This Easy Peach Crisp is the simplest dessert recipe filled with sweet canned peaches under a crunchy brown sugar and oat streusel. Serve it with some ice cream for the most perfect and delicious dessert!
This dessert recipe couldn't be any easier. The use of canned peaches makes this peach crisp basically effortless. This dessert can also be made with fresh or frozen peaches, but again the canned peaches is what makes it incredibly simple. Easy enough for a surprise weeknight dessert and special enough to serve to guests!
Crisps are one of my favorite fruit desserts! If you love them too, try some of these others: Apple Crisp, Strawberry Rhubarb Crisp, and Very Berry Apple Crisp.
Easy Peach Crisp Ingredients
- Canned Peaches in 100% Juice
- Sugar
- Cinnamon
- Rolled Oats
- Brown Sugar
- Unbleached All Purpose Flour
- Salted Butter
Substitution Suggestions:
- Canned Peaches: I prefer to used canned peaches in 100% juice, but peaches in syrup work too. Sliced fresh peaches and thawed frozen peaches will work in this yummy crisp too. Other stone fruit will also work in this crisp: plums, nectarines, apricots or cherries are all delicious!
- Rolled Oats: Quick cooking oats may be used, but the topping will not have as much texture. The rolled oats crisp up more and are better for crisp toppings.
- Unbleached All Purpose Flour: Whole wheat flour can be used and is really delicious in this dessert.
- Salted Butter: I almost always use salted butter when baking, but you can use unsalted butter and add ¼ teaspoon of salt to the streusel topping mix.
How to Make Peach Crisp with Canned Peaches
- Drain the canned peaches, reserve the juice and save it for the kids to drink! Place the drained peaches in an 8x8 baking dish.
- Next, combine the sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the peaches.
- In a large mixing bowl, combine the rolled oats, brown sugar, and all purpose flour.
- Then add the soft butter to the oat mix and cut it in with a pastry blender or use your fingers until it resembles course crumbs.
- Evenly spread the streusel over the peaches.
- Lastly, bake the crisp at 350°F for 30-35 minutes until golden brown and bubbly.
- Let the crisp cool for 15 minutes, then serve warm with ice cream!
Can this be made in a 9x13 dish?
Absolutely! To make this Easy Peach Crisp in a 9x13 dish, double the ingredients and follow the directions.
How to Store Easy Peach Crisp
If you're lucky to have any leftovers, you can keep them tightly covered on the counter for a day or two. If you need more time than that, store the peach crisp in an air tight container in the fridge for up to 4 days.
How to Reheat Leftover Peach Crisp
To keep the streusel topping crisp reheat the leftover peach crisp in a 350°F oven for 15 minutes or until warmed through. Remember you are only warming it through not cooking it until bubbly again. If you are not worried about the topping staying crispy, you can reheat the crisp in the microwave too.
FAQs About Easy Peach Crisp
A crisp is typically made with a crumble or streusel using oats on top of a fruit filling while a cobbler is more of a biscuit or cake topping over the fruit.
Bake the crisp until it is a golden brown and crispy. Before storing any leftover crisp, make sure it is completely cooled before covering. To keep the topping crisp when reheating use the oven and reheat at 350°F for about 15 minutes.
If the crisp is runny, it usually means the fruit was extra ripe and juicy. To avoid the crisp from being runny let it cool to fully thicken before serving. Or you can stir a tablespoon of corn starch into the peaches before baking, it will help make the peaches more thick and gooey.
Other Yummy Fruit Desserts:
- Homemade Peach Cobbler
- Apple Fritter Loaf
- Strawberry Rhubarb Bars
- Blueberry Sweet Bread
- Raspberry Coffee Cake
- Fresh Fruit Pizza
- Apple Crisp Pie
- Glazed Lemon Pound Cake
Easy Peach Crisp
Ingredients
- 45 oz canned peaches, drained (about 4 cups sliced peaches)
- ¼ cup sugar
- ½ teaspoon cinnamon
- ½ cup rolled oats
- ½ cup brown sugar
- ½ cup unbleached all purpose flour
- ¼ cup salted butter, softened
Instructions
- Preheat the oven to 350°F.
- Drain the peaches and place them in a 8x8 baking dish.
- In small bowl, combine the sugar and cinnamon. Sprinkle it evenly over the peaches.
- In a large mixing bowl, combine the rolled oats, brown sugar and flour. Mix it together well.
- Add the soft butter and cut into the oat mix with a pastry blender or your fingers until it resembles course crumbs.
- Evenly sprinkle the streusel topping over the peaches.
- Bake for 30-35 minutes until golden brown and bubbly.
- Let cool for 15 minutes and serve warm with ice cream.
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