Blueberry-Pecan Crisp

Blueberry-Pecan Crisp

1 Review 1 Pic
Recipe by  Lucky Leaf

“This simple blueberry and pecan crisp is quick to make thanks to the packaged yellow cake mix. Serve warm, topped with ice cream.”

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Ingredients

Adjust Servings

Original recipe yields 15 servings

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Directions

  1. Pour pineapple into a greased 9x13-inch baking dish.
  2. Sprinkle with brown sugar and cinnamon.
  3. Top with pie filling.
  4. Sprinkle with cake mix and pecans.
  5. Drizzle with butter.
  6. Bake at 350 degrees F for 40 to 50 minutes or until filling is bubbly and topping is golden brown.
  7. Serve warm with ice cream if desired.

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Review (1)

Rate This Recipe
Heather Mikaelian Howard
0

Heather Mikaelian Howard

I tried this recipe for the first time yesterday evening as a carry-in for some friends and I was concerned that it was going to be too sweet or just not a really quality dessert but as it turned out it was fantastic! I didn't add the nuts because I didn't have any on hand and I found it not necessary. I will certainly make this again! Everyone raved about it and it was the simplest dessert that I've ever put together. I do suggest to use REAL butter and to make sure you distribute all of the ingredients evenly throughout the pan. Let this get a golden brown on the top and if you choose to serve this just warm it will still be delicious. We served this in small bowls and poured some milk in with it. It stayed warm for hours after it came out of the oven. Next time I will serve it warm but with vanilla ice cream. It makes a large 9x13 pan and even with ten adults there was enough for all of us. As the Amish say "this was definitely 'more-ish'" :)

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 22.5 g
  • 35%
  • Carbs
  • 54.4 g
  • 18%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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