#1857 - Cake Mix Peach Crisp

(by Shirley McNevich)

6 fresh peaches (washed, peeled, and sliced)
1/4 cup water
2 TBSP flour
1/2 cup white sugar
1/2 cup Domino's dark brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3 TBSP Parkay margarine + 1 stick Parkay margarine (melted)
1 box Duncan Hines white OR yellow cake mix
1/2 cup chopped nuts

In a saucepan add 3 TBSP Parkay, the water and the sliced peaches--cook/stir over low heat for 5 minutes or until peaches are tender. Remove from heat--add flour, white sugar, brown sugar, cinnamon and nutmeg--stir. Pour the mixture into the bottom of a greased 9 x 13 glass baking dish. Sprinkle the dry cake mix evenly over the top. Drizzle the melted margarine over the top of the cake mix. Sprinkle the chopped nuts over the top. Bake at 350 degrees for 25 minutes or until topping is golden brown.