Shelly's Recipe

BLUEBERRY WALNUT CRUNCH

Category: Cobblers/Crumbles and Crisps

1 (16 oz) can crushed pineapple (no sugar added, do not drain)
3 cups fresh blueberries, rinsed and dried
1/2 cup sugar, divided (I suggest using 1/4 cup sugar and 1/4 cup packed brown sugar)
2 tbsp fresh lemon juice
1 box yellow cake mix, your favorite brand (sifted if necessary)
1/2 cup butter, melted
1 heaping cup English walnuts (coarsely chopped and toasted lightly prior to use)

Spray a 13×9 inch baking dish with non-stick cooking spray. Spread entire contents of crushed pineapple (juice and all) evenly over the bottom of baking dish.

In a medium-sized bowl, toss blueberries with 1/4 cup sugar and lemon juice, coating well. Layer blueberry mixture over the crushed pineapple base. Next, sprinkle dry cake mix evenly on top of the fruit layers. Drizzle melted butter on cake mix. Sprinkle walnuts and remaining 1/4 cup (brown) sugar over top. Bake at 350 for 50-60 minutes, or until topping becomes light golden brown.

Note: After the Blueberry Walnut Crunch has baked about 20 minutes, punch holes throughout (using a butter knife) to the bottom of the dish to allow juices to rise to the top. Allow to cool slightly, serve warm or at room temperature. Serves 8

This dessert makes a great accompaniment to vanilla ice cream or frozen vanilla yogurt.