why make this recipe
Peach Crisp with Canned Peaches is a simple and delicious dessert. It combines the sweetness of peaches with a crunchy topping, making it a perfect treat for any occasion. Using canned peaches means it’s easy to prepare any time of year, ensuring you can enjoy this tasty dessert even when fresh peaches are not in season.
how to make Peach Crisp with Canned Peaches
Ingredients :
- 58 ounces canned peaches (sliced and drained)
- ¾ cup brown sugar (packed)
- ¾ cup all-purpose flour
- ⅔ cup quick oats
- 1½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
Directions :
- Preheat the oven to 350°F. Spray a 9×9-inch baking pan with non-stick cooking spray.
- Pour the drained peaches into the bottom of the pan in an even layer and set aside.
- In a medium bowl, mix together the brown sugar, flour, oats, cinnamon, and salt until combined.
- Add the softened butter and work it into the mixture until just combined; be careful not to overmix.
- Pour this mixture over the peaches in an even layer.
- Bake for 25 minutes or until the top turns golden brown. Remove from the oven, serve warm and enjoy!
how to serve Peach Crisp with Canned Peaches
Peach Crisp is best served warm. You can enjoy it on its own or with a scoop of vanilla ice cream or a dollop of whipped cream on top. This adds a lovely creamy contrast to the sweetness of the peaches and the crunchiness of the topping.
how to store Peach Crisp with Canned Peaches
To store leftovers, cover the dish with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-5 days. You can also freeze it for longer storage. To freeze, wrap the crisp tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
tips to make Peach Crisp with Canned Peaches
- Make sure to drain the canned peaches well to prevent excess moisture in the dish.
- For a more intense flavor, add a splash of vanilla extract to the peach layer.
- Feel free to adjust the amount of sugar based on your taste and the sweetness of the canned peaches.
variation
If you want to switch things up, you can replace canned peaches with other canned fruit like pears or apples. You can also add chopped nuts to the topping for extra crunch.
FAQs
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches. Make sure to peel, slice, and prepare them before baking.
Can I make it ahead of time?
Yes, you can prepare it a day in advance and bake it just before serving.
What if I don’t have quick oats?
You can use rolled oats instead, but the texture may be slightly different.
Peach Crisp with Canned Peaches
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious dessert combining the sweetness of peaches with a crunchy topping.
Ingredients
- 58 ounces canned peaches (sliced and drained)
- ¾ cup brown sugar (packed)
- ¾ cup all-purpose flour
- ⅔ cup quick oats
- 1½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking pan with non-stick cooking spray.
- Pour the drained peaches into the bottom of the pan in an even layer and set aside.
- In a medium bowl, mix together the brown sugar, flour, oats, cinnamon, and salt until combined.
- Add the softened butter and work it into the mixture until just combined; be careful not to overmix.
- Pour this mixture over the peaches in an even layer.
- Bake for 25 minutes or until the top turns golden brown. Remove from the oven, serve warm, and enjoy!
Notes
Best served warm with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
