Prep time 5 min.

Cook time 15 min.


3 cans (15.25oz.each) Del Monte® Sliced Peaches in Heavy Syrup

2 Tbsps. packed light brown sugar

½ tsp. cinnamon

2 cups granola cereal, divided


  1. Drain peaches, reserving 1/2 cup syrup. Combine peaches, peach syrup, brown sugar and cinnamon in a 1 1/2 to 2-qt. microwave-safe container, such as a deep pie plate or 9-inch square baking dish.

  2. Sprinkle 1 1/2 cups granola evenly over fruit. Microwave on HIGH 10 to 12 minutes or until juice starts to bubble up through granola.

  3. Carefully remove hot dish from microwave. Let stand 5 to 10 minutes for juice to thicken and cool slightly. Spoon into individual bowls; top each serving with about 1 Tbsp. granola. Serve with frozen vanilla yogurt, ice cream or whipped cream, if desired.

VARIATIONS: Prepare recipe as directed, except:

-For LEMON TWIST PEACH CRISP, add 1 tsp. lemon zest to peaches in Step 1.

-For PEACH OR PEACH-PEAR CRISP, use 1, 2 or all 3 cans (15.25 oz. each) Del Monte® Sliced Pears instead of peaches in Step 1.

-For PEACH BERRY CRISP, add 1 cup fresh or frozen blueberries or raspberries to peaches in Step 1.

NO BAKE PEACH CRISP IS ALSO QUICK AND DELICIOUS FOR BREAKFAST! Make just 1 serving at a time, and serve with vanilla Greek yogurt instead of ice cream. To prepare, stir together about 1 cup of drained, sliced peaches, 1 Tbsp. peach syrup, 1 tsp. packed brown sugar and a dash of cinnamon in a microwave-safe cereal bowl. Top with about 3 Tbsp. granola; microwave 1 to 1-1/2 minutes on HIGH. Top with another 1 Tbsp. granola and serve with 1 to 2 Tbsp. vanilla Greek yogurt, if desired.

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