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.
This post may contain Affiliate Links. Please see my Full Disclosure Policy for more details.
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.
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!
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.
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.
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 Cobbler Pound Cake with Honey Caramel Sauce
- Peach Moscow Mule
- Grilled Peach Caprese Salad
- Spiced Peach Shortcakes
Click here to subscribe SWEET TEA & THYME’S NEWSLETTER for free and fresh recipes right into your inbox!
To pin this recipe and save it for later you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above.
Tag me @sweet_tea_thyme on Instagram to share your remakes with me, I love looking through your photos!
And don't forget to leave a star rating and comment on the recipe card.
Peach Crisp with Canned Peaches
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.
- 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
- 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
- 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
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 296mgCarbohydrates: 78gFiber: 3gSugar: 54gProtein: 4g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
I wrapped up my peach-buying binge with this peach crisp recipe and it did NOT disappoint. The crunchy topping went so well, texturally, with creamy vanilla ice cream!
Going to try this Thursday night for some friends looks delish!! Do you think I could add blueberries?
Absolutely add some blueberries! Add them with the peaches in the bowl and make sure to accommodate them by using a 8x11 baking dish if you’re using a large amount of them, since they release a lot of juices.
I love peaches and a huge serving of your Peach Summer crisp will bring a huge smile to my face. Thanks for sharing!
I can never get enough peaches during the summer months. This looks incredibly tasty. I'd love it for dessert or breakfast with my coffee.
I could eat a bucket of this peach crisp with another bucket of vanilla ice cream hahaha I could. doesn't mean I would! But yeah it's just that delicious!!
Love the combination of soft and crunchy in this recipe! I love peaches and need to give this crisp a go!
Kelly Anthony says
Peach cobbler is right up my alley! This one looks spectacular!
Catherine Brown says
I've always been a cobbler girl when it comes to peaches, but I might just have to make a left turn off the beaten path! This looks DELICIOUS!
Looks amazing! And I just picked up some cashew milk ice cream today. I think this is dessert!
Chocolate Mama Loves Vanilla says
I love crisps!! Your recipe is so yummy and the pictures are making me desire peaches ASAP! 😀
Do I peel or keep the skin on the peaches...? Never made anything with fresh peaches!!
Britt Anne says
Peel the peaches first, then slice them!
Yum! My mouth was watering at the mention of peaches, butter and brown sugar - and then you mentioned cinnamon and vanilla icecream and I was a goner!! I'm pinning and yumming this now!! 🙂
Britt Anne says
I hope you make it, it's too good not to enjoy with a scoop of vanilla ice cream! And thank you for sharing and stopping by, Karen!