Nutty Pecan Peach Crisp

Suzanne Larsen


Years ago when I lived in Des Moines, I saw this easy recipe on a local talk show. It's so delicious when served while it's still warm with vanilla ice cream. For an extra treat, you can always top the vanilla ice cream with some butterscotch sauce.

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10 Min
55 Min


29 oz
peaches in their own syrup
10 oz
peaches in their own syrup
butter pecan cake mix
1 stick
butter, melted
1 c
flaked coconut
1 c
chopped pecans
1 c
rice krispies
16 ounce carton cool whip
vanilla ice cream


1Preheat the oven to 350 degrees F.

2Pour the cans of peaches into a 13x9 pan.

3Sprinkle the dry cake mix on top of the peaches.

4Pour the melted stick of butter over the cake mix.

5Sprinkle the flaked coconut over the butter.

6Sprinkle the pecans over the coconut.

7Sprinkle the Rice Krispies over the pecans.

8Bake for 50-60 minutes until a toothpick inserted in the middle of the cake, comes out dry.

9Remove from the oven and let cool a bit.

10Serve with Cool Whip or ice cream while the peach crisp is still warm.

Additionally, you may wish to drizzle some butterscotch sauce over the Cool Whip or ice cream.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American