This peach crisp with canned peaches is the dessert I reach for when I want something warm and fruity on the table in under an hour, no peeling, no waiting for summer, no fuss.

It comes together with a handful of pantry staples and two cans of peaches you probably already have in the cupboard.

The best part is that buttery, cinnamon-spiced oat topping. It turns golden and crunchy in the oven while the peaches underneath go soft and syrupy.

If you have never made a crisp with canned fruit before, you are in for a pleasant surprise. It tastes just as good as the fresh peach version, and honestly, it is even easier.

Table of Contents

Why You’ll Love This Peach Crisp with Canned Peaches

This recipe earns a permanent spot in your dessert rotation for a few good reasons.

It is quick, it is forgiving, and it uses ingredients that are almost always already in your kitchen.

Ready any time of year. Canned peaches mean you are not stuck waiting for peach season to enjoy this dessert.
Minimal prep work. No peeling or pitting fresh fruit, just drain the cans and you are ready to go.
Pantry-friendly ingredients. Flour, oats, brown sugar, butter, and cinnamon are likely already on your shelf.
Perfectly balanced texture. Soft, juicy peaches under a crisp, buttery topping give you the best of both worlds in every bite.
Crowd-pleasing dessert. It is an easy option for potlucks, weeknight treats, or a low-effort dinner party finish.

Ingredients

This recipe uses simple ingredients, most of which fall into two groups: the peach filling and the crumble topping.

Using cold butter for the topping makes a real difference here, since it keeps the crumble from melting into a paste before it hits the oven.

For the peach filling:

2 (15 oz / 425 g) cans of sliced peaches, drained
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
Pinch of salt

For the crumble topping:

1 cup (90 g) old-fashioned rolled oats
3/4 cup (95 g) all-purpose flour
2/3 cup (145 g) light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (113 g) cold unsalted butter, cubed
1/3 cup (35 g) chopped pecans or walnuts, optional

To serve (optional):

Vanilla ice cream or whipped cream

Kitchen Equipment Needed

You do not need anything fancy for this recipe. A few basic tools will get the job done well.

Having a good quality baking dish does make a noticeable difference in how evenly the crisp bakes and browns.

8×8 or 9×9-inch ceramic baking dish
Mixing bowls, one large and one medium
Pastry cutter or a fork
Measuring cups and spoons
Can opener
Colander for draining the peaches
Cooling rack

Recommended Products for This Recipe

These are a few products I genuinely recommend if you want this peach crisp to turn out perfectly every time. They are chosen based on quality, durability, and how much of a difference they actually make in the kitchen.

1. Le Creuset Enameled Cast Iron Baking Dish

This baking dish holds and distributes heat evenly, which means the topping browns consistently without scorched edges or a soggy center. Its enameled surface also makes cleanup much easier, even when the peach juices bubble up and caramelize around the edges. It is a durable piece that will outlast plenty of cheaper bakeware.

Get it on Amazon

2. OXO Good Grips Pastry Blender

Cutting cold butter into the dry ingredients by hand can get messy fast, and a good pastry blender solves that problem quickly. This tool keeps the butter cold and evenly distributed, which is the key to a crumbly, not greasy, topping. It is sturdy enough to handle firm cold butter without bending.

Get it on Amazon

3. Madagascar Bourbon Vanilla Ice Cream

A scoop of good vanilla ice cream can make or break this dessert experience. Look for a rich, high-quality vanilla bean ice cream that melts slowly into the warm peaches instead of turning watery right away. The deep vanilla flavor pairs beautifully with the cinnamon and brown sugar in the crumble.

Get it on Amazon

4. Fine Mesh Colander

Draining canned peaches thoroughly matters more than people think, since excess liquid can leave you with a soupy crisp instead of a set one. A fine mesh colander drains the peaches quickly and completely without letting any slip through. It is a small tool, but it saves a real headache later.

Get it on Amazon

Step-by-Step Instructions

Follow these steps in order and you will have a bubbling, golden peach crisp ready to pull out of the oven in well under an hour.

1. Preheat the Oven and Prep the Dish

Preheat your oven to 350°F (175°C).
Lightly grease an 8×8 or 9×9-inch baking dish with butter or nonstick spray.
Set the dish aside while you prepare the filling and topping.

2. Drain and Prepare the Peaches

Open both cans of sliced peaches and pour them into a colander set over the sink.
Let them drain for a few minutes, gently shaking the colander to remove excess syrup.
If any slices are especially large, cut them in half so the filling bakes evenly.
Transfer the drained peaches to a large mixing bowl.

