BLUEBERRY RASPBERRY CRUNCH

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Blueberry Raspberry Crunch image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 5

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

Steps:

  • 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 : Calories 443 calories, Fat 15g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 398mg sodium, Carbohydrate 74g carbohydrate (44g sugars, Fiber 3g fiber), Protein 3g protein.

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