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Blueberry Raspberry Crunch

Name: Blueberry Raspberry Crunch
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12 servings.
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

12 servings

Updated: Oct. 16, 2022

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

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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.

Nutrition Facts

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

Blueberry Raspberry Crunch

Ingredients

Directions

Nutrition Facts

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