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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."
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35 m servings 348 cals
Original recipe yields 12 servings

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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.

Nutrition Facts

Per Serving: 348 calories; 12.5 g fat; 58.4 g carbohydrates; 2.4 g protein; < 1 mg cholesterol; 373 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 131
  1. 147 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I am giving this three stars only because I altered the recipe. I used fresh peaches and replaced the white sugar with brown sugar. I reduced that to 1/2 cup because the peaches I had were very...

Most helpful
Most positive
Least positive

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 ...

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; ...

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, ...

SOOOO GOOD!!! I made a streusel out of the cake mix with 1/2 c. each of butter and brown sugar, and I baked it in an 8x8 pan for about 40-45 minutes. I could not stop eating it! If I baked it ...

An alternative to cutting the margarine/butter into the cake mix as some reviewers suggest is to use a grater and grate a stick of cold butter evenly over the mixture.

This was awesome!!! I used fresh peaches with orange juice instead of canned peaches. The dish was gone in seconds. We topped it with a scoop of vanilla ice cream and dug in! Definately will m...

The taste of this recipe was fabulous!! I forgot to consider the other reviewer's suggestions, and after reading them, I absolutely would have cut the sugar in half. I liked it but it would be...

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 sprinkle...

This was delicious! I did use less sugar as I had seen other people suggest, and I needed to increase oven temp to 400 and cooking time to 45 minutes to get the brownness and bubbling that it's...