Serves: 9
Total Calories: 207
1. In small mixing bowl, combine the first three ingredients stirring until crumbly. Set aside for topping.
2. Crush the 1 cup cereal to fine crumbs. In mixing bowl combine cereal, flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs.
3. Stir in milk and egg until well combined. Fold in peaches. Spread batter evenly in greased 9 x 9 x 2-inch pan. Sprinkle with topping.
4. Bake at 400°F about 25 minutes or until golden brown. Serve warm or cool.
This Crunchy Peach Coffeecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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