1 (10 1/2 oz.) coffee cake mix
2 tbsp. butter
2 tbsp. sugar
2 tbsp. flour
1/8 tsp. nutmeg
1 tbsp. butter
3/4 c. sugar
1/4 c. flour
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. salt
2 eggs, beaten
4 med. peaches, peeled & diced
1 c. dairy sour cream

Mix coffee cake mix and butter; press into bottom of 5 x 11 inch pan. Mix last 8 ingredients; pour on crust. Mix sugar, flour, nutmeg and butter. Sprinkle on top of custard mix. Bake at 350 degrees until custard is set.