3. Season the Peach Filling

Add the granulated sugar, cornstarch, cinnamon, lemon juice, and a pinch of salt to the bowl with the peaches.
Gently toss everything together with a spatula until the peaches are evenly coated.
The cornstarch is what thickens the juices as it bakes, so make sure it is well distributed and not clumped in one spot.
Pour the coated peaches into your prepared baking dish and spread them into an even layer.

4. Make the Crumble Topping

In a separate medium bowl, whisk together the oats, flour, brown sugar, cinnamon, nutmeg, and salt until well combined.
Add the cold, cubed butter to the dry mixture.
Using a pastry cutter or a fork, work the butter into the dry ingredients until the mixture looks like coarse, pea-sized crumbs.
If using pecans or walnuts, stir them in now so they are evenly distributed throughout the topping.

5. Assemble the Crisp

Sprinkle the crumble topping evenly over the peaches in the baking dish.
Try to cover the surface fully, leaving no large gaps, so every bite gets some of that crunchy topping.
Avoid pressing the topping down too firmly, since a light, loose layer bakes up crisper than a packed one.

6. Bake Until Golden and Bubbling

Place the dish in the preheated oven and bake for 30 to 35 minutes.
Watch for the topping to turn a deep golden brown and the peach juices to bubble up around the edges.
If the topping starts browning too quickly, loosely tent the dish with foil for the last 10 minutes.

7. Cool Slightly and Serve

Remove the crisp from the oven and set it on a cooling rack.
Let it rest for at least 10 to 15 minutes before serving so the filling has time to set slightly.
Serve warm, with a scoop of vanilla ice cream if you like, and enjoy.

Tips for Success

A few small adjustments can take this crisp from good to great every single time you make it.

Paying attention to butter temperature and peach moisture are the two biggest factors in how well this recipe turns out.

Keep the butter cold right up until you cut it into the dry ingredients for the crumbliest texture.
Drain the peaches well so the filling does not turn watery once it bakes.
Do not skip the cornstarch, since it is what gives the filling that nicely thickened, jammy consistency.
Use old-fashioned oats rather than instant oats for a heartier, chewier topping.
Let the crisp cool slightly before serving so the layers hold together better on the plate.

Serving Suggestions

This peach crisp is a flexible dessert that works well with a few different accompaniments depending on the occasion.

Warm and fresh from the oven, it pairs beautifully with something cold and creamy on top.

A generous scoop of vanilla ice cream, letting it melt slightly into the warm peaches.
A dollop of freshly whipped cream for a lighter finish.
A drizzle of caramel sauce for extra richness on special occasions.
A cup of coffee or tea alongside it for an easy afternoon treat.
A side of shortbread cookies if you want to round out a dessert table.

Variations to Try

Once you have the base recipe down, there is plenty of room to make this crisp your own.

Small swaps in the topping or filling can completely change the flavor profile without much extra effort.

Add oats or granola for crunch. Stir in a handful of granola along with the oats for extra texture.
Mix in other fruit. Add a can of drained pears or a cup of fresh blueberries to the peach filling for variety.
Spice it up. A pinch of ground ginger or cardamom in the topping adds a warm, unexpected note.
Make it nut-free. Simply leave out the pecans or walnuts if you have allergies to consider.
Go gluten-free. Swap the all-purpose flour for a 1:1 gluten-free flour blend and use certified gluten-free oats.

Storage and Reheating

Leftover peach crisp keeps well and reheats nicely, which makes it a great make-ahead dessert.

Storing it properly helps the topping stay as crisp as possible even after a day or two in the fridge.

Cover the baking dish tightly or transfer leftovers to an airtight container.
Store in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 30 to 45 seconds, or warm the whole dish in a 300°F (150°C) oven for about 15 minutes.
To freeze, cool the crisp completely, then wrap tightly in plastic wrap and foil, and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating in the oven for the best texture.

Nutritional Facts

These values are approximate and will vary depending on the specific brands and quantities used.

Per serving, based on 8 servings from one 8×8 or 9×9-inch dish, without ice cream:

Calories: approximately 290
Total Fat: 11g
Saturated Fat: 6g
Carbohydrates: 46g
Sugars: 30g
Fiber: 2g
Protein: 3g
Sodium: 95mg

Health Benefits of Key Ingredients

While this is a dessert, a few of its ingredients bring some genuine nutritional value to the table.

Peaches in particular offer more than just sweetness, especially when you consider what they contribute beyond flavor.

