Recipe - Pineapple Cherry-Berry Crunch

1 pack Blueberry Muffin mix
1 cn (20 oz.) crushed pineapple
w/juice
1 cn (21 oz.) cherry pie filling
1 cup Quickcooking oats
One fourth cup Chopped pecans
One half cup Butter; melted

Preheat oven to 350 F. Rinse blueberries from mix with cold water and
drain. Spoon pineapple w/juice evenly into a 9 inch square pan or dish.
Spread pie filling over pineapple. Spoon blueberries over pie filling.
Combine muffin dry mix and oats; sprinkle evenly over the fruit. Sprinkle
with pecans. Drizzle melted butter over top. Bake for 5560 mins. or until
golden brown and bubbly. Serve warm.

Posted to BakeryShoppe Digest V1 #436 by "William & Evelyn Hall"
wchall@nevia.net on Dec 4, 1997