What's cooking? Wednesday - Fruit Crisp

Today I had several peaches sitting on the counter that were getting ripe too fast.  Time to make a peach crisp!

This recipe is very versatile.  You can use any fruit, fresh or canned.  You can add spices (cinnamon with apples, etc.).   Serve it warm or cold with ice cream or whipped topping.  It's a great way to use up fruit!





Fruit Crisp

Caught! 

1 package yellow, white or spice cake mix, dry
1/2 c. butter or oil
2 T. Cornstarch (optional)
enough fruit to make a layer about 1-2 inches deep in a 13"X9" pan.  Today I used 10 peaches.

 In medium sized mixing bowl, combine the dry cake mix and butter or oil until crumbly.
Peel (if needed) and slice fruit into baking pan.  Sprinkle cornstarch over fruit and stir it around.
Sprinkle the dry cake mixture over the top.

Bake in 350 degree oven for 25-30 minutes or until lightly browned on top.  Let cool slightly and top with ice cream or Cool Whip or other whipped topping.  Enjoy!

P.S.  You don't have to use cornstarch but some fruits are runny without it.  It all depends on how you want your fruit to turn out, liquidy or thick.