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.

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Author:

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

One thought on “Blueberry Fruit Crunch

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