Warm and Tasty Crisp Made With Canned Fruit

Fruit Crisp with Peaches

Darina Kopcok / Stocksy

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 9 servings

Here's an easy dessert recipe for a canned fruit crisp which uses package instant oatmeal for the streusel topping. Use any canned fruit that suits your fancy and keep the ingredients on hand so you can whip this up at a moment's notice when unexpected company arrives. They'll think you're Wonder Woman!

Double or triple this recipe for a larger gathering, potluck, or carry-in, but switch to a 13x9-inch pan for a double recipe or a half-sheet pan for a triple recipe.


  • 2 (15-ounce) cans drained fruit (peaches, pears, cherries, apples)
  • 2 (1.6-ounce) packages instant oatmeal uncooked (cinnamon and spice or plain)
  • 1/3 cup all-purpose flour
  • 1/2 cup chopped and lightly toasted nuts (pecans, walnuts, almonds, hazelnuts)
  • 1/3 cup butter (melted)
  • Optional: 1 tablespoon sugar

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 425 F.

  3. Lightly grease an 8- or 9-inch square glass pan. Pour fruit into the pan.

  4. In a small bowl, combine oatmeal, flour, nuts, and melted butter. Add the optional tablespoon of sugar if desired, and stir to combine well and until the topping clumps together. Sprinkle over the fruit.

  5. Bake 15 minutes or until golden brown (longer if you have doubled or tripled the recipe). Remove from the oven and serve warm on its own or with sweetened whipped cream or ice cream.

  6. Remove from the oven when the topping is golden brown and serve warm on its own or with sweetened whipped cream or ice cream.

Note: Most canned fruits will work. You can add spices that marry well with the type of fruit and packaged oatmeal you've chosen to use. If the instant oatmeal is unsweetened, adding sugar to taste will give the topping a better flavor.

Cobbler, Crisp, and Crumble Differences

All three of these down-home desserts are made with fresh, frozen, or canned fruit and baked with a sweet topping—biscuits, pastry dough, butter streusel with or without oatmeal. The name for these simple, delicious meal-enders vary by region but, in general, these definitions hold true.

Cobblers: These desserts have either a dropped biscuit, pastry dough, cake batter, or cookie dough topping over the fruit. The appearance of the biscuits or pieces of patched pastry dough gave it a cobbled look and the name stuck. 

Crumbles: The fruit in a crumble is topped with a streusel made with butter, sugar, and a little flour that is mixed together with the tips of the fingers until a crumble forms (and hence its name).

Crisps: The difference in this topping lies in the use of oatmeal in place of the flour used in a streusel. As the dessert bakes, the oats in the topping crisp up and that's how it got its name.