Peach Crunch Coffeecake


  • 4 c. Bisquick
  • 1 1/3 c. milk
  • 1/2 c. sugar
  • 2 large eggs
  • 1/2 c. chopped pecans
  • 4 c. peaches peeled and finely diced

Struesel Topping:

  • 1 1/3 c. Bisquick
  • 1 1/3 c. brown sugar
  • 2 tsp. cinnamon
  • 1/2 tsp. freshly ground nutmeg
  • 1/2 c. butter


  • 1 c. powdered sugar
  • 2 – 3 T. milk


  • Preheat the oven to 350 degrees. Grease a 9” x 13” glass baking dish. Peel and dice the peaches. Make the streusel topping.
  • Mix the baking mix, milk, sugar and eggs. Beat vigorously with a spoon for about 1 minute or until smooth.
  • Spread half the batter into the prepared baking dish. Top with half the peaches and half the streusel topping. Repeat the layers. Sprinkle pecans over the top.
  • Bake at 350 degrees for about an hour or until a toothpick inserted in the center comes out clean.
  • Cool then drizzle the glaze over the top. Serve.

Streusel Topping:

  • Combine the baking mix, brown sugar, cinnamon and nutmeg. Cut the butter into the ingredients using a pastry blender until well mixed.


  • Combine the powdered sugar and milk.

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