Peach Crisp Recipe
Try this easy recipe with other flavors of cake mix and other types of canned fruit. Cherries would be wonderful, as would apricots.
SERVES ► 8–10
- 1 (18-ounce) box spice cake mix
- ½ cup coconut
- ½ cup butter or margarine, softened
- ½ cup chopped walnuts
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 (15-ounce) cans sliced peaches, drained
Preheat oven to 325°F.
In large bowl, combine cake mix with coconut. Cut in butter until crumbs form. Add walnuts and mix well.
In small bowl, combine brown sugar with cinnamon and nutmeg and mix well.
Place drained peaches in glass 9″ × 13″ baking pan and sprinkle with brown sugar mixture. Sprinkle cake mix mixture over all.
Using a straw or chopstick, poke holes in the topping down to the peaches.
Bake for 50–60 minutes or until peach juices are bubbling and crumbs are golden brown.
Let cool for 30 minutes, then serve.
Crisps, crumbles, grunts, and cobblers are all made of a fruit filling topped with a crunchy or cake-like topping. Serve them warm, placed in dessert dishes with whipped cream, ice cream, or hard sauce to melt onto the crisp. To make hard sauce, combine ½ cup butter with 1 cup powdered sugar, 1 teaspoon vanilla, and 2 tablespoons cream or rum, and beat well.