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Chocolate-Strawberry Crumble

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  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 16
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Five ingredients and 15 minutes later, you'll have a delicious fruit dessert in your oven. Enjoy it warm.
Updated Aug 3, 2011
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). In ungreased 13x9-inch pan, pour pie filling and strawberries; stir gently to mix.
  • 2
    In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly, about 1 to 2 minutes. Crumble over fruit mixture. Sprinkle with walnuts.
  • 3
    Bake 40 to 45 minutes or until bubbly around edges and top is set. Cool at least 30 minutes. Serve warm with ice cream. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer, you can substitute yellow cake mix for the devil’s food.
  • tip 2
    For mixed-berry crumble, use a can of raspberry pie filling in place of one of the cans of strawberry filling.


Nutrition Facts are not available for this recipe
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