Peach crisp is one of my all-time favorite desserts. Fresh peaches are the quintessential summer fruit, but this recipe utilizes canned for their consistency and ability to find year round. When doctored up you won’t be able to taste the difference between fresh and canned. Lucky for you, the peach crisp comes together in 10 minutes and then gets baked. It can be served fresh out of the oven which makes this a no-fuss recipe that everyone will love.
The difference between a crisp and a crumble dessert is the topping. Crisp toppings contain oats while crumbles do not. Peach cobbler on the other hand is much different with a batter or biscuit dough dropped in spoonfuls over the peaches then baked. To me, nothing compares to a crisp. The topping is the perfect texture, sweetness and contrast to the peaches and goo underneath.
This peach crisp recipe calls for five total cans of peaches. Four of the cans need to be peaches stored in either water or fruit juice then drained. This is a very important detail to not overlook. If you use the wrong peaches you’ll end up with an overly sweet dessert. If you don’t drain the peaches, you’ll end up with peach soup. The fifth can needs to be peaches stored in heavy syrup. The heavy syrup helps create that signature goo and adds the perfect amount of sweetness when combined with the sugar, flour, cinnamon and water. This is the only can that doesn’t get drained.
The topping includes cold salted butter, brown sugar, cinnamon, salt, flour and quick cooking oats. If you don’t have quick cooking, rolled oats or old fashioned oats will work. I personally think quick cooking oats combine better with the other topping ingredients.
Peach Crisp
Ingredients
- 4 15 oz cans of peaches packed in juice drained
- 1 15 oz can of peaches in heavy syrup
- 3/4 c sugar
- 2 tsp cinnamon
- 2 tbsp flour heaping
- 2 tbsp water
Topping
- 9 tbsp salted butter cold, diced
- 1 c light brown sugar packed
- 1 c quick cooking oats
- 1 c flour
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- Start by mixing the crumble topping together in a bowl. Add the cold butter, brown sugar, flour, oats, cinnamon and salt to a bowl and either use a pastry cutter or your fingers to break up the butter and create crumbs by squeezing everything together over and over again. Place in the fridge.
- Butter a 9x13 pan.
- To a bowl mix 4 cans of drained peaches with 1 can of peaches in heavy syrup. Include the syrup from the can to the bowl.
- Add sugar, flour, cinnamon and water to the peaches and mix until combined.
- Add peaches to the 9x13 pan and evenly top with the crumble mixture.
- Bake for an hour uncovered. Broil with the door open at the end for extra color on top if needed.
- Serve warm with ice cream.