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Canned Fruit Crisp

A warm, sweet dessert made from canned fruit topped with a simple oat crumble. Uses pantry staples and takes about 30 minutes. Comfort food at its simplest.

VegetarianEgg-Free Snack
Prep: 10 min Cook: 25 min Total: 35 min Servings: 4–6 Difficulty: Easy

Allergens: Contains Gluten (oats, flour), Dairy (butter). Substitute oil for butter for dairy-free version.

Ingredients

  • 2 cans (15 oz each) canned fruit (peaches, pears, or mixed fruit), drained
  • 1 cup oatmeal
  • ¼ cup flour
  • ¼ cup sugar
  • 3 tablespoons butter, cut into small pieces

Optional Extras

  • Cinnamon (highly recommended — adds a lot)
  • A drizzle of honey on top
  • Vanilla extract
  • Pinch of salt

Equipment

  • Baking dish or oven-safe skillet (8x8 or similar)
  • Mixing bowl
  • Oven

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Drain the canned fruit and spread it in an even layer in a baking dish.
  3. In a bowl, mix the oatmeal, flour, and sugar together. Add cinnamon if you have it.
  4. Add the butter pieces to the oat mixture. Use your fingers to rub the butter into the dry ingredients until it looks like coarse crumbs with some pea-sized pieces.
  5. Sprinkle the crumble topping evenly over the fruit.
  6. Bake for 20–25 minutes until the topping is golden brown and the fruit is bubbling around the edges.
  7. Let it cool for 5 minutes before serving. Eat warm.

Notes

  • Any canned fruit works. Peaches are classic, but pears, mixed fruit, even canned pineapple tidbits work.
  • Applesauce version: Spread 2 cups of applesauce in the dish instead of canned fruit. Same topping, same method.
  • No oven? Make a stovetop version — warm the drained fruit in a pot, then sprinkle the crumble on top and cover for 5 minutes. It won't be as crispy but still tastes good.
  • Dairy-free: Use vegetable oil instead of butter. Use 2 tablespoons and mix it in instead of rubbing it.
  • Leftover crisp: Keeps in the fridge for 3 days. Reheat in the microwave.