Peach Crisp with Canned Peaches

Total Time

Prep: 20 min. Bake: 40 min.


8 servings

Updated: Nov. 29, 2023
A hearty serving of this sweet and tart peach crisp with canned peaches is a mouthwatering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious.—Dianne Esposite, New Middletown, Ohio


  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 cans (15-1/4 ounces each) sliced peaches
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1-1/2 cups old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 5 tablespoons cold butter, cubed
  • Vanilla ice cream, optional


  1. Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake until lightly browned, about 15 minutes.
  2. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in peaches.
  3. Pour over crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake until golden brown and bubbly, 25-30 minutes. If desired, serve with ice cream.
Peach Crisp with Canned Peaches Tips

How can you make peach crisp with canned peaches your own?

One way to make peach crisp with canned peaches your own is to experiment with different fruits. Replace a portion of the canned peaches with rhubarb, cherries, apples or berries. Another way is to boost the flavor of the oat topping by adding ginger, nutmeg or cinnamon, or tossing in a handful of chopped pecans for extra crunch. Check out more of our crisp and cobbler recipes for inspiration. In case you don't already know, here's the difference between crisps, cobblers, crumbles, buckles and more.

Why is my peach crisp soggy?

If your peach crisp with canned peaches is soggy, it could be because the topping was overworked or the crisp was undercooked. Make sure the peaches are thoroughly cooked to prevent the juices from creating a runny sauce that could moisten the topping. You could even go a step further and toast the topping mixture in a single layer before assembling the crisp. This will allow the topping to get a head start in browning, ensuring your peach crisp with canned peaches turns out crisp and crunchy. If you're making your crisp a day or two in advance, store the fruit filling and dry oat mixture separately until you're ready to bake.

How should you store peach crisp with canned peaches?

Cover your baked peach crisp with canned peaches with paper towels in a single layer before covering and storing. The paper towels will absorb any excess moisture and prevent it from penetrating the oat topping. According to the USDA, fruit fillings that have been prepared with sugar can be safely left out at room temperature for up to 2 days, but you can also store your peach crisp with canned peaches in the fridge for up to 5 days. We recommend refrigeration if you live in a warm or humid climate, as moisture can cause the crisp to mold more quickly. Just make sure the crisp has come completely to room temperature before wrapping and refrigerating. If it's still warm, the heat will rise and create moisture, which will create a soggy crisp when you're ready to enjoy leftovers. If this happens, remedy this by reheating individual servings in a 350°F oven for a few minutes until the topping is crisp and crunchy again.

Can you freeze peach crisp with canned peaches?

If you want to store your peach crisp with canned peaches for even longer than 5 days, you can freeze it for up to 3 months. Pull it out the night before serving to thaw in the fridge. If you loved this peach crisp with canned peaches, here are more recipes to make with canned fruit, or peach desserts we're sure you'll love.

Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 serving: 596 calories, 20g fat (12g saturated fat), 50mg cholesterol, 239mg sodium, 101g carbohydrate (72g sugars, 3g fiber), 4g protein.