This fruit crisp was a hit at my nephew’s recent graduation party. To serve more guests than usual for an event like this, I doubled all the ingredients and used a larger pan, but only needed one box of cake mix to cover the top before baking. For potlucks and dish-to-pass events, bake in an aluminum pan and when the dessert is gone just throw it away. Because some guests may have nut allergies I left the pecans out.
Easy Peach Raspberry Crisp
1 can (29 ounces) sliced peaches in syrup, undrained
1 medium fresh peach, peeled and sliced in thin wedges
1 package yellow or butter pecan cake mix (regular size)
1/2 cup butter, melted
1 cup fresh or frozen raspberries
1 cup pecans (optional)
Directions:
Arrange peaches and raspberries in an ungreased 13″ x 9″ baking dish or aluminum pan. Sprinkle dry cake mix over top. Drizzle with butter; sprinkle with pecans if you like.
Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand for 15 minutes. Serve warm or cold.
It is midweek and muggy so the two boys, my niece and I will hit the mall to catch a matinee movie and graze the food court. I’m feeling a little Target-ish so we may swing by there, too. A good day to just go with the flow…
Modern Hen home 
Yum!! I love cake mix in a crisp. Adds such a buttery and yummy flavor. Thank you for sharing!
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You are welcome! I agree that cake batter as a crisp topping is buttery and so good. Thank you for commenting…
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