Double-Berry Crisp

Make the “berry” easiest crisp you may ever make! Cake mix and pie filling are the secret helps. MORE+ LESS-

By Betty Crocker Kitchens

August 17, 2011

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup butter or margarine, melted

1/2

cup chopped nuts, if desired

can (21 oz) cherry or strawberry pie filling

can (21 oz) blueberry pie filling

tablespoon lemon juice

Ice cream, if desired

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1

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir cake mix, butter and nuts until crumbly; set aside.
2

In ungreased 13x9-inch pan, spoon pie fillings randomly, without mixing them together. Sprinkle lemon juice over fillings. Sprinkle cake mix mixture evenly over fruit.
3

Bake 35 to 40 minutes or until golden brown. Serve warm with ice cream. Store loosely covered.

Crisps and cobblers are often confused. Cobblers are fruit desserts with a biscuit-like topping. Crisps are fruit desserts, too, but the texture of the topping is crunchy.
To help keep the crispy topping intact, use a wide spatula to remove the dessert from the pan.