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Blueberry-Pecan Crisp

Rated as 4.8 out of 5 Stars

"This simple blueberry and pecan crisp is quick to make thanks to the packaged yellow cake mix. Serve warm, topped with ice cream."
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servings 422
Original recipe yields 15 servings


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  1. Pour pineapple into a greased 9x13-inch baking dish.
  2. Sprinkle with brown sugar and cinnamon.
  3. Top with pie filling.
  4. Sprinkle with cake mix and pecans.
  5. Drizzle with butter.
  6. Bake at 350 degrees F for 40 to 50 minutes or until filling is bubbly and topping is golden brown.
  7. Serve warm with ice cream if desired.

Nutrition Facts

Per Serving: 422 calories; 22.5 54.4 2.8 37 344 Full nutrition

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Read all reviews 4
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I tried this recipe for the first time yesterday evening as a carry-in for some friends and I was concerned that it was going to be too sweet or just not a really quality dessert but as it turne...

Made exactly as written. Delicious , easy to make dessert for that evening when you want something sweet and yummy, but don't want to have to work hard for it. Also made it with oat & honey gran...

Everyone loved it. The only change I made to ingredients was to use about 3 c. frozen blueberries as that's what I had on hand. I added about 1/4 c. sugar to them and let them sit for about 15...

Amazing!! Everyone loved this! I followed the directions completely and it was perfect!