Pineapple Cherry-berry Crunch
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Blueberry Muffin mix | |
| 1 | 20 oz. crushed pineapple | |
| w/juice | ||
| 1 | 21 oz. cherry pie filling | |
| 1 | c | Quick-cooking oats |
| 1/4 | c | Chopped pecans |
| 1/2 | c | Butter, melted |
INSTRUCTIONS
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@nevia.net> on Dec 4, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1993
Calories From Fat: 1022
Total Fat: 117.4g
Cholesterol: 244mg
Sodium: 124.4mg
Potassium: 1056.9mg
Carbohydrates: 225.3g
Fiber: 14.4g
Sugar: 2g
Protein: 16.3g