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Peach Melba Crunch

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

Tips from the Pillsbury Kitchens

  • tip 1
    Apple fruit pie filling can be used in place of the peach or raspberry or both fruit pie fillings.
  • tip 2
    Serve this dessert warm with its classic accompaniment of vanilla ice cream and whipped cream, or try cinnamon ice cream.

Nutrition Information

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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