Peach and Raspberry Crumble with a Browned Butter Coconut Topping

Preheat oven to 400 degrees.

In a large skillet, melt the butter over medium heat, whisking constantly until bubbles form and the butter begins to turn golden brown.

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.

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.