Peach Crisp with Canned Peaches
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.
Equipment
- 8x8 or 9x9-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 8x8 or 9x9-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.