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<Recipe recipeId="16104" locale="en">
<RecipeHeader>
<RecipeTitle>Peach crisp</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix</IngredientText>
<Ingredient id="1759" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="227.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>cold butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1194" quantity="5.0" unit="cups" comment="frozen" defaultState="true" weightGram="154.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>5 cups</IngredientQuantity>
<IngredientItem>frozen sliced peaches, thawed and drained</IngredientItem>
<IngredientComment>or 1 can (29 oz) sliced peaches, drained</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>1. Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool
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