5
cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained
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Steps
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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Why just use peaches? Experiment with other fruits or fruit combos.
These fuzzy-skinned fruits range from lightly shaded pink/creamy white to red-shaded yellow—juicy flesh ranges from pink-tinged white to yellow-gold.
Typically, peaches are available in most regions of the United States between May and October. When choosing a ripe peach, make sure it gives to a gentle pressure and is intensely aromatic. Then, try out a few of Betty’s most popular dessert recipes using summer’s sweetest stone fruit.
This recipe calls for frozen peaches but feel free to use fresh when they’re available. Betty has a whole list of Fresh Peach Desserts
Why limit this recipe to just peaches? This is a great starting point for just about any fruit—try experimenting with your favorite!
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