Peach Crisp with Canned Peaches

a serving of peach crisp with a dollop of whipped topping. behind the plate is part of the baking dish showing the peach crisp.

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Peach Crisp with Canned Peaches

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.

Prep Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 259Kcal

Author: Susan Moncrieff

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.

Notes

Can I use fresh peaches?

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.

How can I tell when the crisp is done?

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.

Can I make this crisp ahead of time?

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.

Nutrition (I am not a nutritionist. These are estimates only)