Blueberry Raspberry Crunch Recipe

This irresistible Blueberry Raspberry Crunch is a delightful dessert featuring a sweet and juicy berry filling topped with a buttery, crunchy crumble. Easy to make with simple ingredients, this recipe is perfect for family gatherings or a cozy night in. The warm, bubbly filling and golden-brown topping are the perfect combination, especially when served warm with a scoop of vanilla ice cream!

Prep Time 15 mins
Cook Time 50 mins
Calories 372.1 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Blueberry Raspberry Crunch 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Raspberry Crunch

  • 2 (21 ounce) cans blueberry pie filling
  • 1 (21 ounce) can raspberry pie filling
  • White Cake Mix
  • 1 cup chopped walnuts
  • 1/2 cup (1 stick) melted unsalted butter

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How to Make Blueberry Raspberry Crunch

  1. Preheat oven to 375°F (190°C). Grease a 13x9 inch baking dish.
  2. In a large bowl, gently combine 2 (21 ounce) cans blueberry pie filling and 1 (21 ounce) can raspberry pie filling.
  3. Pour the mixed berry filling into the prepared baking dish.
  4. In a separate bowl, combine 1 box (15.25 ounce) yellow cake mix, 1 cup chopped walnuts, and 1/2 cup (1 stick) melted unsalted butter. Mix until crumbly.
  5. Sprinkle the crumble topping evenly over the berry filling.
  6. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden brown.
  7. Let cool slightly before serving. Best served warm with a scoop of vanilla ice cream.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

168g

Fat

29g

Carbs

18g