Peach and raspberry come together in this classic baked dessert – served warm and accompanied with vanilla ice cream.
Peach Melba Crunch
- Prep Time 10 min
- Total 1 hr 25 min
- Ingredients 8
- Servings 12
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
Instructions
-
Step1Heat oven to 350°F. Spoon peach pie filling into ungreased 13x9-inch (3-quart) baking dish. Spoon raspberry pie filling evenly over peach filling.
-
Step2In 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.
-
Step3Bake at 350°F. for 35 to 45 minutes or until filling is bubbly and top is golden brown. Cool 30 minutes. Serve warm.
Nutrition
420
Calories
19g
Total Fat
3g
Protein
60g
Total Carbohydrate
39g
Sugars
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;Tips from the
Pillsbury Kitchens
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