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Peach crisp with Bisquick

April 5 By debbiedoo's 39 Comments

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Ahhh…so it’s been said blogging makes you fat! Not from  just sitting on your bloggers butt, but from all these yummy recipes we share. Today, I am sharing a quick peach crisp with Bisquick. My pictures are not great. I whipped this up on the fly.  We have company in this weekend, and photo ops are quick, they just want to eat!

Peach crisp with bisquick

Courtesy of my friend Bliss from Bliss ranch.

Bliss mentioned to me that she tried my Cherry/Pineapple dump cake and it reminded her of a recipe she made years back.

Her recipe was a Quick Cherry crunch made with Bisquick.

Bliss said you can also improvise and use other pie fillings such as peaches, raspberry, cherry, blueberry, really whatever pie filling that floats your boat.

I decided to try peach pie filling.

Peach cobbler 001

 I am loving these quick  & yummy recipes that only require a few ingredients.

The only thing I would change next time is the amount of butter.

I would try it with just one stick…it may not turn out though and I suppose that is a chance I have to take.

Two sticks of butter is wayyyyyyyyyyy too much to use in just about anything.

But with that said

it was so good!

 I really love peaches and this is sure to please any peach lover.

Enjoy.

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Let me know if you try it. I am sure Bliss would be tickled as well to hear.

Thanks for stopping by today.

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bisquick peach crunch

Quick Peach Crunch with Bisquick
Print Recipe
Prep Time
5 minutes
Cook Time
45 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Quick Peach Crunch with Bisquick
Print Recipe
Prep Time
5 minutes
Cook Time
45 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Ingredients
  • 2 cups Bisquick
  • 2 cans Peach pie filling
  • 3/4 cup Sugar
  • 1 cup of melted butter
  • 1/2 cup of chopped Walnuts
Servings:
Instructions
  1. Grease the bottom of a bundt pan. Layer the bottom of the pan with two cans of Peach pie filling.
  2. Second sprinkle two cups of Bisquick
  3. Sprinkle 3/4 cups of Sugar
  4. melt butter and pour over mixture.
  5. Top with walnuts
  6. Bake at 375 for 45 minutes. Ovens may vary. Nuts should be toasted light brown.
Recipe Notes

You can use any pie filling you desire. Also pecans can be substituted instead of walnuts. Serve warm with ice cream or whip cream.

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Filed Under: Recipes, Sweets

Comments

  1. laurie says

    April 5 at 9:40 am

    This is new to me, it sounds great, easy too!

    Reply
  2. Ann says

    April 5 at 10:54 am

    Did you scoop out the servings? Or were you able to invert the pan for presentation?
    Thanks.

    Reply
    • debbiedoo's says

      April 6 at 12:18 am

      Yes, we scooped it out. I was tempted to try inverting it, but afraid it would not be formed. I left well enough alone:)

      Reply
      • Lea Faletti says

        April 23 at 9:57 pm

        I am making it right now..:) I subbed peaches for blueberry and thank you for telling us you didn’t invert because I was fixing to ask So easy to make. It’s in the oven right now thanx!!!
        😀

        Reply
        • debbiedoo's says

          April 25 at 11:43 am

          That’s perfect! Enjoy.

          Reply
  3. Washi Kawaii washi tape says

    April 5 at 11:57 am

    Two sticks of butter is never too much! 😉

    I will have to give this recipe a try, it looks great.

    Reply
  4. Melissa @ My Recent Favorite books says

    April 5 at 3:41 pm

    I love Crisps! Your recipe looks easy and delicious!

    Reply
  5. sherry says

    April 6 at 9:25 am

    Debbie, it looks delicious and sounds easy enough (always looking for easy); I’m gonna have to give this a shot.

    thanks for sharing

    Reply
  6. Suzy @ Worthing Court says

    April 6 at 10:53 pm

    Yum, Debbie! I LOVE peaches and will definitely give this a try!

    Reply
  7. Lanita says

    April 7 at 3:29 pm

    The recipe sounds great, especially with the peaches! I’ve made a Dump Cake several times, but never one using Bisquick. I am anxious to give it a try…..
    Thanks for sharing!
    Lanita

    Reply
    • debbiedoo's says

      April 7 at 4:50 pm

      You are welcome! Enjoy and let me know how you liked it:)

      Reply
  8. Bliss says

    April 8 at 11:42 am

    You know what…. I make that old recipe in a 9×13 pan, so I increased the butter since there is more acreage to cover on the top. The original recipe doesn’t call for a cup, I will look and see. So it makes sense to reduce it pouring it over the top of the bundt pan. My apologies to everyone’s thighs.

    Reply
    • debbiedoo's says

      April 8 at 12:37 pm

      LOL…I can’t say it was bad!! It was delicious, just next time I would reduce it purely for calories haaaaaaaa! Thanks for sharing.

      Reply
  9. Patti says

    April 21 at 7:54 pm

    It’s in the oven now. I’ll keep you all posted!

    Reply
    • debbiedoo's says

      April 21 at 8:06 pm

      Ohhh yummy!!

