Irresistible Peach Crisp with Canned Peaches - Easy Dessert (Print-Friendly Version)

Enjoy the comforting flavors of peach crisp with canned peaches. This easy, delightful dessert is perfect for any occasion and requires minimal effort.

# Ingredients You'll Need:
01 - 2 cans peaches, in light syrup, drained
02 - 1 cup flour, all-purpose, spooned and leveled
03 - 1/2 cup rolled oats
04 - 1/2 cup brown sugar, packed
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 cup butter, melted
07 - 1 tablespoon lemon juice
08 - 1/4 teaspoon salt
# How to Make It:
01 - Preheat your oven to 350°F (175°C). Arrange a rack in the middle position to ensure even baking.
02 - In a large bowl, combine the drained canned peaches, flour, lemon juice, and a pinch of salt. Toss gently to coat the peaches evenly.
03 - Pour the peach mixture into a 9x13-inch baking dish, spreading it out evenly.
04 - In another bowl, mix together the flour, rolled oats, brown sugar, and cinnamon. Add the melted butter and mix until crumbly.
05 - Sprinkle the oat mixture evenly over the peaches, covering them completely.
06 - Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
07 - Allow the crisp to cool for at least 15 minutes before serving. This resting time helps the filling set.
# Extra Information:
01 - Ensure peaches are well-drained to prevent excess liquid.
02 - For a gluten-free version, use almond flour instead of all-purpose flour.
03 - Adjust the sugar level based on the sweetness of your canned peaches.
04 - Substitute almond flour for a gluten-free option that adds a nutty flavor.
05 - Add chopped pecans or walnuts to the topping for extra crunch.
06 - Store your peach crisp with canned peaches in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in a sealed container for up to 5 days. If freezing, wrap the crisp tightly in plastic and foil, and store for up to 3 months. To reheat, preheat your oven to 350°F (175°C). Reheat the crisp for 10-15 minutes, or until warmed through and the topping is crisp. Avoid microwaving as it can make the topping soggy. For best results, cover the dish loosely with foil to prevent over-browning while retaining moisture.
# Recipe Details:
01 - Prep time: 15 minutes
02 - Cook time: 40 minutes
03 - Servings: 8
04 - Recipe by: Raj Patel

Irresistible Peach Crisp with Canned Peaches - Easy Dessert

Raj Patel
Recipe by Raj Patel Published on December 27, 2025

Enjoy the comforting flavors of peach crisp with canned peaches. This easy, delightful dessert is perfect for any occasion and requires minimal effort.

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Irresistible Peach Crisp with Canned Peaches - Easy Dessert
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Irresistible Peach Crisp with Canned Peaches - Easy Dessert

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Enjoy the comforting flavors of peach crisp with canned peaches. This easy, delightful dessert is perfect for any occasion and requires minimal effort.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

  • peaches: 2 cans - in light syrup, drained
  • flour: 1 cup - all-purpose, spooned and leveled
  • rolled oats: 1/2 cup
  • brown sugar: 1/2 cup - packed
  • ground cinnamon: 1/2 teaspoon
  • butter: 1/4 cup - melted
  • lemon juice: 1 tablespoon
  • salt: 1/4 teaspoon

Instructions

  1. Preheat your oven to 350°F (175°C). Arrange a rack in the middle position to ensure even baking.

    Tip: Ensure your oven is properly preheated to achieve a crisp topping.

  2. In a large bowl, combine the drained canned peaches, flour, lemon juice, and a pinch of salt. Toss gently to coat the peaches evenly.

    Tip: Coating the peaches with flour helps absorb extra moisture, preventing a soggy bottom.

  3. Pour the peach mixture into a 9x13-inch baking dish, spreading it out evenly.

    Tip: Use a spatula to ensure even distribution for consistent baking.

  4. In another bowl, mix together the flour, rolled oats, brown sugar, and cinnamon. Add the melted butter and mix until crumbly.

    Tip: The mixture should resemble wet sand and hold together when squeezed.

  5. Sprinkle the oat mixture evenly over the peaches, covering them completely.

    Tip: For an even layer, use your hands to sprinkle the topping gently.

  6. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.

    Tip: Check halfway through baking and rotate the dish for even browning.

  7. Allow the crisp to cool for at least 15 minutes before serving. This resting time helps the filling set.

    Tip: Cooling slightly enhances the flavors and makes serving easier.

Notes

  • Ensure peaches are well-drained to prevent excess liquid.
  • For a gluten-free version, use almond flour instead of all-purpose flour.
  • Adjust the sugar level based on the sweetness of your canned peaches.
  • Author: Raj Patel
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Protein: 3g
  • Carbohydrates: 52g
  • Fat: 12g
  • Fiber: 2g
  • Sugar: 30g
  • Sodium: 200mg

Keywords: peach crisp, canned peaches, dessert, easy recipe, baking, comfort food, fruit dessert, vegetarian, American cuisine, summer dessert, fall dessert, quick dessert, family-friendly, holiday dessert, baked goods

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Frequently Asked Questions for Peach crisp with canned peaches

How do you make peach crisp with canned peaches?
To make peach crisp with canned peaches, combine peaches with flour and lemon juice, top with an oat mixture, and bake at 350°F for 35-40 minutes.

Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches. Thaw and drain them before using to achieve similar results to canned peaches.

How do I prevent my peach crisp from becoming soggy?
Coating the peaches with flour helps thicken the filling, and baking at the right temperature ensures a crisp topping.

What is the best way to store peach crisp?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze for longer storage.

Can I make peach crisp in advance?
Yes, prepare the crisp up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.