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Nutrition Facts
Serving Size 1 (314g) Recipe makes 6 servings
Calories 600
Calories from Fat 285		(47%)
Amount Per Serving		%DV
	Total Fat 31.8g	48%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 12.9g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 500mg		20%
Potassium 559mg		15%
Total Carbohydrate 76.0g		25%
	Dietary Fiber 3.2g	12%
	Sugars 17.9g
Protein 7.5g		14%
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Peach Crisp (Cookie Mix)

Recipe #393412 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: flower7
Oct 6, 2009

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

SERVES 6 -8 (change servings and units)

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.