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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) can sliced peaches, with juice
- 1 (18.25 ounce) package yellow cake mix
- ½ cup margarine
- 1 cup white sugar
- 1 teaspoon ground cinnamon
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Pour canned peaches into a 9×13-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.
Step 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.
Step 4
Bake in the preheated oven for 25 to 30 minutes, or until bubbly and top is crusty and golden brown.
Tips
White cake mix can be used in place of yellow.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 348 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat2g | 11% |
| Cholesterol1mg | 0% |
| Sodium373mg | 16% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber2g | 5% |
| Total Sugars42g | |
| Protein2g | |
| Vitamin C3mg | 13% |
| Calcium67mg | 5% |
| Iron1mg | 4% |
| Potassium127mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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