Recipe 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."
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1 (29 ounce) can
sliced peaches, with juice
1 (18.25 ounce) package
yellow cake mix
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!!
I made this recipe as is, but it was way too sweet. It made me sick if i ate more than a few bites. I will try this again but will eliminate the sugar entirely.
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!
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.
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!
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.
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
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!).
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Peach Crisp I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 112
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