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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Betty Crocker. Feel free to experiment with other fruit or fruit combos (I used peaches & blackberries my first time making this). In place of the canned peaches you can also use 5 cups frozen peaches (or other fruit), thawed and drained. There is a lot of crumble topping on this crisp so you may wish to use a larger pan (11x7 perhaps) and a bit more fruit, but I liked it this way :) Ingredients:
1 (17 1/2 ounce) envelope oatmeal cookie mix |
1/2 cup cold butter |
3 (15 ounce) cans sliced peaches, drained |
Directions:
1. Heat oven to 375°F.
2. In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
3. In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
4. Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
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