Peach Crisp Recipe with Frozen or Canned Peaches

A plate with a homemade peach crisp topped with a scoop of ice cream.

Peach Crisp Recipe with Frozen or Canned Peaches

Enjoy the perfect blend of sweet and crunchy with this irresistible Peach Crisp Recipe featuring convenient frozen or canned peaches. It’s buttery oat topping is incredible!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 304kcal

Equipment

medium mixing bowl
Large Mixing Bowl
Spatula or cooking spoon
9-inch pie plate or 8x8 baking pan

Ingredients

Topping

6 tablespoons all-purpose flour
½ cup brown sugar dark or light, packed
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup rolled oats old fashioned or quick oats
¼ teaspoon salt
⅓ cup unsalted butter chilled, cut into pieces
¾ cups chopped nuts pecans or almonds work well

Filling

5 cups sliced peaches 3 cans, or about 2 pounds fresh
1 ½ tablespoons cornstarch
¼ cup granulated sugar
1 ½ tablespoons lemon juice and zest
½ teaspoon pure vanilla extract

Get Recipe Ingredients

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and adjust the oven rack to the lower-middle position.
Make the Topping: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add the cold cubed butter pieces to the dry mixture. Use a pastry cutter, fork, or your fingers to mix the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the chopped nuts and stir to combine. Refrigerate the topping mixture while preparing the filling.
Prepare the Filling: If using frozen peaches, let them thaw and drain any excess liquid. If using canned peaches, drain them. Combine the peaches, cornstarch, granulated sugar, lemon juice and zest, and vanilla extract in a large bowl. Mix until the peaches are well-coated. Pour the peach mixture into a 9-inch pie plate or 8x8-inch baking dish.
Assemble the Crisp: Sprinkle the topping evenly over the peach filling.
Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Serve: Let the peach crisp cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if you like.

Notes

Thawing Frozen Peaches: If using frozen peaches, thaw them completely before incorporating them into the recipe. You can do this by placing them in the refrigerator overnight or letting them sit at room temperature for a few hours. Drain any excess liquid after thawing to prevent the crisp from becoming too watery.

Spices: Feel free to add spices like ground ginger to the filling or topping for extra flavor.

Make-Ahead: Prepare the filling and topping separately and store them in the refrigerator. Assemble the crisp just before baking it. You can also bake the crisp and reheat it in the oven before serving but note that the topping will be less crisp.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition