|Butter||1⁄3 Cup (5.33 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Canned peach halves||9 (Drained)|
|Egg custard mix||2 3⁄4 Ounce (Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Raspberry preserves||3 Tablespoon|
Melt butter in large skillet.
Cook over low heat, stirring until lightly browned.
Add 1/2 cups flour, brown sugar, salt and cinnamon.
Continue cooking over low heat, stirring un-till well blended and lightly browned.
Spread in greased 9-inch square pan.
Bake at'400° for 10 minutes.
Remove from oven.
Decrease oven temperature to 325°.
Pat down base firmly with spoon.
Top with peach halves.
Combine custard mix, milk, almond extract and 1 tablespoon flour.
Pour carefully over peaches.
Bake at 325° for 30 to 35 minutes.
Chill 3 hours.