There is nothing quite like a bubbling pool of sweet, jammy peaches tucked beneath a golden, buttery blanket of oats. This easy peach crisp with canned peaches delivers that soul-warming comfort any time of year.

I developed this recipe to be the ultimate solution for when you crave a homemade dessert without the fuss of peeling fresh fruit. It transforms simple pantry staples into something truly special. Our method ensures an unbelievably crunchy topping that stays crisp, never soggy, making this the last peach crisp recipe you will ever need.

Why You’ll Love This Recipe

This is my go-to recipe for a reason, and I know it will become a favourite in your kitchen too. It consistently produces a dessert that tastes like it took hours, but comes together in a flash.

Pantry Perfection

This recipe is a champion of the pantry. It brilliantly uses canned peaches, making a stunning dessert accessible even when fresh fruit is not in season.

Unbeatable Texture

The secret to an amazing fruit crisp is a topping that is genuinely crispy and crunchy. Our specific ratio of ingredients and the use of cold butter guarantee a delightful textural contrast against the soft, warm peaches. No soggy toppings here.

Incredible Flavor

Simple ingredients come together to create layers of flavor. The sweetness of the peaches is balanced by a hint of lemon juice, all spiced with warm cinnamon. The buttery oat topping, rich with brown sugar, is simply irresistible. For another simple and delicious peach dessert, try our Grilled Peaches.

Quick and Easy

This is the perfect dessert for a last-minute craving or unexpected guests. From start to finish, you can have a warm, delicious peach crisp ready in under an hour.

Ingredients Needed

Here is everything you will need to make this simple yet elegant dessert. Using the right ingredients in the right way is key to success.

For the Peach Filling

• 2 (29 ounce) cans sliced peaches in syrup, well drained
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon

For the Crisp Topping

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes

Ingredient Notes & Substitutions

Canned Peaches: This recipe was tested with peaches in syrup. If you use peaches canned in juice, the filling will be slightly less sweet. If you can only find peaches in heavy syrup, you might consider reducing the granulated sugar in the filling by a tablespoon for a more balanced flavor.

Old-Fashioned Rolled Oats: For the best crunchy, chewy texture, you must use old-fashioned rolled oats. Do not substitute with instant or quick-cook oats, as they will absorb too much moisture and create a mushy topping.

Unsalted Butter: It is crucial to use cold, unsalted butter. The cold temperature helps create steam pockets as the crisp bakes, resulting in a lighter, flakier topping. Using salted butter can make the topping taste overly salty.

For a Gluten-Free Peach Crisp: You can easily adapt this recipe. Use a 1-to-1 gluten-free baking flour blend in place of the all-purpose flour and ensure you are using certified gluten-free rolled oats.

How to Make Peach Crisp with Canned Peaches

Follow these simple steps for a perfect fruit crisp every time. I’ll walk you through each phase with helpful tips.

Step 1: Prepare the Oven and Dish

First, preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch square baking dish or a similar 2-quart capacity dish. This prevents the filling from sticking and makes cleanup easier.

Step 2: Mix the Peach Filling

In a large bowl, combine the well-drained peach slices, granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon of cinnamon. The cornstarch is essential for thickening the juices into a lovely syrup. Toss everything together gently to coat the peaches evenly. Pour this mixture into your prepared baking dish and spread it into a single layer.

Step 3: Make the Crisp Topping

In a separate medium bowl, whisk together the dry ingredients for the topping. This includes the all-purpose flour, rolled oats, packed light brown sugar, the remaining 1/2 teaspoon of cinnamon, and the salt.

Now, add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the mixture. Keep working until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Be careful not to over-mix; those little butter pieces are the secret to a great texture.

Step 4: Assemble and Bake

Evenly sprinkle the crisp topping all over the peach filling in the baking dish. Make sure to cover the fruit from edge to edge.

Place the dish on a larger baking sheet to catch any potential drips from the bubbling filling. This is a simple tip that saves you from cleaning your oven later.

Bake for 30-35 minutes. You will know it is done when the topping is a beautiful golden brown and the filling is thick and bubbling vigorously around the edges.

Remove the peach crisp from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This rest is essential, as it allows the hot filling to cool slightly and thicken up perfectly, preventing a runny mess.

Customizing Your Crisp

While this recipe is fantastic as is, there are easy ways to change the format for different occasions.

Making Individual Crisps in Ramekins

For an elegant presentation or easy portion control, you can make individual crisps. Simply divide the peach filling evenly among 6 to 8 oven-safe ramekins.

