Blueberry Raspberry Crunch |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 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:
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.
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