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Peach and Raspberry Crumble with a Browned Butter Coconut Topping

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  • Prep Time 10 min
  • Total Time 50 min
  • Servings 6
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This beautiful dessert only looks like it's complicated to prepare. Get a quick start with Betty Crocker SuperMoist French vanilla cake mix.

Brooke McLay Recipe by Brooke McLay
June 21, 2012

Ingredients

1
stick butter
1
Betty Crocker™ Super Moist® French vanilla cake mix
1
tablespoon water, or coconut milk
1 1/2
cups toasted coconut, fancy flake
2
cups frozen peaches
2
cups frozen raspberries

Directions

  • 1 Preheat oven to 400 degrees.
  • 2 In a large skillet, melt the butter over medium heat, whisking constantly until bubbles form and the butter begins to turn golden brown.
  • 3 In a large bowl, pour the browned butter, cake mix, and coconut milk or water and toasted coconut. Use a fork to combine together until well mixed.
  • 4 Pour peaches and raspberries into a 2 quart baking dish. Add 1 cup of the cake mixture to the fruit and stir together until combined. Top with remaining cake mixture. Bake in preheated oven for 20-25 minutes, or until topping is golden brown and fruit is bubbling. Serve topping with fresh cream or ice cream.

Expert Tips

Instead of raspberries, try blueberries in this dessert!

Add a kick of almond flavor by adding 1 teaspoon of almond extract to your cake mixture, as well as 1/2 cup of sliced almonds with the toasted coconut

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
242.9
% Daily Value
Total Fat
22.3g
34%
Saturated Fat
15.6g
78%
Cholesterol
40.5mg
14%
Sodium
6.5mg
0%
Total Carbohydrate
11.9g
4%
Dietary Fiber
4.7g
19%
Sugars
7.0g
Protein
1.7g
% Daily Value*:
Vitamin C
21.20%
21%
Calcium
1.90%
2%
Iron
4.70%
5%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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