Blueberry Fruit Crunch
A delightful fruit crunch featuring blueberry pie filling topped with a crumbly mixture of muffin mix, nuts, and spices, perfect for a cozy dessert or family gathering.
Ingredients
Instructions
- Sift out the blueberries from the can of fruit pie filling and soak them in cold water.
- Drain the blueberries thoroughly.
- Place the fruit filling in an 8-inch square baking pan.
- Sprinkle cinnamon and almond extract evenly over the fruit filling.
- Sprinkle the drained blueberries over the filling.
- In a separate bowl, toss the dry muffin mix, melted margarine, and chopped pecans (if using) with a fork until crumbly.
- Sprinkle the crumbly mixture evenly over the top of the filling.
- Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes or until the topping is golden brown.
Tips & Substitutions
For a twist, try using apple or cherry pie filling instead of blueberry for a different flavor profile. If you're looking to make this recipe vegan, substitute the margarine with coconut oil or a vegan butter alternative. Sifting out the blueberries helps to achieve the best texture in the final dish. Ensure your muffin mix is fresh for optimal rise.
Serving Suggestions
Serve warm as a delightful dessert topped with a scoop of vanilla ice cream or a dollop of whipped cream. This Blueberry Fruit Crunch also pairs beautifully with breakfast options like yogurt or oatmeal. It can be enjoyed as a sweet treat alongside a cup of tea or coffee, making it versatile for any time of day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual servings in the microwave for about 30 seconds or until warm. For a crispy topping, you can also reheat it in the oven at 350°F for about 10 minutes, ensuring it stays delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Fruit Crunch contains roughly 54 calories, with 1g protein, 1g carbohydrates, and 6g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of canned fruit pie filling?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them well before adding them to the recipe. This will help prevent excess moisture from making the dish soggy. Fresh blueberries also work great if they're in season.
How can I make this recipe gluten-free?
To make this Blueberry Fruit Crunch gluten-free, swap the Duncan Hines blueberry muffin mix for a gluten-free muffin mix. Many brands offer delicious options that can substitute seamlessly, allowing you to enjoy this dessert without gluten concerns.
What can I serve with Blueberry Fruit Crunch?
This dish is delightful on its own but can be elevated with a scoop of vanilla ice cream or a sprinkle of powdered sugar. It also pairs well with a fresh fruit salad or a side of yogurt for a refreshing contrast, making it a versatile option for brunch or dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).