Top each ramekin with the crisp mixture. Place them on a baking sheet and bake at the same temperature, 375°F (190°C). Start checking for doneness around the 20-25 minute mark, as they will cook faster than a single large crisp.

Pro Tips & Troubleshooting

Over the years, I have made countless fruit crisps. Here are my best tips and tricks to ensure your peach crisp is flawless.

Pro Tips for the Perfect Crisp

The Secret is Cold Butter: I cannot stress this enough. Very cold butter is non-negotiable for creating a light, crisp, and flaky topping. If your kitchen is warm, you can even pop the cubed butter in the freezer for 10 minutes before using it.

Don’t Overmix the Topping: Stop mixing when the topping mixture looks like coarse sand with some small chunks. Overworking the butter will develop the gluten in the flour and result in a tough, dense crust instead of a crumbly one.

Drain Peaches Thoroughly: Excess syrup or juice is the enemy of a good crisp. Take the time to drain the canned peaches very well. A soggy bottom is almost always caused by too much liquid in the filling.

Always Use a Baking Sheet: Placing your baking dish on a rimmed baking sheet is my favorite sanity-saving tip. It catches any bubbling juices that might spill over, keeping your oven clean.

Common Mistakes to Avoid

Using Melted Butter: Using melted butter in the topping is a common shortcut, but it creates a greasy, dense layer rather than the light, crumbly texture you want. Stick with cold butter for the best results.

Skipping the Rest Time: Serving the crisp straight from the oven is tempting, but that 15-20 minute rest is crucial. It allows the cornstarch to work its magic and thicken the filling so it is jammy, not watery.

Using the Wrong Oats: As mentioned, instant oats will turn to mush. Old-fashioned rolled oats maintain their structure and provide the signature chewy-crisp texture that defines a great crisp.

Serving & Storage

A warm peach crisp is a delight on its own, but a few simple additions can elevate it further. Here is how to serve and store your dessert.

Serving Suggestions

This peach crisp is best served warm. The classic pairing is a generous scoop of vanilla ice cream, which melts into the warm, bubbling fruit. The contrast between the hot crisp and the cold creaminess is pure dessert perfection.

Storage and Make-Ahead Instructions

To store leftovers, allow the crisp to cool completely, then cover it tightly and refrigerate for up to 4 days. The topping will soften slightly in the fridge. To bring back its crunch, reheat individual portions in a 350°F (175°C) oven for about 10-15 minutes.

To make this peach crisp ahead of time, prepare the peach filling and the crisp topping, but store them in separate airtight containers in the refrigerator for up to 24 hours. When you are ready to bake, simply pour the filling into your dish, sprinkle the topping over it, and bake as directed. You may need to add 5-10 extra minutes to the baking time since the components are chilled.

Frequently Asked Questions

Do I have to drain the canned peaches for this recipe?

Yes, absolutely. Draining the peaches is a critical step. The syrup they are packed in is very sweet and thin, and failing to drain it will result in a cloyingly sweet and watery filling.

My topping wasn’t crisp. What went wrong?

The most common reasons for a soggy topping are using melted butter instead of cold butter, overmixing the topping until it forms a paste, or not draining the peaches well enough, which creates excess steam from the bottom up.

Can I prepare this peach crisp in advance?

Yes. The best way is to prepare the filling and the topping and store them separately in the fridge for up to one day. Assemble just before baking for the freshest, crispiest result.

What are the best oats for a crisp topping?

Old-fashioned rolled oats are the best choice. They provide a wonderful chewy and crunchy texture that holds up during baking. Instant or quick-cook oats will become soft and pasty.

Can I use fresh or frozen peaches instead?

Yes, you can, though this recipe is specifically optimized for canned peaches. If using about 6-7 fresh, ripe peaches, you would peel, pit, and slice them. For frozen peaches (about 6 cups), let them thaw partially and drain any excess liquid before using.

What is the difference between a peach crisp and a peach cobbler?

The main difference is the topping. A peach crisp, like this recipe, has a streusel-like topping made with oats, flour, butter, and sugar. A peach cobbler has a softer, more cake-like or biscuit-like topping dropped in dollops over the fruit.

How do I store and reheat leftover peach crisp?

Store leftovers covered in the refrigerator for up to 4 days. The best way to reheat it is in an oven at 350°F for 10-15 minutes, which helps to re-crisp the oat topping.