Easy Peach Crisp

I don't add 1C. sugar - sprinkle cinnamon and sugar over peaches and on top of dry cake mis. Use butter instead of margarine. I use Duncan Hines white cake mix.

Yummy!! I had some peaches that were getting really over ripe and so here's what I did: I used 14-16 cups sliced & pitted fresh peaches. Mix into peaches: 1/4c. Water; 1 Tsp. Almond Extract; 1 TBS. Lemon Juice; 3/4c. Dried Cranberries; 3/4c. White Sugar; 1/4c. Dark Brown Sugar; 1 TBS. Corn Starch; 3/4c. Slivered Almonds. To taste: Cinnamon; Cloves; Nutmeg; Ginger. Pour into bottom of sprayed 9x13 pan. Topping: Boxed Yellow Cake Mix; Sprinkle of Cinnamon; 1 stick frozen margarine that was shredded into dry cake mix and cut through using a pastry cutter. Mixed into topping an additional 1/4c. Slivered Almonds; sprinkled over top of peaches. Baked at 350 for 1 Hour 10 Min. Scrumptious!!!

Thanks to all who added comments. I baked at 400 for 40 minutes. First I cut the 1/2 cup butter and brown sugar and spice into the pineapple cake mix I had on hand. Poured 29 oz can sliced peaches in light syrup and 15 oz sliced peaches in fruit juice - using only half the juice in this can- in the bottom of 9x13 baking dish. Added 1/2 cup chopped pineapple from fridge, and 1 cup blackberries. Slightly mixed 1/2 of cake mixture into peach mixture. Remaining dry cake mixture on top. Amazing results!! Served warm. Topped with vanilla bean ice cream.

I used peaches, some pinapple pieces, and a banana that needed to be used...and topped it with a carrot cake mix, instead of yellow. It was so easy and very tasty! We'll try this again!

This is a quick and easy cobbler. The juice didnt cover the peaches so I added milk over the fruit. I reduced the sugar 1/4 cup. I was generous with the cinnamon. I grated butter all over the top. I cooked it an additional 15 minutes.

After reading reviews, I modified this. I used 2(15oz) cans of Del Monte Peaches in Extra Light Syrup. Because of complaints about being too sweet, I poured peaches/juice into pan, then sprinkled 1/4 cup of brown sugar, 1 tsp of Cinammon, 1 tsp of Nutmeg on them. I mixed in a 1/2 tsp of Cornstarch to prevent the runniness some complained of and it was not runny at all. For topping, I used Duncan Hines Butter Golden cake mix, added a cup of Oats, more cinammon, nutmeg, and brown sugar. I used a stick of room temperature butter and mixed with my hands, crumbling it on top of the peaches. Baked for 40 minutes and it came out perfect! Not too sweet at all. Personally I'd like more peach, so I'd add a 3rd can next time. The topping made so much, that I have a 2nd one in the oven using 3 cans of Apricots. Smells wonderful!