Easy Peach Crisp I

Easy Peach Crisp I


"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."

Ingredients 35 m {{adjustedServings}} servings 348 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat 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 the sugar and sprinkle cinnamon to taste into mixture.
  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, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and a light dusting of cinnamon.
  4. Bake in preheated oven for 25 to 30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.
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Reviews 129

  1. 144 Ratings

Mrs. K

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!!


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.