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Peach Melba Crunch

Peach Melba Crunch
  • Prep 10 min
  • Total 1 hr 25 min
  • Ingredients 8
  • Servings 12
Peach and raspberry come together in this classic baked dessert – served warm and accompanied with vanilla ice cream.
Updated December 6, 2010

Ingredients

  • 2 (21-oz.) cans peach pie filling
  • 1 (21-oz.) can raspberry pie filling
  • 1 pkg. yellow cake mix
  • 1/2 cup chopped nuts
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 cup margarine or butter, melted

Steps

  • 1
    Heat oven to 350°F. Spoon peach pie filling into ungreased 13x9-inch (3-quart) baking dish. Spoon raspberry pie filling evenly over peach filling.
  • 2
    In large bowl, combine cake mix, nuts, cinnamon, nutmeg and allspice; mix well. Pour margarine over mixture; toss until evenly moistened. Drop by heaping teaspoons evenly over pie filling.
  • 3
    Bake at 350°F. for 35 to 45 minutes or until filling is bubbly and top is golden brown. Cool 30 minutes. Serve warm.

  • Apple fruit pie filling can be used in place of the peach or raspberry or both fruit pie fillings.
  • Serve this dessert warm with its classic accompaniment of vanilla ice cream and whipped cream, or try cinnamon ice cream.

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
4g
20%
Cholesterol
0mg
0%
Sodium
430mg
18%
Total Carbohydrate
60g
20%
Dietary Fiber
4g
16%
Sugars
39g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 3 Fruit; 4 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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