Peach Crisp Cookie Mix Recipes

PEACH SUGAR COOKIE CRUMBLE

Steps:

• Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat., In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.

PEACH CRISP

Steps:

• Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
• Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

EASY PEACH CRISP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.

PEACH CRISP (COOKIE MIX)

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.

PEACH CRISP

Steps:

• Place peach slices in a large mixing bowl and toss to coat in the vanilla extract. In a separate bowl, whisk together sugar, cornstarch, and 2 tablespoons all-purpose flour. Dump sugar mixture onto peaches, and toss the peaches until they are evenly coated. Set aside for 30 minutes.
• In the bowl of a stand mixer, combine remaining 1 cup flour, oats, brown sugar, cinnamon, and salt. Mix to combine. With the mixer on low, add one cube of butter at a time, waiting until it is incorporated before adding the next. Continue until all of the butter is used. Add pecans and mix until evenly incorporated.
• Preheat oven to 350°F. Grease a glass 9- x- 13-inch baking dish with cooking spray. Spread peaches evenly inside the dish. Sprinkle oat mixture on top of the peaches, making an even layer. Bake until the peach liquid is bubbling and the surface has browned, about 1 hour. Allow to cool slightly before serving with vanilla ice cream, if desired.