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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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GRILLED PEACH CRISP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987. Ingredients:
21 ounce can peach pie filling |
1/3 cup packed brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
2 tablespoons lemon juice |
1/2 package yellow cake mix |
1/2 cup butter cut up |
whipped topping or ice cream |
Directions:
1. Spray a square baking pan with nonstick cooking spray.
2. Pour pie filling into square baking pan.
3. Sprinkle with brown sugar, cinnamon, nutmeg and lemon juice.
4. Sprinkle cake mix over pie filling to cover then dot with butter slices.
5. Preheat grill on medium for 10 minutes.
6. Turn left side of grill off and invert a baking pan on left cooking grid.
7. Place baking pan on inverted pan then close lid and bake 55 minutes or until browned and bubbly.
8. Let stand until warm then serve topped with whipped topping or ice cream.
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