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Nutty peach crisp

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Ingredients/Components

flaked coconut - 1 c
butter or margarine, melted - 1/2 c
peaches or apricots, undrained may use halves or slices - 1 can
Betty Crocker butter brickle dry cake mix - 1 pkg
chopped pecans or walnuts - 1 c
Cool Whip or ice cream - 1 item

How to make nutty peach crisp:

Heat oven to 325°. Grease a 9 x 13 x 2-inch pan. Place undrained peaches in pan. Put ingredients in pan in following order: Sprinkle dry cake mix over peaches (do not mix in the dry cake mix), drizzle melted butter over dry cake mix and spread coconut on top of the butter. Add nutmeats and bake 55 to 60 minutes in 325° oven. Let stand at least 15 minutes before serving. Serve warm or cold with Cool Whip or ice cream. Makes 12 to 15 generous servings.

Per Serving: 325 Calories, 6 g. Fat (16%), 16 mg. Cholesterol and 284 mg. Sodium.

Recipe categories: Desserts, Cobblers and crisps, Peaches.

Rating:

Average rating: 4, total votes: 5

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