Peaches provide vitamin C and vitamin A, both of which support immune function and skin health.
Oats are a good source of soluble fiber, which can help support healthy digestion.
Cinnamon contains antioxidants and has been studied for its potential to help regulate blood sugar levels.
Pecans and walnuts, if used, add healthy unsaturated fats and a bit of extra protein.
Lemon juice adds a small dose of vitamin C while also brightening the overall flavor of the filling.

Frequently Asked Questions

1. Can I use fresh peaches instead of canned?

Yes, you can substitute about 6 cups of peeled and sliced fresh peaches for the canned peaches in this recipe. Since fresh peaches have less natural syrup, you may want to add an extra tablespoon of sugar to the filling.

2. Do I need to drain the canned peaches completely?

You do not need every last drop gone, but draining most of the syrup off is important. Too much liquid left in the dish can make the filling watery and prevent the topping from crisping up properly.

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

A crisp is topped with a crumbly mixture that usually includes oats, flour, and butter, which bakes up crunchy. A cobbler, on the other hand, is typically topped with a biscuit or cake-like batter instead.

4. Can I make this peach crisp ahead of time?

Yes, you can assemble the unbaked crisp up to a day in advance and store it covered in the refrigerator. Bake it fresh when you are ready to serve, adding a few extra minutes to the bake time if it goes into the oven cold.

5. Why is my crisp topping soggy instead of crunchy?

This usually happens when the peaches were not drained well enough or the crisp was covered too tightly right after baking. Let it cool uncovered for a bit before storing, and make sure to drain the peaches thoroughly before assembling.

Peach Crisp with Canned Peaches

Steven

This peach crisp with canned peaches is the dessert I reach for when I want something warm and fruity on the table in under an hour, no peeling, no waiting for summer, no fuss.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings 8 servings

Calories 290 kcal

Equipment

8×8 or 9×9-inch baking dish - ceramic or enameled cast iron recommended
Mixing bowls - one large, one medium
Pastry cutter or fork - or a fork if you don’t have a pastry cutter
Measuring cups and spoons
Can opener
Colander - fine mesh recommended for draining peaches
Cooling rack

Ingredients

2 cans sliced peaches - 15 oz / 425 g each, drained
2 tablespoons granulated sugar
1 tablespoon cornstarch
0.5 teaspoon ground cinnamon
1 tablespoon lemon juice
salt - a pinch

For the Crumble Topping

1 cup old-fashioned rolled oats - 90g
0.75 cup all-purpose flour - 95g
0.666 cup light brown sugar - 145g, packed
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon salt
0.5 cup unsalted butter - 113g, cold and cubed
0.33 cup chopped pecans or walnuts - 35g, optional

To Serve (Optional)

Vanilla ice cream - for serving
Whipped cream - for serving

Instructions

Preheat oven to 350°F (175°C) and lightly grease an 8×8 or 9×9-inch baking dish.
Drain both cans of sliced peaches in a colander for a few minutes, shaking gently to remove excess syrup. Cut any large slices in half for even baking.
In a large bowl, combine drained peaches with granulated sugar, cornstarch, cinnamon, lemon juice, and a pinch of salt. Toss gently until evenly coated, making sure cornstarch is well distributed.
Pour the coated peaches into the prepared baking dish and spread into an even layer.
In a medium bowl, whisk together oats, flour, brown sugar, cinnamon, nutmeg, and salt until well combined. Add cold cubed butter and use a pastry cutter or fork to work it into the mixture until it resembles coarse, pea-sized crumbs. Stir in nuts if using.
Sprinkle the crumble topping evenly over the peaches, covering the surface fully without pressing it down firmly.
Bake for 30 to 35 minutes until the topping is deep golden brown and the peach juices are bubbling around the edges. Tent with foil if browning too quickly.
Cool on a wire rack for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Butter temperature: Keep the butter cold right up until you cut it into the dry ingredients for the crumbliest texture.
Drain well: Drain the peaches thoroughly so the filling doesn’t turn watery once it bakes.
Don’t skip the cornstarch: It thickens the peach juices into a nicely jammy consistency.
Oat type: Use old-fashioned rolled oats, not instant, for a heartier chewier topping.
Cool before serving: Let the crisp cool slightly so the layers hold together better on the plate.
Fresh peach substitution: Use about 6 cups of peeled and sliced fresh peaches, and add an extra tablespoon of sugar to the filling.
Make ahead: Assemble the unbaked crisp up to a day in advance, store covered in the refrigerator, and bake when ready.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or a 300°F oven.
Freezing: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months.
Variations: Add a can of drained pears or a cup of blueberries, or experiment with ginger or cardamom in the topping.