Wednesday, February 25, 2015


Friend Janice likes to make different crisp desserts. On Monday when the Farkle Friends met at her house for a fun afternoon of farkle, she had made Peach Crisp for us to enjoy mid-afternoon.

While she generally has a recipe, she is known to improvise when she actually prepares it. She wanted to make a little larger serving than a 9 x 13 - inch baking dish this day, so she added some frozen peaches to the pie fillings. It was so good and everyone raved about included.

Below you will find her original recipe for the traditional crisp/dump cake. If you would like to see her modified recipe that feeds 12, check out this post . I love the changes/additions she made to the recipe. She also likes to make similar changes to her Apple Dump Cake. You can see those changes/additions at the post. I simple love her changes.


2       cans peach pie filling 
1/4    cup water
1/4    cup brown sugar
cinnamon to sprinkle

1        yellow cake mix

1/2     cup chopped pecans
1/2     cup quick oats
1/4     cup brown sugar

1-1/2 sticks of butter, softened

Preheat oven to 365 degrees F. Spray a 9 x 13 - inch baking dish with nonstick cooking spray.

Combine the pie fillings and water and then spread in bottom of baking dish.

Sprinkle the brown sugar over the peaches and the sprinkle cinnamon to cover.

Cover the mixture with the dry cake mix sprinkling evenly.

Combine the pecans, oats and brown sugar in a small bowl.

Sprinkle mixture on top of cake mix.

Soften the butter in the microwave for 30 seconds.

Pour over the top.

Cover the dish with foil and bake for 20 minutes.

Remove the foil and continue baking 40 more minutes.

Can serve with ...

or without ice cream.

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