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Since peach season is fleeting, making a peach crisp with canned peaches is sometimes necessary—but with this simple recipe, you can make sure it’s every bit as delicious as one made with fresh fruit!
Since peach season is fleeting, making a peach crisp with canned peaches is
sometimes necessary.
With my simple recipe, you can make sure it’s every bit as
delicious as one made with fresh fruit! This easy recipe takes just 10 minutes to
prep and is topped with a crispy, oat-free topping.
Naturally, canned peaches you put up yourself will give you the best results because they have the perfect level of sweetness. But if you use store-bought, that’s fine too—we’ll just add a little less sugar to compensate.
Pro Tips/Recipe Notes
- Lightly spoon the flour into the measuring cup instead of scooping it. Scooping compacts the flour, and you’ll end up using more than you need, which will throw off the proportions of the topping.
- Adjust the amount of sugar according to the sweetness of your peaches. When in doubt, I recommend mixing the filling with the minimum amount of sugar and giving it a taste, then adding more sugar from there if needed.
- Want some crunch in your topping? Chopped pecans would be great. Note that you’ll need to keep a closer eye on the peach crisp, though, and loosely tent it with foil if the nuts start getting too dark.
Easy Canned Peach Crisp without Oats
Ingredients
Fruit Layer
- 8 cups canned peaches {drained and sliced}{3 quart jars}
- 3 tbsp cornstarch
- 2 tbsp white sugar {use 1/4-1/3 cup if the canned peaches are unsweetenedt}
- 2 tbsp lemon juice
Crisp Topping
- 8 tbsp butter
- 1 1/4 cup all-purpose flour
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 3/4 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350˚F (180˚C).
- Lightly butter a 9×13 inch baking dish.
- Empty the canned peaches into a strainer and let them drain over a bowl.8 cups canned peaches
- Halve or slice peaches.
- In a medium mixing bowl, combine peaches, cornstarch, sugar, and lemon juice. Gently stir with a silicone spatula to distribute cornstarch and sugar.3 tbsp cornstarch, 2 tbsp white sugar, 2 tbsp lemon juice
- Add the fruit mixture to the baking dish, scraping any juices and sugar over the fruit that has accumulated in the bottom of the bowl.
- In a microwave-safe mixing bowl, warm butter until it is about 50% melted and 50% warmed through.8 tbsp butter
- Add flour, white and brown sugars, cinnamon, and vanilla extract. Stir with a fork to distribute the butter.1 1/4 cup all-purpose flour, 1/4 cup white sugar, 1/3 cup brown sugar, 3/4 tsp ground cinnamon, 1 tsp vanilla extract
- Top fruit with crisp mixture. Some clumps are ok, but break apart any large clumps.
- Bake at 350˚F, uncovered for 45-50 minutes or until the crumble topping is lightly browned and the fruit mixture is bubbling.
- Cool for 10-15 minutes and serve.
Notes
- Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry crumble topping.
- If your canned peaches are extra sweet, you can leave out the sugar altogether. If they are unsweetened, try using 1/4-1/3 cup.
- Storing Leftovers: Allow the crisp to cool and store covered leftovers at room temperature for 2-3 days or in the fridge for 4-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
