Blueberry fruit crunch recipe
Blueberry Fruit Crunch recipe
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- 1 package blueberry muffin mix
- 1/4 cup butter or margarine
- 1 can (1 pound, 5 ounces) blueberry or cherry pie filling
- 1/2 teaspoon cinnamon
- 3/4 cup chopped pecans
- Ice cream or whipped cream
Preheat oven to 350 degrees. Melt butter and set aside to cool. Drain and rinse blueberries.
Pour pie filling into ungreased 9-inch square inch pan. Sprinkle cinnamon and drained blueberries evenly over pie filling.
In medium mixing bowl, add melted butter to dry muffin mix and pecans. Mix with spoon or fork until crumbly. Distribute evenly over fruit in pan. Bake for 30 to 40 minutes, until golden brown.
Serve with ice cream or whipped cream.
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