipped cream
  • Caramel sauce
  • Chopped pecans
  • Fresh mint leaves

Instructions
 

  • Preheat the oven to **350°F (175°C)** and lightly grease an 8×8-inch baking dish.
  • Drain the canned peaches well and gently pat them dry with paper towels to remove excess moisture.
  • In a large bowl, combine the peaches, granulated sugar, flour, vanilla extract, and cinnamon. Toss gently until evenly coated.
  • Spread the peach mixture evenly into the prepared baking dish.
  • In another bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt.
  • Cut the cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Sprinkle the crumble evenly over the peaches without pressing it down.
  • Bake for **30–35 minutes**, or until the topping is golden brown and the filling is bubbling around the edges.
  • Let the crisp cool for **10 minutes** before serving.
  • Serve warm with vanilla ice cream, whipped cream, or your favorite toppings.

Notes

Drain the peaches thoroughly to prevent a watery filling.
Use old-fashioned rolled oats for the crispiest topping.
* Keep the butter cold for a light, crumbly texture.
* Store leftovers covered in the refrigerator for up to 4 days.
* Reheat in a 325°F oven until warmed through for the best texture.