      Reply
  10. Mary says

    June 10 at 9:20 pm

    Can you use fresh peaches?

    Reply
    • debbiedoo's says

      June 10 at 9:36 pm

      Not sure, I believe the syrup from the peaches is what makes this successful.

      Reply
      • Amy says

        July 24 at 7:59 pm

        I made it with fresh peaches…four to be exact. (Walmart was out of pie filling…). I added a quarter cup brown sugar to my peaches. Then halved the rest of the recipe. My husband loved it and so did I. It was plenty gooey. Ipbext time I will reduce the brown sugar a little as it was very sweet!

        Reply
  11. Shelli says

    July 2 at 12:17 am

    If I don’t have a bundt pan, what other pan can I use?

    Reply
    • debbiedoo's says

      July 2 at 9:44 am

      Any pan will do!

      Reply
      • Shelli says

        July 2 at 11:13 am

        thank you

        Reply
  12. V says

    September 5 at 1:57 pm

    Made this for Labor Day, just as suggested, with strawberry pie filling. It was a HUGE HUGE HUGE hit! Next time we will use less butter and sugar, as people mentioned in the comments. The full amounts weren’t bad, it just wasn’t necessary. We ate it with ice cream. We did not flip the cake as it would have collapsed. Will be making this many times again using fruit filling that matches the season. Thank you for the recipe!

    Reply
    • debbiedoo's says

      September 5 at 4:10 pm

      Wonderful and I agree on the cutback of sugar and butter. In fact, I made one this morning for a girls breakfast gathering and I cut back on both. It was all gone:)

      Reply
  13. Rachel says

    November 23 at 4:27 pm

    I have Celiac’s so I use the Gluten-free Bisquick. Have you tried that before with this recipe? I’m kind of afraid to try it and have it come out really weird like most gluten free baking does if you try to use a ‘normal’ recipe.

    Reply
    • debbiedoo's says

      November 23 at 4:37 pm

      I can’t answer that Rachel..I wish I could. sorry:(

      Reply
  14. Rachel says

    November 23 at 4:40 pm

    Alrighty, no problem. I’ve decided to give it a go. I will let you know how it turns out. It’s probably going to be amazing. Fingers crossed!

    Reply
  15. Rachel says

    November 26 at 12:33 pm

    You can use gluten free bisquick if you need to! It’s amazing! You can’t even tell it’s gluten free!

    Reply
    • debbiedoo's says

      November 27 at 6:30 pm

      Awesome! Thanks for sharing.

      Reply
  16. Chris says

    December 11 at 12:32 pm

    Too much butter.. Using angel food pan and have all the windows open to air out the smoke from the dripping butter inside my oven.

    Reply
    • debbiedoo's says

      December 11 at 12:46 pm

      I mention in my post, I thought it was too much butter as well and next time I would not use as much. I had no problems with drippings. However, I always use a cookie sheet underneath my baking regardless.

      Reply
  17. Jane says

    May 31 at 8:05 pm

    I used a 9×13 pan too. I do think mixing the bisquick and sugar (I added some cinnimon and sub’d some of the sugar for brown sugar) and cutting the butter in makes for a crumblier top! Mine came out with just flour by itself! I do like it tho and will make it again.

    Reply
  18. ANNE says

    July 6 at 9:06 am

    IF YOU USE A9x13 PAN HOW LONG DO YOU BAKE…..
    ALSO WHAT DID YOU DECRASE THE BUTTER TO…..
    THANK YOU
    , I WOULD LIKE TO TRY IT…………

    Reply
    • debbiedoo's says

      July 8 at 9:55 pm

      Anne, I never made it in the 9×13 but I would assume roughly the same. Just keep an eye on it. Bake until golden brown on top. I used half the butter it called for. One stick and a half.

      Reply
      • ANNE says

        July 29 at 8:25 am

        I DON’T KOLNOW IF YOU REALISE THAT I AM YOUR COUSIN ANNE ANND ALSO YOUR GODMOTHER… THANKS I WILL TRY IT AND LET YOU KNOW HOW IT TURNS OUT…….
        LOG YOU ANNE

        Reply
        • debbiedoo's says

          July 29 at 9:27 am

          OMG Hi Anne:) I am so happy you visited. You will enjoy this recipe very much. Love you too. xoxo

          Reply
  19. Gene Traylor says

    December 10 at 10:53 am

    Why does the picture show sliced canned peaches and the recipe uses peach pie filling?

    Reply
    • debbiedoo's says

      December 11 at 9:44 am

      I am not sure what picture you are speaking of. I used peach pie filling.

      Reply
  20. Stephaney Lewis says

    January 16 at 12:28 am

    I have made this with fresh berries..peaches etc. I have also used canned and frozen..its one of those things you can’t screw up! It’s great EVERY TIME!

    Reply
  21. Mary says

    August 9 at 5:03 pm

    This is just like a dump cake. But instead of bisquick you use a cake mix, sugar already added. You can either melt the butter or crumble it.

    Reply

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