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Peach Dandy

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  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)
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  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.
Add coconut.
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.

Recipe Summary

Fruit Dessert

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