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Blueberry-Pecan Crisp

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There is a wonderful surprise of pineapple in this easy crisp made with Musselman’s Blueberry Pie Filling.

  • Desserts, other
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    Prep Time
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    Cook Time
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    Total Time
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    Servings
    15
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • 1 20-ounce can unsweetened crushed pineapple, undrained
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 21-ounce can MUSSELMAN’S Blueberry Pie Filling
  • 1 18.25-ounce package yellow cake mix, dry
  • 1 cup pecan halves, chopped
  • 1 cup butter, melted
  • vanilla ice cream (optional)

Directions

  1. Step 1
    Preheat oven to 350°F. Grease a 9x13-inch baking dish.

  2. Step 2
    Pour pineapple into prepared baking dish; sprinkle with brown sugar and cinnamon. Top with blueberry pie filling. Sprinkle with dry cake mix and pecans; drizzle with butter.

  3. Step 3
    Bake for 40 to 50 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

To make this, you’ll need:

Musselman’s Blueberry Pie Filling, 21 oz.

Musselman's Blueberry Pie Filling, 21 oz.

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