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
- Preheat oven to 375°F (190°C). Grease a 13x9 inch baking dish.
- In a large bowl, gently combine 2 (21 ounce) cans blueberry pie filling and 1 (21 ounce) can raspberry pie filling.
- Pour the mixed berry filling into the prepared baking dish.
- 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.
- Sprinkle the crumble topping evenly over the berry filling.
- Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden brown.
- 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