Recipe by flower7
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 :)
Top Review by Sydney Mike
Now how much easier can it get than making this most enjoyable dessert! Very, very satisfying! I did use frozen peaches, since I had them on hand, & now I'm looking forward to buying that bag of frozen blackberries I saw last time I was at Cosco! Thanks for the great treat! [Made & reviewed for one of my adopted chefs in this Spring's round of Pick A Chef]
- 1 (17 1/2 ounce) envelope oatmeal cookie mix
- 1⁄2 cup cold butter
- 3 (15 ounce) canssliced peaches, drained
Directions See How It's Made
- 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.