Easy Peach Crisp

This is a recipe that my mom used to make when I was a little girl. We called it cakey pie. Yes, I know, that is a goofy name, but I was just a kid, and it was, after all, the 60's.
You can vary the fruit that you use. Peach just happens to be my favorite. I used canned peaches in heavy syrup, but my mom used pie filling. Either one will work. This is quick and easy to make and is wonderful served warm with vanilla ice cream.

Peach Crisp
1 can peaches, drained
1 box Jiffy Golden Yellow Cake Mix
3/4 stick butter
1 cup pecans

Chop peaches and place in a greased 8x8" baking dish. Sprinkle with entire box of cake mix. Dot with butter. Add pecans. Bake at 375 for 25-30 minutes.

Chop peaches and place in baking dish:

Pour cake mix over peaches:

Dot with butter and sprinkle with pecans. (Note: My pecans got a little brown. Next time I will mix them with the cake mix so that they are more covered).

Bake at 375 for 25-30 minutes. Serve warm with ice cream.


Sometimes there is just nothing like a simple, old-fashioned recipe. This one is hard to beat.