PEACH CRISP (COOKIE MIX)
From Betty Crocker. Feel free to experiment with other fruit or fruit combos (I used peaches & blackberries my first time making this). In place of the canned peaches you can also use 5 cups frozen peaches (or other fruit), thawed and drained. There is a lot of crumble topping on this crisp so you may wish to use a larger pan (11x7 perhaps) and a bit more fruit, but I liked it this way :)
Provided by flower7
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
- In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
- Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
Nutrition Facts : Calories 645.3, Fat 32.1, SaturatedFat 13.7, Cholesterol 40.7, Sodium 526.9, Carbohydrate 86.8, Fiber 4.9, Sugar 27.3, Protein 8.5
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