Easy 3-Ingredient Snickerdoodle Peach Crisp
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This Easy 3 Ingredient Snickerdoodle Peach Crisp turns sweet peach pie filling and snickerdoodle cookie mix into a warm, irresistible dessert with almost no effort. The juicy peaches, buttery cookie topping, and cinnamon sugar finish make it taste like I spent much more time in the kitchen than I actually did.
I make easy fruit desserts like this often because they are perfect when I need something dependable for a family gathering, summer cookout, church potluck, or last minute dessert. I have made this peach crisp enough times to know that people always come back for another spoonful, especially when I serve it warm with vanilla ice cream.
When you need another easy dessert made with just a few ingredients, be sure to check out my Easy 3 Ingredient Snickerdoodle Apple Crisp, No Bake Strawberry Cheesecake Delight, and Strawberry Cheesecake Trifle.
Table of contents
- Why I Love This Easy Peach Crisp
- Ingredients You’ll Need
- How to Make 3 Ingredient Peach Crisp
- My Best Tips for Making Peach Crisp with Cookie Mix
- What to Serve with Snickerdoodle Peach Crisp
- Recipe Variations
- How to Store Leftover Peach Crisp
- How to Reheat Peach Crisp
- Can I Make Snickerdoodle Peach Crisp Ahead of Time?
- Frequently Asked Questions
- More Easy Fruit Desserts to Try
Why I Love This Easy Peach Crisp
There is so much to love about this simple peach dessert, but the short ingredient list is what first won me over. I can keep the ingredients in my pantry and make it whenever I need a quick dessert without an extra trip to the grocery store.
The snickerdoodle cookie mix creates a buttery, slightly chewy topping that is different from a traditional oat crisp. I also love that the cinnamon sugar packet is already included in the cookie mix, so I do not have to measure several spices to get that warm snickerdoodle flavor.
This recipe is also incredibly forgiving. The peach pie filling stays soft and juicy while the topping becomes golden brown around the edges. It is an easy peach dessert with pie filling that looks and tastes special enough for company but is simple enough for an ordinary weeknight.
Ingredients You’ll Need
You only need three simple ingredients to make this easy peach crisp with cookie mix.
- Peach pie filling: Canned peach pie filling gives the dessert its sweet, juicy peach layer and keeps the preparation extremely simple. I use three cans so there is plenty of fruit in every serving. Another flavor of canned pie filling can be substituted if you would like to use this same method for a different fruit crisp.
- Snickerdoodle cookie mix: The dry cookie mix creates the sweet, buttery topping. Keep the included cinnamon sugar packet separate because it gets sprinkled over the top before baking. I recommend using the 17.9 ounce package so the topping has the right texture and completely covers the peach filling.
- Butter: Melted butter binds the dry cookie mix together and helps it bake into a golden, crumbly topping. Salted or unsalted butter will work. I usually use whichever one I already have in my refrigerator.
How to Make 3 Ingredient Peach Crisp
This peach crisp takes only a few minutes to assemble before the oven does the rest of the work. Be sure to spread each layer evenly so every serving includes plenty of peaches and snickerdoodle topping.
- Preheat the oven to 350°F. Grease a 9 by 13 inch baking dish.
- Spread the peach pie filling evenly into the prepared dish.
- In a medium bowl, combine the dry snickerdoodle cookie mix and melted butter until crumbly.
- Sprinkle the crumb mixture evenly over the peach pie filling.
- Sprinkle the cinnamon sugar packet over the top.
- Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling around the edges.
- Let the peach crisp cool for 10 minutes before serving.
My Best Tips for Making Peach Crisp with Cookie Mix
Mix the topping until it is evenly crumbly
Take a minute to make sure the melted butter is distributed throughout the cookie mix. You should not see large pockets of completely dry mix. Small and medium crumbles will create the best snickerdoodle cookie topping.
Spread the topping all the way to the edges
I gently scatter the topping over the peaches with my fingers instead of pouring it into one spot. This trick works for me in my kitchen because it helps me cover the entire baking dish without pressing the topping down or creating thick, uneven patches.
Watch for bubbling filling
The baking time can vary slightly depending on your oven and baking dish. I know the peach crisp is ready when the topping is golden and I can see the peach filling bubbling around the outer edges.
Let it rest before serving
The filling will be extremely hot when the dessert first comes out of the oven. Letting it cool for at least 10 minutes also gives the filling a little time to thicken, which makes the crisp easier to serve.
Add more cinnamon when desired
For even more warm spice, add ½ teaspoon ground cinnamon to the topping mixture. The cinnamon sugar packet provides plenty of flavor on its own, but the additional cinnamon is delicious if you prefer a stronger snickerdoodle flavor.
What to Serve with Snickerdoodle Peach Crisp
This easy peach crisp is wonderful on its own, but serving it with something cool and creamy makes it even better.
