Blueberry Crumble Popular Recipes

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Blueberry Crumble

"This is a short and clean dessert with canned pie filling and white cake blend that I've made for years. You could make a cherry version by way of substituting cherry pie filling and yellow cake blend. Serve heat with vanilla bean ice cream and revel in! Walnuts may be used rather than pecans, if favored."

Ingredients :

1 (21 ounce) can blueberry pie filling
1 teaspoon lemon juice
1 (18.25 ounce) package white cake blend
half cup chopped pecans
half cup butter, melted

Instructions :

Prep : 10M	Cook : 15M	Ready in : 35M

Preheat oven to 350 degrees F (a hundred seventy five levels C).
Spread pie filling right into a 9x13 inch baking dish. Sprinkle calmly with lemon juice.
In a massive bowl, stir collectively cake blend, nuts, and melted butter until combination is crumbly. Sprinkle over pie filling.
Bake in preheated oven for 25 to half-hour, till top is light brown.

Notes :

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