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Easy Peach Crisp I
SUBMITTED BY:
MSMACK
"Fastest one pan, oven baked dessert I have ever made! Kids and adults alike will eat this cold or hot - just give 'em a spoon! (Or perhaps a scoop of vanilla ice cream on top too!). White cake mix can be used in place of yellow."
RECIPE RATING:
Read Reviews
(76)
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PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (29 ounce) can sliced peaches, with juice
1 (18.25 ounce) package yellow cake mix
1/2 cup margarine
1 cup white sugar
1 teaspoon ground cinnamon
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pour canned peaches into a 9x13 inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of the sugar and sprinkle cinnamon to taste into mixture.
Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.
Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.
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REVIEWS
Reviewed on Jan. 9, 2004 by
Mrs. K
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Mrs. K
Jan. 9, 2004
I tried this again- after a less-than-thrilling result the first time. I took the suggestion of another reviewer- I cut the butter into a yellow cake mix with a pastry cutter, added 1/2 cup of brown sugar and sprinkled the mixture over the peaches. I sprinkled a generous amount of cinnamon on the peaches first. This time it tunred out perfect! It still was sweet and could even get away with cutting the brown sugar back to 1/4 cup. Using the pastry cutter with the butter and cake mix made all the difference in the world. The crust was yummy and the filling was more solid- not a runny mess like the first one I made. A keeper!!
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33 users found this review helpful
I tried this again- after a less-than-thrilling result the first time. I took the suggestion...
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Reviewed on Aug. 23, 2005 by
DFLEMXNX33
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DFLEMXNX33
Aug. 23, 2005
This recipe is great when modified. To impress, use fresh peaches. After slicing, sprinkle 1/2 cup white sugar over them, plus cinnamon, nutmeg and almond extract. No need for additional water; peaches were juicy enough. I used a white cake mix and mixed in 1/2 cup brown sugar. I used a FROZEN stick of butter and grated it into the cake mix and mixed together with a pastry cutter. After placing it on the peaches I sprinkled a little more cinnamon and nutmeg on top and baked for about an hour and 10 min. It was delicious! Thanks for the recipe Brenda! Can't wait to try this with apples this fall!
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31 users found this review helpful
This recipe is great when modified. To impress, use fresh peaches. After slicing, sprinkle 1/2...
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Reviewed on Sep. 14, 2003 by SHARON HOTCH
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SHARON HOTCH
Sep. 14, 2003
I made this recipe using fresh peaches. Since many commented the original recipe was too sugary, I used what was called for with fresh and it was just right. It smelled wonderful while cooking, too.
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18 users found this review helpful
I made this recipe using fresh peaches. Since many commented the original recipe was too...
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Reviewed on Jul. 31, 2003 by
DEED330
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DEED330
Jul. 31, 2003
This was awesome!!! I used fresh peaches with orange juice instead of canned peaches. The dish was gone in seconds. We topped it with a scoop of vanilla ice cream and dug in! Definately will make again
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13 users found this review helpful
This was awesome!!! I used fresh peaches with orange juice instead of canned peaches. The dish...
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Reviewed on Sep. 13, 2003 by VVII
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VVII
Sep. 13, 2003
SOOOO GOOD!!! I made a streusel out of the cake mix with 1/2 c. each of butter and brown sugar, and I baked it in an 8x8 pan for about 40-45 minutes. I could not stop eating it! If I baked it in a 13x9 pan, as the recipe suggests, I would use twice as many peaches. A definite keeper!
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12 users found this review helpful
SOOOO GOOD!!! I made a streusel out of the cake mix with 1/2 c. each of butter and brown...
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Reviewed on Sep. 9, 2003 by
BUTTERCUP928
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BUTTERCUP928
Sep. 9, 2003
The taste of this recipe was fabulous!! I forgot to consider the other reviewer's suggestions, and after reading them, I absolutely would have cut the sugar in half. I liked it but it would be just as good (if not better) without as much sugar. I did have to bake it for about 15-20 minutes longer than suggested, to make it brown and to let the juices soak into the cake mixture. Make sure you poke lots of wholes in the top as well. Also, I thought there was a little too much liquid, but after letting it sit, the juices thickened to an acceptable consistency. Overall a definite keeper, and suitable for company (a real compliment!).
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11 users found this review helpful
The taste of this recipe was fabulous!! I forgot to consider the other reviewer's...
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Reviewed on Aug. 19, 2008 by
Happychef
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Happychef
Aug. 19, 2008
An alternative to cutting the margarine/butter into the cake mix as some reviewers suggest is to use a grater and grate a stick of cold butter evenly over the mixture.
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8 users found this review helpful
An alternative to cutting the margarine/butter into the cake mix as some reviewers suggest is...
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Reviewed on Jul. 31, 2003 by Tracy
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Tracy
Jul. 31, 2003
This was delicious! I did use less sugar as I had seen other people suggest, and I needed to increase oven temp to 400 and cooking time to 45 minutes to get the brownness and bubbling that it's supposed to have. My kids literally fell over each other all the way into the kitchen to get a bowl of this. I can't wait to try this with other fruits like fresh apples....yum, yum!
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8 users found this review helpful
This was delicious! I did use less sugar as I had seen other people suggest, and I needed to...
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Reviewed on Sep. 19, 2003 by SERENAJCJ
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SERENAJCJ
Sep. 19, 2003
This dish is delicious! My kids loved it too. I used fresh peaches instead of canned and cooked it about 15 minutes longer than specified. I plan on making this again!
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6 users found this review helpful
This dish is delicious! My kids loved it too. I used fresh peaches instead of canned and...
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Reviewed on Jul. 31, 2003 by AMY SPINO
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AMY SPINO
Jul. 31, 2003
Pretty good recipe and oh so easy! However, sugar needs to be decreased! I only needed 1/4 cup for the entire recipe! Thanks for sharing this! Amy Spino
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6 users found this review helpful
Pretty good recipe and oh so easy! However, sugar needs to be decreased! I only needed 1/4...
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