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Peach and Raspberry Crumble with a Browned Butter Coconut Topping

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  • Prep 10 min
  • Total 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™ Super Moist™ French vanilla cake mix.
By Brooke Lark
Updated May 23, 2022
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Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of raspberries, try blueberries in this dessert!
  • tip 2
    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

Nutrition Facts are not available for this recipe
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