Thursday, October 6, 2011

Not-so-Crispy Peach Crisp

Anyone remember the weekend trip Hubs and I made to Asheville, North Carolina over Thanksgiving break?  Well, one of the breakfasts our innkeepers served was so incredible that I just had to ask for the recipe!  While this was served as the first course of a hearty warm breakfast, it would be just as delicious for dessert!

2 14-ounce cans sliced peaches
1 box yellow cake mix
1/2 cup melted butter
1 cup chopped pecans
1 cup shredded coconut
1 cup vanilla yogurt

Preheat oven to 325.  

Pour peaches (and juice) into 9-by-12 baking dish.  Cut peach slices into bite-sized pieces (cutting them in halves works great!).

Sprinkle dry cake mix on top, then drizzle with melted butter.

In a separate bowl, combine nuts, coconut, and yogurt.  Drop in rounded tablespoons all over top of dish.

Bake uncovered for an hour.  Serve warm.

Recipe from The Wright Inn & Carriage House, Asheville, North Carolina

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