Blueberry Raspberry Crunch Recipe

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Blueberry Raspberry Crunch Recipe

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This quick-to-fix dessert comes in handy when I need to make something sweet in a hurry. I often have the ingredients in my pantry.—Harriett Catlin, Nanticoke, Maryland
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (21 ounces) blueberry pie filling
  • 1 can (21 ounces) raspberry pie filling
  • 1 package white cake mix (regular size)
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, melted

Directions

Combine pie fillings in a greased 13-in. x 9-in. baking dish. In a bowl, combine cake mix, walnuts and butter until crumbly; sprinkle over filling.
Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm. Yield: 12 servings.
Originally published as Blueberry Raspberry Crunch in Country Woman March/April 1999, p35

Nutritional Facts

1 each: 443 calories, 15g fat (6g saturated fat), 20mg cholesterol, 398mg sodium, 74g carbohydrate (44g sugars, 3g fiber), 3g protein.

  • 1 can (21 ounces) blueberry pie filling
  • 1 can (21 ounces) raspberry pie filling
  • 1 package white cake mix (regular size)
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, melted
  1. Combine pie fillings in a greased 13-in. x 9-in. baking dish. In a bowl, combine cake mix, walnuts and butter until crumbly; sprinkle over filling.
  2. Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm. Yield: 12 servings.
Originally published as Blueberry Raspberry Crunch in Country Woman March/April 1999, p35

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