Nutty Peach Crisp

The Record’s “Recipe of the Week”:
Nutty Peach Crisp by Marilyn Stott

2 large cans of sliced peaches, drain 1 can
1 Betty Crocker butter pecan can mix
1 cup coconut
1 cup chopped pecans
1 stick of melted butter

Preheat oven to 350°. Spray a 9x13 cake pan with nonstick spray. Pour the peaches into the prepared pan. Sprinkle the dry cake mix over the peaches, breaking up any clumps. Pat down firmly. Sprinkle the coconut and pecans over the top. Drizzle the melted butter on top. Bake until the top is golden brown. Serve warm with whipped topping or ice cream. Also great cold.