Easy Peach Crisp I Recipe - Allrecipes.com
Easy Peach Crisp I Recipe
  • READY IN 35 mins

Easy Peach Crisp I

Recipe by  

"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."

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Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Jan 09, 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!!

 
Most Helpful Critical Review
Aug 29, 2008

I am giving this three stars only because I altered the recipe. I used fresh peaches and replaced the white sugar with brown sugar. I reduced that to 1/2 cup because the peaches I had were very sweet. I also did not add sugar to the cake mix topping because I think that would have been overkill. I did add cinnamon to the cake topping as others had suggested. Turned out really good.

 
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!

 
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.

 
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!

 
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.

 
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

 
Sep 09, 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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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 58.4 g
  • 19%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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