Peach crisp with canned peaches is perfect during the summer or anytime of the year when fresh peaches are hard to find. Skip the cutting and slicing for this simple dessert!

Looking for a delicious and hassle-free dessert using canned peaches? Look no further! An easy peach crisp with canned peaches is the perfect solution.
The star of this recipe is the juicy and sweet canned peaches. They provide the perfect balance of flavor and texture, making this peach crisp a crowd favorite. The crisp topping is a golden and crunchy combination of oats, brown sugar, and butter, adding a delightful contrast to the soft peaches underneath.
Whether you’re a novice in the kitchen or a seasoned baker, this recipe is foolproof and guaranteed to satisfy your sweet tooth. Serve it warm with a scoop of vanilla ice cream for that final perfect touch!
By making a peach crisp with canned peaches, you can enjoy the taste of summer any time of the year.
How To Make Peach Crisp With Canned Peaches
Ingredients needed
- Canned peaches
- Rolled oats
- All-purpose flour
- Cornstarch
- Brown sugar
- Cinnamon
- Butter
Making the peach crisp with canned peaches
- Preheat the oven to 350F.
- Drain the canned peaches and allow them to drain off while making the topping.
- In a bowl, add in the flour, brown sugar, cinnamon, salt and the cold butter. Now, use a pastry cutter to mash create the crumbs for the topping with the butter. You can also use a potato masher but a pastry cutter is better.
- Once everything is together, fold in the rolled oats.
- Grab the draining peaches and add them into the baking dish. Sprinkle the cornstarch over and mix it into the peaches. Then, sprinkle the crumbled topping across the top.
- Place the baking dish into the oven and bake for 45 minutes.
- Remove from the oven and allow it to cool, super important for the crispy topping. Once cooled, serve with ice cream and enjoy.

Frequently Asked Questions (FAQs)
What’s the difference between peach crisp and peach crumble?
Anything crisp will have oats in it. When making a crumble, it’s basically a crispy streusel topping across whatever fruit the dessert uses.
How to store, does it need to be refrigerated?
Yes, it is best to refrigerate after some time. If serving for a party or potluck it’s fine to be out the first day. But, after that it’s best in the fridge and preservation of the fruit.
How can a peach crisp become soggy?
Too much liquid! This is why the cornstarch is added because there are canned peaches being used. With liquid in the oven there can be a bunch of steam and it’s hard for things to dry out to crisp up with a ton of moisture.
Can I use frozen peaches instead?
Sure, but allow them to thaw first before using.
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Peach Crisp With Canned Peaches
Equipment
- 8×8 or 9×9 baking dish
Ingredients
- 60 ounce canned peaches, drained
- 2 teaspoon cornstarch
- 8 tablespoon cold butter, sliced
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats
Instructions
- Preheat the oven to 350℉.
- Drain the canned peaches and allow them to drain off while making the topping.
- In a bowl, add in the flour, brown sugar, cinnamon, salt and the cold butter. Now, use a pastry cutter to mash create the crumbs for the topping with the butter. You can also use a potato masher but a pastry cutter is better.
- Once everything is together, fold in the rolled oats.
- Grab the draining peaches and add them into the baking dish. Sprinkle the cornstarch over and mix it into the peaches. Then, sprinkle the crumbled topping across the top.
- Place the baking dish into the oven and bake for 45 minutes.
- Remove from the oven and allow it to cool, super important for the crispy topping. Once cooled, serve with ice cream and enjoy.