Pecan Peach Crisp Recipe (With Canned Peaches)

This easy pecan peach crisp with canned peaches has a buttery oat topping and warm cinnamon filling, perfect served with cream or ice cream.

I used to think crisps were too much work for a weeknight dessert until my kids started requesting them constantly after trying my balsamic strawberry crisps and apple crisps. When I tried to make peach crisps using canned peaches, making homemade dessert on a Tuesday became completely doable.

I have the canned peaches to thank for this. They skip the usual fruit crisp hassle: no peeling, no slicing, no guessing ripeness. Just drain, toss with spices, and you're halfway there. The cornstarch is key for thickening the juices into something saucy instead of soupy.

This recipe has saved me on countless occasions when I needed dessert but hadn't planned ahead. The ingredients are all pantry staples that I usually have on hand, and I don't mind making it after prepping for dinner. I can get in the oven while I'm cleaning dinner dishes, and by the time I'm finished, the whole house smells incredible and I have my two kids waiting by the kitchen counter.

My kids have developed very specific opinions about the crisp technique after watching me make so many versions. They insist the topping should be "chunky, not smooth" and that there should be "enough for every bite." They also like stealing bites of the peaches while I'm assembling everything, which means I've learned to drain extra just for their "quality testing."

This recipe completely changed my relationship with weeknight desserts. I used to save these types of sweets for weekends or special occasions, thinking anything worth making required serious time and effort. But this recipe taught me to appreciate pantry ingredients that are made for convenience and to make use of them. Good recipes shouldn't be complicated at all.

Ingredients

Canned peach slices – Form the base of the crisp. I’ve tried frozen or fresh peach, but canned is faster and bakes down to a consistently soft, syrupy texture.

Granulated sugar – Sweetens the peach layer. I usually reduce it slightly if the canned peaches are packed in heavy syrup.

Cornstarch – Thickens the peach filling as it bakes. When I skipped it, the bottom turned watery and the topping got soggy.

Ground cinnamon – Adds warmth and depth to the fruit. A little goes a long way, especially with canned peaches.

All-purpose flour – Gives structure to the crisp topping. I tested almond flour once, but it made the topping too fragile and soft.

Rolled oats – Add texture and a slight chew. I tried using quick oats and the topping didn’t hold up, it turned mushy.

Cold unsalted butter – Gets cut into the dry mix to make the topping crumbly and crisp. Melted butter made it spread and bake up soft instead.

See the recipe card for exact quantities.

Step-by-step Instructions

This peach crisp is easy to throw together and bakes into a soft, bubbling fruit base with a crisp, golden topping.

Prepare the Oven and Dish

Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch or similar-sized baking dish with butter or nonstick spray to keep the filling from sticking.

Make the Peach Filling

Drain the canned peach slices well and place them in a mixing bowl. Add the granulated sugar, cornstarch, and ground cinnamon. Toss everything together until the peaches are evenly coated. Spread the mixture in an even layer in the prepared baking dish.

Make the Crisp Topping

In a separate bowl, combine the flour, rolled oats, brown sugar, and baking powder. If using salt, add a pinch here. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut it into the dry ingredients until the mixture looks like coarse crumbs. If you’re adding chopped pecans, stir them in at this stage.

Assemble and Bake

Sprinkle the topping evenly over the peach filling, making sure it covers the fruit completely. Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

Cool and Serve

Let the peach crisp cool for about 10 minutes before serving. It’s best served warm, either plain or with a scoop of vanilla ice cream or a splash of cold cream.

Storage

Let the peach crisp cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or reheat the whole dish in a 350°F (175°C) oven for 15 to 20 minutes until heated through and the topping is crisp again. Peach crisp can also be frozen for up to 2 months. Wrap it tightly and thaw in the fridge overnight before reheating.

Recipe