My favorite way to serve it is warm with a scoop of vanilla ice cream. The ice cream begins to melt into the juicy peach filling and buttery snickerdoodle topping, creating the perfect combination of warm and cold.
You can also serve it with whipped cream or whipped topping. For a pretty presentation, spoon the peach crisp into small dessert bowls and add a sprinkle of cinnamon over the whipped cream.
This dessert is especially good after a summer cookout, family dinner, holiday meal, or potluck. Since it makes 12 servings, it is easy to scoop and share with a crowd.
Recipe Variations
Add chopped pecans
Sprinkle chopped pecans into the cookie topping or over the cinnamon sugar before baking. They add a delicious crunch that pairs especially well with the peaches and cinnamon.
Add extra cinnamon
Mix ½ teaspoon ground cinnamon into the cookie mixture for a warmer and slightly spicier snickerdoodle flavor.
Try another pie filling
The same simple method can be used with apple, cherry, or blueberry pie filling. Keep in mind that changing the filling will also change the flavor and texture of the finished dessert.
Make individual peach crisps
Divide the peach filling and cookie topping among oven safe ramekins for individual desserts. Begin checking them earlier since smaller portions may bake more quickly than a full 9 by 13 inch dish.
How to Store Leftover Peach Crisp
Cover the baking dish tightly or transfer the leftovers to an airtight container. Store the peach crisp in the refrigerator for up to 4 days.
The topping will soften slightly as it sits, but the dessert will still taste delicious. I like to store individual portions so they are easy to reheat whenever someone wants a quick dessert.
How to Reheat Peach Crisp
Reheat an individual serving in the microwave for 20 to 30 seconds. Add more time in short intervals if needed, since microwave strengths can vary.
For a crisper topping, place the peach crisp in an oven safe dish and warm it in the oven until heated through. Keep an eye on the topping so it does not become too dark.
Can I Make Snickerdoodle Peach Crisp Ahead of Time?
This dessert is best when it is freshly baked, but it can still be made ahead when needed. Bake it as directed, allow it to cool, then cover and refrigerate it.
Reheat the dessert shortly before serving. I recommend adding the vanilla ice cream or whipped cream only after the crisp has been warmed.
For the best topping texture, I would not assemble the unbaked crisp too far in advance. The peach filling can begin soaking into the dry cookie mixture and make the topping softer.
Frequently Asked Questions
Peach crisp and peach cobbler are similar fruit desserts, but the toppings are different. A cobbler usually has a biscuit, cake, or dumpling style topping. This recipe has a buttery snickerdoodle cookie crumble, so peach crisp is the most accurate name.
Regular canned peaches do not have the same thickened sauce as peach pie filling. Using them without adjusting the recipe may result in a thinner, less sweet dessert. For the most dependable results, use the peach pie filling listed in the recipe.
No. Use only the dry snickerdoodle cookie mix and the melted butter. Do not add the eggs or other ingredients listed on the cookie package. Set the cinnamon sugar packet aside and sprinkle it over the topping before baking.
Your crisp may need a few more minutes in the oven. Continue baking until the topping is golden brown and the filling is bubbling around the edges. Oven temperatures can vary, so use the appearance of the dessert as your final guide.
Butter provides the best flavor and helps the cookie topping become golden. Margarine may work, but the finished texture and flavor can be different.
You can freeze the baked peach crisp, although the topping may become softer after thawing. Cool it completely, wrap it securely, and freeze it in a freezer safe container. Thaw it in the refrigerator before reheating.
I hope this Easy 3 Ingredient Snickerdoodle Peach Crisp becomes one of your favorite shortcut desserts too. It is warm, buttery, full of sweet peaches, and easy enough to make whenever a dessert craving strikes.
Give the recipe a try, then come back and leave me a comment to let me know how your family liked it. I always love hearing what you made and whether you added ice cream, pecans, or your own special twist.
Easy 3-Ingredient Snickerdoodle Peach Crisp
Ingredients
- 3 21-oz cans peach pie filling
- 1 17.9-oz pkg snickerdoodle cookie mix, separate the cinnamon sugar packet
- ½ cup butter, melted
Directions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Spread the peach pie filling evenly into the prepared dish.
- In a medium bowl, combine the dry snickerdoodle cookie mix and melted butter until crumbly.
- Sprinkle the crumb mixture evenly over the peach pie filling.
- Sprinkle the cinnamon sugar packet over the top.
- Bake for 35-45 minutes or until the topping is golden brown and the filling is bubbling around the edges.
- Let cool for 10 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- For extra flavor, add ½ teaspoon ground cinnamon to the topping mixture.
- Chopped pecans make a delicious crunchy addition.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave for 20-30 seconds.
Equipment
- Measuring cup
Nutrition Facts
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