Peach and Raspberry Crumble with a Browned Butter Coconut Topping

  • Prep 10 min
  • Total 50 min
  • Servings 6
Peach and Raspberry Crumble with a Browned Butter Coconut Topping


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


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  • 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

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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