Betty Crocker’s Peach Crisp is a timeless dessert that perfectly balances juicy, tender peaches with a warm, crumbly topping. This dish works beautifully because the crisp topping adds a satisfying crunch and buttery flavor that complements the natural sweetness of the fruit. It’s an easy-to-make recipe ideal for showcasing fresh or canned peaches year-round.
Ingredients
- 5 cups peeled and sliced fresh peaches (or 2 (15-ounce) cans peach slices, drained)
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup (1 stick) butter, melted
- 1/2 cup chopped nuts (walnuts or pecans), optional
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a similar-sized casserole dish.
- In a large bowl, toss the sliced peaches with lemon juice, 1/2 cup of the sugar, cinnamon, and nutmeg (if using). This step helps to enhance the fruit’s flavor and prevents browning.
- Spread the peach mixture evenly in the prepared baking dish.
- In a separate bowl, combine the cake mix with the remaining 1/4 cup sugar and chopped nuts, if using. Pour the melted butter over the dry mixture and stir until the mixture is crumbly and evenly moistened.
- Sprinkle the crumb topping evenly over the peaches, covering the fruit completely.
- Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the peach filling is bubbly around the edges.
- Remove from the oven and let it cool for about 10 minutes before serving. This allows the juices to thicken slightly.
- Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra indulgent touch.
Tips
- Fresh vs. Canned Peaches: Fresh peaches offer the best flavor and texture when in season, but canned peaches work well too—just be sure to drain them well to avoid a soggy crisp.
- Substitutions: If you don’t have cake mix, you can make your own topping with 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter cut into pieces.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven to maintain crispness.
- Common Mistake: Avoid skipping the lemon juice on peaches; it brightens flavors and prevents discoloration, making the dessert more visually appealing.
Serving Suggestions
Betty Crocker Peach Crisp is delicious served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a lighter option, try it with Greek yogurt. This dessert pairs nicely with a cup of hot coffee or tea for a cozy finish to any meal.
Variations
To customize your peach crisp, consider adding a handful of fresh berries like blueberries or raspberries to the peach filling for a burst of tartness. You can also swap the cake mix topping for a traditional oat crumble made with rolled oats, brown sugar, and butter. For a nut-free version, simply omit the nuts or replace them with sunflower seeds. Adding a pinch of ground ginger or cardamom to the topping can introduce a warm, spicy note that complements the peaches.
Storage and Reheating
Store any leftover peach crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in a microwave-safe dish and warm for 30-45 seconds, or reheat the entire crisp in a 350°F (175°C) oven for about 15-20 minutes until warmed through and the topping regains some crispness. Avoid reheating for too long as the topping can become soggy.
Frequently Asked Questions
- Can I use frozen peaches instead of fresh or canned?
- Yes, frozen peaches work well. Thaw and drain any excess liquid before using to prevent a watery filling. You may want to reduce added sugar slightly since frozen peaches are sometimes sweeter.
- Is Betty Crocker cake mix the best option for the topping?
- Betty Crocker cake mix is convenient and gives a moist, flavorful topping with minimal effort. However, a homemade oat crumble can offer a more traditional texture if you prefer. Both methods yield tasty results.
- How do I prevent the peach filling from being too runny?
- Use ripe but firm peaches and toss them with lemon juice and sugar to draw out excess moisture before baking. Also, letting the crisp cool slightly after baking helps the juices thicken.
- Can I make this dessert ahead of time?
- Yes, you can assemble the peach crisp a few hours before baking and keep it covered in the refrigerator. Bake just before serving for best texture. Avoid assembling more than 24 hours ahead to prevent sogginess.
- What can I use if I don’t have nuts or want to avoid them?
- Simply omit the nuts or substitute with seeds like pumpkin or sunflower seeds for crunch. Alternatively, extra oats or shredded coconut can add texture without nuts.
- Is it possible to make this recipe gluten-free?
- To make a gluten-free peach crisp, use a gluten-free yellow cake mix or prepare a topping with gluten-free oats and almond flour. Ensure all other ingredients are certified gluten-free to avoid cross-contamination.
This Betty Crocker Peach Crisp recipe offers a quick, crowd-pleasing dessert that highlights the natural sweetness of peaches with a rich, buttery topping. With simple ingredients and easy preparation, it’s perfect for family dinners, potlucks, or anytime you want a comforting, fruit-forward treat.
Experiment with toppings, fruits, and serving styles to make this classic your own, and enjoy the warm aroma and satisfying texture of a freshly baked peach crisp.
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