Peach Crisp with Canned Peaches Recipe – Easy & Quick

Ingredients

Main Ingredients

• 2 cans (15 oz each) sliced peaches in juice, drained well
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 cup rolled oats (not quick oats)
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Seasonings

• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Optional

• Vanilla ice cream
• Whipped cream
• Chopped pecans or walnuts
• Caramel sauce drizzle

Instructions

1. 1Preheat and prep dish: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish (or similar size) with butter or nonstick spray. I use the Pyrex 9×13 dish from my set.
2. 2Prepare the peach filling: In a large bowl, combine the drained peaches, 1/4 cup brown sugar, 2 tablespoons granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Toss gently until the peaches are evenly coated. Let sit for 5 minutes while you make the topping.
3. 3Make the crisp topping: In another bowl, mix the flour, rolled oats, remaining 1/2 cup brown sugar, remaining 1/4 cup granulated sugar, and salt. Pour the melted butter over the dry ingredients and stir with a fork until crumbly and all the flour is moistened. It should look like wet sand.
4. 4Assemble the crisp: Pour the peach mixture into the prepared baking dish and spread into an even layer. Sprinkle the topping evenly over the peaches, covering completely. Do not press the topping down — it will spread as it bakes.
5. 5Bake until golden and bubbly: Place the dish on a baking sheet to catch any drips. Bake for 30–35 minutes, until the topping is deep golden brown and the fruit juices are bubbling around the edges. If the topping browns too fast, tent with foil after 20 minutes. Watch for burnt edges.
6. 6Cool and serve: Remove from the oven and let cool on a wire rack for at least 10 minutes. This allows the filling to set. Serve warm with ice cream, whipped cream, or your favorite topping. The topping will be crispiest within the first hour.

Recipe Notes

• Chef tip: For extra flavor, add 1/2 teaspoon almond extract along with the vanilla. Almond and peach are a classic pairing.
• Best substitution: Replace the flour with an equal amount of almond flour for a gluten-free version. The topping will be more crumbly but still delicious.
• Make-ahead: Assemble the entire crisp in the baking dish, cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 5 minutes to the cook time.
• Scaling: This recipe fits a 9×13 dish. Halve it for an 8×8 dish (reduce bake time by 5 minutes). Double it for a 10×15 pan (increase bake time by 5–10 minutes).
• Troubleshooting: If your crisp is runny after baking, the peaches were not drained enough or the cornstarch was insufficient. Next time pat the peaches dry and add an extra teaspoon of cornstarch. To fix a baked crisp, spoon off excess liquid and serve with ice cream.

Storage

• Fridge: Store cooled crisp in an airtight container or covered dish in the refrigerator for 3–4 days. The topping will soften over time.
• Freezer: Freeze baked and cooled crisp tightly wrapped in plastic wrap then foil for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven: Reheat in a 350°F oven for 10–15 minutes until warmed through. To restore crispness, sprinkle a few oats on top before reheating.
• Microwave: Reheat individual portions on 50% power for 1–2 minutes. Place a paper towel underneath to absorb moisture. The topping will be soft, not crunchy.
• Make ahead: You can mix the dry topping ingredients and store in a ziplock bag at room temperature for up to 3 days. Assemble just before baking.

Nutrition Per Serving