EASY PEACH CRISP l

EASY PEACH CRISP I


1 (29-oz.) can sliced peaches, with juice
1 (18.5-oz.) package yellow cake mix
½ cup margarine
1 cup white sugar
1 tsp. ground cinnamon


Pour canned peaches into a 9x13-inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with ½ cup of the sugar and sprinkle cinnamon to taste into mixture.

Sprinkle dry cake mix evenly over the top of peach mixture. Pour holes into cake mix to allow juices through, cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining ½ cup sugar and a light dusting of cinnamon.

Bake in preheated oven for 25-30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.

Yield: 12 servings.