This is one of those versatile recipes. And its also a difficult dessert (for the inexperienced food picture-taker that I am) to take pretty pictures of. I mean, you can tell that it tastes yummy by looking at all that oooey gooey fruit thats all over the place.
It just doesn't behave.
It doesn't hold itself together for the pose. Hell, it doesn't even leave the pan self composed.
But it does taste good.
And you can change it up and around and make it what you want. It kinda reminds me of a layman's fruit buckle. Easy-peasy. No intimidation factors going on here.
I did post a blog about this recipe way back when I started blogging. Only that version was for a Blueberry Crunch.
It's kinda fun to look back at what I've done, see how I've changed and hopefully grown.
I've gotten better with the picture taking thing...thats for sure. It also helps when you're using a real camera instead of a cell phone cam.
Anyways...back to the recipe...the basic ingredients haven't changed. But this time I have more pictures. Not that its so difficult that you need them....but I want to show them. So humor me a little k?
Also, I still haven't been able to find my favorite fruit pie filling; raspberries. I've been watching for it at my local markets for months and months and nothing. It kinda makes me wonder....whats going on with canned Raspberry Pie Filling? What have they done with all the raspberries? Is there a conspiracy against canned raspberry filling? I mean...this has been going on for over 8 months! I've only been able to find Apple, Cherry, and Strawberry. Is there a "click" going on between shelved fruit that we humans are unaware of? "No raspberries allowed....they outshine the rest of us and we want to be the popular ones."
(wow...what the hell is in this wine?!)
So this time....I was forced to choose strawberries:
1 package of yellow cake mix
1 can of strawberry pie filling
1 tsp lemon juice
1/2 cup chopped pecans
1/2 cup melted butter
Preheat your oven to 350' F.
In a 9x9x2 baking dish, spread the pie filling in the bottom and sprinkle with the lemon juice. In a bowl, combine the cake mix, pecans and melted butter
Mix until crumbly
Sprinkle over the pie filling....
Bake for 40 - 50 minutes, until golden brown
And there you have it. Strawberry (wanna be raspberry) Crunch.