Posted in recipes

Blueberry Fruit Crunch

1 pkg muffin mix

1/4 cup butter or margerine

1 can (1lb; 5oz) fruit pie filling

1 cup blueberries

1/2 teaspoon cinnamon

1/2 teaspoon almond extract if desired

1/4 cup chopped nuts

Ice cream or whipped cream, if desired

Preheat oven to 350 degrees. In a medium saucepan melt butter; set aside to cool slightly.

Pour fruit pie filling into a ungreased 8- or 9 in square pan. Sprinkle cinnamon and almond extract, and blueberries evenly over pie filling.

Add dry muffin mix and nuts to cooled, melted butter; combine with a spoon or fork until crumbly. Distribute evenly over fruit in pan. Bake at 350 degrees for 30 to 40 minutes, until golden brown. Serve with ice cream or whipped cream.



Chef and Chocolatier maker, who loves to share and swap recipes.

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