This peach crisp recipe uses canned peaches and yellow cake mix for the 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 and a scoop of vanilla ice cream on top too!
Ingredients
- 1 , 29 ounce
- 1 , 18.25 ounce
- 0.5 cups margarine
- 1 cup white sugar
- 1 teaspoon ground cinnamon
Instructions
-
1
Preheat the 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 sugar and sprinkle with cinnamon to taste.
-
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; place randomly over the top. Sprinkle with remaining 1/2 cup sugar and a light dusting of cinnamon.
-
4
Bake in the preheated oven for 25 to 30 minutes, or until bubbly and top is crusty and golden brown.
Nutrition Facts
Per serving
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