The clever topping is made with a cake mix.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
1 1-pound 2.25-ounce box yellow cake mix
14 tablespoons (13/4 sticks) chilled unsalted butter, cut into pieces
3/4 cup (packed) dark brown sugar
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1 1/2 cups chopped pecans
2 1-pound bags frozen unsweetened blueberries
1 20-ounce can crushed pineapple in heavy syrup
Vanilla ice cream
Preparation
Step 1
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine cake mix, butter, 1/4 cup sugar, oats and cinnamon in large bowl. Rub together with fingertips until mixture resembles coarse meal and holds together in large moist clumps. Mix in pecans. Mix frozen blueberries, pineapple with syrup and remaining 1/2 cup sugar in prepared dish. Cover fruit with cake-mix topping.
Step 2
Bake crumble until fruit is bubbling thickly and topping is brown and crisp, about 1 hour. Let stand 15 minutes. Serve with ice cream.
