Print Options

 
 
 Print
Blueberry-Pecan Crisp Recipe

Blueberry-Pecan Crisp Recipe

Toasted pecans add a pleasant crunch to this foolproof blueberry crisp. The recipe calls for pie filling and cake mix, saving you extra time in the kitchen.
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:15 servings

Ingredients

  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 can (21 ounces) blueberry pie filling
  • 1 package yellow cake mix (regular size)
  • 1 cup pecan halves, chopped
  • 1 cup butter, melted
  • Vanilla ice cream, optional

Directions

  • 1. Pour pineapple into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar and cinnamon. Top with pie filling. Sprinkle with cake mix and pecans; drizzle with butter.
  • 2. Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired. Yield: 15 servings.

Nutritional Facts

1 serving (calculated without ice cream) equals 416 calories, 20 g fat (9 g saturated fat), 32 mg cholesterol, 319 mg sodium, 60 g carbohydrate, 2 g fiber, 2 g protein.