If you are looking for a delicious and easy dessert this peach crisp is a must make. Made with canned peaches, rolled oats ,brown sugar, cinnamon and more. A great pantry friendly dessert that makes for a tasty dessert for after dinner, take to a potluck event and more.
I love peach desserts, and this sweet peach crisp recipe is a breeze to make. I appreciate the pantry staple ingredients so you can easily throw this dessert together for those last minute guests you were not expecting.
Consider trying these other peach recipes. My peach pie and summer peach poke cake are both very popular recipes.
This Peach Crisp Recipe Is...
- Made with pantry ingredients.
- Can be made gluten free with gluten free flour.
- Easy dessert you can throw together to bake in minutes.
- Family friendly dessert.
- Great for potlucks, gatherings, bake sales, etc.
How to Make
Full steps on how to make this peach crisp are in the printable recipe card. This is a quick walk through on how it is made.
- Preheat the oven and prep your 8x8 pan.
- In a bowl add peaches, sugar, cornstarch and cinnamon. Mix and pour into a baking dish.
- Next in a new bowl add crisp topping. Mix well.
- Crumble over the top of the peach mixture and bake as directed.
- Once golden brown and bubbly, remove and serve warm.
This peach crisp recipe pairs well with vanilla bean ice cream!
Tools for Success
8x8 or 9x9 pan
Reach for a square 8x8 or 9x9 baking pan for this recipe. I do recommend that you use a nonstick pan to prevent sticking.
Pastry Cutter
You can buy a pastry cutter for folding the cold butter into the flour and oat mixture. You don't have to use this but it does help work the butter in easily and quickly.
Help Tips
Drain Peaches
Make sure you drain the juice off the canned peaches. Otherwise, it will be too wet of a filling and create a kind of a mushy texture to the crisp topping.
Oats
I love using rolled oats as it creates a chewy texture. Rolled oats can be used but it will be a lot softer of a topping.
Variations to Peach Crisp
Fruit
Want to use canned cherries, blueberry pie filling or another type of fruit? Go right ahead and swap it out if you want a change in fruit. If you are using a pie filling just add the cinnamon no need for cornstarch as it is thick already.
Fresh Peaches or Frozen
Swap the canned peaches with sliced frozen or fresh peaches. I prefer to remove the skins off the peaches when I make crisps and cobblers. So that is your choice if you use fresh.
Gluten Free Flour
Consider swapping the flour with a gluten free flour. This is great if you want a gluten free dessert for your family.
Peach Crisp FAQs
Does this recipe double easily?
Go right ahead and reach for a 9x13 pan if you want to double the recipe. This recipe works great at doubling. Just mix up and bake for the same amount of time.
How do you make peach crisp healthier?
To make peach crisp healthier, use a smaller amount of butter and sugar in the topping, and replace some of the flour with oats or almond flour. You can also use a sugar substitute like stevia or honey instead of regular sugar.
How do you store leftover peach crisp?
To store leftover peach crisp, let it cool down to room temperature, then cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.
Can you freeze peach crisp?
Yes, peach crisp can be frozen. After baking, let it cool down to room temperature, then cover it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then bake it in the oven until heated through.
More Tasty Ideas
If you love this Peach Crisp, be sure to check out these other delicious treats:
Recipe
Peach Crisp (with canned peaches)
Equipment
Ingredients
Peaches:
- 28 oz canned peaches drained
- 2 tablespoons sugar
- 1 tablespoons cornstarch
- 1 teaspoon cinnamon
Topping:
- 1 cup rolled oats
- ½ cup brown sugar
- ⅓ cup flour
- 1 teaspoon cinnamon
- ⅓ cup butter softened
Instructions
- Preheat oven to 375 F
- In a large bowl, toss together peaches, sugar, cornstarch and cinnamon.
- Then transfer to an 8x8 baking dish; set aside
- Add the oats, brown sugar, flour and cinnamon to a large bowl and mix
- Cut in the butter until the mixture resembles cookie dough
- Crumble the topping over the peaches
- Then bake in preheated oven for 25-30 minutes, or until golden brown and bubbly
Nutrition
Nutrition details are an estimate, per serving.
Sherry Sanford says
I’m trying this recipe soon. I’ll let you know how good it is. It looks delicious!😊
Thomas Mueller says
Easy to make
Eunice Hovland says
Simply delicious
Rory Olsen says
Looks/sounds delish!
Chris Pelly says
Loving this recipe and it's in the oven now. If I don't do this now I likely never will. Thanks for the cook mode switch and clear directions.
I switched it up a bit with the sugars. Instead of white I went with cane sugar and maple syrup. Hoping for the best. We have whipped cream but no ice cream.
Life is good! Bon Appetite.
Linda Enos says
Years ago, when I was a teen I dumped a large can of sliced peaches in an 8 x 8 pan, sprinkled with some cinnamon and a little brown sugar, opened a can of biscuits and placed them on top of the peaches and baked till the biscuits were done. I was at my grandmother’s and all her friends who stopped by for a cup of coffee loved it!
Anne Forberg says
An alternative topping crumble as I can't tolerate oats
Nicole says
You could leave out the oats and add extra flour, which would give more of a pie crumble topping. Or you could remove the oats and add in some chopped pecans or almonds to keep some crunch.