I know I try to post only whole ingredients and replace mixes, but there was this sale…. and well, the cookie mixes were practically FREE! So, I bought some to experiment. If you ever need something fast and easy AND outstanding to take to a pot luck that looks homemade – THIS is it. Perfect Peach Crisp for summer!! If peaches are not in season, feel free to use canned or frozen. I love frozen peaches because they are sometimes even better than the ones you find sitting in the grocery store.
I also tested this recipe using a lower calorie substitute for the butter: nonfat plain Greek yogurt. If you still use a little bit of butter, the topping is STILL crispy. Perhaps not as much, but crispy enough to consider this a “crisp”. Oh so good!
You can also successfully cut this recipe in half. I measured 8 oz. of cookie mix and it worked out great this way as well.
Easy Peach Crisp
serves 8-10 hearty servings
1 – (1 lb. 1.5oz.) package of Betty Crocker Oatmeal Cookie Mix
8 Tb. butter, melted**
5 cups fresh peaches (sliced and peeled), or 29 oz. canned peaches (drained), or 2 lbs. frozen peaches (thawed and drained)
**For fewer calories you can use 4 Tb. of butter melted (to keep it crispy!) and 2-3 Tb. of plain Greek Yogurt. Enough to moisten the mix
1. Preheat oven to 375 degrees. Spray a 2 qt. casserole dish or 9×9 square dish.
2. Add your peaches to the casserole dish.
3. In a large bowl, mix your oatmeal cookie mix with the melted butter or butter/yogurt combination.
4. Sprinkle the topping onto the peaches. Bake 25-35 minutes. Serve warm with ice cream, whipped cream or plain!