RCI-DS.004.0041.001
Blueberry Nut Crunch
Fruit and Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- blueberries –- fresh or frozen3 cups
- x 15½ oz crushed pineapple in its own juice1 unit
- 1 cup
- 1 unit
- ¼ cup
- 1 cup
- ¼ cup
Method
1
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with PAM cooking spray to prevent sticking.
2
Combine the blueberries, crushed pineapple with its juice, and 1 cup sugar in a large bowl, stirring gently until the sugar begins to dissolve. Pour the mixture into the prepared baking dish.
3
Sprinkle the dry yellow cake mix evenly over the fruit layer, covering it completely but not stirring.
4
Melt the butter in a small saucepan or microwave. Drizzle the melted butter over the cake mix layer, then sprinkle the chopped nuts and ¼ cup sugar evenly over the top.
5
Bake in the preheated oven for 35 minutes, or until the top is golden brown and the fruit filling bubbles around the edges.
35 minutes
6
Remove from the oven and allow the crunch to cool for 5–10 minutes before serving. Spoon into bowls and serve warm.