Easy Canned Peach Crisp without Oats

A white baking dish of peach crisp with a spoon and two scoops of ice cream.

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Easy Canned Peach Crisp without Oats

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!

Prep Time10

Cook Time45

Total Time55

Course: Baked Goods, Dessert

Cuisine: American

Keyword: canned peaches crisp, peach crisp made with canned peaches, peach crisp using canned peaches

Servings:

Author: Sarah Cook

Equipment

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 9x13 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