Peach Crisp
A comforting and easy dessert made with canned peaches and a crunchy oat-brown-sugar topping.
Ingredients
Filling
- 1 can (29 oz) sliced peaches, drained (reserve a little syrup if you want slightly saucier filling)
Topping
- 1 cup rolled oats Old-fashioned oats for texture; quick oats will be softer
- 1 cup brown sugar Light or dark both work — dark adds molasses depth
- 1/2 cup all-purpose flour For structure
- 1/2 cup melted butter Clarified or regular; room temperature works best
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch or similar baking dish.
- Drain the canned peaches well and spread them evenly in the prepared dish. If you want the filling a bit sweeter or looser, stir in a tablespoon of reserved syrup before spreading.
- In a medium bowl, combine oats, brown sugar, flour, cinnamon, and salt. Pour in the melted butter and stir until the mixture clumps into coarse crumbs.
- Scatter the oat mixture evenly over the peaches, pressing lightly in a few places to help it hold.
Baking
- Bake on the middle rack for 30–35 minutes, until the topping is golden brown and crisp and the filling bubbles around the edges.
- Let rest 5–10 minutes before serving so the juices settle.
Notes
Serve warm with ice cream or whipped cream. For additional flavor, try adding chopped pecans or using coconut oil for a dairy-free version.