Pineapple cherry-berry crunch
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Blueberry Muffin mix |
| 1 | can | (20 oz.) crushed pineapple w/juice |
| 1 | can | (21 oz.) cherry pie filling |
| 1 | cup | Quick-cooking oats |
| ¼ | cup | Chopped pecans |
| ½ | cup | Butter; melted |
Directions
Preheat oven to 350 F. Rinse blueberries from mix with cold water and drain. Spoon pineapple w/juice evenly into a 9 inch square pan or dish.
Spread pie filling over pineapple. Spoon blueberries over pie filling.
Combine muffin dry mix and oats; sprinkle evenly over the fruit. Sprinkle with pecans. Drizzle melted butter over top. Bake for 55-60 mins. or until golden brown and bubbly. Serve warm.
Posted to Bakery-Shoppe Digest V1 #436 by "William & Evelyn Hall" <wchall@...> on Dec 4, 1997