Enjoy late summer flavors with this freshly baked peach crisp. Super easy to make with canned peaches, spices, and simple ingredients, it's literally mix, pour, and bake! Serve warm with a scoop of vanilla ice cream, it's one of my all time favorite peach desserts.
My heart is so happy when peach season rolls around. Drinks, ice creams, cakes, everything is getting some peach love.
This time of year also reminds me of canning peaches with my grandma when I was a child, pulling peaches from her trees and knowing that those canned ripe peaches would be used in an easy peach cobbler recipe when we came back to Georgia on Thanksgiving.
Even though peach cobbler is easy, you know what's even easier? An easy peach crisp made with canned peaches, warm spices, and a simple crisp topping!
It's pure summer comfort food and this recipe makes the perfect peach crisp, with juicy peaches no matter what time of year it is.
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What's the difference between a peach crisp and a peach cobbler?
Okay, so you may wonder what the difference between a cobbler, a fruit crisp, or even a crumble is. It's really all about the topping.
Fruit cobblers use biscuit dough as the topping to create a 'cobbled' look. It was invented by colonizing immigrants in the early United States who didn't know how to bake pies like the ones they had in England.
The fruit crisp was invented in Britain much more recently in the 20th century during World War 2 when baking ingredients were scarce. And a crumble is basically a crisp without the oats in the topping.
Equipment
You don't need much to make a peach crisp!
Mixing bowls. Macerate the peach filling in one, and mix the crumble topping in the other!
A baking dish. I used this cast iron pie plate but a 8x8 baking dish would work as well.
Pastry cutter. This is optional, but it'll help you cut the butter into the topping, especially if you use cold butter!
Ingredients
For the classic peach filling
Brown sugar. Always a need whenever peaches are involved in my book.
Sweet peaches. Use yellow freestone peaches, white peaches don't hold up well to baking.
Lemon juice and lemon zest. This helps brighten up any sweet dessert.
Spices. My classic go-to's are ground cinnamon, ground ginger, and ground cloves.
Vanilla Extract.
Cornstarch. This is what'll thicken up the peach crisp filling. We don't want any excess liquid making a soggy crumble.
Streusel topping ingredients
All purpose flour.
Old fashioned rolled oats. Do not use quick oats, they'll turn to mush and don't use steel cut, they won't cook through in time.
Granulated white sugar.
Softened butter. You'll want to use room temperature butter to make it easier to use your fingers to make the crisp topping. If you've only got cold butter on hand, use a pastry cutter.
Ground cinnamon.
Instructions
The rest of the recipe, including measurements, is in the printable recipe card at the bottom of the post.
For the fruit filling, mix the peach slices with the juices, with all the spices and cornstarch in a large bowl. Let the peach mixture macerate while you work on the crisp topping.
In another mixing bowl, whisk together all the dry ingredients, then use clean hands, two forks, or a pastry cutter to mix the butter into the flour mixture until they're much smaller and coated in flour.
Pour the peach mixture into your baking pan then generously cover the filling with your crumble topping in a single layer then put it in your preheated oven.
Let the finished crisp cool before serving with a scoop of vanilla ice cream (or two!).
Storing Peach Crisp and Reheating Instructions
The best way to store a peach crisp is wrapped in plastic wrap on the counter for 2 days. If you're going to keep it for longer, place the crisp in an airtight container in the fridge for up to 5 days.
If you want to rewarm it, give a serving a quick nuke in the microwave or put it into an oven-safe dish and warm it at a warm temperature.
Frequently Asked Questions
Peach crisp CAN be frozen! Any baked fruit crisp freezes well for up to 3 months.
To freeze, cool the peach crisp to room temperature, wrap it in many layers of plastic wrap and aluminum foil, and then freeze.
When ready to eat, let it thaw in the fridge overnight and then reheat it in the oven at 350 degrees F for 15-20 minutes.
I have heard from readers that swapping the all purpose flour for gluten-free flour 1:1 works, so feel free!
More Peach Recipes
- Peach Moscow Mule
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Peach Crisp with Canned Peaches
Ingredients
Peach Filling
- 2 15 ounce cans yellow peaches in 100% juice
- ½ cup brown sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- Zest and Juice of ½ lemon
- 2 teaspoon cornstarch
- 2 teaspoon cold water
Topping:
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- ¾ cup old fashioned rolled oats
- 2 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup 1 stick unsalted butter, softened and diced
- Vanilla Ice Cream, to serve
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss the peach slices with brown sugar, cinnamon, ginger, kosher salt, lemon zest and juice and vanilla extract together. Stir the cornstarch and water together in a small bowl, then mix it into the peach mixture.
- Allow to sit for ten minutes. Pour the peach mixture into a 8 inch baking dish.
- Make the Crisp Topping
- Whisk together all of the topping ingredients except butter in a clean mixing bowl, breaking up any brown sugar clumps.
- Using your fingers or a pastry cutter, cut the butter in well into the mixture until the topping is a crumbly texture. Sprinkle topping evenly and generously over the peaches.
- Bake in oven for 45 minutes, then allow to cool slightly before serving.
- Serve warm with vanilla ice cream
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