The best way to round off one of Mom's delicious meals is with a heaping helping of this sweet peach crisp, which uses canned peaches. It is crispy, delicious and sweet!
Peach Crisp with Canned Peaches
Using peaches from a can to make this version of peach crisp is a fantastic way to cut down on the amount of time and effort required. To make this dish, you will only need seven different ingredients from your pantry.
This wonderful dessert has a flavor that is on par with that of traditional and classic peach crisp, but you can whip it up in a fraction of the time, thanks to the fact that it requires virtually so little preparation and baking time.
As you may now realize, canned peaches are a vital ingredient for this recipe, and they can also be used with other dishes.
Ingredients
See the recipe card for full information on ingredients and quantities.
Canned Peaches. I actually like to use canned peaches rather than fresh ones because they have already been sweetened with syrup.
Brown Sugar. It helps in adding a nice crisp topping and sweetens the dessert.
Flour. I use all-purpose flour.
Quick Oats. I use quick oats and they offer a wonderful texture to the topping.
Ground Cinnamon. I add cinnamon for extra flavor.
Butter. Is it possible to make a decent crumb topping without using butter? Nuh-uh, I don't think so! The melted butter acts as the glue that binds all of the ingredients of this recipe together. But behold because the real magic happens when it is baked in the oven and a crisp crust is produced.
Tip: Substitute the butter with vegan butter for a vegan-friendly version!
How to Make Peach Crisp with Canned Peaches?
One: Preheat the oven to 180C / 360F. Grease a 20x20 cm baking pan with butter.
Two: Drain the peaches from the syrup and place them into the baking pan.
Three: In a bowl, mix together flour, sugar, oats, salt, and cinnamon until combined.
Tip: Avoid overworking the mixture for topping too much. If you do so, the texture may become more like a paste rather than a crumble.
Four: Then add the butter and mix it with the flour mixture using your fingers until it resembles the crumble.
Five: Spread the mixture on top of the peaches in an even layer. Bake for 25-30 minutes or until the top is golden brown.
Storage
Make-Ahead of Time: Prepare the crumb topping one day in advance of using it. Assemble immediately before placing on top of the peaches, then bake as recommended.
To store: Refrigerate this dish for only a day or two in an airtight container.
Freeze: Store in an airtight container, and then freeze for up to three months.
To Reheat: Reheat the Peach Crisp in the oven at 300 degrees for 15–20 minutes, or until it becomes warm.
Recipes You May Like
- Classic Blackberry Crumble Recipe
- Apple And Blueberry Crumble
- Easy Blackberry Cobbler (With Cake Mix)
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Peach Crisp With Canned Peaches
Ingredients
- 2 cans canned peaches , sliced and drained
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- ⅔ cup quick oats
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter , softened
Instructions
- Preheat the oven to 180C / 350F. Grease a 20x20 cm baking pan with butter. Place the peaches into the baking pan.
- In a bowl, mix together flour, sugar, oats, salt, and cinnamon until combined.
- Then add the butter and mix it with the flour mixture using your fingers until it resembles the crumble.
- Spread the mixture on top of the peaches in an even layer. Bake for 25-30 minutes or until the top is golden brown.
Olivia says
I never used peach in making crumble, I used to make it with berries only, but this recipe is so good. I actually loved the peaches.
Kate says
Fresh and crunchy, I just doubled all the ingredients to make a huge pan of this dessert.