Nutty Peach Crisp
A co-worker brought this easy, delicious dessert to work, and I couldn't resist asking for the recipe. A moist bottom layer made with canned peaches and a boxed cake mix is covered with a lovely golden topping of coconut and pecans. It tastes wonderful served warm with ice cream. —Nancy Carpenter
Sidney, Montana
SERVINGS
|
12-15
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
55 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 1 can (29 ounces) sliced peaches, undrained
- 1 package (18-1/4 ounces) yellow or butter pecan cake mix
- 1/2 cup butter, melted
- 1 cup flaked coconut
- 1 cup chopped pecans
DIRECTIONS
Arrange peaches in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle dry cake mix over top. Drizzle with butter; sprinkle with coconut and pecans.
Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand for 15 minutes. Serve warm or cold. Yield: 12-15 servings.