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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!
I know what you’re thinking: “There’s no way a peach crisp with canned peaches could be as good as one made with fresh peaches.” And with some types of canned fruit, you’d be correct! But with peaches, it just works.
And, even more importantly, using canned peaches means you can enjoy warm baked peach crisp year-round!
Naturally, canned peaches you put up yourself will give you the best results because they have the perfect level of sweetness. But if you use store-bought, that’s fine too—we’ll just add a little less sugar to compensate.
Ingredient Notes
- Canned peaches – White peaches, yellow peaches, or even nectarines will work. (Nectarines are peaches without fuzz!)
- Cornstarch – To thicken the peach crisp filling.
- White sugar – The amount you use will depend on the sweetness of the canned peaches.
- Lemon juice – The acidity of lemon makes the flavor of the peach filling pop.
- Butter – chef’s choice if you want to use salted or unsalted.
- All-purpose flour
- Brown sugar – You can use dark or light brown sugar; dark brown sugar has a more intense flavor. It’s the emo version of brown sugar.
- Ground cinnamon
- Vanilla extract – For a different spin on this recipe, try almond extract. It has a cherry-like flavor that’s fabulous with peaches.
How to Make a Peach Crisp With Canned Peaches
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Preheat your oven to 350ºF and grease a 9×13 baking dish with butter.
Place the canned peaches in a strainer and drain them over a bowl. Halve or slice the peaches, if they aren’t already.
Stir together the peaches, cornstarch, sugar, and lemon juice in a mixing bowl. Transfer to the prepared baking dish.
Warm the butter in the microwave until it’s about half melted.
Stir the flour, sugars, cinnamon, and vanilla into the butter. Sprinkle this over the fruit in the baking dish.
Bake for 45 to 50 minutes, or until the topping is golden brown and the fruit is bubbling up along the edges. Cool for 10 to 15 minutes before serving.
Storage
Room Temperature: You can store this peach crisp covered at room temperature for 2 to 3 days. Eat it at room temperature or warm it up in the microwave.
Refrigerate: For longer storage, cover the peach crisp or transfer leftovers to an airtight container and refrigerate for 4 to 5 days.
Freeze: The best way to freeze this recipe is before baking. Assemble the peach crisp, cover tightly, and freeze for up to 2 months. Let it thaw in the refrigerator, then bake as instructed. If you do have leftovers that need freezing, that will work too—store in an airtight container and thaw in the refrigerator before reheating.
Serving Suggestions
A scoop of vanilla ice cream (preferably one flecked with vanilla beans) on top of warm peach crisp is truly one of the simple pleasures of life. Whipped cream is also good, but in my humble opinion, ice cream is the best way to serve a peach crisp with canned peaches.
If you want to be extra, and are a stone-fruit loyalist, top it with our homemade peach ice cream.
Pro Tips/Recipe Notes
- Lightly spoon the flour into the measuring cup instead of scooping it. Scooping compacts the flour and you’ll end up using more than you need, which will throw off the proportions of the topping.
- Adjust the amount of sugar according to the sweetness of your peaches. When in doubt, I recommend mixing the filling with the minimum amount of sugar and giving it a taste, then adding more sugar from there if needed.
- Want some crunch in your topping? Chopped pecans would be great. Note that you’ll need to keep a closer eye on the peach crisp, though, and loosely tent it with foil if the nuts start getting too dark.
- This canned peach crisp is excellent for baking individual portions. Divide it into ramekins (or even Souper Cubes, because you can bake in them!) and reduce the baking time; I recommend checking for doneness after about 15 minutes, depending on the size of the ramekins you use.
More Amazing Fruit Desserts
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Preheat oven to 350˚F (180˚C).
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Lightly butter a 9×13 inch baking dish.
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Empty the canned peaches into a strainer and let them drain over a bowl.
8 cups canned peaches
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Halve or slice peaches.
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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
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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.
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In a microwave-safe mixing bowl, warm butter until it is about 50% melted and 50% warmed through.
8 tbsp butter
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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
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Top fruit with crisp mixture. Some clumps are ok, but break apart any large clumps.
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Bake at 350˚F, uncovered for 45-50 minutes or until the crumble topping is lightly browned and the fruit mixture is bubbling.
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Cool for 10-15 minutes and serve.
- 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.
Serving: 1cupCalories: 287kcalCarbohydrates: 50gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 76mgPotassium: 158mgFiber: 4gSugar: 31gVitamin A: 353IUVitamin C: 10mgCalcium: 21mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
