Nothing says summer quite like a warm, fruity peach crisp. This recipe uses canned peaches, making it a breeze to whip up on a weeknight or for a last-minute dessert.
Fruit based desserts are delicious and easy to make. This one is made from scratch and takes just a few more ingredients and a bit of time more than using a cake box recipe. It's usually the lack of ingredients that turn to to a tried and true cake mix recipe like this quick blueberry dump cake or this delicious strawberry upside down cake.
Table of contents
Why I Love This Recipe
There are many reasons to love this peach crisp recipe:
- Simple Ingredients: This recipe uses pantry staples, making it a budget-friendly and accessible dessert.
- Quick and Easy: No need for fancy equipment or complicated techniques. In under an hour, you can have a delicious homemade dessert on the table.
- Endless Variations: Feel free to customize the recipe with your favorite mix-ins and spices. Chopped-up pecans are nice!
- Perfect for Summer Entertaining: This crowd-pleasing dessert is sure to be a hit at any potluck or barbecue.
Ingredients
- Peaches: Two 14.5-ounce cans of sliced peaches, drained (reserve a little juice for the topping if desired)
- Oat Topping:
- ⅔ cup old-fashioned oats (rolled oats)
- ⅔ cup brown sugar, lightly packed
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt (or any other large-grained salt)
- ½ cup cold butter, cut into cubes
Assembling and Baking the Crisp
Preheat your oven to 350°F.
Step 1
Spray a 9x13 inch baking dish with a nonstick spray.
Step 2
Evenly distribute the drained peaches in the prepared baking dish. If some of the slices are thick, I usually just cut them in half, lengthwise.
Step 3
In a large bowl, combine the oats, brown sugar, flour, cinnamon, and salt. Using a pastry cutter, a fork, or even your clean fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 4
Crumble the oat topping evenly over the peaches.
Step 5
Bake the peach crisp for 25-30 minutes or until the topping is golden brown and the filling is bubbly.
Serving Suggestions
- Let the crisp cool slightly before serving.
- Enjoy warm with a scoop of vanilla ice cream or whipped cream for an extra delicious treat.
Tips and Variations
- Don't have old-fashioned oats? You can substitute quick oats, but the texture of the topping may be slightly different. It'll still be good!
- For a nuttiness boost, add chopped pecans or walnuts to the oat topping.
- Feeling adventurous? Spice things up with a pinch of ground ginger or nutmeg in the topping.
FAQs
Slice up 4-5 ripe peaches and toss them with a bit of sugar before layering them in the baking dish. Depending on the ripeness of the peaches, you may need to adjust the baking time slightly.
The crisp is finished when the topping is golden brown and the filling is bubbly. You can also insert a toothpick into the center of the crisp; if it comes out clean, it's done.
You can assemble the crisp and store it in the refrigerator for up to 24 hours before baking. Let it come to room temperature for about 30 minutes before baking.
This peach crisp with canned peaches is a welcome addition to any summer dessert table. It's easy to make, uses pantry staples, and delivers big on flavor. Whip up a batch of this homemade goodness today!
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Other Delicious Baked Fruit Desserts
Peach Crisp with Canned Peaches
Ingredients
- 29 oz sliced peaches two 14.5oz small cans
- ⅔ cup old-fashioned oats (rolled oats)
- ⅔ cup brown sugar lightly packed
- ⅔ cup all-purpose flour
- ½ teaspoon Kosher salt
- ½ cup cold butter cut into cubes
Instructions
- Preheat your oven to 350°F
- Evenly distribute the drained peaches in the prepared baking dish.
- In a large bowl, combine the oats, brown sugar, flour, cinnamon, and salt. Using a pastry cutter, a fork, or even your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Crumble the oat topping evenly over the peaches.
- Bake the peach crisp for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
- Enjoy warm with a scoop of vanilla ice cream or whipped cream for an extra decadent treat.
Karen
I don’t usually use a recipe for this. I did melt the butter and pour into it. I had the mix for the topping from last batch I made in fridge. I followed all but added pecans and more of the topping mixture with that butter. It makes it crunchy as we like it that way and moist where the peaches are at. I also add about a 1/4 c of the peach juice to the peaches prior to topping.