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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jul. 31, 2008
Everyone loved it! Next time I think I will toast the coconut first and use either fresh or frozen peaches with peach nectar. A definite keeper!
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SNOVITSKY
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Sep. 8, 2007
This recipe is so easy and delicious!! I used fresh peaches,and substituted pure vanilla extract for the almond as it is too overpowering.I took the advice of another review and baked at 300 1/2 the time and turned up to 350 for the remainder! This is defintely a keeper.
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Girlie Girl
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Sep. 1, 2007
I loved this recipe. very easy. I thought it would be boring but not so. I did not have almond extract so I put in coconut very nice. I will try it next time with almond. Does not look like the photo. (Wrong photo?)
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Colleen
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jul. 26, 2007
This was a great recipe. I made this with homegrown peaches from our peach tree - windfalls at that - and it was really good. I thought the almond extract was a little strong (I might halve it) but was overruled by everyone else who loved it just as it was. I baked it on 300 for about half the time and then upped it to 350 for 20ish minutes. It came out a light beautiful golden brown on top with some bubbles. Great presentation!!! Definitely will stay in my recipe box. Enjoy!
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Reviewer:

3girls2parents1chef
Photo by 3girls2parents1chef
Cooking Level: Expert
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