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Blueberry Crunch




Source of Recipe


My recipe


List of Ingredients




1 Pkg. Duncan Hines Blueberry Muffin Mix
1/4 Cup Butter (½ Stick)
1 Can Blueberry Pie Filling (21 oz.)
½ Teaspoon Cinnamon
½ Teaspoon Almond Extract (optional)
1/4 Cup Chopped Pecans
Ice Cream or Whipped Cream (optional)


Recipe



Preheat oven to 350 degrees.

In a medium saucepan, melt butter; set aside to cool slightly.

Empty blueberries from muffin mix into a strainer and rinse under cold running water. Set aside to drain.

Pour blueberry pie filling into an ungreased 8 or 9-inch square cake pan. Sprinkle cinnamon, almond extract and drained blueberries evenly over pie filling.

Add dry muffin mix and pecans to cooled melted butter; combine with a fork until crumbly.

Distribute muffin mixture evenly over blueberries in pan.

Bake at 350 degrees for 30 to 40 minutes until golden brown.

Serve with ice cream or whipped cream, if desired.